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Apple Cider Muffins

If you read my last post, than you know I’ve spent the last few days in London and am now enjoying the City of Lights. I’m in Paris, with my love, and enjoying every minute of it.

We arrived early this morning, taking a 6am flight from London, and are totally exhausted. Needing the morning to recuperate a little, we took a little tiger snooze in our fabulous apartment {side note here, I highly recommend renting a flat when you visit Europe – it’s cheap, you have much more space, and you can prepare some of your own meals – perfect for those of us with food allergies}. And then we were be off.

Of course, our day started at the Eiffel Tower. How could it not? Mr. Henderson has never been to Europe before, and I have to take him there immediately. That view will never get old. Straight from a movie. Romantic, gorgeous, and perfect.

But alas it was raining. Not just drizzling, raining. The kind of rain that causes all the Parisians to pack themselves like sardines inside the metro. And since it was so icky out, we chose to have a quiet night in. We're currently drinking a fabulous bottle of French wine, accompanied by gluten-free bread, crackers and goat cheese. Delicious and unequivocally European. I'm loving the life over here.

And for us, we still have three glorious days ahead of us. Tomorrow is a new day, full of new sites, delicious food. All next to my man. He’s just the best.

But for now, since you’re at home, enjoying all the fall has to offer, I’m leaving you with yet another delicious fall treat. This time, we’re taking a break from pumpkin and moving on to apple. A food near and dear to my heart.

These mini muffins are perfect. A bite-sized morsel of apple cider goodness, dusted with a hint of cinnamon sugar. Just pop one in your mouth and you’ll know exactly what I mean.

Apple Cider Muffins

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These mini muffins are perfect. A bite sized morsel of apple cider goodness, dusted with a hint of cinnamon sugar.
author: Alyssa
yield: 24 mini muffins, 12 regular
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes



  • Preheat the oven to 375 degrees F. Grease a mini muffin tin wit non-stick cooking spray.
  • Whisk together the flours in a small mixing bowl and set aside.
  • Cream the oil sugar, salt and spices in a medium mixing bowl. Beat in the egg until fully incorporated.
  • Mix in a bit of flour, then a bit of milk to the wet ingredients, alternating until everything has been incorporated.
  • Scoop the batter into the tins, filling to the brim.
  • Bake in the center of warmed oven for 12 – 15 minutes, until browned, but still slightly soft to the touch.
  • Cool in the pan for 5 minutes and transfer to a wire rack.
  • Add to a bowl with cinnamon and sugar and toss to coat. Let cool completely.
  • These are best served warm, so reheat in the microwave for 15 seconds if they have cooled completely.


Calories: 62kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 61mg | Potassium: 52mg | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.3mg
cuisine: American
course: Baked Goods

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