Description
These Apple Cider Donut Muffins are a cozy fall treat featuring the warm flavors of cinnamon and nutmeg with the sweetness of reduced apple cider. Moist and tender on the inside, topped with a cinnamon sugar coating, they perfectly capture the essence of classic apple cider donuts in a convenient muffin form.
Ingredients
Scale
Reduced Apple Cider
- 1 1/2 cups apple cider (reduced to 1/2 cup)
Muffins
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup milk
Topping
- 1/4 cup melted butter
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Reduce Apple Cider: Pour 1 1/2 cups of apple cider into a saucepan. Simmer over medium heat until it reduces to approximately 1/2 cup. Allow it to cool completely before using in the batter.
- Prepare Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the brown sugar, granulated sugar, egg, melted unsalted butter, vanilla extract, milk, and the cooled reduced apple cider until smooth and well incorporated.
- Combine: Pour the wet ingredients into the dry ingredients and gently mix just until combined. Be careful not to overmix to keep the muffins tender.
- Fill Muffin Cups and Bake: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Apply Topping: While the muffins are still warm, brush the tops with melted butter. Then roll or sprinkle them generously in a mixture of cinnamon and granulated sugar for that classic donut flavor.
Notes
- Ensure the reduced apple cider is fully cooled before adding to the batter to avoid cooking the egg.
- Do not overmix the batter; a few lumps are fine to keep muffins tender.
- You can store these muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- For extra spice, feel free to add a pinch of ground cloves or allspice to the dry ingredients.
- Brush the donut topping on while muffins are warm to help the cinnamon sugar stick better.
