Sourdough Apple Cider Muffins

In a small saucepan over medium-high heat, boil and reduce the apple cider for approximately 25-30 minutes to 75g or about ⅓ cup.
Stir often to reduce burning. The cider should reduce significantly to a syrup-like consistency.
Set aside to cool before mixing into your batter (you can shred your apples at this point if you haven't done so already).
360 g Apple Cider
In a large mixing bowl, whisk the dry ingredients. Set aside.
240 g All-purpose flour, 1 ½ tsp Ground Cinnamon, ¼ tsp Nutmeg, 1 tsp Baking Powder, ½ tsp Baking Soda, ½ tsp Kosher Salt, ¼ tsp Ground Allspice
In another mixing bowl, whisk the wet ingredients including the cooled, boiled apple cider, mixing the oil in last.
Pour the wet ingredients into the bowl of dry ingredients and mix just until combined and only a few floury spots remain.
Then, fold in the shredded apples until thoroughly combined.
Chill the batter for 30 minutes in the refrigerator or overnight, or as you preheat the oven.
200 g Light Brown Sugar, 2 Eggs, 125 g Unsweetened Applesauce, 1 tsp Vanilla Extract, 120 g Sourdough Discard, 113 g Neutral Oil, 260 g Apples
Preheat the oven to 400ºF (204ºC) and line and grease a muffin pan with muffin tins or liners. The recipe makes about 14 muffins, so you can batch bake with one muffin pan or line a few more cups if you have a second muffin pan and bake them all at the same time.
Fill the muffin cups about ¾ full with the batter.
Bake for about 22 minutes or until a toothpick inserted into the middle comes out clean. Let the muffins cool slightly before transferring to a wire rack to cool.
Before serving, combine the cinnamon and sugar in small bowl.
Melt the butter in another small bowl and brush the tops of the muffins with melted butter.
Dip the tops of the muffins into the cinnamon sugar mixture and serve!
2 TBS Unsalted Butter, 1 tsp Ground Cinnamon, 100 g Granulated Sugar

Equipment

Ingredients

Cinnamon Sugar Topping

Instructions

Notes