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Mulled Cider Muffins
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Mulled Cider Muffins

Mulled Cider Muffins

Gold Medal™ Variety Muffin Mix lets Elite Sweets by Nicole mix it up when it comes to creating seasonal muffin flavors. Using her homemade mulled cider in place of water, along with apples, cranberries and oranges, Nicole brings autumn into every mouthwatering muffin bite in a 2020 Neighborhood to Nation contest winner. MORE + LESS -

Servings: 12 servings (1 serving = 1 jumbo muffin)
Mulled Apple Cider (Makes 1/2 gallon)
INGREDIENT
WEIGHT
MEASURE
Apple, medium size
6 oz
1 each
Navel orange, seedless, medium size
3 oz
1/2 each
Apple cider
4 lb
8 cups
Cranberries, fresh
2 oz
1/2 cup
Allspice, whole
3/4 Tbsp
Cinnamon sticks
4 each
Muffin Batter
INGREDIENT
WEIGHT
MEASURE
Apple, medium (Granny Smith, Honey Crisp, Pink Lady or Braeburn)
12 oz
2 each
Cranberries, fresh
8 oz
2 cups
Mulled Apple Cider, prepared
1 lb 3.00 oz
2 1/3 cups
Orange zest
1 tsp
Topping
INGREDIENT
WEIGHT
MEASURE
Egg white, large
1 each
Water
1 Tbsp
Coarse sugar, clear
2 oz
1/4 cup
Mulled Apple Cider
  1. Cut apple and orange into wedges.
  2. Place apple and orange wedges and remaining cider ingredients in 3-quart saucepan.
  3. Bring mixture to a boil; reduce heat and simmer 1 hour.
  4. Remove from heat; cool. Strain and store liquids in refrigerator until needed to make muffins.
Muffin Batter
  1. Peel, core and cut apples into 1/2-inch pieces.
  2. Combine apples and cranberries; set aside 1 cup apple-cranberry mixture.
  3. Place 2 1/3 cups mulled apple cider in large mixing bowl with paddle attachment.
  4. Add muffin mix; mix on low speed 20 seconds.
  5. Stop mixer, scrape bowl and paddle; mix an additional 20 seconds.
  6. Add remaining apple-cranberry mixture and orange zest; stir by hand to combine.
  7. Deposit #6 scoop of batter into each paper-lined jumbo muffin pan.
Topping
  1. Combine egg white and water with fork.
  2. Place 2 tablespoons of this mixture in small bowl. Place coarse sugar in another small bowl.
  3. In 3 additions, toss to coat reserved apple-cranberry mixture in 2 tablespoons of egg white mixture. Use fork to remove; toss in sugar.
  4. Place sugared fruit evenly on top of batter in each muffin cup.
  5. Bake as directed below or until toothpick inserted in center of each muffin comes out clean.
  6. Cool 10 minutes. Remove from pan.
BAKE:
TEMP
TIME
Convection Oven*
350°F
20-25 minutes
Standard Oven
400°F
30-35 minutes
*Rotate pans bake in convection oven one-half turn (180°) after 10 minutes of baking.

  • For regular-sized muffins use #16 scoop and bake 18-23 minutes in a Convection Oven or 30-35 minutes in a Standard Oven; makes 24.
  • Remaining Mulled Apple Cider can be used to make additional muffin batches.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 jumbo muffin
Calories
480
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
640mg
27%
Total Carbohydrate
89g
30%
Dietary Fiber
1g
7%
Sugars
52g
Protein
3g
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 1/2 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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