Apple Cider Donut Muffins
Soft apple cider muffins made with reduced cider, applesauce, warm spices, and a buttery cinnamon-sugar coating.
Equipment
- Standard 12-cup muffin pan
- Small Saucepan
- mixing bowls
- Whisk
- rubber spatula
- Large cookie scoop
- pastry brush
- cooling rack
Ingredients
For the Apple Cider Muffins:
- 1½ cups apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- ⅓ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
For the Cinnamon-Sugar Coating:
- 4 tablespoon unsalted butter, melted
- ½ cup granulated sugar
- 1½ teaspoon ground cinnamon
- Pinch of nutmeg, optional
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.
Notes
- The exact cider reduction time will depend on the size of your saucepan.
- Watch the cider closely near the end of reducing because it can reduce quickly.
- Don't pack flour into the measuring cup. Spoon flour into the cup and level it for a lighter muffin.
- Room-temperature eggs and sour cream blend more easily into the batter.
- Let the muffins rest for about 5 minutes before removing them from the pan so they don't break apart.
- These taste especially good served slightly warm.