Apple Cider Muffins


Do you have a food that you associate with something? After baking up last weeks raspberry strawberry muffins and this weeks Apple Cider Muffins, I realized I have one. I associate muffins with the day we brought home Baby Boy. It was early spring and still quite chilly out. I stood inside the entrance of the hospital, our car just outside, all warmed up. I double checked Baby Boy for the umpteenth time, making sure he was snug as a bug in his car seat. I gave Rachel a kiss, picked up Baby Boy, and walked out into the crisp spring air with my little family.

green apple

It was bright and sunny out that morning, a stark contrast to the sleet and lightening when we drove to the hospital at midnight just a few days before. Like much of those early days with Baby Boy, the drive home and first few hours at home are a blur of memories and emotions. So enamored were we with our little one, we forgot to eat until our stomachs growled so loudly that we remembered it was long past meal time. This is where the muffins come in. My coworkers had sent a delicious basket loaded with all sorts of muffins to our home; blueberry, apple cinnamon, cornbread. All we ate our first day home with Baby Boy were those muffins. They were a life saver that day, as we had no inclination to do anything but be with Baby Boy.


I saw these Apple Cider muffins Adrianna had posted on her site A Cozy Kitchen, and even though we had just made muffins last week we decided what the heck, and baked them up anyway. How are they?….Amazing! A perfect muffin for welcoming in the Fall.

Baby Boy has been home with us for a few months now, and we no longer eat just muffins for our meals (though we still have trouble saving enough to share the next day). But I think I’ll always associate muffins with the day we brought Baby Boy home, the crisp cool spring air, and the complete sense of awe over that little boy.

Do you have any food associations?

Recipe: Apple Cider Muffins


  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 2 1/4 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 cup apple cider
  • 3/4 cups sour cream
  • 1 1/2 teaspoons vanilla extract
  • 2 crisp baking apples, such as Granny Smith or Mutsu, peeled, cored, coarsely grated, and drained, juices reserved and used as part of the cider measurement
  • Raw sugar for sprinkling


  1. Preheat the oven to 350°F. Line a 12 cup muffin* tin with paper liners.
  2. In a medium bowl, whisk together the granulated sugar, brown sugar, and oil. Add the eggs and whisk to combine. In another bowl, sift together the flour, baking soda, salt, and cinnamon. In a third bowl, whisk together the apple cider, sour cream, and vanilla.
  3. Add one third of the flout mixture and one third of the apple cider mixture to the sugar mixture, folding with a spatula just to combine. Add the rest of the flour and cider mixtures in two additions. Fold in the grated apple, and then divide the batter evenly among with prepared muffin cups, filling each cup three quarters of the way.
  4. Bake, rotating the muffin tin halfway through, until the muffins spring back to the touch, 25 to 30 minutes. Transfer the pan to a wire rack, sprinkle the tops with the raw sugar, and let cool for 10 minutes. Then turn out the muffins from the pan and let them cool completely on the wire rack.

Recipe from: A Cozy Kitchen

These muffins are best the second day and will keep in an airtight container at room temperature for up to 3 days.

*We used cupcake tins instead of muffin tins. As a result of the smaller size we adjusted bake time t0 15 – 20 minutes instead of the 25 – 30.

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