Food traditions are a pretty powerful thing. What dishes do you want your kids/friends/family looking forward to you making? Our kids associate fall with a few things, and the top of their list are these apple cider muffins. This recipe will go into your forever files, and your loved one will look forward to you making them every fall 💫

Adapted from a New York Times recipe

1 ¾ cup all-purpose flour
1 ¼ teaspoon baking powder
¾ teaspoon fine sea salt
2 teaspoons ground cinnamon, divided
½ teaspoon freshly grated nutmeg
10 tablespoons unsalted butter at room temperature , plus 1 stick to melt when muffins are cooked
¾ cup light brown sugar
¾ cup granulated sugar, divided
2 large eggs, at room temperature
2 teaspoons vanilla extract
½ cup apple cider

Heat oven to 350 degrees.

Lightly grease a 12-cup muffin tin with nonstick spray or butter.

In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.

In bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons butter, brown sugar and 1/4 cup granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.

Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is well combined.

Divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.

While the doughnuts bake, whisk the remaining 1/2 cup granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 1 stick butter in the microwave.

Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Don’t forget the sides!

Serve immediately, or let cool to room temperature. Will keep in an airtight container for a week!

These muffins are heaven!