These apple cider muffins are another one of our favorite healthy breakfast options. It also came from eatingwell.com Even though they are half the fat and half the calories, they are full of rich, delicious flavor!!! It’s so nice to be able to find recipes that you can enjoy but don’t have to worry about all of the extra calories or fat that goes into them. That’s one of the many reasons why we love these apple cider muffins. They have the perfect amount of sweet from the cider, molasses and brown sugar. Oh, and this streusel topping has the perfect amount of crunch from the walnuts. In fact, these are the muffins my husband always requests (along with the 6 week bran muffins that I’ll post later. Really, they are the best bran muffins I’ve ever had. Truly delicious).
What Is The Difference Between Cider and Apple Juice?
Apple cider is made by cutting and grinding fresh apples into a mash.
The mash is then squeezed or pressed through a cloth to make juice.
Apple juice is filtered to remove all pulp, and then pasteurized.
Is Apple Cider Better For You Than Apple Juice?
Clear apple juice is a prettier than cider, but cider may be more healthy.
Apple cider can contain more than five times as much of a health-linked antioxidant as clear apple juice.
How Long Will Muffins Keep?
Muffins will keep for about 2 days.
Muffins should be kept in an air tight container.
Apple Cider Muffins
Apple Cider Muffins
- 2 tablespoons packed light brown sugar
- 4 teaspoons whole-wheat flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter cut into small pieces
- 2 tablespoons finely chopped walnuts (optional)
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 large egg
- 1/3 cup packed light brown sugar
- 1/2 cup apple butter such as Smucker's
- 1/3 cup maple syrup
- 1/3 cup apple cider
- 1/3 cup low-fat plain yogurt
- 1/4 cup canola oil
- Preheat oven to 400°F.
- Coat 12 muffin cups with cooking spray.
For the Struesel
- Mix brown sugar, whole-wheat flour and cinnamon in a small bowl.
- Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in walnuts, if using.
For the Muffins
- Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
- Whisk egg and brown sugar in a medium bowl until smooth.
- Whisk in apple butter, syrup, cider, yogurt and oil.
- Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined.
- Scoop the batter into the prepared muffin cups (they’ll be quite full).
- Sprinkle with the struesel.
- Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes.
- Let cool in the pan for 5 minutes.
- Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.