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Apple Cider Donut Muffins

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.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
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.