Wow these were amazing! I got this recipe from the New York Times Cooking app and had been wanting to make it for a while! I had some leftover apple cider from a trip to the orchard a few weeks ago and decided to give it a try! These were delicious! They are the same as the apple cider donuts traditionally sold by apple orchards but even better! I liked them more because I felt that they didn’t get soggy after a day or two of sitting around and they were a joy to eat! They had the same texture as a donut but without all the fat and grease from being deep-fried! The original recipe is for baked donuts but the only thing that makes them donuts is being baked in a donut pan. Because I am a college student and not a professional baker, I do not have a donut pan. However, I have multiple muffin pans that I put to great use as part of this recipe! It has been tasted and approved by my boyfriend so I feel very good about putting this recipe out for the world to see!
There isn’t a lot of technique involved with the recipe but there are a few tricks to know about the butter and eggs used in this recipe. For butter, most recipes call for softened or room temperature butter. It is ALWAYS better to leave butter out overnight to soften but I have found that the microwave works out just fine in a pinch. I microwave butter for thirty second intervals and keep a close eye on the butter. Once it is easy to leave an indent in the butter, it doesn’t need to be microwaved anymore and has reached the softened or room temperature stage. Another trick with temperature is with eggs. I leave my eggs in the fridge most of the time because I’m never sure when I’ll use them next. This recipe calls specifically for room temperature eggs as do many recipes with an end product that is moist but strong. An easy trick for getting eggs closer to room temperature is to boil some water. Let it cool and then pour it over the eggs. The temperature of the water will gently heat the eggs without cooking them completely. This is an easy trick that can help you stick to your recipe and get great end results. I used both of these tricks while making these muffins because they were a spur of the moment decision! I hope that you are able to be equally spontaneous in your creation of baked goods and I wish you luck with these! Happy baking!
Baked Apple Cider Muffins
For the Muffins
225 grams (1 3/4 cup) All Purpose flour
1 1/4 teaspoon baking powder
3/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
140 grams (10 tablespoons) unsalted butter at room temperature
165 grams (3/4 cup) light brown sugar
50 grams (1/4 cup) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
120milliliters (1/2 cup) apple cider
For the Topping
100 grams (1/2 cup) granulated sugar
1 teaspoon ground cinnamon
To coat: 6 tablespoons butter, melted
Preheat the oven to 350F and line a muffin sheet and a half. This recipe made me about 15 muffins so be prepared to move to the second pan.
In a small bowl, whisk together flour, cinnamon, nutmeg, salt, and baking powder.
In a separate and larger bowl, cream together the butter and two sugars. Beat until light and fluffy
Once fluffy, beat in the eggs one at a time, ensuring they are fully mixed in. Then add the vanilla extract and mix until smooth.
In two additions, add the flour mixture, stirring in between additions. Gently pour in apple cider and stir until the batter becomes smooth and consistent.
Divide the batter evenly amongst the prepared cups and bake 23-27 minutes. Time will vary based on the heat and strength of your oven. Check for done-ness by inserting a toothpick into the center of a muffin and if it comes out clean, then it’s done!
While muffins are baking, whisk together the sugar and cinnamon and melt the butter. Keep the cinnamon-sugar and butter separate.
Once the muffins are done, let sit in the pan for five minutes. Once cool enough to touch, dip in butter then roll in cinnamon sugar. If you’re an enthusiast with the sugar, you may need to make more. If so, use the same amounts as before and store whatever you don’t use as long as it hasn’t touched butter.
Enjoy your muffins right away or at room temperature. Store in an airtight container and enjoy!
Fall is here!!! It has been for several weeks but this past week, the fall baking cravings hit me hard! These muffins are amazing! I made them a few times last year but never with the greatest results. I have a tough time with muffins; they can seem so simple to make but are very easy to under or over mix or bake if you’re making them from scratch. These muffins have been described like mini pumpkin pies and they have been universally loved by my taste-testers! The original recipe calls for walnuts and raisins to be added but I don’t love either of those two in muffins so I made a few changes. Also, with this recipe, I was finally able to use the Halloween themed muffin liners that my boyfriend got me and they make me absurdly happy.
