Apple Cider Muffins 🍎🍂 These soft, moist muffins are packed with cozy fall spices and plenty of apple cider flavor, then finished with a buttery cinnamon-sugar topping. The perfect fall baking recipe! Find all my tips and tricks, plus even more fall recipes, at sallysbakingaddiction.com. And if you want to make them extra homemade, try using my homemade apple cider recipe! Yields 12 Muffins Muffins -3/4 cup (180g/ml) fresh apple cider -1 and 3/4 cups (219g) all-purpose flour -1 teaspoon baking powder -1/2 teaspoon baking soda -3/4 teaspoon salt -2 teaspoons ground cinnamon -1/4 teaspoon ground allspice -1/4 teaspoon ground cloves -1/4 teaspoon ground nutmeg -1/2 cup (113g/120ml) vegetable oil or melted coconut oil -1/2 cup (100g) light or dark brown sugar -1/2 cup (100g) granulated sugar -2 large eggs, at room temperature -1/4 cup (60g) unsweetened applesauce -1 and 1/2 cups (210g) peeled and shredded apple (about 1.5–2 apples) -3/4 cup (90g) chopped walnuts (optional) Topping -1/2 cup (100g) granulated sugar -1 and 1/2 teaspoons ground cinnamon -2 Tablespoons (28g) unsalted butter, melted 1) Reduce the apple cider: In a small saucepan, bring the apple cider to a simmer over medium heat. Simmer, stirring occasionally, until it has reduced to 1/4 cup (60g/ml), about 20 minutes. 2) Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners. Set aside. 3) Make the muffins: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg. 4) In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and reduced apple cider until combined. Pour the oil mixture into the flour mixture and whisk until combined. Fold in the shredded apple and chopped walnuts (if using). 5) Divide the batter evenly among the muffin liners, filling all the way up to the top. 6) Bake for 5 minutes at 425°F. Reduce the oven temperature to 350°F (177°C). Continue to bake until a toothpick inserted in the center comes out clean, about 15–16 minutes more. Cool the muffins in the pan set on a cooling rack for 10 minutes, then transfer the muffins from the pan to the rack. 7) Make the topping: Whisk the sugar and cinnamon together in a medium bowl. Lightly brush the top of a warm muffin with melted butter then dip the top into the cinnamon-sugar. Peel off the liner and roll the entire muffin in the cinnamon-sugar to fully coat. (Or coat just the tops.) — @sallysbakingのTikTok