Apple Cider Muffins with Caramel Drizzle

Apples and caramel…such a great combination.   Back in the day, when Halloween treats often meant something homemade straight from a neighbors kitchen,  I would covet the occasional caramel apple in my Halloween bag.  I enjoyed every last bite of caramel along with whatever little bits of apple came along!  When I started making these muffins, I was looking for intense apple cider flavor. Unfortunately I tried and failed a few times, but finally found success with this recipe.  If the fresh taste of apple cider is what you want, these muffins will not disappoint.  Throw on the caramel glaze, and step back in time!  Enjoy.

Apple Cider Muffins with Caramel DrizzleYou can find this at your local grocery store with the coffee and hot chocolate mixes.

 

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Apple Cider Muffins with Caramel Drizzle
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Serves: 48 mini muffins
 
Ingredients
For the muffins:
  • 2¼ cups AP flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter, melted
  • ⅓ cup brown sugar
  • ¼ cup white sugar
  • ½ cup apple cider
  • 10 packets Alpine Original Spiced Cider Powder (you can find this at your local grocery store with the coffee and hot chocolate mixes)
  • ½ cup buttermilk (no buttermilk? no prob! combine ½ cup milk with ½ tablespoon vinegar and let sit 5 mins)
For the caramel glaze:
  • 2 tablespoons butter
  • 3 tablespoons milk
  • ½ cup brown sugar
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
Instructions
For the muffins:
  1. Preheat the oven to 350 degrees F.
  2. Warm the apple cider in the microwave for 30 seconds. Add apple cider drink powder (yes, all 10 packets) and stir to dissolve. Set aside.
  3. Combine dry ingredients in a small bowl. (flour, baking powder, baking soda, cinnamon and salt.)
  4. In a large bowl whisk egg, melted butter, sugars and vanilla. Add in apple cider and buttermilk and stir well.
  5. Add dry ingredients to the wet ingredients and mix until just combined. Do not over stir!
  6. Butter, spray or line your muffin tins. Fill each ¾ full with batter.
  7. Bake 10-12 minutes or until toothpick inserted into center comes out clean. Let sit a few minutes to cool before removing.
For the glaze:
  1. In a small sauce pan, bring to a boil the butter, milk and brown sugar over medium heat. Let boil for approximately 30 seconds. Remove from heat and add the powdered sugar and vanilla extract. Using a whisk, mix well to remove as many lumps as possible.
  2. Place muffins on a wire rack over a baking sheet. Using a spoon, drizzle caramel sauce over the muffins as desired. If the glaze begins to harden, return to stovetop on low heat to get desired consistency. Let muffins cool and glaze harden before serving or storing in an airtight container.