Ingredients
Scale
- 1 1/2 cups pure apple cider (reduced to 1/2 cup)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
For the Coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
- Pour the apple cider into a small saucepan over medium heat. Simmer for about 10 to 15 minutes until it reduces to exactly 1/2 cup. Let it cool completely.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth.
- Add the egg, vanilla extract, buttermilk, and the cooled, reduced apple cider to the sugar mixture. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together just until no streaks of flour remain. Do not overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- While the muffins bake, prepare the coating by mixing the sugar and cinnamon in a small bowl. Melt the coating butter in another small bowl.
- Let the muffins cool in the pan for 5 minutes. While still warm, dip the top of each muffin into the melted butter, then roll it generously in the cinnamon-sugar mixture.
- Place on a wire rack to cool completely.
- Cook Time: Not specified