These muffins are really airy and light with a good hint of spice. They’re heavily inspired by the donuts from Sally’s Baking addiction.
The recipe uses an alcoholic cider, however, because you boil it for a while, the alcohol will have mostly gone out. Baking it in the oven will evaporate even more.
- 180ml apple cider (with alcohol, although using juice will probably work fine as well)
- 15g butter
- 125g all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp cinnamon
- 1/4 tsp cardamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- pinch of salt
- 50g brown sugar
- 50g granulated sugar
- 30g egg
- 60ml milk
- In a pan, bring the apple cider to the boil and reduce down to one third of its volume (60g). It will have thickened up and have a concentrated flavour. Take the pan of the heat and mix in the butter so it melts completely. Leave to cool down slightly before adding to the rest to prevent it from cooking your egg and flour.
- In a bowl, mix the flour, spices, baking powder & soda, salt and sugar together.
- Add the egg, milk and warm/room temperature cider/butter mixture and whisk through. It should look like a cake batter.
- Prepare muffin trays, either line them with paper inserts or slightly oil the inside. Fill the tray until about 2/3 of the way, they will rise up considerably in the oven.
- Bake in a pre-heated oven at 160C for approximately 15 minutes, or until a tester comes out clean and they have browned slightly.