Apple Cider Oat Muffins

Apple Cider Oat Muffins

You will soon learn (if you haven’t figured it out by now) that I’m obsessed with muffins! They’re the perfect on-the-go breakfast or as a snack. They’re easy to make and the varieties are endless! This apple cider oat muffin recipe is AH-mazing!

Baking Tips

Before I get into the recipe, I want to give you some tips for making these fabulous muffins.

  • Measure properly by spooning the dry ingredient into the measuring cup then scraping the excess off with a flat edge.
  • Place liquid measuring cup on a flat surface and crouch down until it is eye level, and then pour in the liquid to the desired level.
  • When baking with apples, you want to choose one that has the right texture for the recipe. For muffins, some good options are Gala, Fuji, Red Delicious, Honeycrisp, or Macintosh
  • Do not adjust recipe base ingredients, instead, adjust the flavoring if you want to customize it to your liking. For example: adjust spices, add a flavor extract, add dried fruit or nuts. If you want to adjust the sweetness you can probably get away with adding or subtracting up to ¼ cup of sugar.

How to Make Apple oat Muffins

Pour 2 cups apple cider into a medium saucepan and place over medium heat. Simmer until reduced to 1 cup ( about 20 minutes ). This step intensifies the cider flavor. You can do this a day in advance to make it easier. Transfer the cider to a large mixing bowl to cool.

Once the cider is warm to the touch, add 1 cup of old-fashioned oats. Stir and set it aside to soak. In the meantime preheat the oven to 375º and grease or line a 12 slot muffin tin. Then in a medium mixing bowl add flour, baking powder, baking soda, cinnamon, allspice, and salt. Whisk together or sift using a fine mesh strainer. Don’t forget this part, it’s very important to get a smooth, even batter.

Next, make the cinnamon sugar topping by combining sugar, cinnamon, and oats together in a small bowl. This step is optional if you want to add the topping. It gives it a little extra sweetness and a little crunch on top.

The next step is to peel, core, and puree 1 apple and add it to the oats along with the oil and sugar. Mix until all ingredients are well incorporated. Add the dry ingredients and mix lightly with a wooden spoon or rubber spatula. Mix just until combined. Do not over mix. I usually do a combination of mix and fold in this step.

Fill the muffin tin ¾ of the way full, or use an ice cream scoop. This is my favorite method for ensuring the same size muffins, plus it’s faster and so fun! 😄 Sprinkle with the cinnamon-sugar topping ( optional ), then pop into the oven and bake for 18-21 minutes, or until a toothpick inserted in the middle comes out clean.

Remove from the oven and cool slightly. Then transfer to a cooling rack to finish cooling, if you can resist eating them all. These apple cider oat muffins are so good with a cup of coffee or tea. They’re also absolutely scrumptious with a smear of peanut butter or apple butter. Enjoy!

Till the next one,

Maria Felipa Signature

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Apple Cider Oat Muffins

Apple Cider Oat Muffins

Maria Felipa
Simply delicious oat muffins flavored with apple cider, shredded apple, and spices.
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

  • cups all purpose flour
  • tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp salt
  • 2 cups apple cider reduced to 1 cup
  • 1 cup old fashion oats
  • ¼ cup oil
  • ¾ cup organic cane sugar
  • 1 apple pureed or ½ cup applesauce

Cinnamon Sugar Topping

  • 1 Tbsp sugar
  • 1 Tbsp oats
  • ¼ tsp ground cinnamon

Instructions
 

  • Pour 2 cups apple cider into a medium saucepan and place over medium heat. Simmer until reduced to 1 cup ( about 20 minutes ). Transfer to a large mixing bowl to cool. Once the cider is warm to the touch, add 1 cup of old fashioned oats. Stir and set aside to soak. In the mean time preheat oven to 375º and grease or line a 12 slot muffin tin.
  • In a medium mixing bowl add flour, baking powder, baking soda, cinnamon, allspice and salt. Whisk together or sift using a fine mesh strainer. set aside.
  • Make cinnamon sugar by combining all ingredients together in a small bowl. (optional )
  • Peel, core and puree 1 apple and add it to the oats along with the oil and sugar. Mix until all ingredients are well incorporated. Add the dry ingredients and mix lightly with a wooden spoon or rubber spatula. Mix just until combined.
  • Fill the muffin tin ¾ full, or use an ice cream scoop ( my favorite method ). Sprinkle with the cinnamon sugar topping ( optional )
  • Place into the oven and bake for 18-21 minutes, or until tooth pick inserted in the middle comes out clean.
  • Remove from the oven and cool slightly. Then transfer to a cooling rack to finish cooling. Enjoy!

Notes

Can be stored at room temperature for up to 2 days in an airtight container lined with a paper towel, or in a ziplock bag.
Freeze for up to 3 months in a sealed freezer bag.

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