Apple Cider Muffins (or Bundt Cake)

October 8, 2020Brianna

These apple cider muffins are a real fall treat. They’re packed with apple flavor but don’t require that you need to chop and peel apples because it uses applesauce instead. One of the greatest parts is they come together super fast and the result is a soft and moist muffin. Top with melted butter and cinnamon sugar for an even more fall-like flavor. If you’re looking for another fall treat try these pumpkin chocolate chip cookies or these pumpkindoodle cookies.


Apple Cider Muffins (or bundt cake)

Perfect fall breakfast or treat filled with apple flavor and fall spices. Super moist and tender muffins that are easy to make.

  • Prep Time: 15 minutes + cooling time
  • Cook Time: 20 minutes
  • Total Time: 35 minutes plus cooling time
  • Yield: about 2 dozen muffins 1x



3 cups flour (360 g)

2 1/2 tsp ground cinnamon

1/8 teaspoon nutmeg

1 tsp salt

1 1/2 tablespoons baking powder

1 1/2 cups sugar (300g)

1/2 cup dark brown sugar (110 g)

1 cup vegetable oil (225 g)

3 eggs, room temperature

1 1/2 teaspoon vanilla extract

1 cup applesauce, room temperature (250g)

1 cup apple cider, room temperature (250 g)


1/4 cup butter (57 g), melted

1/4 cup sugar (50g)

2 tsp cinnamon


Preheat oven to 350 F and spray 2 muffin trays with cooking spray or line with cupcake wrappers. (I like to use cooking spray that has flour in it like Baker’s Joy).

In a small bowl combine the flour, cinnamon, nutmeg, salt, and baking powder.

In a large mixing bowl combine the sugar, dark brown sugar, and oil. Mix with a hand mixer or in a stand mixer till combined. Add the eggs and vanilla and mix for 1-2 minutes till well combined. Add the applesauce and mix till combined again, scraping the sides as needed. Pour in half the apple cider and mix till combined. Mix in half the dry ingredients till a few flour streaks remain. Add the rest of the apple cider and mix till barely mixed and then add the last of the dry ingredients in. Mix till barely combined.

Fill muffin tins 2/3 full of batter and bake for 18-23 minutes, till a toothpick inserted comes out with a few moist crumbs. Remove from oven and let cool for about 12 minutes. Run a knife around the edges of each muffin if not using cupcakes wrappers, and remove to cool on a cooling rack, at least 15 more minutes.

In a small bowl combine the sugar and cinnamon. Flip the muffins over so the bottom is now on the top. Using a pastry brush, brush each muffin with butter and then sprinkle generously with cinnamon sugar.


You can use normal light brown sugar too but dark brown sugar gives it a little big more of a caramel-y taste to this cake.

If you want to make this in a Bundt cake reduce the heat to 325 F and make sure to butter and flour the Bundt pan. I think you could probably make it in a 10×10 or 9×9 baking pan as well but I haven’t tried. Let the Bundt cake cool for 90 minutes before turning upside down. Then brush with melted butter and sprinkle the cinnamon sugar on top and along sides.

Keywords: Apple Cider Muffins (or bundt cake)

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