Description

These Easy Apple Cider Honey Muffins are moist, flavorful, and perfect for fall mornings or a sweet snack. Made with reduced apple cider, warm spices, honey, and tender chunks of honeycrisp apple, these muffins offer a wonderful balance of sweetness and autumnal spice. The cinnamon-sugar topping adds a delightful crunch and extra flavor.

Ingredients

Scale

Batter Ingredients

1 1/2 cups apple cider
1 stick (1/2 cup) salted butter, melted
2 large eggs, at room temperature
1/2 cup honey, preferably raw
1/3 cup apple butter
1/2 cup packed dark brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground all-spice
1/4 teaspoon ground cloves
1 teaspoon salt
1 honeycrisp apple, finely chopped (about 1/2 cup)
1/2 cup toasted chopped pecans or chocolate chips (optional)

Topping Ingredients

4 tablespoons (1/2 stick) salted butter, melted
2 teaspoons cinnamon
1/2 cup granulated sugar

Instructions

Preheat and Prepare Muffin Tins: Preheat your oven to 350° F (175° C). Line 12 to 14 muffin tins with paper liners to ensure the muffins don’t stick and are easy to remove after baking.
Reduce Apple Cider: Pour the apple cider into a saucepan and bring it to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 10 to 15 minutes, or until the cider has reduced to about 1 cup. Remove from heat and allow it to cool completely before using in the batter.
Mix Wet Ingredients: In a large mixing bowl, stir together the cooled reduced apple cider, melted salted butter, eggs, honey, apple butter, dark brown sugar, and vanilla extract until the mixture is smooth and well combined.
Add Dry Ingredients and Apples: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, nutmeg, all-spice, cloves, and salt. Gradually add the dry ingredients into the wet mixture, stirring gently just until combined—do not overmix. Fold in the finely chopped honeycrisp apple and, if desired, the toasted chopped pecans or chocolate chips.
Fill Muffin Tins and Bake: Evenly divide the batter among the prepared muffin cups, filling them about 3/4 full. Bake in the preheated oven for 25 to 30 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
Apply Cinnamon Sugar Topping: While the muffins bake, mix together the cinnamon and granulated sugar in a small bowl. As soon as the muffins come out of the oven, brush the tops with the remaining melted butter and immediately dip or sprinkle them with the cinnamon sugar mixture to create a flavorful, crunchy topping.
Cool and Serve: Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely or serve warm. Enjoy these delicious autumn-inspired muffins with your favorite cup of tea or coffee!

Notes

To reduce apple cider faster, use a wide pan to increase evaporation rate.
Using room temperature eggs helps create a smoother batter.
Honeycrisp apples offer a sweet-tart balance perfect for these muffins, but any firm apple variety can be used.
For a nut-free version, omit pecans and try chocolate chips or extra apple pieces instead.
You can store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: apple cider muffins, honey muffins, fall recipes, apple muffins, cinnamon sugar muffins, baked muffins, easy muffins