There are an abundance of apple orchards in New England with a wide variety of apples for sale. That ensures a longer harvesting season and something to satisfy many different preferences. But not every apple that grows is perfect enough to sell as is. Along with pies, other desserts and apple butter, cider is a by-product of all those less than perfect apples. An aside of the cider is the apple cider doughnut. They are a harvest tradition in autumn in the northeastern US.
Kelly loves apple cider doughnuts. We have turned around and gone back to farm stands and orchards because Kelly spotted a sign for cider doughnuts as we were passing. I’ve even bribed her into getting her flu shot with one and that was just last year! Long ago, I had a doughnut maker but I didn’t use it enough to warrant the cabinet space needed to store it, so I got rid of it at a garage sale before one of our many moves. Now that I have a recipe for a muffin with the flavor of Kelly’s beloved cider doughnuts, she may forgive me for getting rid of that doughnut maker all those years ago!
Spiced Apple Cider Muffins (adapted from Eating Well)
Makes: 1 dozen muffins Total time needed: 1 hour
Ingredients:
Streusel Topping:
- 2 tablespoons packed brown sugar
- 4 teaspoons whole-wheat flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter, cut into small pieces
Muffins:
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 large egg
- 1/3 cup packed brown sugar
- 1/2 cup apple butter
- 1/3 cup maple syrup
- 1/3 cup apple cider or apple juice
- 1/3 cup low-fat vanilla or plain yogurt
- 1/4 cup canola oil
Directions:
Preheat the oven to 400º. Coat a muffin tin with cooking spray or use muffin cups in the wells of the muffin tin.
Prepare the streusel topping: Mix the brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in the butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Set the streusel topping aside.
The streusel topping.
Prepare the muffin batter: Combine the whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl and set it aside.
The dry muffin ingredients.
Whisk the egg and brown sugar in a medium bowl until smooth. Whisk in the apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients and add in the wet ingredients. Stir the batter with a rubber spatula until just combined.
The wet muffin ingredients need to be well mixed.
Scoop the batter into the 12 prepared muffin cups. The cups will be quite full.
The muffin cups will be full.
Sprinkle some streusel topping on each of the muffins.
Add some streusel topping to each muffin cup.
Bake the muffins until the tops are golden brown and spring back when lightly touched, about 15 to 25 minutes.
The muffins are done when they spring back from a light touch.
Let the muffins cool in the pan for 5 minutes. Turn the muffins out onto a wire rack to cool slightly before serving.
Thanks for the inspiration, Kelly!
Our new fall tradition to celebrate autumn in New England! ~Linda
Spiced Apple Cider Muffins (adapted from Eating Well)
Makes: 1 dozen muffins Total time needed: 1 hour
Ingredients:
Streusel Topping:
- 2 tablespoons packed brown sugar
- 4 teaspoons whole-wheat flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter, cut into small pieces
Muffins:
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 large egg
- 1/3 cup packed brown sugar
- 1/2 cup apple butter
- 1/3 cup maple syrup
- 1/3 cup apple cider
- 1/3 cup low-fat vanilla or plain yogurt
- 1/4 cup canola oil
Directions:
Preheat the oven to 400º. Coat a muffin tin with cooking spray or use muffin cups in the wells of the muffin tin.
Prepare the streusel topping: Mix the brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in the butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Set the streusel topping aside.
Prepare the muffin batter: Combine the whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl and set it aside. Whisk the egg and brown sugar in a medium bowl until smooth. Whisk in the apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients and add in the wet ingredients. Stir the batter with a rubber spatula until just combined. Scoop the batter into the 12 prepared muffin cups. The cups will be quite full. Sprinkle some streusel topping on each of the muffins.
Bake the muffins until the tops are golden brown and spring back when lightly touched, about 15 to 25 minutes. Let the muffins cool in the pan for 5 minutes. Turn the muffins out onto a wire rack to cool slightly before serving.