Beer bread and hard apple cider breads are among my favorite things to bake during fall, but I wanted to make some on-the-go versions. I adapted my cider bread recipe to create these muffins and I couldn’t be more satisfied with the result. They’re not too sweet, extremely fluffy, and you get fresh baked apples in every bite. An added bonus is that your entire house will smell of fresh baked bread, apples, and cinnamon!
(makes 15 muffins)
3 cups all-purpose flour
1/3 cup brown sugar + extra to sprinkle on top
4 1/2 tsp baking powder
1 1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp nutmeg
1 (12oz) bottle of Angry Orchard’s Hard Cider in Crisp Apple
1 large Honey Crisp Apple, finely chopped (approximately 2 cups)
Preheat oven to 350 degrees F and grease a muffin tin. PLEASE READ: In the pictures I used paper liners, but you do NOT want to do this. The paper will stick to the muffins and then you’re stuck picking little bits of paper off of them. Just grease the muffin tin cups really well with butter or use non-stick cooking spray.
In a large bowl whisk together flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. Slowly stir in Angry Orchard cider and fold in diced apple until wet and dry ingredients are completely mixed.
Drop two heaping tablespoons of batter into prepared muffin cups. Sprinkle the tops with brown sugar and place in the oven to bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Allow pan to cool about 5 minutes and then transfer muffins to a cooling rack to cool another 5-10 minutes. Serve slightly warm or room temperature and store extra in an airtight container for up to 2 days.