Apple Cider Muffins

Adapted from Earth to Table

Makes 12 muffins

  • 1 c. white sugar
  • 1 c. dark brown sugar
  • ¾ c. Extra Virgin Olive Oil
  • 3 large eggs
  • 2 ¼ c. all-purpose flour
  • 1 ½ tsp baking soda
  • 1 tsp. kosher salt
  • 1 tsp. ground cinnamon
  • 1 c. apple cider
  • ¾ c. sour cream
  • 1 ½ tsp pure vanilla extract
  • 2 medium apples, peeled and grated (preferably Granny Smith)
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Preheat oven to 350 F.  Butter and flour a 12-cup muffin tin.

In a medium bowl, whisk together the sugars and oil.  Add eggs and whisk to combine.

In another bowl, sift together the flour, baking soda, salt and cinnamon. In a third bowl, whisk together the apple cider, sour cream and vanilla.

Add flour mixture and apple cider mixture to sugar mixture, folding with a spatula to combine. Fold in apples then pour batter into muffin cups. Fill in cups about ¾ of the way to the top.

Bake, turning halfway until muffins spring back to the touch, about 20-25 minutes. Remove from oven and cool on rack.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil