At that time, I figured I'd have at least one recipe pinned on my Fall/Winter Recipes Pinterest board that called for apple cider. Not that apple cider isn't delicious on its own, but a gallon is bit much for me to drink by myself (Chris doesn't like cider unless it has booze in it).
This week a friend commented on Facebook that Barthel Fruit Farm was almost out of apples, so I headed there the next day to ensure that I got another batch this season (my previous trip was in September).
This time around I picked up a 1/4 peck of Golden Delicious and a peck of Honeycrisp. The apples pictured on the left below are Cortlands that were lingering in my fridge, so that's what I added to my muffins.
Despite both apples and apple cider being added to the muffin batter, there's just a faint apple flavor. In fact, next time I'd likely add more apples, and perhaps some walnuts too.
In general, I think is a great recipe, I just have a couple gripes. First, I think the original recipe should make more than 12 muffins because my muffin pan was way too full.
While the tops were delicious, I thought the bottoms were overcooked, which is bound to happen when making such massive muffins.
My second gripe is that the apple cider glaze makes these muffins too sweet. Unfortunately, I glazed half before taste testing, and found myself wishing I had stopped at one. If you really love sweets, you'll probably like the glaze, but I highly recommend trying the muffins plain first.
Apple Cider Doughnut Muffins
Prep Time: 20 minutes
Cook Time: 15-17 minutes
Ingredients (18 muffins)
- 1/4 cup butter, softened
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1/3 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 3/4 teaspoon salt
- 3/4 cup milk
- 1/4 cup apple cider
- 1 cup diced apples
- Heat oven to 425 degrees. Line muffin tins with 18 paper muffins cups.
- In a stand mixer bowl, cream together the butter, oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.
- In a medium bowl, combine the flour, baking powder, baking soda, spices and salt. In a glass measuring cup, combine the milk and apple cider.
- Stir the flour mixture into the butter mixture alternately with the milk/cider, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in diced apples.
- Add batter to muffins cups, so they are approximately 2/3 full (I use a large Oxo scoop).
- Bake muffins for 15 to 17 minutes, or until a toothpick comes out clean. Remove muffins from pan, and place on a cooling rack.
Powered by Recipage