Apple Cider Muffins with Apple Cider Buttercream Frosting
A successful trip to the apple orchard always returns with at least a bushel of apples and a gallon of fresh apple cider. That cider usually makes its way into everything I can think of, and these apple cider muffins are one of my favorite ways to use it. They have that unmistakable fresh fall flavor, with cinnamon, nutmeg, ginger, and allspice baked right into tender muffins. Since fall baking deserves a little extra fun, I top them with a fluffy apple cider buttercream frosting.
I look forward to fresh apple cider every autumn. There is no comparison between the cider we bring home from the orchard and the bottles sitting in the grocery store year-round. It tastes fresh, sweet, fruity, and unmistakably like the change of season.
These apple cider muffins turn that fresh cider into a delicious homemade treat that’s made for breakfast, an afternoon snack, dessert, or even a weekend baking project with the kids. The muffins themselves are lightly spiced and sweet, while the apple cider buttercream adds even more cider flavor.
And if you have a gallon of cider sitting in your refrigerator after an apple-picking trip, this recipe gives you one more delicious reason to keep baking.
Why You’ll Love These Apple Cider Muffins
There are plenty of muffin recipes out there, but these apple cider muffins are such good use of fresh apple cider.
First, you do not need fresh apples for this recipe. That means you can make them even when you have already baked all your apple pie, crisp, and cobbler.
Fresh apple cider provides plenty of flavor. You just pour it into the batter along with the other wet ingredients.
Finally, the apple cider buttercream takes these muffins from simple to extra. It is sweet, fluffy, and full of apple cider flavor. You can spread it on with a knife or pipe it onto the cooled muffins if you want them to look a little more festive.
Fresh Apple Cider Makes All the Difference
Whenever I visit an apple orchard, I come home with far more apples than my family probably needs. We will use them one way or another.
The apples are always the obvious purchase, but I never leave without fresh apple cider, either. A gallon seems completely reasonable at the orchard. Once I get home, however, I start looking for creative ways to use it before we drink the whole thing.
Apple cider works in baked goods because it brings natural sweetness and concentrated apple flavor to the recipe. It also gives these muffins that classic fall taste without requiring chopped apples in the batter.
For the best flavor, use fresh apple cider rather than apple juice. Apple juice can work in a pinch, but cider has a deeper, more robust flavor that really comes through in both the muffins and the frosting.
Ingredients for Apple Cider Muffins
You only need a handful of basic baking ingredients to make the muffins.
Butter: Melted butter adds richness to the batter and gives the muffins a tender texture.
Sugar: Granulated sugar sweetens the muffins and helps create a soft crumb.
Egg: One egg helps bind everything together while adding richness.
Vanilla extract: Vanilla rounds out the flavors and complements the spices.
Apple cider: This is the ingredient that gives the muffins their signature fall flavor. Fresh apple cider is my first choice.
Flour: All-purpose flour
Baking soda: Baking soda helps the muffins rise as they bake.
Cinnamon, nutmeg, ginger, and allspice: This combination gives the muffins their warm autumn flavor without overwhelming the cider.
Sea salt: A little salt balances the sweetness and brings out the other flavors.
How to Make Apple Cider Muffins
Making these muffins is really simple, which is exactly what I want when I am already busy baking everything else that comes with apple season.
Begin by preheating your oven to 375°F. Line a standard muffin pan with paper liners so the muffins are easy to remove after baking.
Next, melt the butter in a large bowl. Whisk in the sugar until the mixture is well combined.
Add the egg and vanilla extract, then whisk again until the mixture is smooth.
Pour in the apple cider and whisk until everything is incorporated. At this point, the batter will have a lovely cider aroma.
Now add the flour, baking soda, cinnamon, nutmeg, ginger, allspice, and sea salt. Gently fold everything together until the dry ingredients are incorporated.
Be careful not to overmix the batter. Once you no longer see streaks of flour, stop stirring. Overmixing can lead to dense muffins rather than tender muffins.
Use a muffin scoop to divide the batter between the prepared muffin cups. Fill each one about two-thirds full.
Place the pan in the preheated oven and bake for 18 to 20 minutes. Check the muffins with a toothpick inserted into the center. When the toothpick comes out clean, they are ready.
Transfer the muffins to a cooling rack and let them cool for about 30 minutes before frosting them. Be sure to wait until they’re cool before frosting. Warm muffins will cause the buttercream to soften and slide right off.
How to Make Apple Cider Buttercream
While the muffins cool, make the frosting.
Start by placing the softened butter into the bowl of a stand mixer fitted with the paddle attachment. Beat the butter until it becomes light and fluffy.
Gradually add the powdered sugar while mixing on low speed. Starting slowly keeps powdered sugar from flying all over your kitchen, which is a small step that saves a surprisingly large cleanup.
Once the sugar has started to incorporate, increase the mixer speed.
Pour in the apple cider and mix again on medium speed. The cider gives the frosting a wonderful apple flavor while also helping loosen the powdered sugar.
Add the milk and vanilla extract. Begin mixing slowly again, then increase the speed as the ingredients come together.
Beat the frosting for 3 to 4 minutes, or until it becomes light and fluffy.
