These apple cider donut muffins taste just like a warm, fresh-from-the-fryer apple cider donut, but they come together in one bowl with no frying required. Soft, cinnamon-spiced, and finished with a buttery cinnamon-sugar coating, they're the perfect fall breakfast or snack.

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Apple Cider Donut Muffins

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Soft, spiced apple cider donut muffins rolled in cinnamon sugar for all the flavor of a classic apple cider donut, baked instead of fried.

Total Time: 35 minutes
Yield: 12 muffins 1x

Ingredients

Scale

1 cup apple cider, boiled down to about 1/3 cup and cooled
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted, for coating
1/2 cup granulated sugar, for coating
1 teaspoon ground cinnamon, for coating

Instructions

Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
In a small saucepan, boil the apple cider until reduced to about 1/3 cup. Set aside to cool slightly.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, cream the softened butter with the granulated and brown sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla.
Mix in the applesauce and the cooled reduced apple cider until combined.
Gradually fold the dry ingredients into the wet ingredients, mixing just until no streaks of flour remain.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
While still warm, dip the top of each muffin in melted butter, then roll in the cinnamon sugar to coat.
Serve warm or at room temperature.

Notes

Store cooled muffins in an airtight container at room temperature for up to 2 days, refrigerate up to 5 days, or freeze uncoated for up to 2 months. Reduce the apple cider a day ahead and refrigerate to save time on baking day.

Author: Ella Whitley
Prep Time: 15 minutes
Cook Time: 20 minutes
Method: Baking
Cuisine: American

Frequently Asked Questions

What makes these apple cider donut muffins taste like real cider donuts?

Boiling down the apple cider concentrates its flavor, and dipping the warm muffins in butter then rolling them in cinnamon sugar recreates the same coating you get on a classic fried apple cider donut.

Can I use apple juice instead of apple cider?

Cider is best because it has a deeper, less sweet apple flavor. If you only have apple juice, reduce it the same way, but expect a slightly sweeter, milder result.

Can I make apple cider donut muffins ahead of time?

Yes, bake the muffins up to a day ahead and store them uncoated at room temperature, then dip in butter and roll in cinnamon sugar just before serving for the freshest coating.

Can I freeze apple cider donut muffins?

Freeze the plain, uncoated muffins in an airtight container for up to 2 months. Thaw at room temperature, then coat in warm melted butter and cinnamon sugar before serving.

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