Print

Cozy Apple Cider Donut Muffins | Easy Fall Recipe

apple cider donut muffins - featured image
Print Recipe

These Cozy Apple Cider Donut Muffins with Cinnamon Sugar are soft, cake-like muffins with a concentrated apple cider flavor and a crunchy cinnamon sugar coating. They’re quick to make, use simple ingredients, and are perfect for fall gatherings.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 2 cups (250 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1/2 cup (113 g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) buttermilk
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • For the topping:
  • 1/2 cup (100 g) granulated sugar
  • 1 1/2 tablespoons ground cinnamon
  • 3 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups generously with butter or non-stick spray. Set aside.
  2. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until reduced to about 1/4 cup (about 10-12 minutes). Remove from heat and let cool.
  3. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a separate medium bowl, whisk together the melted butter (cooled slightly), room-temperature eggs, vanilla extract, and buttermilk until smooth. Pour in the cooled reduced apple cider and whisk again until fully incorporated.
  5. Pour the wet ingredients into the bowl of dry ingredients. Using a rubber spatula, fold gently until just combined. A few streaks of flour are okay—do not overmix.
  6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
  8. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire cooling rack.
  9. While the muffins are cooling, melt 3 tablespoons of butter in a small bowl. In a separate shallow bowl, mix together 1/2 cup of granulated sugar and 1 1/2 tablespoons of ground cinnamon.
  10. Working one at a time, brush the top and sides of each warm muffin with melted butter. Immediately roll the buttered muffin in the cinnamon sugar mixture, turning to coat evenly. Place the coated muffins back on the wire rack.
  11. Serve warm or at room temperature.

Notes

Don’t rush the cider reduction; it’s key for flavor. Use room temperature ingredients for best texture. Measure flour correctly using the spoon-and-level method. Coat muffins while warm for the cinnamon sugar to stick. Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.

Nutrition

Keywords: apple cider donut muffins, fall muffins, cinnamon sugar muffins, easy fall recipe, apple cider muffins

Find it online: https://dahliadishes.com/cozy-apple-cider-donut-muffins-easy-fall-recipe/