At this point, give the frosting a taste. If you are anything like me, you may need to taste it more than once just to make sure it is ready.
Frosting the Muffins
Once the muffins have cooled completely, frost each one with the apple cider buttercream.
You can use a butter knife for a simple homemade look, or transfer the frosting to a piping bag if you want pretty swirls on top.
Personally, I like a generous amount of frosting. The muffins have plenty of warm spice and cider flavor on their own, but the frosting adds another layer of sweetness that makes them feel like a special fall dessert.
If you are serving these for a party or event, you can also sprinkle a tiny bit of cinnamon over the frosting before serving. It adds a pretty finishing touch and gives everyone a hint of what is hiding inside.
Tips for Making the Best Apple Cider Muffins
Use fresh apple cider when possible. Fresh orchard cider gives these muffins the strongest apple flavor.
Do not overmix the batter. Fold the dry ingredients into the wet ingredients just until everything is combined.
Let the muffins cool completely. Buttercream needs a cool surface. Frosting warm muffins will result in soft, sliding frosting.
Use softened butter for the frosting. Cold butter will not whip as easily, while melted butter can make the frosting too loose.
Mix the buttercream long enough. Those extra few minutes of mixing help create a lighter, fluffier frosting.
Do not fill the muffin cups all the way to the top. Filling them about two-thirds full gives the batter room to rise without spilling over the sides.
What to Serve with Apple Cider Muffins
These apple cider muffins are delicious with a hot cup of coffee on a chilly fall morning. They also make a wonderful afternoon snack with a cup of tea or a mug of hot apple cider.
For breakfast, serve them alongside scrambled eggs, bacon, or a simple bowl of oatmeal. The sweetness of the muffins is nice with a savory breakfast.
Of course, you do not need a special occasion to make them. Sometimes the best reason to bake a batch is simply because you have fresh cider in the refrigerator and the weather finally feels like fall.
How to Store Apple Cider Muffins
Store frosted apple cider muffins in an airtight container at room temperature for four to five days.
If your kitchen is particularly warm, you can refrigerate them to help keep the buttercream firm. However, allow the muffins to come closer to room temperature before serving for the best texture and flavor.
You can also make the muffins ahead of time and frost them later. This is especially helpful if you are preparing them for an event or a fall celebration.
Frequently Asked Questions
Can I use apple juice instead of apple cider?
Yes, apple juice can be used if you do not have cider available. However, fresh apple cider has a richer apple flavor, so it is my preferred choice for this recipe.
Do apple cider muffins contain apples?
These muffins do not contain chopped or shredded apples. The apple flavor comes from the fresh apple cider used in both the muffin batter and buttercream frosting.
Can I make the frosting without a stand mixer?
Absolutely. A hand mixer will work for making the apple cider buttercream.
How do I know when the muffins are finished?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are finished baking.
Can I make these muffins without frosting?
Of course. The muffins are delicious on their own, especially when served warm. However, the apple cider buttercream adds another layer of cider flavor and makes them extra fun for fall gatherings.
A Delicious Way to Use Fresh Apple Cider
Every autumn, I look forward to that first trip to the apple orchard. The apples are wonderful, but I think the fresh cider might be my favorite little treat.
Bringing home a gallon of cider means there are plenty of opportunities to bake. These apple cider muffins are one of the easiest ways to turn that fresh fall ingredient into something the whole family will enjoy.
These tender muffins are full of spice from the cinnamon, nutmeg, ginger, and allspice, while the apple cider buttercream adds a sweet, fluffy finish. Together, they make a treat that tastes like a crisp fall afternoon at the orchard.
So the next time you come home from apple picking with your fresh apples and a gallon of cider, set some cider aside for these muffins.
More Apple Baking Recipes
French Apple Cake
Apple Cake
Dutch Apple Pie Pizza
Apple Cider Muffins with Apple Cider Buttercream
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Equipment
Ingredients
Muffin ingredients
- 2 tbsp Butter, melted
- 1½ cups Sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1 cup Apple cider
- 2 cup Flour
- 2 tsp Baking soda
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Ginger
- 1/4 tsp Allspice
- 1/2 tsp Sea salt
Frosting
- 1/2 cup Butter, softened
- 4 cups Powdered sugar
- 1/4 cup Apple Cider
- 1 tbsp Milk
- 1 tsp Vanilla extract
Instructions
- Preheat the oven to 375℉.
- Melt the butter in a large bowl and whisk in the sugar.
- Add the egg and vanilla and whisk again until smooth.
- Pour the apple cider in and whisk again.
- Gently fold in the flour, baking soda, cinnamon, nutmeg, ginger, allspice, and sea salt. Stir until just combined.
- Using a muffin scoop, add the batter to the lined muffin pan, filling each 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins to a cooling rack and allow to cool for 30 minutes before frosting.
- In a stand mixer with the paddle attachment, beat the butter until light and fluffy.
- Add the powdered sugar and begin mixing slowly. Increase the speed as the ingredients combine.
- Add the apple cider to the bowl and mix again on medium speed.
- Add the milk and vanilla. Mix again, starting slow and increasing speed as it combines. Beat for 3-4 minutes or until fluffy.
- Frost each muffin and serve immediately or store in an airtight container.
Nutrition
