Print

Cozy Cinnamon Sugar Apple Cider Donut Muffins

apple cider donut muffins - featured image
Print Recipe

These tender, apple cider-infused muffins are coated in a crackly cinnamon sugar crust, capturing the essence of a fall trip to the orchard. Made with reduced apple cider for intense flavor, they’re quick, easy, and perfect for cozy mornings.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1/2 cup (1 stick, 113 g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) buttermilk
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • For the Cinnamon Sugar Coating:
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup (1/2 stick, 57 g) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your muffin tin with paper liners or grease the cups thoroughly with butter or non-stick spray.
  2. Reduce the apple cider. Pour 1 cup of apple cider into a medium saucepan. Bring it to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer. Stir occasionally. You want it to reduce down to about 1/4 cup. This takes roughly 12-15 minutes. The cider will thicken slightly and smell intensely of apples. Watch it carefully toward the end so it doesn’t burn. Once reduced, remove it from the heat and let it cool while you prepare the rest of the batter.
  3. Mix the dry ingredients. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves. Whisk until everything is evenly distributed.
  4. Combine the wet ingredients. In a medium bowl, whisk together 1/2 cup melted unsalted butter (cooled slightly), 1/2 cup granulated sugar, and 1/4 cup packed light brown sugar. Whisk until smooth and no lumps remain. Add 2 room-temperature eggs, one at a time, whisking well after each addition. Stir in 1 teaspoon vanilla extract and 1/2 cup buttermilk. Finally, whisk in the reduced apple cider. The mixture should be smooth and slightly thick.
  5. Fold the wet into the dry. Pour the wet ingredients into the bowl of dry ingredients. Use a rubber spatula to fold everything together gently. Stir just until you no longer see streaks of flour. A few small lumps are perfectly fine—overmixing will develop the gluten and make the muffins tough.
  6. Fill the muffin cups. Divide the batter evenly among the 12 muffin cups. I use a cookie scoop or a 1/4-cup measure to keep them uniform. Each cup should be about 3/4 full. Don’t overfill, or the muffins will dome too much and spill over the sides.
  7. Bake. Place the muffin tin in the preheated oven and bake for 16-18 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back lightly when touched. Start checking at the 15-minute mark if your oven runs hot.
  8. Cool briefly. Let the muffins cool in the pan for 5 minutes. This allows them to set so they don’t fall apart when you remove them. Then transfer them to a cooling rack. Don’t skip this step—if you try to take them out too soon, they might break.
  9. Prepare the coating. While the muffins cool, melt 1/4 cup of unsalted butter in a small bowl. In a separate shallow bowl, mix 1/2 cup granulated sugar with 1 tablespoon ground cinnamon.
  10. Coat the muffins. While the muffins are still warm (but not hot), dip the top of each muffin into the melted butter, then roll it in the cinnamon sugar mixture. You can also brush the butter on with a pastry brush if that’s easier. Make sure the entire top is coated. Place the coated muffins back on the cooling rack. The sugar will stick to the butter and form that signature crackly crust.
  11. Serve and enjoy. These are best eaten the same day, preferably while still slightly warm. The cinnamon sugar coating is at its crispiest right after baking.

Notes

Don’t skip the cider reduction—it concentrates flavor and prevents sogginess. Room temperature ingredients emulsify better. Measure flour using the spoon-and-level method or a scale. Overmixing leads to tough muffins. Coat muffins while warm for best adherence. Store in an airtight container at room temperature for up to 3 days; freeze uncoated muffins for up to 3 months.

Nutrition

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

Find it online: https://tablemira.com/cozy-cinnamon-sugar-apple-cider-donut-muffins/