Bakery-Style Apple Cider Muffins
Soft, Fluffy Apple Cider Muffins
Warmly spiced and rolled in sweet cinnamon sugar, these bakery-style apple cider muffins capture everything we love about fall baking. Made with reduced apple cider for intense apple flavor, they bake up soft, moist, and tender with a fluffy crumb—just like the ones from your favorite bakery.
Perfect for breakfast, brunch, or an afternoon snack, these muffins pair beautifully with coffee, tea, or other autumn favorites like apple cake or apple cinnamon rolls.
Apple Cider Muffins with Cinnamon Sugar
Ingredients
Muffins
- 1 cup apple cider (not vinegar)
- Reduce cider to ½ cup
- 1 ¾ cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons apple pie spice (see notes)
- ½ cup vegetable oil
- ¼ cup packed brown sugar
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup unsweetened applesauce
Cinnamon Sugar Topping
- 3 tablespoons butter, melted
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
How to Make Apple Cider Muffins
Step 1: Reduce the Apple Cider
Pour the apple cider into a small saucepan and bring to a simmer over medium heat. Cook until reduced to ½ cup, about 10–15 minutes. Let cool slightly before using. This step concentrates the apple flavor and is key to bakery-style taste.
Step 2: Prepare the Oven
Preheat oven to 425°F (220°C). Line a muffin tin with paper liners or lightly grease each cup.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and apple pie spice. Set aside.
Step 4: Mix the Wet Ingredients
In a large bowl, whisk together vegetable oil, brown sugar, and granulated sugar until smooth. Add eggs and whisk well. Stir in applesauce and the reduced apple cider.
Step 5: Combine
Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix—this keeps the muffins soft and tender.
Step 6: Bake
Divide batter evenly among muffin cups, filling nearly to the top.
Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (175°C) without opening the oven. Continue baking for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cinnamon Sugar Coating
While muffins are still warm, brush the tops with melted butter. Mix sugar and cinnamon in a small bowl and generously roll or sprinkle the muffins in the cinnamon sugar mixture.
Tips for Perfect Muffins
- Don’t skip reducing the cider – it makes all the difference in flavor.
- Spoon and level flour to avoid dense muffins.
- High heat start helps create tall bakery-style muffin tops.
- Use room temperature eggs for a smoother batter.
Apple Pie Spice Substitute
If you don’t have apple pie spice, use this simple blend:
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ⅛ teaspoon cloves
Storage & Freezing
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze unfrosted muffins for up to 2 months. Thaw at room temperature and roll in cinnamon sugar before serving.
Final Thoughts
These bakery-style apple cider muffins are everything fall baking should be—warm, cozy, fragrant, and irresistibly soft. Whether you’re baking for family, guests, or just yourself, this recipe delivers big flavor with simple ingredients.
Once you try them, they’re guaranteed to become a seasonal favorite.
Happy baking