The original recipe is from The Village Baker’s Wife, a cookbook by Gayle Ortiz that came out in the seventies! My neighbor was the first to introduce me to it and it’s been my favorite cookbook to bake out of for all-American favorites. The recipes are near fool proof and are versatile for scaling up and scaling down. The book says that this recipe makes about 18 muffins and it really makes me wonder about the size of the bakery’s muffin tins! This recipe easily makes 30 muffins made in the standard 3 by 4 tins that most people have at home. Being slightly limited by my college dorm, I made a mini loaf with the extra batter because I only have two muffin tins. The muffins don’t take long to bake, 15-20 minutes and are worth waiting for them to cool completely before eating! Like with cookies, the chips become molten in the baking process and will burn your mouth if not cooled! The recipe also doesn’t use a full 15 oz can of pumpkin. It uses most of it but there’s just a little bit left over at the end. I wouldn’t put that extra bit in the recipe because it’ll make it a little too wet and it won’t bake properly. It’s too little to make anything substantial but let me know if you come up with a good use for it because I love not wasting food! Enjoy baking and I hope you’re having a lovely fall!
Pumpkin Pecan Chocolate Chip Muffin Recipe
3 large eggs
446 grams (2 1/4 cup) granulated sugar
170 grams (6 oz or 3/4 cup) unsalted butter, melted and cooled (should still be a liquid)
380 grams (1 2/3 cup) pumpkin puree, canned is fine
400 grams (3 1/3 cup) All Purpose flour
1 tablespoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground all spice
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips
Preheat oven to 400F and line two or three standard muffin tins.
In a large bowl, mix together the eggs, sugar, butter, and pumpkin.
In a smaller bowl, mix together the flour, baking soda, salt, spices, nuts, and chocolate chips.
Gently add the dry ingredients to the wet (flour mix to egg mix). Mix until there are just a few dry spots. Those spots will be absorbed in baking and by leaving a few, it prevents over mixing.
Scoop batter into lined muffin cups with an ice cream scoop.
Bake 15-20 minutes. The muffins are done when a knife inserted in their center comes out clean or when the tops spring back to the touch.
Cool in the tins until cool enough to handle. Cool on a wire rack and eat!
I made these lovely muffins a few weeks ago during a particularly fruitful burst of baking. I always have leftover buttermilk from soda bread or other recipes that just sits in my fridge for weeks. With this recipe, I was finally able to use the leftover buttermilk but never fear, this recipe can be totally vegan if you choose or if you just lack buttermilk. The buttermilk in the recipe can be substituted for any type of fruit juice but I would suggest one that corresponds to the granola that you choose to use for this recipe. This recipe was an win for me because I’ve struggled with muffins in recent years. I can make them just fine from a mix but I haven’t found a good “from scratch” muffin recipe in a while. I’m so glad that I came across this recipe, it produced a ton of muffins which I’ve been enjoying for breakfast.
One note for the recipe concerning the type of granola used. Being a student on a budget, I could have made my own granola (time consuming but perhaps cheaper) or buy the cheapest option from the local grocery store. I choose the store route and have some regrets about the granola that I got which which was basically honey and vanilla flavored oats….So, I would recommend choosing your granola a little more carefully than I did. Go with something with larger clusters or with lots of dried fruit. I wish you luck and happy granola hunting if you decide to make these delectable muffins!
Buttermilk Granola Muffin Recipe
227 grams whole wheat flour (2 cups)
213 grams brown sugar, packed (1 cup)
3/4 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
99 grams prepared granola (1 cup)
1 teaspoon vanilla extract
67 grams vegetable oil (1/3 cup)
340 grams low-fat or full-fat buttermilk (1 1/2 cups)
Preheat the oven to 400F and grease a muffin tin. If using cups, making sure to grease those as well, the batter will stick.
Whisk together the dry ingredients. In a separate bowl, whisk together the vanilla extract, vegetable oil, and buttermilk.
Pour liquid ingredients into the dry and stir until just combined
Spoon batter into cups until 2/3 full.
Sprinkle with additional granola and bake for 16-18 minutes or until a toothpick comes out clean.
Remove muffins from the oven but not the tins. After five minutes or when cool enough to handle, transfer the muffins to a rack to a cool. Serve warm or at room temperature.