Apple cider muffins with streusel topping

A stellar treat for breakfast or brunch!

I adore making and eating muffins and while I have oodles of fantastic recipes already, somehow I keep coming up with new ideas. This latest version was inspired by a big jug of cider purchased at a local orchard, along with some crisp new apples. The cider’s intended first use was these fabulous baked apple cider doughnuts but in the end, testing my new recipe for these muffins took priority and I’m glad it did. Note that virtually any muffin batter can be frozen before baking; simply scoop into the paper-lined muffin pan and pop in the freezer; after 2 hours (or whenever frozen solid), transfer to an airtight container for up to 3 months. Remove from freezer to thaw slightly while oven preheats and add about two minutes to the baking time. Note that you can use non-dairy substitutes for the butter and sour cream, if you prefer.

Ingredients

Streusel topping

• 1/2 cup (60 g) all-purpose flour
• 1 tablespoon (12 g) granulated sugar
• 1/4 cup (54 g) packed light brown sugar
• 1/2 teaspoon each ground cinnamon and cardamom
• 1/4 cup (56 g) butter, melted

Muffins

• 1 cup (250 mL) apple cider (to be boiled and reduced)
• 1 1/2 cups (180 g) all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/3 cup (75 g) butter, softened
• 1/2 cup (99 g) granulated sugar
• 1/4 cup (54 g) brown sugar, packed
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/4 cup (57 g) sour cream 
• 1 medium sized apple, peeled, cored and diced

Method

• Line 12 muffin pan compartments with silicone or paper liners and set aside.
• Make the topping by combining the flour, sugars and spices in a medium bowl. Add melted butter and stir until well blended and no dry spots of flour remain. Refrigerate until needed.
• Reduce the cider next. Bring to a boil in a small saucepan, uncovered, placed over high heat. When boiling, reduce heat until cider is simmering; keep an eye on it and remove from heat when it is reduced to half its original volume (1/2 cup is goal). Transfer to a heatproof vessel and refrigerate until cooled to lukewarm or colder (about 15 minutes).
• While cider is cooling, preheat oven to 350F and place one of the racks in the middle of the oven.
• To make the muffin batter, start by blending together the flour, baking powder, baking soda, salt and spices in a medium-sized bowl. Set aside.
• In a large mixing bowl (use a stand mixer if you have one), beat together the butter and sugars until light and fluffy. Add in the vanilla and egg and beat again, then add the reduced cider and sour cream. Beat till well blended then scrape down the sides of the bowl.
• Add the dry ingredients and stir until just combined then gently fold in the apples.
• Take the crumble topping out of the fridge. Stir with a fork to break into bits as it will have solidified.
• Use an ice cream scoop or a 1/4 cup measuring cup to evenly distribute the batter. Sprinkle the streusel on top (I find it easiest to do this with clean, dry fingers).
• Place the muffin pan in the oven and place a baking sheet on the rack below to catch any streusel bits that may fall off as the muffins rise.
• Bake at 375F for 17-19 minutes or until a toothpick comes out clean when inserted in the middle of a muffin. Set the pan on a rack for 5 minutes then remove muffins from pan and set muffins on a wire rack to cool.

Makes 12 muffins.