Apple Cider Donut Muffins

soft & sweet www.katiebirdbakes.com

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Ingredients

apple cider unsalted butter granulated sugar egg plain Greek yogurt vanilla extract all-purpose flour cinnamon baking powder baking soda nutmeg cloves salt

1. Preheat the oven to 425°F (218°C). 2. Grease and sprinkle a bit of sugar in every other cup of a 12-cup muffin tin. I do not recommend using muffin liners for this recipe as you'll need to roll the muffins in cinnamon sugar after baking.

3. In the microwave in a 2-cup glass measuring cup or bowl covered in plastic wrap poked with holes for venting, heat cider on high for 8-10 minutes until reduced to 1/2 cup (118 ml).

4. Whisk in the butter until it is melted and combined, and set mixture aside for a few minutes to cool. It will be a little syrupy in texture. You need 1/2 cup (118 ml) of this reduced cider/butter mixture for the muffin batter, and 2 Tablespoons (30 ml) for the glaze.

5. In a large bowl, whisk together 1/2 cup (118 ml) of the reduced cider/butter mixture, sugar, egg, yogurt, and vanilla until well-combined.

6. In a separate medium bowl, whisk together dry ingredients – flour, cinnamon, nutmeg, cloves, salt, baking soda and baking powder.

7. Pour the dry ingredients into the wet, and stir to combine with a large spoon or spatula. Stir until the ingredients are just combined.

8. Spoon the batter evenly into the 6 muffin cups. I use a 1/4 cup ice cream scoop for this!

9. Bake for 5 minutes at 425°F (218°C), then decrease the temperature to 350°F (180°C) WITHOUT opening the oven door, and bake until muffins are domed and set.

10. While the muffins are baking, whisk together sugar and cinnamon in a small bowl (big enough to dip the muffins in) and grab a pastry brush for the butter/cider glaze.

11. When muffins are still warm, brush each muffin with the cider mixture, then roll the tops, sides and bottom of each muffin in the cinnamon sugar mixture.

Click here for the recipe!

A few more easy fall recipes!

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Apple Cider Donut Muffins

Ingredients

1. Preheat the oven to 425°F (218°C). 2. Grease and sprinkle a bit of sugar in every other cup of a 12-cup muffin tin. I do not recommend using muffin liners for this recipe as you'll need to roll the muffins in cinnamon sugar after baking.

Prep the Pan

3. In the microwave in a 2-cup glass measuring cup or bowl covered in plastic wrap poked with holes for venting, heat cider on high for 8-10 minutes until reduced to 1/2 cup (118 ml).

Reduce the Cider

4. Whisk in the butter until it is melted and combined, and set mixture aside for a few minutes to cool. It will be a little syrupy in texture. You need 1/2 cup (118 ml) of this reduced cider/butter mixture for the muffin batter, and 2 Tablespoons (30 ml) for the glaze.

Add the Butter

5. In a large bowl, whisk together 1/2 cup (118 ml) of the reduced cider/butter mixture, sugar, egg, yogurt, and vanilla until well-combined.

6. In a separate medium bowl, whisk together dry ingredients – flour, cinnamon, nutmeg, cloves, salt, baking soda and baking powder.

Dry Ingredients

7. Pour the dry ingredients into the wet, and stir to combine with a large spoon or spatula. Stir until the ingredients are just combined.

8. Spoon the batter evenly into the 6 muffin cups. I use a 1/4 cup ice cream scoop for this!

9. Bake for 5 minutes at 425°F (218°C), then decrease the temperature to 350°F (180°C) WITHOUT opening the oven door, and bake until muffins are domed and set.

10. While the muffins are baking, whisk together sugar and cinnamon in a small bowl (big enough to dip the muffins in) and grab a pastry brush for the butter/cider glaze.

Make The Coating

11. When muffins are still warm, brush each muffin with the cider mixture, then roll the tops, sides and bottom of each muffin in the cinnamon sugar mixture.

Click here for the recipe!

A few more easy fall recipes!

Pumpkin Spice Muffins

Apple Crisp with an Oat Topping

Baked Pumpkin Donuts

www.katiebirdbakes.com