Recipe of the Week: Cinnamon Apple Cider Muffins

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Cinnamon Apple Cider Muffins


  • 4 tablespoons butter, softened
  • 1/3 cup plain or vanilla yogurt
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2 large eggs
  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup applesauce (sweetened or unsweetened)
  • 1/3 cup apple cider
  • 1 teaspoon vanilla extract
  • 1 cup peeled, cored and chopped apple (about 1 large apple)

cinnamon/sugar topping

  • 2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon




  • Preheat the oven to 375 degrees. Lightly grease a 12-cup muffin tin with cooking spray, or use paper liners. Set aside.
  • In a large mixing bowl, or stand mixer, beat together the butter, yogurt and sugars until the mixture is light and fluffy. Add the eggs and beat well.
  • In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda and salt.
  • Add the dry ingredients to the batter. Mix until just combined. It’s ok if there are a few dry spots. Mix in the applesauce. Stir in the apple cider and vanilla. Gently fold the apples into the muffin batter.
  • Divide the batter evenly among the 12 muffin cups. They will be nearly full.
  • Sprinkle 1/2 teaspoon of cinnamon and sugar mixture on top of each muffin cup.
  • Bake for 17-20, minutes or until a toothpick inserted in the center comes out clean (watch the muffins carefully since each oven may vary slightly in temperature affecting exact baking time).
  • Let the muffins rest in the pan for about 5 minutes and then move to a wire rack to cool completely.


  • I used half coconut oil and half butter and they turned out nice and moist.
  • I did not peel the apples.
  • We doubled the batch and got 18 standard and 12 mini muffins.