You get a great taste of fall in these tasty Streusel Topped Apple Cider Muffins. They’re easy to make, brunch perfect & smell great baking.

Streusel Topped Apple Cider Muffins

We’re already at the last week of September, this month has simply flown by. A few amazing things happen this week at our house. Our youngest daughter turns 9 and we’re heading to the cider mill. 

A trip to the cider mill usually happens a bit earlier in September for our family. This year we took a few weeks to settle into our virtual learning program and the days just slipped away.

Every single trip to the cider mill is filled with such tasty memories. Freshly pressed apple cider, scrumptious donuts, and usually bees buzzing all around. Okay, so there are parts of a trip to the cider mill that are more enjoyable than others. 

I decided we needed a great muffin to celebrate fall and I think you’ll agree that these Streusel Topped Apple Cider Muffins are perfect. They have a wonderful streusel top which sets them apart from ho-hum muffins. Personally, I love a good streusel topping on my muffins. The crumbly bits just make my heart sing.

Be sure to enjoy a muffin or two along with some of our amazing Starbucks Copycat drinks, we have loads of them to choose from. >>>CLICK HERE TO SEE THEM ALL<<<

What ingredients do you need to make Streusel Topped Apple Cider Muffins?

• Apple Cider
• Flour
• Sugar
• Baking Powder
• Ground Cinnamon
• Ground Cardamom
• Salt
• Butter
• Eggs

Tips for making Streusel Topped Apple Cider Muffins:

• You can skip the apple cider reduction (and use 3/4 cup of plain apple cider) but the muffins will lose some of the strong cider flavor. 
• The cardamom is optional but highly encouraged— it helps enhance the earthiness of the apple cider. 
• It is okay for small lumps to remain. Over-mixing will result in dense muffins.
• I used a 1/4 cup cookie scoop to ensure evenly sized muffins. 
• I used a scant 1 tbsp of streusel per muffin. 
• The muffins are best served warm and with butter or maple syrup— you can microwave them for 15-20 seconds for that “fresh from the oven” taste. 

Simple steps for making Streusel Topped Apple Cider Muffins:

Place the apple cider in a small saucepan over medium-low heat. Cook it for 20-25 minutes, or until the cider has reduced by half. 

Preheat your oven to 350F. Line a muffin pan with baking cups or spray it with non-stick baking spray. Set aside. 

In a large bowl, combine the apple cider, melted butter, and eggs. Whisk until they are fully combined.

Next, add in the flour, sugar, salt, baking powder, cinnamon, and cardamom. Whisk just until no large lumps of flour remain.

Divide the batter evenly between the 12 muffins— the batter should fill each hole about 3/4 of the way.

Combine the melted butter, flour, brown sugar, and cinnamon in a small bowl until it is fully combined and starts to clump together.

Sprinkle it evenly over the muffins.

Bake the muffins in a preheated oven for 20-25 minutes, or until they are lightly browned on top and a toothpick inserted into the center comes out clean. 

Remove them to a wire rack and allow them to cool before placing them in an airtight container. 

Store up to 2 days.

Craving even more fall flavors, let me suggest these recipes:

• Apple Fritter Cake
• Air Fryer Apple Fritters
• No Bake Pumpkin Cheesecake Balls

We’ve got you covered if you just cannot get enough apple cider treats:

• Caramel Apple Cider Colada
• Apple Cider Cheesecake Bars
• Cranberry Whiskey Apple Cider Cocktail

Yield: 1 dozen muffins

Streusel Topped Apple Cider Muffins

Print

You get a great taste of fall in these tasty Streusel Topped Apple Cider Muffins. They're easy to make, brunch perfect & smell great baking.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

Batter

• 1 1/2 cups apple cider
• 2 cups all purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 2 eggs

Streusel Topping

• 3 Tablespoons butter, melted
• 1/3 cup flour
• 2 Tablespoons brown sugar
• 1 teaspoon ground cinnamon

Instructions

For the Muffins
Place the apple cider in a small saucepan over medium-low heat. Cook it for 20-25
minutes, or until the cider has reduced by half.
Preheat the oven to 350° F. Line a muffin pan with baking cups or spray it with non-stick baking spray. Set aside.
In a large bowl, combine the apple cider, melted butter, and eggs. Whisk until they are fully combined.
Next, add in the flour, sugar, salt, baking powder, cinnamon, and cardamom. Whisk just until no large lumps of flour remain.

Divide the batter evenly between the 12 muffins— the batter should fill each cup about 3/4 of the way.

For the Streusel 

Combine the melted butter, flour, brown sugar, and cinnamon in a small bowl until it is fully combined and starts to clump together. 

Sprinkle the streusel evenly over the muffins. 

Bake and Store

Bake the muffins in a preheated oven for 20-25 minutes, or until they are lightly browned on top and a toothpick inserted into the center comes out clean. 

Remove them to a wire rack and allow them to cool completely before placing them in an airtight container. 

Store up to 2 days. 

Notes

• It is okay for small lumps to remain. Over-mixing will result in dense muffins.
• You can skip the apple cider reduction (and use 3/4 cup of plain apple cider) but the muffins will lose some of the strong cider flavor. 
• The ground cardamom is optional but highly encouraged— it helps enhance the earthiness of the apple cider.
• I used a 1/4 cup scoop to ensure evenly sized muffins.
• Each muffin gets approximately 1 Tablespoon of streusel mixture.
• The muffins are best served warm with butter or maple syrup— you can microwave them for 15-20 seconds for that “fresh from the oven” taste. 

Check out the web story for this recipe by clicking HERE.