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Easy Apple Cider Donut Muffins: Best Baked Recipe

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These Easy Apple Cider Donut Muffins capture the classic apple cider tang and soft, tender crumb of a fried donut, but are baked instead. Rolled in cinnamon sugar while warm, they’re the perfect fall treat without the deep-fryer hassle.

Ingredients

Scale
  • 1 cup apple cider
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted and cooled
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • ½ cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • ¼ cup unsalted butter, melted (for coating)

Instructions

  1. Reduce the apple cider: Pour apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until reduced to about ¼ cup (15-20 minutes). Set aside to cool completely.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease well.
  3. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. In a separate medium bowl, whisk together melted butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well after each. Stir in vanilla and cooled reduced apple cider. Whisk in buttermilk until smooth.
  5. Pour wet ingredients into dry ingredients. Gently fold with a rubber spatula until just combined (do not overmix; a few lumps are fine).
  6. Divide batter evenly among 12 muffin cups, filling about ¾ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack.
  8. While muffins are warm, prepare coating: In a shallow bowl, mix ½ cup granulated sugar and 1 tablespoon cinnamon. Melt ¼ cup butter in another small bowl. Brush each warm muffin with melted butter, then roll in cinnamon sugar to coat.
  9. Place coated muffins back on rack to cool completely.

Notes

Don’t skip reducing the apple cider—it concentrates flavor and removes excess water. Room temperature ingredients ensure a tender crumb. For bakery-style domed tops, let batter rest in pan for 10 minutes before baking. Coat muffins while warm but not hot for best sugar adherence.

Nutrition

Keywords: apple cider donut muffins, baked donut muffins, fall muffins, apple cider recipe, cinnamon sugar muffins

Find it online: https://shimmersnack.com/easy-apple-cider-donut-muffins-best-baked-recipe/