Now that fall has officially arrived (with the snow we got this week which fell and promptly melted, it feels more like winter!), I’ve been craving something that sums up fall in one bite. Some may argue that pumpkin would be the flavor of choice for such a craving — and while I love me some pumpkin, I chose apple cider, cinnamon and fresh apples for my fix.

Using this fantastic muffin as a base, I switched things up and created a perfect cinnamon apple cider muffin. Sprinkled with a bit of cinnamon and sugar, the muffins are studded with bits of juicy, fresh apple and the flavors of cinnamon and apple cider shine in a big way.

Healthy, delicious and screaming autumn, these apple cider muffins were a perfect after-school snack (for the few weeks I had a kitchen in between hotel stays during our move) and one I’ll be craving all through the fall months, I’m thinking.

Cinnamon Apple Cider Muffins
Yield: Makes 12-16 muffins

Ingredients

• 1/4 cup (4 tablespoons) butter, softened

• 1/3 cup plain yogurt

• 1/3 cup granulated sugar

• 1/3 cup packed light brown sugar

• 2 large eggs

• 2 cups whole wheat flour

• 1 1/2 teaspoons cinnamon

• 1/2 teaspoon nutmeg

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup unsweetened applesauce

• 1/3 cup apple cider

• 1 teaspoon vanilla extract

• 1 cup peeled, cored and chopped Granny Smith apple

• Cinnamon and sugar for sprinkling

Directions

1. Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray. Set aside.

2. In a large bowl (or the bowl of an electric 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 okay 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.

3. Divide the batter evenly among the 12 muffin cups (fill about 1/2 to 2/3 full; use another muffin tin if you have extra batter). Sprinkle with cinnamon and sugar.

4. Bake for 20-22 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 turn out onto a wire rack to cool completely.

Recipe Source: from Mel’s Kitchen Cafe