Apple Cider Skyr Muffins

Fall baking is here, and we’re ready for all things apple cider and cinnamon! These Apple Cider Skyr Muffins are soft, cozy and topped with a buttery brown sugar crumble that makes every bite feel like a little taste of the season. Our yogurt gives these muffins a moist, tender texture while adding a boost of protein to a sweet fall favorite. Paired with apple cider, coconut sugar and plenty of cinnamon, they’re just the thing for crisp mornings and cozy afternoons. Bake a batch for breakfast, pack one for an afternoon snack or enjoy one warm with your favorite cup of coffee. Happy fall baking!

Apple Cider Skyr Muffins

Arch background

Arch background

Whatcha Need

Muffins

2 tsp vanilla extract
4 tbsp butter, melted
2 eggs
1/2 cup coconut sugar (or brown sugar)
1/2 cup apple cider
3/4 cup Painterland Sisters Plain skyr yogurt
1 1⁄4 cups all-purpose flour
2 tbsp cornstarch
1 1⁄4 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1⁄2 tsp cinnamon

Topping

2 tbsp butter
1⁄2 tsp cinnamon
Pinch of salt
1⁄2 cup brown sugar

Whatcha Do

Preheat the oven to 325°F and set out a standard 12-cup muffin tin.
In a large bowl, combine the vanilla, melted butter, eggs and coconut sugar. Use a hand mixer to beat the ingredients until smooth and well combined.
Add the apple cider and skyr and continue mixing until smooth.
In a separate bowl, combine the flour, cornstarch, baking powder, baking soda, salt and cinnamon. Whisk until well combined.
Fold the dry ingredients into the wet ingredients with a spatula, then use the hand mixer on low speed until just combined and smooth.
In a separate bowl, use a pastry cutter to combine the cold butter, cinnamon, salt and brown sugar until the mixture has a sandy, crumbly texture.
Line the muffin tin with paper liners and spoon about 2 tablespoons of batter into each cup. Sprinkle about 1 teaspoon of the crumble mixture over the batter.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serve warm and enjoy! Store leftover muffins in the refrigerator for up to one week.

Apple Cider Skyr Muffins

Fall baking is here! These Apple Cider Skyr Muffins are soft, cozy and topped with a buttery brown sugar crumble. They’re the perfect treat for crisp mornings, afternoon snacks or pairing with your favorite cup of coffee. Happy fall baking!

Ingredients

Muffins

2 tsp vanilla extract
4 tbsp butter, melted
2 eggs
1/2 cup coconut sugar (or brown sugar)
1/2 cup apple cider
3/4 cup Painterland Sisters Plain skyr yogurt
1 1⁄4 cups all-purpose flour
2 tbsp cornstarch
1 1⁄4 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1⁄2 tsp cinnamon

Topping

2 tbsp butter
1⁄2 tsp cinnamon
Pinch of salt
1⁄2 cup brown sugar

Directions

Preheat the oven to 325°F and set out a standard 12-cup muffin tin.
In a large bowl, combine the vanilla, melted butter, eggs and coconut sugar. Use a hand mixer to beat the ingredients until smooth and well combined.
Add the apple cider and skyr and continue mixing until smooth.
In a separate bowl, combine the flour, cornstarch, baking powder, baking soda, salt and cinnamon. Whisk until well combined.
Fold the dry ingredients into the wet ingredients with a spatula, then use the hand mixer on low speed until just combined and smooth.
In a separate bowl, use a pastry cutter to combine the cold butter, cinnamon, salt and brown sugar until the mixture has a sandy, crumbly texture.
Line the muffin tin with paper liners and spoon about 2 tablespoons of batter into each cup. Sprinkle about 1 teaspoon of the crumble mixture over the batter.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serve warm and enjoy! Store leftover muffins in the refrigerator for up to one week.

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