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Apple Cider Donut Muffins

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

  1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
  2. In a small saucepan, boil the apple cider until reduced to about 1/3 cup. Set aside to cool slightly.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. 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.
  5. Mix in the applesauce and the cooled reduced apple cider until combined.
  6. Gradually fold the dry ingredients into the wet ingredients, mixing just until no streaks of flour remain.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
  10. While still warm, dip the top of each muffin in melted butter, then roll in the cinnamon sugar to coat.
  11. 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