Apple Cider Donut Muffins
These Apple Cider Donut Muffins capture all the cozy flavor of a classic fall treat—without the fuss of frying. A quick apple cider reduction infuses the batter with rich apple flavor, while a buttery cinnamon-sugar coating gives them that irresistible donut-shop finish. Perfect for breakfast, brunch, or snacking, this recipe makes about 16 tender, spiced muffins that are easy to bake and even easier to love.
Equipment
- Pastry brush
- Cupcake pans (2)
Ingredients
Muffins
- 2 cups unfiltered apple cider
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine grain salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Sugar coating
- 3/4 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon apple pie spice optional
- 1/2 cup unsalted butter melted
Instructions
Muffins
- Place the apple cider in a medium saucepan and bring to a boil over high heat. Decrease the heat so that the cider is at a constant simmer. Cook until the cider is reduced to 1 cup, about 7-10 minutes. Remove from heat and let cool to lukewarm.
- Preheat the oven to 375°F. Grease and flour the cups of a standard cupcake pan. Or coat with flour-based baking spray such as Baker’s Joy. (Note: My batches yield about 16 muffins. If you have a second cupcake pan, prep four additional cups.)
- In a medium mixing bowl, combine the flour, nutmeg, baking powder, baking soda, and salt. Whisk well to combine.
- In the large bowl of an electric mixer, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes. Beat in the eggs and vanilla extract.
- Add in 1/3 of the flour mixture and beat on low speed until just combined. Then, add in half of the boiled cider mixture. Mix again until combined. Repeat with another 1/3 of the flour and cider. Finally, mix in the remaining flour.
- Divide the mixture between the prepared cupcake pan(s). Use a trigger ice cream scoop for uniform muffins, or the slightly heaping 1/4 cups measures. Fill the cups no more than 2/3 full.
- Bake for 15-17 minutes, or until the doughnuts are well risen and a toothpick tester inserted in their centers comes out clean. Let cool in the pans 5 minutes, or until firm enough to transfer to a wire rack to cool.
Sugar Coating:
- In a medium bowl, combine the sugar, cinnamon, and optional apple pie spice if using. Mix well to disperse the spices into the sugar.
- Working one at a time, coat each muffin tops and sides with the melted butter. Roll in the cinnamon-spice sugar mixture. Repeat until all muffins are coated. Serve muffins warm or at room temperature.
Notes
Storage: Store muffins in an airtight container at room temperature for up to 2 days. Rewarm them in a preheated 350°F oven for 5-7 minutes for fresh-baked flavor. They also freeze well for up to a month. Just thaw and refresh in the oven.
This recipe was adapted from Yankee Magazine.
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