You could easily use bananas, blueberries or just about any other fruit that you have on hand. Just replace the cider with milk and the fruit with whatever your little heart desires!
The preparation is super simple and requires only 1 mixing bowl which I love. The fewer dishes to wash the better! Also, I hand mixed them so no need for a fancy mixer here. These muffins are sure to please for both skilled bakers and those who are baking challenged (like myself). Give them a shot and I assure you they will not disappoint.
PS. The scent that filled the air while these little gems were baking was intoxicating. It is an added bonus that will have you salivating way before you pop them in your mouth. Who needs Glade when you have eau de Cider Muffin!?
Makes 12 muffins
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
½ tsp cinnamon
1 beaten egg
2 cup apple cider or apple juice reduced by ½ to yield 1c
1/4 cup cooking oil
¼ c dried cranberries
½ apple diced
1 tsp vanilla extract
1/3 cup packed brown sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
3 tablespoons cold butter
¼ c chopped pecans
FOR STREUSEL: Stir brown sugar, flour, pecans and cinnamon in small bowl. Cut in butter with a pastry blender. Set aside.
FOR MUFFINS: Lightly oil twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl stir together flour, granulated sugar, baking powder, cinnamon and salt. Make a well in the center. In a small mixing bowl combine egg, 1c. reduced apple cider, vanilla and oil; add all at once to flour mixture. Stir just till moistened. (The batter should be lumpy.). Fold in fruit.
Spoon batter into each prepared muffin cup. Sprinkle tops of muffins with streusel.
Bake in a preheated 400° F oven until golden brown, about 25 minutes. Remove muffins from pans; cool slightly on racks.