Flashback Post: Apple Cider Mini-Muffins
06 Oct, 2012
Editor’s note: this is an oldie, but a goodie! Each Saturday we would like to re-feature a few of our favorite posts for new readers (and old ones, too!) This recipe is perfect for a chilly fall day! ~Leslie
Written By: Rachel Gnagy @ Inscribed Photography
Apple Cider Mini-Muffins
(recipe originally from here)
Has anyone else felt a hint of autumn in the air? I have been loving these cooler temperatures and I CAN’T WAIT for fall to officially get here. I love the crisp breezes, the colors of the trees, and drinking hot mugs of apple cider. So you can imagine why I suddenly started pinning all sorts of fall-ish recipes on Pinterest.
These Apple Cider Mini-Muffins (or Apple Cider Doughnut Holes, if you prefer!) are delicious. The apple flavor is fantastic and perfect for getting ready for the fall season.
You will need:
2 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2/3 cup brown sugar
1/2 cup apple butter
1 tsp vanilla extract
1/3 cup honey
1/3 cup apple cider (I couldn’t find apple cider during this time of year so I bought a jug of unfiltered apple juice. Worked great!)
1/3 cup plain yogurt
2 Tbsp canola oil
Combine the flour, baking powder, baking soda, salt, and cinnamon in a bowl.
Next, whisk the egg, brown sugar, apple butter, vanilla, honey, apple cider, yogurt, and oil together in a separate bowl. I love that there is so little sugar in this recipe – the apple cider and honey do most of the sweetening. And the apple butter cuts down on the oil.
Slowly pour the wet ingredients into the dry ingredients and whisk just until incorporated. The batter will look a little lumpy but you don’t want to over-mix it.
Preheat your oven to 400 degrees and spray a mini-muffin pan with non-stick cooking spray. Fill each hole about 3/4 full. The muffins will raise quite a bit, so you don’t want to go overboard on filling the holes. Bake them for 9-10 minutes. Let them cool for a few minutes on a wire rack.
While the muffins are still warm, roll them in the cinnamon sugar mixture (I used 1/4 cup of sugar to 1 Tablespoon of cinnamon). If the cinnamon sugar isn’t sticking very well, you can brush a bit of melted butter on the tops of the muffins and then dip them in the sugar mixture.
I love the cinnamon and apple flavors combined in this recipe. The muffins are perfect bite-size appetizers or snacks. I can’t wait for fall so I can try this recipe again! What’s your favorite thing about fall?
P.S. Want to check out all our recipes on HVFH? Click here for our recipe journal!