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Apple Cider Muffins


  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 cup butter, at room temperature
  • 2/3 cup granulated white sugar
  • 1/3 cup light brown sugar, packed
  • 2 large eggs
  • 1/2 cup apple cider
  • 2 1/4 cups chopped apples (peeled and cored - I used a combination of Macs and Empires)
  • 1 Tbsp freshly squeezed lemon juice


1. Preheat oven to 350°F. Grease and flour  8×5-inch loaf pan or grease muffin tin (or line with paper liners)

2. Sift  flour, baking powder, salt, baking soda, ground cinnamon, and ground cloves into a medium bowl.

3. In a separate large bowl, use an electric mixer to cream together butter and sugars. Beat in eggs. Add in flour mixture (from medium bowl) alternately with cider- about half at a time, and mix just until combined.

4. In a small bowl, toss apples with lemon juice. Stir into the batter.

5. Scoop batter into prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool for at least 20 minutes, then remove to a wire rack and let cool completely.  If making muffins, bake approximately 20-25 minutes, until toothpick inserted in center of one muffin comes out clean. The muffins should keep for several days covered or wrapped well.

Adapted from Sweetly Serendipity

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