Spiced Apple Cider Muffins Recipe

I created spiced Apple Cider Muffins using real apple cider and a clever gluten free swap that recreates apple cider donuts in muffin form.

I wanted Apple Cider Muffins that actually tasted like the cider donuts everyone raves about, so I kept testing until it felt right. With apple cider and a bright sprinkle of ground cinnamon these muffins are moist, a little tangy, and full of fall spice without being cloying.

They kinda eat like a Cider Donuts Recipe in muffin form, which is perfect when you want donut vibes but need something you can grab and go. I promise they’re not just seasonal fluff, they surprise you, and yes they work for Glutenfri Baking too even if you doubted it at first.

Ingredients

• Mostly carbs, low protein, gives structure and bulk to muffins, can be dry.
• Tiny amount, gives chew and stability, helps hold crumbs together, dont overdo it.
• Leavening duo, makes muffins rise, gives airy crumb, adds sodium and tang.
• Adds sweetness and moistness, caramel like depth, darker than plain sugar.
• Brings apple flavor, natural sugars, slight acidity, helps tenderize the crumb.
• Chopped apple gives juicy bites, fiber and fresh brightness, sometimes soggy if big.
• Adds tang, moisture and protein, makes muffins softer and less greasy.
• Cinnamon sugar crust gives sweet crunch, warm spice smell, looks bakery made.

Ingredient Quantities

• 2 cups gluten free 1 to 1 baking flour blend
• 1 teaspoon xanthan gum optional if your blend doesnt contain it
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves or allspice
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1/2 cup apple cider
• 1/3 cup vegetable oil (or melted butter if you prefer)
• 1/4 cup plain Greek yogurt or sour cream
• 1 teaspoon vanilla extract
• 1 medium apple peeled, cored and finely chopped
• 3 tablespoons granulated sugar for topping
• 1 teaspoon ground cinnamon for topping

How to Make this

1. Preheat oven to 375°F and line a 12-cup muffin tin with papers or grease the cups; mix 3 tablespoons granulated sugar with 1 teaspoon cinnamon in a small bowl for the topping.

2. In a large bowl whisk together 2 cups gluten free 1-to-1 baking flour blend, 1 teaspoon xanthan gum (optional if your blend already has it), 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves or allspice.

3. In another bowl beat 3/4 cup packed light brown sugar and 1/4 cup granulated sugar with 2 large eggs until smoother and a little pale, about 1-2 minutes.

4. Stir into the egg mixture 1/2 cup apple cider, 1/3 cup vegetable oil (or melted butter if you prefer), 1/4 cup plain Greek yogurt or sour cream and 1 teaspoon vanilla extract until combined.

5. Pour the wet into the dry ingredients and fold gently with a spatula until just combined, dont overmix or the muffins will be tough; if it seems too stiff add a tablespoon of cider.

6. Fold in 1 medium apple peeled, cored and finely chopped, leaving a few small pieces to press on top if you like.

7. Spoon batter into the muffin cups about 3/4 full, press a few reserved apple bits on top, then sprinkle the cinnamon sugar topping evenly over each muffin and press lightly so it sticks.

8. Bake at 375°F for 18-22 minutes, rotating the pan halfway if needed, until tops are golden and a toothpick comes out with a few moist crumbs.

9. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to finish cooling about 15 minutes so they set; theyre lovely warm but hold together better when slightly cooled.

10. Store in an airtight container at room temp up to 2 days or refrigerate up to 5 days; tip: for extra apple-cider-donut vibe toss warm muffins in a little more cinnamon sugar right after baking so it sticks.

Equipment Needed

1. 12-cup muffin tin (lined with papers or greased)
2. Large mixing bowl and a medium mixing bowl
3. Measuring cups and measuring spoons
4. Whisk
5. Rubber or silicone spatula
6. Small bowl and spoon for the cinnamon sugar
7. Paring knife and cutting board for the apple
8. Ice cream scoop or large spoon to fill the cups, plus a toothpick to test doneness
9. Wire cooling rack and oven mitts

FAQ

Spiced Apple Cider Muffins Recipe Substitutions and Variations

• Gluten free 1 to 1 baking flour blend: swap with regular all purpose flour 1:1 and skip the xanthan gum since gluten will bind, muffins may be a bit chewier.
• Xanthan gum: use 1 1/2 tsp psyllium husk powder instead for similar structure, or 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit 5 min) for a looser hold.
• Apple cider: replace with equal apple juice (or half juice half water if it’s very sweet); you might cut 1 tbsp brown sugar if needed.
• Vegetable oil: swap with melted butter 1:1 for richer flavor, or replace half the oil with applesauce to lower fat while keeping them moist.

Pro Tips

1) Weigh or spoon and level your gluten free flour dont scoop straight from the bag. GF blends vary a lot and a packed cup makes dense dry muffins. If you have a kitchen scale use it.

2) Let the batter rest 10 to 20 minutes before scooping. The flours will hydrate and the muffins will be less crumbly and more tender. If it still feels stiff add a little more cider or yogurt, a tablespoon at a time.

3) Handle the apple for contrast: grate about half for extra moisture and fold in small chunks for texture. Toss the chopped pieces in a tablespoon of flour first so they dont all sink to the bottom.

4) For a crunchy cinnamon sugar top brush the muffin crowns lightly with melted butter before sprinkling, that helps the sugar stick and caramelize. Bake on the middle rack, rotate the pan if your oven has hot spots, and cool in the tin 4 to 6 minutes before moving to a rack so they dont collapse. For storing freeze extras flat in a bag and reheat in a toaster oven to bring back the crisp.