Apple Cider Muffins
Apple Cider Muffins with Cream Cheese filling. Soft, moist and warmly spiced, each muffin is filled with a sweet and creamy cheesecake-style center and finished with a buttery cinnamon sugar topping. Make them for breakfast, brunch, afternoon snacks or holiday baking.
Why you'll love my Apple Cider Muffins
Super moist and soft
Apple cider helps give these muffins a tender crumb and delicious apple flavor.
Easy to make
No mixer is required for the muffin batter and ready to bake in under 30 minutes.
Creamy filling
A sweet cream cheese center makes every bite extra special.
Ingredients and substitutions
All-purpose flour: This recipe has not been tested with other types of bread.
Apple cider: For extra fall flavors.
Sugar: I used brown and white sugar. Adds sweetness and keeps it moist.
Neutral oil: For richness and moisture.
Eggs: For structure and flavor.
Vanilla extract: A little extra flavor.
Sour cream: Ensure a tender crumb. Also reacts with the baking soda to activate the rise.
Apples: Folded into the batter and melt into the muffin when baked.
Cinnamon and all-spice: A cozy blend of spices for warmth.
Baking soda and baking powder: Helps the muffins rise into a round, dome shape.
For the rest of the ingredients, please see the recipe index card below!
Expert tips for the best muffins
Cupcake liners
Use non-stick parchment paper liners for best results.
Bake at high, then low temp
The initial high heat helps give the muffins that iconic round muffin top.
Let the batter rest
Let the batter rest for 15 minutes. It gives the baking soda and baking powder time to activate before baking.
Measure flour the right way
Measure flour by weight in grams instead of cups. Shop my exact scale here. (affiliate link) If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a flat edge.
How to make Apple Cider Muffins
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Prepare the muffin pan
Preheat the oven to 425°F. Line a 12-cup muffin pan with liners.
Prepare the cream cheese filling
In a medium bowl, beat the softened cream cheese, vanilla extract, pinch of salt and sugar for 2-3 minutes until smooth and creamy. If it’s stiff, the cream wasn’t soft enough and you need to mix a little longer.
Prepare the muffin batter
In a large bowl, whisk together the eggs and sugar until frothy. Add the oil, sour cream, apple cider and vanilla. Whisk until glossy.
Combine the wet and dry
Add the dry ingredients into the wet ingredients bowl and gently whisk until no more flour is visible and combined. Fold in the grated apple pieces. Let the batter rest for 15 minutes. This gives the baking soda and baking powder time to rise.
Divide the batter and filling
Divide the batter into 6 of the cups in the muffin pan, alternating cups to leave space around each one. Fill enough batter to almost reach the top.
Add the cream cheese filling
Snip the tip of the piping bag with the cream cheese filling or the corner of a ziploc bag. Place the tip in the center of the batter for each muffin, push halfway and squeeze on the way up so the cream cheese is exposed, about 2 Tablespoons in each muffin. Create an ice cream swirl at the top.
There will be extra cream leftover. We will use it!!
Bake
Bake at 425°F for 7 minutes ONLY, then turn down to 350°F and bake for 18-20 minutes until golden.
Fill again
Let the muffins cool in the pan for 15 minutes before transferring to a wire rack to cool completely. While still warm, using the pipping bag to add the extra cream filling into each muffin after its baked, filling in any air pockets or deflated cream.
Cinnamon sugar coating
Brush the tops of the muffin (not the cream part) with melted butter and roll in cinnamon sugar. Repeat with the rest of the batter.
FAQ
Q: Why did my cream cheese filling sink?
A: The cream cheese filling adds extra moisture and weight to the muffins, naturally sinking a little bit. Too much filling can cause a collapse as they cool. That’s why we save some of the filling to add to the muffins at the end and leave the muffins in the pan for 15 minutes before transfer to a rack to cool.
Q: Why do I need to start baking at a higher temperature?
A: Baking muffins at 425F for the first 7 minutes causes a burst of heat that causes the muffins to rise quickly, creating a dome.
Q: Do these muffins need to be refrigerated?
A: Yes. Because they are filled with cream cheese, they should be stored in the refrigerator after cooling.
Q: What’s the best way to reheat these muffins?
A: Microwave individual muffins for 10-15 seconds just until warm.
Q: Do I need to simmer the apple cider before using?
A: Many apple cider muffin recipes call to simmer 2 cups of cider until it’s reduced to 1/2 cup. I have tested that and I didn’t notice a significant difference in flavor. So to make it easier, for my recipe, you do not need to simmer!
Q: What’s the best pan to use?
A: Any standard 12-cup non-stick muffin pan will work. I use USA pan because it’s non-stick, aluminum stainless steel and made in the USA. (Shop my affiliate link here)
How to store leftover Apple Cider Muffins
Store leftover muffins in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 3–4 days to maintain its texture and freshness.
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Apple Cider Muffins with Cream Cheese Filling
Ingredients
- 2½ cups all-purpose flour
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup apple cider
- 1 medium apple peeled and grated
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon all-spice
- 1½ teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
For the cream cheese filling:
- 1 1/2 packets cream cheese softened at room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
For the cinnamon sugar coating:
- 1/2 cup sugar
- 1 Tablespoon ground cinnamon
- 2 Tablespoons melted butter
Instructions
Prepare the muffin pan
- Preheat the oven to 425°F. Line a 12-cup muffin pan with liners.
Prepare the cream cheese filling
- In a medium bowl, beat the softened cream cheese, vanilla extract, pinch of salt and sugar for 2-3 minutes until smooth and creamy. If it's stiff, the cream wasn't soft enough and you need to mix a little longer.
Prepare the muffin batter
- In a large bowl, whisk together the eggs and sugar until frothy. Add the oil, sour cream, apple cider and vanilla. Whisk until glossy.
Combine the wet and dry
- Add the dry ingredients into the wet ingredients bowl and gently whisk until no more flour is visible and combined. Fold in the grated apple pieces. Let the batter rest for 15 minutes. This gives the baking soda and baking powder time to rise.
Divide the batter and filling
- Divide the batter into 6 of the cups in the muffin pan, alternating cups to leave space around each one. Fill enough batter to almost reach the top.
Add the cream cheese filling
- Snip the tip of the piping bag with the cream cheese filling or the corner of a ziploc bag. Place the tip in the center of the batter for each muffin, push halfway and squeeze on the way up so the cream cheese is exposed. Create an ice cream swirl at the top.
Bake
- Bake at 425°F for 7 minutes ONLY, then turn down to 350°F and bake for 18-20 minutes until golden.
- Let the muffins cool in the pan for 15 minutes before transferring to a wire rack to cool completely. While still warm, using the pipping bag to add the extra cream filling into each muffin after its baked, filling in any air pockets or deflated cream.
- Brush the tops of the muffin (not the cream part) and roll in cinnamon sugar.
- Repeat this process with the remainder of the batter. Remember to preheat the oven back to 425°F and bake for 7 minutes ONLY, then turn down to 350°F and bake for 18-20 minutes until golden.
Notes
- The cream cheese filling adds extra moisture and weight to the muffins, naturally sinking a little bit. Too much filling can cause a collapse as they cool. That's why we save some of the filling to add to the muffins at the end and leave the muffins in the pan for 15 minutes before transfer to a rack to cool.
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
