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Cozy Small-Batch Apple Cider Donut Muffins

apple cider donut muffins - featured image

Tender, moist muffins that taste like spiced apple cider donuts, made with simple ingredients and a cinnamon-sugar coating.

Ingredients

Scale
  • 2 cups (240g) All-Purpose Flour
  • 1/2 cup (100g) Granulated Sugar
  • 1/2 cup (110g) Brown Sugar, packed
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 cup (57g) Unsalted Butter, melted
  • 2 Large Eggs, room temperature
  • 1/2 cup (120ml) Apple Cider (reduced to 1/4 cup if using regular cider)
  • 1/4 cup (60ml) Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Sugar mixed with 1 teaspoon Cinnamon (for topping)

Instructions

  1. Reduce the apple cider: Simmer 1/2 cup cider in a saucepan for 10-15 minutes until it reduces to 1/4 cup. Let cool completely.
  2. Preheat oven to 350ยฐF (175ยฐC). Grease a 12-cup muffin tin generously.
  3. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a separate bowl, whisk melted butter, vegetable oil, eggs, vanilla extract, and cooled reduced apple cider until smooth.
  5. Pour wet ingredients into dry ingredients. Gently fold together until just combined; do not overmix.
  6. Divide batter evenly among muffin cups, filling them about 3/4 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack.
  9. Melt 2 tablespoons of butter. Dip the tops of warm muffins into the butter, then roll in the cinnamon-sugar mixture.
  10. Serve warm.

Notes

Do not overmix the batter to ensure tender muffins. Reduce the apple cider to concentrate flavor and prevent soggy muffins. Coat muffins while warm, not hot, for best sugar adhesion.

Nutrition

Keywords: apple cider muffins, donut muffins, small batch baking, fall recipes, easy breakfast, cinnamon sugar muffins