Double Apple Muffs

Ingredients

Ingredients

For the Muffins (Double Batch):

3 cups apple cider (reduce to 1 1/2 cups)

1 cup unsalted butter, melted (or brown the butter for extra flavor)

1/2 cup granulated sugar

1/2 cup brown sugar

4 large eggs

2 teaspoons vanilla extract

1 cup whole milk

4 cups all-purpose flour (or substitute 1/3 of it with cake flour)

4 teaspoons baking powder

1 teaspoon baking soda

3 teaspoons apple pie spice (instead of individual spices)

1/2 teaspoon salt

For the Streusel Topping (Double Batch):

1/2 cup unsalted butter, cold and cubed

1 cup all-purpose flour

1/2 cup brown sugar (packed)

1 teaspoon apple pie spice

Pinch of salt

For the Cinnamon-Sugar Coating (Double Batch):

1 cup unsalted butter, melted

1 cup granulated sugar

2 tablespoons apple pie spice

Directions

Instructions

Make the Apple Cider Reduction:

In a small saucepan, simmer 3 cups of apple cider over medium heat, stirring occasionally, until reduced to 1 1/2 cups. Set aside to cool.

Prepare the Streusel Topping:

In a medium-sized bowl, combine 1 cup flour, 1/2 cup brown sugar, 1 teaspoon apple pie spice, and a pinch of salt.

Add the 1/2 cup cold cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers, until the mixture resembles coarse crumbs.

Place the streusel in the fridge to chill while preparing the muffin batter.

Make the Muffins:

Preheat your oven to 425°F (220°C). Grease or line two 12-cup muffin tins (or bake in batches if you only have one).

In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and eggs until well combined.

Stir in the vanilla extract, milk, and reduced apple cider.

In a separate bowl, whisk together the flour, baking powder, baking soda, apple pie spice, and salt.

Gently fold the dry ingredients into the wet ingredients, mixing just until combined (avoid overmixing).

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Sprinkle the streusel topping generously over each muffin.

Bake:

Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 10-12 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

Add the Cinnamon-Sugar Coating:

Melt 1 cup of butter in a small bowl.

In a separate bowl, mix the sugar and apple pie spice for the coating.

Once the muffins are cool enough to handle, dip the tops in the melted butter, then roll them in the apple pie spice sugar mixture.

Optional Apple Glaze (if desired):

Combine 1 cup of powdered sugar with 2-4 tablespoons of reduced apple cider to create a glaze, then drizzle over the cooled muffins.