Apple Cider Dirt Bombs
These muffins are what happens when an apple cider donut and a Dirt Bomb come together, with a buttery crumble thrown in for good measure. The muffins are soft and warmly spiced with reduced apple cider and applesauce, topped with a brown sugar crumble, then brushed with butter and generously tossed in cinnamon sugar while they're still warm. They have that cozy apple orchard cider donut flavor, the cinnamon sugar crunch of a Dirt Bomb, and a little coffee-cake-style crumble on top.
Apple Cider Dirt Bombs
Ingredients
Apple Cider Muffins
- 240 g apple cider (1 cup)
- 113 g unsalted butter, softened (½ cup)
- 100 g light brown sugar, packed (½ cup)
- 50 g granulated sugar (¼ cup)
- 2 large eggs, room temperature
- 10 g vanilla extract (2 tsp)
- 60 g unsweetened applesauce (¼ cup)
- 240 g all-purpose flour (2 cups)
- 6 g baking powder (1½ tsp)
- 1 g baking soda (¼ tsp)
- 3 g salt (½ tsp)
- 4 g cinnamon (1½ tsp)
- 1 g nutmeg (½ tsp)
- 0.5 g ground ginger (¼ tsp)
Crumble
- 40 g all-purpose flour (⅓ cup)
- 55 g light brown sugar, packed (¼ cup)
- 1 g cinnamon (½ tsp)
- Pinch of salt
- 42 g unsalted butter, melted (3 tbsp)
Cinnamon Sugar Coating
- 57 g unsalted butter, melted (4 tbsp)
- 100 g granulated sugar (½ cup)
- 5 g cinnamon (2 tsp)
- Pinch of salt
Instructions
Reduce the Apple Cider
- 1
Pour the apple cider into a small saucepan and bring to a gentle simmer over medium heat. Cook, stirring occasionally, until reduced to 1/2 cup, about 10–15 minutes.
- 2
Remove from the heat and let cool until just warm or room temperature.
Make the Crumble
- 1
While the cider cools, whisk together the flour, brown sugar, cinnamon, and salt.
- 2
Add the melted butter and mix with a fork until the mixture forms irregular crumbs. Don't overmix—you want some larger pieces of crumble.
- 3
Set aside.
Make the Muffin Batter
- 1
Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
- 2
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- 3
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
- 4
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- 5
In another bowl, stir together the cooled reduced cider and applesauce.
- 6
Add the dry ingredients to the butter mixture in three additions, alternating with the cider mixture. Begin and end with the dry ingredients, mixing just until combined.
Fill and Crumble
- 1
Divide the batter evenly between the muffin cups, filling each about 3/4 full.
- 2
Generously sprinkle the crumble over each muffin, gently pressing some of the larger pieces into the batter so they don't fall off while baking.
- 3
Bake for 18–22 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- 4
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack.
Coat in Cinnamon Sugar
- 1
While the muffins are still warm, combine the granulated sugar, cinnamon, and salt in a shallow bowl.
- 2
Brush the outside and top of each muffin with melted butter, then immediately toss or roll the muffin in the cinnamon sugar, making sure the sugar sticks to the sides.
- 3
Serve warm or at room temperature.
Lauren's Note
- For the best cider flavor: Don't skip reducing the apple cider. It concentrates the apple flavor without adding too much liquid to the batter.
- For extra crumble: If you love a thick coffee-cake-style topping, make 1 1/2 times the crumble recipe.
- The cinnamon sugar matters: Coat the muffins while they're still warm. The melted butter gives you that classic apple cider donut exterior and helps the cinnamon sugar cling to the muffin.
- Storage: Store covered at room temperature for up to 2 days. For the best texture, warm briefly before serving.
Frequently asked questions
Absolutely! The crumble adds the coffee-cake element, but the muffins are still delicious with just the cinnamon sugar coating.
Reducing the cider cooks off some of the water and concentrates the apple flavor. It also gives the muffins that unmistakable apple cider donut taste without making the batter too wet.
I recommend baking the muffins soon after mixing the batter for the best rise and texture. You can, however, make the crumble and cinnamon sugar mixture ahead of time.
Yes. Freeze the baked muffins before adding the cinnamon sugar coating for the best texture. Thaw at room temperature, warm slightly, then brush with butter and coat in fresh cinnamon sugar before serving.
