A UVA Heart & Vascular Center Initiative
Recipes / Desserts

Apple Cider Muffins

Posted October 24, 2017


Makes 12 Servings


  • 2 Tbsp. packed light brown sugar
  • 4 tsp. whole-wheat flour
  • 1/2 tsp. ground cinnamon
  • 1 Tbsp. butter, cut into small pieces


  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 Tbsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 large egg
  • 1/3 cup packed light brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup maple syrup
  • 1/3 cup apple cider
  • 1/3 cup low-fat plain yogurt
  • 1/4 cup canola oil


Preheat oven to 400°F.
Line 12 muffin tins with papers.

To prepare streusel:
Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.

To prepare muffins:
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Whisk egg and brown sugar in a medium bowl until smooth. Whisk in applesauce, syrup, cider, yogurt and oil.

Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with the streusel.

Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.