These apple cider donut muffins are made with reduced apple cider and a cozy blend of fall spices, brushed with a melted butter and apple cider glaze, and coated in cinnamon sugar. They taste just like the donuts from the apple orchard but are far easier to make! Recipe makes 6 tall bakery-style muffins.
Course Breakfast, brunch
Cuisine American
Keyword apple cider, muffins
Prep Time 30 minutesminutes
Cook Time 17 minutesminutes
Total Time 47 minutesminutes
Servings 6muffins
Author Katiebird Bakes
Equipment
1 12-cup muffin pan
Ingredients
For the Apple Cider Donut Muffins:
1cup (236 ml)apple cider (see instructions below)*
3Tablespoons (42g)unsalted butter
1/4cup (50g)granulated sugar
1large egg
2Tablespoons (40g)plain Greek yogurt
1/2teaspoonvanilla extract
1cup (125g)all-purpose flour(use spoon and level method if not measuring by weight)
1/2teaspooncinnamon
1/2teaspoonbaking soda
1/2teaspoonbaking powder
Pinchground nutmeg
Pinchground cloves
Pinchsalt
For the Glaze and Cinnamon Sugar Coating:
Remaining reduced cider/butter mixturesee instructions below, about 2 tbsp
1/2cup (100g)granulated sugar
1 and 1/2teaspoonscinnamon
Instructions
For the Apple Cider Donut Muffins:
Preheat the oven to 425°F (218°C). Grease and sprinkle a bit of sugar in every other cup of a 12-cup muffin tin (recipe makes 6 muffins; using every other cup creates better air flow and taller muffins). Note: I do not recommend using muffin liners for this recipe as you'll need to roll the muffins in cinnamon sugar after baking.
Reduce the apple cider: 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). Alternatively, on the stove, heat the apple cider over medium heat, stirring occasionally, until it comes to a gentle boil. Continue to simmer, stirring every minute or two, until it is reduced by about half, around 10 minutes.
Once cider is reduced, 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.
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.
In a separate medium bowl, whisk together dry ingredients – flour, cinnamon, nutmeg, cloves, salt, baking soda and baking powder.
Pour the dry ingredients into the wet, and stir to combine with a large spoon or spatula. Stir until the ingredients are just combined, with no big patches of flour. Do not over mix – if you do, the muffins will be tough, and no one wants that.
Spoon the batter evenly into the 6 muffin cups. I use a 1/4 cup ice cream scoop for this!
Bake for 5 minutes at 425°F (218°C), then decrease the oven temperature to 350°F (180°C) WITHOUT opening the oven door, and bake for 12-14 more minutes until muffins are domed and set. A toothpick inserted in the center should come out clean or with just a couple crumbs attached.
For the Glaze and Cinnamon Sugar Coating:
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.
When muffins are still warm but cool enough to handle, brush each muffin with the extra butter/cider mixture, then roll the tops, sides and bottom of each muffin in the cinnamon sugar mixture. Make sure to coat the muffins with as much cinnamon sugar as desired!
Notes
Storage: baked muffins keep well when covered at room temperature for 1-2 days, or in the refrigerator for up to 1 week.Freezing: baked muffins can be frozen, individually well-wrapped in plastic and stored in a freezer bag, for up to 3 months. Set out on the counter to thaw for an hour or warm for 30 seconds in the microwave.Make 12 regular muffins instead of 6: double the recipe and bake as directed! Note, the cider will take longer to reduce (more like 20 minutes).Make mini muffins aka donut holes: recipe will make 12 mini muffins; bake at 425 for 5 minutes then 350 for 5 more minutes or until set.Make gluten-free: substitute an equal volume (1 cup) or weight (125 grams) of an all-purpose GF flour mix with xanthan gum.Make dairy-free: substitute plant-based butter and a plant-based Greek-style yogurt.