I know I have featured apples oftenhere lately, but we have enjoyed them often! These muffins were a great Saturday morning breakfast treat, with enough left over for a busy Sunday morning tomorrow! It is already beginning to smell alot like Thanksgiving! Cinnamon, nutmeg, and ginger add to the brightness of apple cider and apple butter for flavor. The list of ingredients is long, but well worth it.
Apple Cider Muffins
:2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 large egg
1/3 cup brown sugar
1/2 cup of apple butter (can substitute pumpkin butter or other fruit spread)
1/3 cup of maple syrup
1/2 cup chopped crystallized ginger (I use Penzey’s crystallized ginger bits)
1/3 cup of apple cider
1/3 cup of Greek yogurt
1/4 cup of canola oil
1/4 cup brown sugar
1 Tablespoon oatmeal
1 Tablespoon flour
1 teaspoon cinnamon
2 Tablespoons butter, cut into small pieces:
Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.
Make topping by combining flour, oats, cinnamon, and butter together with your fingers until crumbly. Set aside.
Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove together in a bowl until well mixed.
In another bowl, whisk the brown sugar with the egg, then add apple butter, maple syrup, crystallized ginger, apple cider, and yogurt. Mix well. Slowly add flour mixture to egg mixture; gently stirring until combined. Don’t over mix.
Spoon batter into the muffin tray. Sprinkle topping evenly over the top of each muffin.
Bake for 15; or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for a few minutes before removing from baking pan. Serve hot with butter! .
Adapted recipe from For the Love of Cooking.net Also featured in Eating Well