Apple Cider Donut Muffins

Apple cider donut muffins are the cozy fall shortcut we all deserve. ♡

They’ve got that classic cider-donut flavor without frying anything: warm cinnamon, a hint of nutmeg, and that sweet buttery cinnamon-sugar coating that makes them taste like they came from a farm stand. Here’s the thing: the secret is reducing the apple cider first. It concentrates the flavor so the muffins actually taste like cider, not just “spiced muffin.”

Make them for breakfast, snack, or “one more with coffee” season.

Let’s make it together.

Ingredients

• 2 cups apple cider (for reducing)

• 2 cups all purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon fine sea salt

• 2 large eggs

• 1/2 cup brown sugar, packed

• 1/3 cup granulated sugar

• 1/2 cup melted unsalted butter (or neutral oil)

• 1/2 cup milk (or buttermilk)

• 1 teaspoon vanilla extract

Cinnamon sugar coating

• 4 tablespoons unsalted butter, melted

• 1/2 cup granulated sugar

• 2 teaspoons ground cinnamon

• pinch of salt

Tips

• Reduce the cider. It’s the difference between “apple-ish” and true cider donut flavor.

• Don’t overmix. Stir just until the flour disappears so the muffins stay tender.

• Fill the cups well. About 3/4 full helps them dome nicely.

• Coat while warm. Slightly warm muffins grab the butter and cinnamon sugar best.

• Use a light hand with the butter dip. Too much butter can make the coating slide off.

Variations

• Make them extra donut-y: add 2 tablespoons melted butter to the batter and use buttermilk.

• Add apple pieces: fold in 3/4 cup finely diced apple (pat dry first).

• Maple glaze instead: skip cinnamon sugar and drizzle a quick maple glaze.

• Mini muffins: bake 10 to 12 minutes, then dip and coat.

• Whole wheat swap: replace 1 cup flour with white whole wheat (add a splash more milk if needed).

FAQ

Apple Cider Donut Muffins

Soft apple cider donut muffins with concentrated apple cider and a buttery cinnamon-sugar coating, just like the classic donut—no frying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 12 muffins

Ingredients Method Notes

Ingredients

  

• 2 cups apple cider
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp fine sea salt
• 2 large eggs
• 1/2 cup brown sugar, packed
• 1/3 cup granulated sugar
• 1/2 cup melted unsalted butter (or neutral oil)
• 1/2 cup milk (or buttermilk)
• 1 tsp vanilla extract

Cinnamon sugar coating

• 4 tbsp melted butter
• 1/2 cup granulated sugar
• 2 tsp ground cinnamon
• pinch of salt

Method

 

1. Reduce the cider. In a small saucepan, simmer apple cider over medium heat until reduced to 1/2 cup, about 10 to 15 minutes. Cool for 5 minutes.
2. Prep. Heat oven to 375F. Line a 12-cup muffin pan with liners or grease well.
3. Mix dry ingredients. In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Mix wet ingredients. In a separate bowl, whisk eggs, brown sugar, granulated sugar, melted butter, milk, vanilla, and the reduced cider.
5. Combine. Add wet to dry and stir gently until just combined. Do not overmix.
6. Bake. Divide batter into muffin cups (about 3/4 full). Bake 16 to 19 minutes, until a toothpick comes out clean or with a few moist crumbs.
7. Coat. Cool muffins 5 minutes. Mix sugar, cinnamon, and salt in a bowl. Brush or dip warm muffins in melted butter, then roll in cinnamon sugar. Repeat for a thicker coating if you want.

Notes

• Reducing cider is key for bold flavor. If you skip it, the muffins will taste much milder.
• Muffins are easiest to coat while warm, but not piping hot.
• Store covered at room temp 2 days, or refrigerate 4 days. Rewarm briefly to revive the coating.