Apple Cider Muffin Tops

Dry ingredients:

  • 1 1/4 cup  white whole wheat flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp salt

Wet ingredients:

  • 1 egg, lightly beaten
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/4 cup applesauce or apple puree (below)
  • 1/4 cup apple cider
  • 2 Tbsp. vanilla yogurt
  • 1 1/2 tablespoon canola oil

Apple Puree (for instant applesauce):

  • 1 small-medium sized cooking apple
  • 1/4 cup apple cider


  • cinnamon
  • sugar


If you decide to make the apple puree, prepare it by simmering the diced apple and 1/4 cup cider over medium-low heat until broken down, about 10-15 min. Puree with immersion blender if you have one, or you can mash it up with a potato masher or fork. You should have 1/4 cup puree. If you have more than this, return to heat and simmer until reduced. Let cool. This can also be made ahead!

Preheat oven to 375 degrees.

Spray cookie sheet lightly with cooking spray or line with parchment paper.

Combine the dry ingredients and whisk/stir well together in a small bowl. Whisk together wet ingredients in a medium bowl. Add dry ingredients to wet and stir until just combined. Add the mixture by the tablespoon-full to the baking sheet leaving about an inch between the cookies. Flatten the mounds so they can spread out and hold the topping. Mix together enough cinnamon and sugar (to your liking) and generously sprinkle it over the tops of the dough mounds.

Bake 10 minutes or until cooked through and golden color on the bottoms. Remove from the oven and turn onto cooling rack. Repeat with remaining dough. Serve warm and with a glass of leftover apple cider! It will be a blissful experience!!

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