Thursday, October 13, 2011

Cinnamon Muffins with a Kick of Apple Cider

These tender little muffins are good with or without the addition of apple cider syrup but I love to experiment with recipes we have used for a while and this recipe always produces a tender, delicious muffin, so playing around with complimentary flavors just adds to the fun.
1 1/2 cups all purpose or white spelt flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon nutmeg, divided
1/3 cup softened butter
1 cup granulated sugar, divided
1 egg
1/2 teaspoon vanilla extract
3 tablespoons boiled cider syrup
1/2 cup milk
1/2 cup butter, melted
1 teaspoon ground cinnamon
Mix the flour, baking powder, salt, and 1/2 teaspoon nutmeg together, set aside. 
Lightly grease muffin pan or use paper liners. 
Preheat oven to 350F. 
In a large mixing bowl, cream butter and 1/2 cup granulated sugar, add egg and vanilla. 
Put cider syrup(if you are using it) into a glass measuring cup, add milk to make 1/2 cup.

Add alternately with flour mixture, stirring just until incorporated. 
Spoon into 12 muffin cups. 
Bake for 20 minutes or until the tops are golden. While baking, stir together the remaining 1/2 cup sugar and cinnamon.
While still warm, brush with the melted butter
Roll tops in the cinnamon sugar. 

Serve warm or allow to cool before storing.

 Almost perfect, but wait...
Ahhh, now...
Definitely, with coffee!


  1. Cinnamon and apple cider-those two ingredients in recipe have won me over. This is a nice fall treat-having just one of these gems for breakfast would be a great way to start the day-yum!