I was craving a warm, tasty apple muffin.
(Darn Pinterest and all the autumn treats floating around.)
But we didn’t have any apples – and I couldn’t get out of the house because of the napper.
We did have some apple cider and some applesauce, so I decided to see what I could do…
Apple Cider Muffins, adapted from Lehighvalley.com
1 egg, room temperature
1/4 c applesauce
1 c whole wheat flour
2/3 c all-purpose flour
1 c apple cider
2/3 c sugar
1/2 c butter, room temperature
2 t baking powder
1 t cinnamon
dash of ground nutmeg
dash of ground cloves
1/2 t salt
Preheat oven to 350. Grease or line 12 cupcake wells. In large bowl, cream together butter and sugar. Add egg and applesauce, beating well after each addition. Whisk together flours, baking powder, spices, and salt. Add 1/3 of the flour mixture to the butter/sugar mixture, then 1/2 of the cider, and repeat, ending with the last of the flour and mixing only until incorporated. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
Well, these certainly hit the spot.
And I think I did a pretty good job of taking a very sweet cupcake recipe and mellowing it out a bit into a muffin, with a couple healthier substitutions (though I did leave the sugar and butter alone).
I especially enjoyed the slightly dense texture that was full of the cider-y spice flavor.
I think if I were to make these again, I would add some apple chunks to give it that little extra ‘something’ to make them even better. (And it would NOT use the cupcake liners – these babies stuck hard to the liners, so beware.)
Oh, and if you want another take on Apple Muffins, check out Smidge’s Saucy Apple Spice Muffins… hers look divine! (And proof that great minds think alike.)