Apple Cider Donut Muffins

Cozy as a crisp fall morning, these apple cider donut muffins are tender, cinnamon-sugared, and full of sweet apple flavor. A little taste of Southern comfort in every bite!

Course Bread, Breakfast, Dessert

Cuisine American, Southern

Keyword apple-cider-donut-muffins, donut-muffins

Prep Time 20

Cook Time 8

Total Time 28

Servings servings

Calories 156kcal

Ingredients

Muffins:
1 1/2 cups apple cider
12 Tbsp unsalted butter divided use
2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp apple pie spice
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/3 cup packed light brown sugar
1/4 cup vegetable oil
1/4 cup apple butter OR apple sauce
2 tsp vanilla extract
2 large eggs
Cinnamon Sugar Coating:
2/3 cup granulated sugar
3 Tbsp ground cinnamon

Instructions

Apple Cider Reduction: In a small saucepan, bring apple cider to a boil over medium heat. Lower the heat and simmer uncovered for about 15-20 minutes to reduce and intensify the flavor. You want to be left with 1/2 cup of reduced apple cider. Remove from heat and cool completely. (This can be done in advance for a timesaver.)
Donut Muffins: Preheat oven to 375°F. Spray a 24 cup mini muffin pan with cooking spray. Set aside.
In a medium mixing bowl use a whisk to sift together the flour, baking powder, apple pie spice, cinnamon, baking soda and salt. Set aside.
In a large mixing bowl use an electric mixer to beat the brown sugar and butter on medium speed until crumbly. Add the egg, vegetable oil, apple butter and vanilla extract continuing to beat until smooth.
Add the sifted dry ingredients to the bowl alternately with the reduced apple cider beginning and ending with flour. Beat just until fully moistened.
Use a small scoop to divide the batter equally between the muffin cups. (1 1/2 Tbsp each) Bake for 10-12 minutes or until the muffins are browned and a toothpick inserted into the center of a muffin comes back clean.
Cool in the pan for 5 minutes before removing. The muffins should still be warm.
Cinnamon Sugar Coating: In a shallow bowl, melt the remaining 8 tablespoons (1/2 cup) of the butter.
In a separate shallow bowl whisk together the granulated sugar and 3 tablespoons cinnamon.
Dip the warm muffin into the melted butter, coating all sides. Immediately roll the dipped muffin into the cinnamon sugar mixture.
Place the muffins on a cooling rack to cool until the coating is set.

Notes

Apple Pie Spice Substitution - Apple Pie Spice Substitution: Use 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon allspice, 1/8 teaspoon ground nutmeg, 1/8 tsp cardamom.
Adjust Baking Time According to Pan Finish - Dark colored baking pans tend to bake faster than lighter, silver muffin pans.
Apple Butter - Applesauce will work fine if you don't have apple butter on hand. You can experiment using using maple butter to change the flavor profile slightly. Apple butter can typically be found in grocery stores where they sell jams and jellies. You can also find it at most Farmer’s Markets. It gives these muffins a ton of apple flavor.
Pan Options - You can make these into full-size muffins using a 12-cup muffin pan. Larger muffins will take longer to bake, adjust the baking time as needed.

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