These Glazed Apple Cider Muffins with Apple Butter bake up super moist and flavorful. They're the perfect cozy and comforting snack for a chilly Fall day!
I absolutely love a freshly baked muffin for breakfast! There's just something about having a muffin fresh out of the oven that's so comforting! These Apple cider muffins are jam packed with so much Fall flavor. Apple cider is used in the muffins and in the sweet glaze on top, giving them a double dose of cider flavor! The glaze adds so much extra yummy flavor.
If you can think of what Fall would taste like in your mouth, these muffins would be it. Loaded with a heavy hand of spices, chunks of apples and apple butter to add some extra flavor, these muffins are just perfect.
Need another recipe to use up leftover apple cider? Try my baked apple cider donuts!
Why you'll love this recipe
- These easy muffins are the epitome of Fall!
- The apple cinnamon flavor that these muffins give is amazing.
- Perfect recipe to use up an extra apple you have lying around.
Apple Cider Muffins
- Apple butter: Adds an extra punch of apple flavor. You can substitute applesauce but it won't have the same rich taste.
- Apple cider: If you don't have apple cider, you can substitute apple juice but it won't have the same flavor.
- Apple: I like to use Granny Smith apples in my muffins because they are less sweet. I often bake with honey crisp apples as well.
Substitutions & Variations
- Substitute apple cider with apple juice, if needed.
- Add nuts to the batter before baking.
- Instead of a glaze, dip the tops of muffins in melted butter and then a mixture of cinnamon sugar for a donut affect.
Glazed Apple Cider Muffins with Apple Butter
- ¼ cup vegetable oil
- ½ cup apple butter
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2 ⅔ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch salt
- ¾ cup apple cider
- ¼ cup whole milk
- 1 cup Granny Smith apple chopped very thin and small (about 1 whole apple)
- 3 tbs unsalted butter melted
- 1 cup confectioner's sugar
- ¼ teaspoon cinnamon
- 3 tbs apple cider
- Preheat oven to 375°F. Grease or line muffin tins with paper liners, set aside.
- In a large bowl, whisk oil, apple butter and sugars together until smooth. Beat in eggs and vanilla until completely combined. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a large measuring cup or bowl, whisk together apple cider and milk. Alternate adding the dry and wet ingredients to the batter until everything is just combined. Fold in chopped apples.
- Scoop batter into prepared muffin tin about ¾ high. Bake for 13-16 minutes or until a toothpick inserted in the center of muffins comes out clean. Allow muffins to cool in pan for 10 minutes before transferring to a wire rack to finish.
- While muffins are cooling, prepare glaze by whisking all ingredients together in a small bowl. Either drizzle or dip the tops of warm muffins into the glaze.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.