Happy Friday! It’s been super hot here so it still feels like summer, but since it is September, I think it’s totally appropriate to break out the fall recipes and treats! One of my favorite fall drinks is apple cider. I usually prefer it cold, with a cake donut, but over the past few years, I’ve also started to enjoy it hot. Since it still feels too hot to break out the hot cider, I’ve settled these delicious apple cider muffins. Just like their donut cousins, these apple cider Mickey muffins are made with fresh apple cider and spices and rolled in cinnamon sugar. They’re perfect with a nice glass of cold apple cider!
To make these apple cider Mickey muffins, you’ll first need to reduce some apple cider. Reducing the cider concentrates it and gives the muffins more flavor. To do this, place 1 1/2 cups of fresh apple cider into a small saucepan. Heat over medium low heat and bring to a gentle boil. Reduce the heat until the cider bubbles gently and let it reduce to a 1/2 cup, stirring occasionally. It took me about 30 minutes to reduce the cider. Let it cool while you prepare the rest of the ingredients.
The thing you’ll need to prepare is the cider spice mix. To make this combine the ground cinnamon, ground nutmeg, and ground nutmeg in a small bowl. You’ll need this for both in the muffin batter and in the sugar topping so don’t use it all in the batter.
After this, you’ll want to prepare your muffin pans. To make the Mickey shaped muffins, I used this muffin pan from the Disney Parks, but other there are other ones. You can also make these as regular muffins or in a donut pan. Make sure to grease the pan so you can easily remove the muffins. If you’re using a silicone mold, I’d suggest placing it on a baking sheet to make it easier to get in and out of the oven.
Then you’re ready to start! Combine the flour, baking powder, baking soda, spices, and salt together in a large bowl. Set aside. In a medium bowl, combine the butter, egg, vanilla, sugars, and milk. Whisk until smooth and then add in the apple cider. Whisk until combined and then transfer to a large piping bag. Using a piping bag made it easier for me to fill the mold. Fill the molds about 2/3 full and then bake in a 350 F oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool for a few minutes in the mold before transferring to a wire rack to cool completely.
While the muffins are cooling, make the sugar topping by combining the granulated sugar, ground cinnamon, and cider spice mix in a bowl. Make sure the bowl has enough space for the muffins to roll around. Melt the butter and when the muffins are cool enough to handle, roll them in the butter and then in the sugar topping, making sure to cover all of the sides.
Pour a glass of cider and enjoy these Mickey muffins as soon as you’re done making them! Happy Fall!
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Apple Cider Mickey Muffins
Ingredients
Muffins
- 1 ½ cups fresh apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon cider spice mix (see below)
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted and cooled
- 1 large egg
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup milk
- 1 teaspoon vanilla extract
Cider Spice Mix
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom
Topping
- 1 cup granulated sugar
- ¾ teaspoon ground cinnamon
- ¾ teaspoon cider spice mix
- 6 tablespoons unsalted butter, melted
Instructions
Spice Mix
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Mix the ground cinnamon, ground nutmeg, and ground cardamom in a small bowl. Set aside.
Muffins
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Place the apple cider in a small saucepan over medium low heat. Bring to a gentle boil and then reduce the heat so that it bubbles gently. Let reduce, stirring occasionally until about ½ cup of cider remains. Remove from heat and let cool.
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Preheat the oven to 350 F. Grease a Mickey shaped muffin pan or silicone mold. If using a silicone mold, place it onto a baking sheet. Set aside.
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In a large bowl, combine the flour, baking soda, baking powder, cinnamon, cider spice mix, and salt. Set aside.
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In a medium bowl, combine the butter, egg, brown sugar, granulated sugar, milk and vanilla. Whisk until smooth.
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Add the butter mixture to the flour mixture, whisking until smooth. Add the cider and whisk until combined.
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Transfer batter to a large piping bag and pipe into prepared muffin pans, filling about ⅔ full.
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Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool for 2 minutes in the pan before transferring to a wire rack. Cool until muffins are comfortable to handle.
Topping
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In a small bowl, combine granulated sugar, ground cinnamon, and cider spice mix.
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Dip each muffin into the melted butter, covering all of the sides.
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Roll each muffin in the sugar mixture, covering all sides.
Recipe Notes
adapted from Sally’s Baking Addiction