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Apple Cider Bread or Muffins

Apple Cider Bread or Muffins
14 votes, 3.64 avg. rating (73% score)

Yield: 2 loaves or 18 muffins


  • 1 cup butter
  • 1-1/2 cups sugar
  • 3 eggs
  • 4 cups flour
  • 1-1/2 tablespoons baking powder
  • 1-1/2 teaspoons salt
  • 2-1/2 teaspoons cinnamon
  • 2 cups apple cider
  • 2 cups apples, peeled, cored, and chopped


Preheat oven to 375 degrees F. Grease and flour 2 loaf pans or 18 muffin cups. Cream butter and 1-1/4 cups of the sugar in a large bowl. Add the eggs and cream thoroughly. Sift together the flour, baking powder, salt, and 1-1/2 teaspoons of the cinnamon and add to the egg mixture, alternating with the apple cider. Stir in chopped apples. Divide the batter between the loaf pans or pour into the muffin cups. Combine the remaining sugar with the remaining teaspoon of cinnamon in a small bowl, and sprinkle it over the batter. Bake for 50 to 70 minutes for bread, or for 30 to 40 minutes for muffins, or until toothpick inserted in center comes out clean.

The flavor of this recipe improves if the bread is allowed to rest 24 hours after it is baked.
Updated Sunday, April 21st, 2002
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2 Responses to Apple Cider Bread or Muffins

  1. Anonymous November 19, 2003 at 5:58 pm #

    This recipe works well as a quick bread-dessert. If one needs to cut back on the sugar content use unsweetened applesauce. Saffola margerine can be used in place of butter and egg substitute can be used to make a vegan version of this recipe.

  2. r w November 17, 2004 at 7:09 pm #

    I’m a Chef at a local High School in Wilmington, Delaware. We served your muffin at our Jazz Grill that served the teachers, they loved the muffins. Thanks for the ono muffin.


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