Description
These mini muffins fill your kitchen with the rich aroma of reducing apple cider, then bake into tender bites spiced with cinnamon and nutmeg. A buttery brush and cinnamon-sugar coating adds a crisp, sweet finish.
Ingredients
- 1 cup apple cider
- 6 tablespoons unsalted butter, divided
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F and grease a 24-cup mini muffin pan or line with paper liners.
- In a small saucepan, bring apple cider to a simmer over medium heat and cook until reduced to about 1/2 cup, about 10 minutes; let cool slightly.
- In a large bowl, whisk together cooled cider reduction, 4 tablespoons melted butter, granulated sugar, egg, and vanilla extract until smooth.
- In another bowl, stir together flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and mix until just combined; do not overmix.
- Divide batter evenly among the mini muffin cups, filling each about two-thirds full.
- Bake for 10 to 12 minutes or until a toothpick inserted into the center comes out clean.
- Meanwhile, melt the remaining 2 tablespoons of butter in a small bowl and combine the 2 tablespoons granulated sugar with 1/2 teaspoon ground cinnamon on a plate.
- When muffins are warm, brush each with melted butter and roll in the cinnamon sugar mixture.
- Let muffins cool slightly in the pan before serving.
Notes
- Reduce the cider slowly over medium heat to concentrate flavor without burning.
- For regular-sized muffins, bake at 350°F for 18 to 20 minutes and adjust batter quantity.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- These muffins are best enjoyed fresh and slightly warm.