Pearson's Apple Cider Muffins

Pearson's Apple Cider Muffins

Ingredients
  • 4 tablespoons butter softened
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1/3 cup plain yogurt OR sour cream
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1/2 cup applesauce sweetened or unsweetened
  • 1/3 cup Pearson's Apple Cinnamon Cider
  • 1 teaspoon vanilla extract
  • 1 cup peeled & chopped apple about 1 large apple

Cinnamon & Sugar Topping

  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon

Instructions

    • Heat oven to 375°. Prepare a 12-cup muffin pan by lining with cupcake liners OR spraying well with cooking spray.
    • In a large mixing bowl, or stand mixer, beat together the butter, sugar, brown sugar, and yogurt until the mixture is light and fluffy. About 1-2 minutes.
      Add the eggs and beat until combined.
    • Add the flour, cinnamon, baking soda, salt, and nutmeg into the mixing bowl. Beat on low speed just until combined.
      *Mixture will be really thick and that is normal. It's ok if there are dry patches because you will add the liquid in the next step.
    • Add the applesauce, apple cider, and vanilla extract. Beat until combined and the batter is moistened.
    • Stir in the chopped apples with a wooden spoon or spatula.
    • Fill the muffins cups nearly full. They will be a little bit more than 3/4 full.
      *If your muffin pan is smaller than you will get more than 12 muffins. Just use another pan if needed. Don't overfill the muffin cups.
    • In a small bowl stir together the sugar and cinnamon for the topping. Sprinkle ½ teaspoon over each muffin.
  • Bake for 15-20 minutes.
    Muffins should be round, puffy, and golden brown looking. When you gently press your finger on the top of a muffin, it should spring back and feel dry. That's when you know it's done. Or you can do the toothpick test as well.
  • Cool the muffins in the pan for 5 minutes or until you can handle them to move them to a cooling rack to cool completely. As the muffins cool the cinnamon & sugar topping gets crackly and gives a sweet crunch to the muffins. 
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