Go Back

Apple Cider Muffins with Apple Cider Glaze

Servings 12 -14 muffins


*Apple Cider Muffins*

  • 1/4 cup vegetable oil
  • 1/4 cup + 2 tbs apple butter
  • 1/2 cup light brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 2 2/3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch salt
  • 3/4 cup apple cider I use Trader Joe's Spiced Apple Cider
  • 1/4 cup whole milk
  • 1 cup Granny Smith apple chopped very thin and small (about 1 whole apple)

*Apple Cider Glaze*

  • 3 tbs unsalted butter melted
  • 1 cup confectioner's sugar
  • 1/4 tsp cinnamon
  • 3 tbs apple cider


  • Preheat oven to 375 degrees. Line muffin tins with paper liners, set aside.
  • In a large bowl or the bowl of your stand mixer, stir oil, sugars and apple butter 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 another bowl, combine apple cider and milk. Alternate adding the dry and wet ingredients to the batter until everything is just combined. Don't overmix! Fold in chopped apples. Scoop batter into prepared muffin tin about 3/4 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. Allow glaze to harden to a few minutes and serve.
  • Apple Cider Muffins will stay fresh for up to 4 days stored in an airtight container.