Apple Cider Muffins アップルサイダーマッフィン

Fall is here and it is apple cider season. In any case, although we don’t usually use apple cider, my wife saw some the last time we were at Whole Foods and, for some reason, couldn’t resist buying it. Upon her first sip nostalgia set in and she was transported back to her childhood fall season in Pennsylvania*.

We have been enjoying the cider as a juice for breakfast.  But my wife was interested in what could be made from the remaining cider. She found several recipes which used concentrated apple cider to intensify the flavor. Given her recent success this summer using concentrates made from various summer fruits such as strawberries, raspberries, or blueberries, this was a “must-do”. So she made these apple cider muffins which used concentrated apple cider. This is a good muffin, but despite using reduced apple cider, the apple cider flavor did not come really come through strongly. Nonetheless we really enjoyed having this as a part of breakfast.

* Since apple cider was not part of my childhood fall season in Japan, I wanted to know more about it. This is what I learned and thought it might be useful information especially for the Japanese contingent, so I am including it here. Although both apple cider and apple juice come from the juice of crushed apples they are very different. Apple cider is not-filtered and has no added sugar. It is brown, turbid and has a tangy sweet apple flavor. It is seasonal and popular in North America and Canada when apple harvest occurs. Commercial apple cider generally is pasteurized but unpasteurized varieties may be available at country fairs or from apple producers.  If the cider is unpasteurized it will quickly ferment to alcohol and then to vinegar. (Letting apple cider ferment was a popular way for college students to get an alcoholic beverage back in the day). Apple juice, on the other hand, is pasteurized, filtered (clear) or made from apple concentrate, with sugar added.

This is based on the recipe by Sally’s baking.

Ingredients
3/4 cup (180g/ml) fresh apple cider (NOT apple cider vinegar) (reduced to 1/2 cup or 60 g/ml)
1 and 3/4 cups (219g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup (113g/120ml) vegetable oil or melted coconut oil
1/2 cup (100g) light or dark brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, at room temperature 
1/4 cup (60g) unsweetened applesauce (We didn’t have any applesauce and the recipe suggests substituting mashed banana, sour cream, or plain yogurt. My wife used sour cream in the same amount as the applesauce.) 
1/2 cups (210g) peeled and shredded apple (about 1.5–2 apples)
3/4 cup (90g) chopped walnuts

Directions:
Reduce the apple cider: In a small saucepan, bring the apple cider to a simmer over medium heat. Simmer, stirring occasionally, until it has reduced to 1/4 cup (60g/ml), about 20 minutes. It won’t necessarily be any thicker, but it should be a bit darker. Cool to room temperature.

Make the muffins: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg.

In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce (or whatever substitute you may be using) and the reduced apple cider until combined. Pour the oil mixture into the flour mixture and whisk until combined. Fold in the shredded apple and chopped walnuts (if using).

Divide the batter evenly among the muffin liners, filling all the way up to the top.

For full sized muffins Bake for 5 minutes at 425°F. Reduce the oven temperature to 350°F. (The recipe states the initial high temperature will quickly lift the muffin tops so they become extra high then the centers bake during the lower temperature bake time. ) Continue to bake until a toothpick inserted in the center comes out clean, about 15–16 minutes more. Cool the muffins in the pan set on a cooling rack for 10 minutes, then transfer the muffins from the pan to the rack.

If making mini muffins bake at 350 F the entire time skipping the initial high temperature. Bake for 11-13 minutes or until a toothpick inserted in the center comes out clean.

These muffins were quite moist and tender in texture. They had a flavor profile reminiscent of morning glory muffins without all the ingredients and fuss morning glories require. Maybe because of all the spices they did not have a strong apple flavor and the cider component did not come through at all. It is still a good seasonal muffin. 

Addendum: As a celebration of fall, the winter cyclamen we have in our garden finally emerged into a beautiful autumn display bringing an end of season spark of joy to the harbinger of the coming winter.