Easy to make muffins with apple cider and spices to fill you up on fall mornings!
Happy November! Did you have a good Halloween, Reader? Halloween is not one of my favorite holidays, but it can be fun. Making the costume was an important part of my childhood–or perhaps directing my mom to make the costume. She made me some awesome costumes, sewing a prairie girl dress and bonnet to be Laura Ingalls Wilder, a dress and jacket to be Beatrix Potter, a dark purple shift dress to be Kiki…she sewed me a lot of dresses. Thanks, Ma!
My favorite part of Halloween, though–not going to lie–is the candy that goes on sale after Halloween is over. I can’t wait for deeply discounted Reese’s peanut butter cups (for snacking) and M&Ms (for baking)! I love M&M cookies, and I don’t think I’ve shared a recipe for them yet.
While we wait for the prices on M&Ms to drop, I’ve got a muffin recipe to share! These are so easy to make and are a simple variation of the same muffin recipe I’ve been using since, oh, elementary school. They’re packed with warm spices and are perfect for a fall breakfast or brunch.
Apple Cider Muffins
adapted from my whole wheat muffin recipe
- 2 cups white whole wheat flour (or use all-purpose, or a combination of AP and whole wheat)
- 1/4 cup brown sugar, packed
- 3 tsp baking powder
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1 cup apple cider
- 1 egg
- 1/4 cup vegetable oil
- 1/2 cup grated or finely diced apple or pear
Preheat oven to 400ºF. Line a muffin tin with cupcake papers or grease the tin.
Mix together dry ingredients in a large bowl. In a small bowl, mix the liquid ingredients and grated fruit. Pour the liquid mix on top of the dry mix, and stir just until incorporated. Do not over mix!
Divide the batter between the muffin tins, filling each about 2/3-3/4 of the way full.
Bake 20-25 minutes. Serve warm or at room temperature. To store, place in an airtight container or zip-top bag, or wrap individually in plastic wrap.
Posted to Happiness is Homemade!