This morning, we woke up to a big cloud of fog all around. I admit that I didn’t actually go outside, but just looking out of the window, you could tell that it was chilly and would be a perfect morning for something warm and comforting. What’s better than eating something still warm from the oven, with melted butter, and a cup of coffee on a cool morning? Not much, I’d say!
Of course, the kids love to “help” when it comes to creating something yummy to eat, and without fail, there was a chorus of “What’s my job to help make dinner?” (yes—dinner—somehow everything is termed dinner :-)). So with ten little hands measuring, pouring, and grating, we made these delicious Cinnamon Apple Cider Muffins. We had fun, but this was definitely not a mess free venture! I think at one point, I saw apple gratings fly through the kitchen, flour “somehow” get from the bowl to the table to the floor, and the cup of apple cider that was waiting to be mixed in disappeared (into someone’s belly I’m sure!). Even with the chaos, the end result was well worth it—Z, who can be quite the critic, took one bite, gave me two thumbs up, and with his mouth still full, said it was great.
The muffins cooked beautifully, and the cinnamon brown sugar topping cooked on the top and melted down in to the middle of the muffins, creating a yummy sweet center of delight. Along with Z’s critique, there were many mmm-mmm’s and requests for seconds and thirds around the dinner…er…breakfast table!
Cinnamon Apple Cider Muffins
Makes 2 dozen muffins
Muffins:
1 cup granulated sugar
1 cup packed brown sugar
¾ cup vegetable oil
1 flax egg (1 TBSP ground flax meal mixed with 3 TBSP water)
1 TBSP almond milk
1 cup unbleached all-purpose flour
1 ¼ cup whole wheat flour
1 ½ tsp baking soda
1 tsp salt
1 ½ tsp cinnamon
1 cup apple cider
¾ cup vegan sour cream
2 tsp vanilla
2 Granny Smith apples, peeled, cored, and grated (drain before mixing in)
Topping:
1/3 cup brown sugar
2 tsp cinnamon
Preheat your oven to 350. Line two 12-cup muffin tins with paper liners.
In a medium bowl, whisk together the granulated sugar, brown sugar, oil, and almond milk. In a small cup, whisk together the ground flax meal and water. Let the flax egg sit for 3 minutes; then whisk into the sugar/oil combination. In another bowl, sift together the flours, baking soda, salt, and cinnamon. In a third bowl, whisk together the apple cider, vegan sour cream, and vanilla.
Add one third of the flour mixture and one third of the apple cider mixture to the sugar mixture, folding with a spatula to combine. Add the rest of the flour and cider mixtures in two more additions. Stir to ensure that there aren’t any lumps. Fold in the grated apples. Divide the batter evenly among the prepared muffins cups, filling each cup three quarters to the top.
Mix together the brown sugar and the cinnamon for the topping. Sprinkle onto the tops of the muffins.
Bake, rotating the muffin tins halfway through, 30-35 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Pop the muffins from the pan and let them cool on the wire rack (or enjoy them still warm!)
It's Truly Scrumptious! 