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Best Homemade Apple Cider Donut Muffins Recipe

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These apple cider donut muffins capture the essence of fall with a concentrated apple cider syrup, warm spices, and a crunchy cinnamon sugar coating. They deliver the taste of a deep-fried donut without the hassle of frying, perfect for brunches, bonfires, or cozy mornings.

Ingredients

Scale
  • 2 cups apple cider
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground nutmeg (freshly grated or pre-ground)
  • ¼ teaspoon ground ginger
  • ½ cup unsalted butter, softened to room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk (or ½ cup milk mixed with 1 tablespoon lemon juice, let sit 5 minutes)
  • For the Cinnamon Sugar Coating:
  • ½ cup granulated sugar
  • 1 ½ tablespoons ground cinnamon
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Reduce the apple cider: Pour 2 cups apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Let bubble for 15-20 minutes, stirring occasionally, until reduced to about ½ cup (syrupy and like thin caramel). Set aside to cool.
  2. Preheat and prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  4. Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3 minutes with an electric mixer). Scrape down sides halfway through.
  5. Add eggs and vanilla: Beat in eggs one at a time, mixing well after each. Stir in vanilla extract and cooled cider reduction. Mixture may look curdled—this is normal.
  6. Alternate dry and wet: With mixer on low, add flour mixture in three additions, alternating with buttermilk, starting and ending with flour. Mix just until combined (a few streaks of flour are fine). Do not overmix.
  7. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling about ¾ full.
  8. Bake: Bake for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Tops should be golden and spring back when touched.
  9. Cool briefly: Let muffins cool in pan for about 5 minutes (they should be warm for coating).
  10. Make coating: While muffins cool, mix ½ cup sugar and 1 ½ tablespoons cinnamon in a shallow bowl. Melt 4 tablespoons butter in another small bowl.
  11. Coat muffins: Working one at a time, brush each warm muffin all over with melted butter, then roll in cinnamon sugar until fully coated. Place on cooling rack to finish cooling.

Notes

Do not skip reducing the cider—it concentrates flavor and removes excess liquid. Watch the reduction closely as it can burn quickly. Use room temperature ingredients for best texture. Coat muffins while warm for the sugar to stick. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use vegan butter and oat milk with apple cider vinegar. Muffins can be frozen uncoated for up to 3 months.

Nutrition

Keywords: apple cider donut muffins, fall baking, cinnamon sugar muffins, apple cider recipe, homemade donut muffins

Find it online: https://spoonluma.com/best-homemade-apple-cider-donut-muffins-recipe/