Ingredients

The following ingredients have 12 Servings
  • 1/2 cup of all purpose flour
  • 1/4 cup of packed light brown sugar
  • 1/8 teaspoon of salt
  • 4 tablespoons of unsalted butter, room temperature
  • 3 cups of fresh apple cider
  • 1 1/2 cps of packed light brown sugar
  • 3 large eggs
  • 1 1/2 sticks (3/4 cup) of unsalted butter, melted
  • 2 1/2 cups of all purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground/ grated nutmeg
  • 1 large granny smith apple, finely chopped

Instruction

  • In a medium saucepan, bring the cider to a boil. Reduce heat and simmer for about 25 minutes until the cider has reduced to about 1 cup. Set aside and let cool.
  • Pre-heat the oven to 350 degrees F. Line 12 muffin cups with liners.
  • Make the crumble my combining all of the crumble ingredients in a food processor and pulse a few times until small clumps begin to form. Place in the freezer until you’re ready to use it.
  • In a medium bowl, whisk together the brown sugar, eggs, butter, and the cooled cider.
  • In a separate large bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg.
  • Pour the wet ingredients into the large bowl with the flour mixture and stir together until just combined.
  • Add in the apples and stir to combine.
  • Evenly pour the batter into the muffin tins so that the batter is flush with the top of the cup. Top with the crumble.
  • Bake the muffins for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool slightly and ENJOY!!