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Baked Apple Cider Donut Muffins: Easy, Light & Fluffy

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These baked apple cider donut muffins are light, fluffy, and full of concentrated apple flavor. Made with reduced apple cider and a cinnamon-sugar coating, they’re a quick and easy fall treat that tastes like a cloud of autumn.

Ingredients

Scale
  • 2 cups apple cider (fresh, unfiltered if possible)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, room temperature
  • 1/2 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1/4 cup unsalted butter, melted (for coating)

Instructions

  1. Reduce the apple cider: Pour the 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about 1/2 cup, about 15-20 minutes. Set aside to cool.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. In a separate medium bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes with an electric mixer on medium speed.
  5. Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
  6. Stir in the cooled reduced apple cider and the buttermilk, mixing on low speed until just combined.
  7. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  8. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  9. Bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack.
  11. While the muffins are still warm, brush the tops with melted butter, then dip each muffin into the cinnamon-sugar mixture to coat evenly.

Notes

Don’t skip reducing the apple cider—it concentrates the flavor without adding extra liquid. Room temperature ingredients are important for a smooth batter. For best results, coat the muffins while they are still warm but not hot.

Nutrition

Keywords: apple cider donut muffins, baked donut muffins, fall muffins, apple cider recipe, easy muffin recipe

Find it online: https://tablemira.com/baked-apple-cider-donut-muffins-easy-light-and-fluffy/