Print

Best Brown Butter Apple Cider Donut Muffins

brown butter apple cider donut muffins - featured image
Print Recipe

These brown butter apple cider donut muffins combine nutty browned butter, tangy reduced apple cider, and a cinnamon-sugar coating for a tender, flavorful fall treat that’s easier than traditional donuts.

Ingredients

Scale
  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup (1 stick) unsalted butter
  • ½ cup apple cider (reduced from 1 cup)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • ½ cup granulated sugar (for coating)
  • 1½ tablespoons ground cinnamon (for coating)
  • 3 tablespoons melted butter (for coating)

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes, stirring occasionally, until reduced to about ½ cup. Set aside to cool.
  2. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Stir constantly. After 5-7 minutes, when butter turns amber and smells nutty, remove from heat immediately and pour into a heat-safe bowl. Let cool for 10 minutes.
  3. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
  4. Mix dry ingredients: In a large bowl, whisk together flour, ¾ cup granulated sugar, brown sugar, baking powder, baking soda, salt, 1 teaspoon cinnamon, nutmeg, and ginger. Make a well in the center.
  5. Combine wet ingredients: In a medium bowl, whisk together cooled brown butter, reduced apple cider, egg, vanilla extract, and buttermilk until smooth.
  6. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are fine). Do not overmix.
  7. Divide batter evenly among 12 muffin cups, filling almost to the top. Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. While muffins bake, mix ½ cup granulated sugar and 1½ tablespoons cinnamon in a shallow bowl. Melt 3 tablespoons butter in another small bowl.
  9. Let muffins cool in the pan for 2 minutes. Working one at a time, brush each warm muffin with melted butter, then roll in cinnamon-sugar mixture to coat.
  10. Place coated muffins on a cooling rack. Let sit for at least 10 minutes before serving. Serve warm.

Notes

Don’t rush the brown butter; use a light-colored pan and watch closely. Measure flour by spooning and leveling. Use room temperature ingredients. Do not overmix the batter. Bake immediately after mixing. Let muffins cool in pan for exactly 2 minutes before coating. Store in an airtight container at room temperature for up to 3 days. Freeze uncoated muffins for up to 3 months.

Nutrition

Keywords: brown butter, apple cider, donut muffins, fall recipe, cinnamon sugar, easy muffins

Find it online: https://tablemira.com/best-brown-butter-apple-cider-donut-muffins/