Apple cider donut muffins

These Apple Cider Donut Muffins have everything I love about a donut and muffins. They're warm cinnamon, sweet apple cider, nutmeg, and that irresistible cinnamon-sugar coating, all without having to fry a single donut!

I reduce the apple cider before adding it to the batter, which concentrates all that wonderful apple flavor. A little applesauce keeps the muffins soft and moist, brown sugar adds a hint of caramel flavor, and melted butter gives them that old-fashioned cider donut taste.

As soon as they come out of the oven, they're brushed with melted butter and coated generously in cinnamon sugar. They're soft and tender inside with a sparkly cinnamon-sugar outside, and they're especially delicious while they're still a little warm.

💕Why You'll love these apple cider donut muffins:

• All the flavor of an apple cider donut without frying.
• Warm cinnamon, nutmeg, and vanilla make the kitchen smell amazing.
• They're easy enough for a weekend breakfast but special enough for fall brunches.
• The buttery cinnamon-sugar coating makes them taste straight from an apple orchard.
• They freeze beautifully.
• No mixer required.

If you love this recipe, you'll also need to try my Grandma’s Old-Fashioned Apple Cake (My Version)🍎and Easy Caramel Apple Dumplings

Ingredients for the apple cider donut muffins:

Jump to:

• 💕Why You'll love these apple cider donut muffins:
• Ingredients for the apple cider donut muffins:
• Instructions:
• ⭐️ Becky's Top Tip:
• Storage Tips:
• Make Ahead tips:
• Freezing Instructions:
• Helpful Tips and Tricks:
• Substitutions:
• Delicious Variations:
• Frequently Asked Questions:
• Recent Recipes:
• Apple Cider Donut Muffins
• For the Apple Cider Muffins:
• For the Cinnamon-Sugar Coating:

Instructions:

1. Reduce the apple cider.

Pour the apple cider into a small saucepan.

Bring it to a gentle boil over medium heat, then reduce the heat and simmer until the cider has reduced to about ½ cup, approximately 12–15 minutes.

Remove it from the heat and allow it to cool slightly.

2. Prepare the oven.

Preheat the oven to 375°F.

Lightly grease a standard 12-cup muffin pan with nonstick cooking spray or butter. I prefer greasing the pan instead of using paper liners because you'll be coating the outside of the muffins in cinnamon sugar.

3. Combine the dry ingredients.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Set aside.

4. Mix the wet ingredients.

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar.

Add the eggs and whisk until smooth.

Whisk in the applesauce, vanilla, sour cream, and cooled reduced apple cider.

5. Make the batter.

Add the dry ingredients to the wet ingredients.

Gently stir just until everything is combined.

Do not overmix. A few tiny streaks of flour are perfectly fine.

6. Fill the muffin pan.

Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.

7. Bake.

Bake for 17–20 minutes, or until the muffin tops spring back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the muffins to cool in the pan for about 5 minutes.

8. Make the cinnamon sugar.

While the muffins are baking, combine the granulated sugar, cinnamon, and optional pinch of nutmeg in a shallow bowl.

Place the melted butter in a second shallow bowl.

9. Coat the muffins.

Remove the warm muffins from the pan.

Brush each muffin lightly with melted butter, then roll or generously sprinkle the muffin with cinnamon sugar.

For extra cinnamon-sugar goodness, coat both the tops and sides.

Serve warm.

⭐️ Becky's Top Tip:

Don't skip reducing the apple cider.

Using a large amount of regular cider would add too much liquid to the batter. Reducing it concentrates the cider into a smaller amount so you get significantly more apple flavor without sacrificing the fluffy muffin texture.

Storage Tips:

Store completely cooled muffins in an airtight container at room temperature for 2–3 days.

Because of the cinnamon-sugar coating, I like placing a sheet of parchment paper between layers.

For longer storage, refrigerate for up to about 5 days.

Allow refrigerated muffins to come to room temperature or warm them briefly before serving.

Make Ahead tips:

Bake the muffins one day ahead and store them in an airtight container.

For the freshest cinnamon-sugar coating, you can wait to brush them with butter and coat them until shortly before serving.

Freezing Instructions:

These muffins freeze very well.

For best results, freeze them before adding the butter and cinnamon-sugar coating.

Wrap the cooled muffins individually and place them in a freezer-safe bag or container.

Freeze for up to 3 months.

Thaw at room temperature, warm slightly, then brush with melted butter and roll in cinnamon sugar.

Helpful Tips and Tricks:

Cool the reduced cider slightly.

Don't pour boiling cider directly into the egg mixture. Give it several minutes to cool first.

Measure the cider after reducing.

You want approximately ½ cup reduced cider. If you still have considerably more, simmer it a little longer.

Don't overmix your batter.

Stir only until the flour disappears. Overmixing develops the gluten and can make muffins dense instead of tender.

Grease the muffin pan.

Paper liners work, but a greased muffin pan makes it easier to coat the outside of the muffins in cinnamon sugar.

Coat them while they're warm.

Warm muffins grab onto the melted butter and cinnamon sugar much better than completely cooled muffins.

Use a cookie scoop.

A large cookie scoop makes dividing muffin batter quick, easy, and much less messy.

Double-coat the tops.

For that apple orchard donut look, brush the muffin tops with butter and dip them in cinnamon sugar twice.

Substitutions:

No Sour Cream?

You can substitute an equal amount of:

• Plain Greek yogurt
• Vanilla Greek yogurt
• Full-fat plain yogurt

No Apple Cider?

Apple juice can work in a pinch, although the apple flavor will be milder.

You can add an extra pinch of cinnamon to compensate.

Salted Butter

Salted butter works fine. Reduce the added salt in the muffin batter to about ¼ teaspoon.

Delicious Variations:

Apple Cider Streusel Muffins

Skip the cinnamon-sugar coating and top the batter before baking with a simple brown sugar streusel.

Caramel Apple Cider Muffins

Drizzle the cooled muffins lightly with caramel sauce just before serving.

Apple Cider Donut Mini Muffins

Bake the batter in a mini muffin pan for approximately 9–12 minutes.

These are adorable for fall parties and brunches.

Maple Apple Cider Muffins

Add ½ teaspoon maple extract to the batter for an extra cozy fall flavor.

Frequently Asked Questions:

What's the difference between apple cider and apple juice?

Apple cider is generally less filtered and has a stronger, fresher apple flavor, which makes it especially good for fall baking.

Why do I have to reduce the apple cider?

Reducing it removes some of the water while concentrating the apple flavor. That means more apple taste without making the muffin batter too wet.

Can I reduce the cider ahead of time?

Yes. Reduce the cider, refrigerate it in a covered container, and use it within several days.

Should apple cider donut muffins be refrigerated?

They don't need refrigeration if they'll be eaten within about two days. For longer storage, refrigerating helps keep them fresh.

Can I make jumbo apple cider muffins?

Yes. Fill a jumbo muffin pan and bake until a toothpick inserted in the middle comes out clean. They'll require additional baking time, so begin checking them around 22 minutes.

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