Apple Cider Donut Muffins
These Apple Cider Donut Muffins deliver the flavor of classic orchard donuts without the mess or drive. Light and pillowy inside with a cinnamon sugar crunch, they’re the perfect fall treat—easy, cozy, and unforgettable.
Equipment
- Saucepan
- Mixing Bowls
- Whisk
- Muffin Pan
- Oven
Ingredients
Muffins
- 1 1/2 cups apple cider to be reduced
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2/3 cup granulated sugar
- 2 eggs
- 1/4 cup unsalted butter melted and cooled slightly
- 1/4 cup neutral oil such as vegetable or canola
Topping
- 1/4 cup unsalted butter melted, for brushing
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- In a saucepan, bring apple cider to a boil. Reduce until it becomes syrupy and measures about 3/4 cup. Let cool.
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and optional allspice.
- In a separate bowl, combine reduced cider, sugar, eggs, melted butter, and oil. Mix until well blended.
- Add wet ingredients to dry ingredients. Stir until just combined—do not overmix.
- Spoon batter into muffin cups, filling each about 3/4 full. Bake 15–18 minutes or until a toothpick comes out clean.
- Cool muffins for 5 minutes. Brush tops with melted butter, then roll in cinnamon sugar mixture.
Notes
For extra flavor, dip the tops twice in butter and cinnamon sugar. Muffins freeze well—wrap tightly and thaw before serving. For mix-ins, add diced apples, nuts, or swap oil for applesauce or yogurt.