Apple Cider Muffins


  • 1 cup white sugar
  • 1 cup dark brown sugar
  • ¾ cup grapeseed or vegetable oil
  • 3 large eggs
  • 2 ¼ cups all-purpose flour
  • 1 ½ tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1 cup pure apple cider
  • ¾ cup sour cream
  • 1 ½ tsp pure vanilla extract
  • 2 medium apples, peeled and grated (ideally crisp baking apples, Granny Smiths or Mutsus)


Preheat oven to 350°F. Butter and flour a 12-cup muffin tin. In a medium bowl, whisk together white sugar, brown sugar and oil. Add eggs and whisk to combine.

In another bowl, sift together flour, baking soda, salt and cinnamon. In a third bowl, whisk together apple cider, sour cream and vanilla.

In 3 additions, add flour mixture and apple cider mixture to sugar mixture, folding with a spatula to combine. Fold in apples then pour batter into muffin cups. Fill the cups about ¾ of the way to the top. Bake, turning halfway, until muffins spring back to the touch, 20 to 25 minutes. Remove from oven and cool on a rack.

Make 12 muffins.

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