Apple Cider Muffins

Ingredients:

For the Coating:

• 2/3 cup sugar
• 1 tablespoon cinnamon
• 1/4 cup salted butter, melted
• 1 tablespoon apple cider

For the Muffin:

• 2 1/4 cups all purpose flour
• 1 1/2 teaspoons apple pie spice
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup apple cider
• 3/4 cup light brown sugar
• 1/4 cup sugar
• 1/2 cup unsweetened apple sauce
• 1 teaspoon pure vanilla extract
• 2 eggs
• 1/4 cup whole milk
• 1/4 cup sour cream

Directions:

1. Preheat oven to 425F. Line 2 muffin pans with 20 liners total and set aside. Mix together the cinnamon and sugar for the coating in a small bowl. Set aside.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
3. In a separate medium mixing bowl, add the vegetable oil, apple cider, sugars, apple sauce, vanilla, eggs, milk and sour cream. Mix together until fully incorporated.
4. Add the wet ingredients to the dry. Mix together until just incorporated, making sure not to over-mix.
5. Divide the batter evenly among your prepared liners, filling them almost all the way full.
6. Bake one pan at a time for 8 minutes then reduce the oven temperature to 350F and continue baking for an additional 8 minutes until a toothpick inserted comes out clean. Repeat with the other pan of muffins.
7. Allow the muffins to cool in the pan for about 10 minutes then transfer to a wire rack to continue cooling.
8. Once the muffins have cooled, melt the butter for the coating and mix in the apple cider with the butter. Dip the top of the muffin into the butter mixture, then into the cinnamon sugar mixture coating the top evenly. Enjoy!

*Store in an airtight container at room temperature for up to 3 days or in the fridge for up to one week.

*Use a good quality apple cider for this recipe. The better the cider, the better your muffins will be. You can even use a spiced cider for added flavor.

Makes 20 Muffins