These Apple Cider Greek Yogurt Muffins taste like a cozy fall morning in baked form. They’re tender, lightly spiced, and have that nostalgic apple cider donut vibe thanks to their warm cinnamon topping. Reducing the apple cider gives each muffin a deeper apple flavor, and the Greek yogurt keeps them incredibly soft and moist. Perfect for breakfast, snack time, or sharing with friends.
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Equipment You’ll Need
- Muffin pan
- Mixing bowls
- Whisk
- Small Saucepan
- Measuring cups and spoons
- Parchment liners (optional)
Ingredients
Muffins
- 1 cup apple cider (organic, not vinegar)
- 3/4 cup Greek yogurt (organic, nonfat)
- 2 tsp vanilla extract (organic)
- 4 tbsp butter (grass fed, unsalted, like Kerrygold)
- 2 large eggs (organic, room temperature)
- 1/2 cup brown monk fruit or preferred brown sugar substitute
- 1 1/4 cups all-purpose flour (organic; oat flour also works)
- 2 tbsp cornstarch
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Donut Topping
- 1 tbsp grass fed unsalted butter
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp salt
- 1/4 cup granular monk fruit or sweetener of choice
How To Make Them
- Preheat your oven to 325°F and lightly spray a muffin pan or line with parchment cups.
- Add the apple cider to a small saucepan and bring it to a boil. Let it bubble for about 8 minutes, or until it reduces to 1/2 cup. You can skip this step and simply measure out 1/2 cup cider, but reducing it really boosts the apple flavor.
- Pour the reduced cider into a measuring cup or small bowl and let it cool until it’s warm but not steaming. Stir in the Greek yogurt and vanilla.
- Melt the butter in the same saucepan. Set aside to cool slightly.
- In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a stand mixer, beat the eggs and brown monk fruit until smooth and lightly frothy.
- With the mixer running on low, slowly drizzle in the melted butter.
- Add the dry ingredients to the egg mixture, alternating with the cider and yogurt mixture. Mix gently until just combined. Avoid overmixing.
- Divide the batter into your muffin pan. Bake for 20 to 25 minutes, or until the tops spring back and a toothpick comes out clean.
- While the muffins bake, prepare the topping. Stir together monk fruit, cinnamon, nutmeg, and salt.
- When the muffins are done and slightly cooled, lightly spread a little butter on top and sprinkle generously with the cinnamon donut mixture.
Dietary Information
These muffins are naturally low in fat thanks to the nonfat Greek yogurt and can be made refined-sugar-free by sticking to monk fruit sweetener. To make them gluten-free, use oat flour as mentioned or a trusted 1:1 gluten-free all-purpose blend. For dairy-free, swap the butter for coconut oil and choose a dairy-free yogurt alternative.
Tips or Variations
- Use spiced apple cider for an even stronger fall flavor.
- Add finely diced apples for extra texture.
- Make them mini muffins and reduce the bake time to 10 to 12 minutes.
- Store in an airtight container for up to three days or freeze for up to two months.
- Warm them briefly before serving to revive that fresh-from-the-oven aroma.
Serving Suggestions
Serve these muffins with a cup of chai, hot coffee, or warm apple cider. They’re also lovely with a swipe of cinnamon butter or a spoonful of vanilla yogurt on the side.
Fun Facts
Apple cider muffins became popular in orchards and cider mills as a way to use the concentrated, richly flavored cider made during fall pressing season.
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FAQ’s
Can I skip reducing the apple cider?
Yes, but the apple flavor will be lighter. Reducing the cider gives the muffins more depth.
Can I use regular brown sugar?
Absolutely. Use it in the same amount as the monk fruit sweetener.
Can I bake this as a loaf?
Yes. Bake in a standard loaf pan for around 45 to 55 minutes.
How do I keep the muffins from drying out?
Greek yogurt keeps them naturally moist, but storing them in an airtight container helps too.
Can I add a streusel instead of the donut topping?
Yes. A cinnamon oat streusel works beautifully here.
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Description
These Apple Cider Greek Yogurt Muffins taste like a cozy fall morning in baked form. They’re tender, lightly spiced, and have that nostalgic apple cider donut vibe thanks to their warm cinnamon topping. Reducing the apple cider gives each muffin a deeper apple flavor, and the Greek yogurt keeps them incredibly soft and moist. Perfect for breakfast, snack time, or sharing with friends.
Ingredients
Muffins
Donut Topping
Instructions
-
Preheat your oven to 325°F and lightly spray a muffin pan or line with parchment cups.
-
Add the apple cider to a small saucepan and bring it to a boil. Let it bubble for about 8 minutes, or until it reduces to 1/2 cup. You can skip this step and simply measure out 1/2 cup cider, but reducing it really boosts the apple flavor.
-
Pour the reduced cider into a measuring cup or small bowl and let it cool until it’s warm but not steaming. Stir in the Greek yogurt and vanilla.
-
Melt the butter in the same saucepan. Set aside to cool slightly.
-
In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg.
-
In a stand mixer, beat the eggs and brown monk fruit until smooth and lightly frothy.
-
With the mixer running on low, slowly drizzle in the melted butter.
-
Add the dry ingredients to the egg mixture, alternating with the cider and yogurt mixture. Mix gently until just combined. Avoid overmixing.
-
Divide the batter into your muffin pan. Bake for 20 to 25 minutes, or until the tops spring back and a toothpick comes out clean.
-
While the muffins bake, prepare the topping. Stir together monk fruit, cinnamon, nutmeg, and salt.
-
When the muffins are done and slightly cooled, lightly spread a little butter on top and sprinkle generously with the cinnamon donut mixture.
Nutrition Facts
Nutrition Facts
Servings 12
Serving Size 1 muffin
- Amount Per Serving
- Calories 124kcal
- % Daily Value *
- Total Fat 5.8g9%
- Saturated Fat 3.2g16%
- Cholesterol 49.5mg17%
- Sodium 11407mg476%
- Total Carbohydrate 14g5%
- Dietary Fiber 0.5g2%
- Sugars 3g
- Protein 4.2g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
