Print

Cozy Spiced Apple Cider Donut Muffins

apple cider donut muffins - featured image
Print Recipe

These tender, cinnamon-sugar-coated muffins capture the essence of fall with concentrated apple cider flavor and warm spices. They’re quick to make, require no deep frying, and deliver the nostalgic taste of apple cider donuts in a forgiving muffin form.

Ingredients

Scale
  • 2 cups apple cider
  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted and cooled slightly
  • ¼ cup vegetable oil
  • 2 large eggs, room temperature
  • ⅓ cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 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 2 cups apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until reduced to about ½ cup (15-20 minutes). It should be thick, syrupy, and smell intensely of apples. Set aside to cool for at least 10 minutes.
  2. Preheat oven to 375°F (190°C). Position rack in center. Line a 12-cup muffin tin with paper liners or grease thoroughly.
  3. Mix dry ingredients: In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
  4. Combine wet ingredients: In a separate medium bowl, whisk together ½ cup melted butter, ¼ cup vegetable oil, 2 room-temperature eggs, ⅓ cup buttermilk, 1 teaspoon vanilla extract, and the cooled reduced apple cider until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula just until flour disappears (a few lumps are fine). Do not overmix.
  6. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about ¾ full.
  7. Bake: Bake for 15-18 minutes, until golden brown and a toothpick inserted into center comes out clean or with a few moist crumbs.
  8. Prepare coating: While muffins bake, mix ½ cup granulated sugar and 1 tablespoon ground cinnamon in a shallow bowl.
  9. Coat muffins: Let muffins cool in pan for 2 minutes. Working one at a time, remove each muffin, brush top and sides with melted butter, then roll in cinnamon-sugar mixture until fully coated.
  10. Cool and serve: Place coated muffins on a cooling rack. Let cool at least 10 minutes before serving.

Notes

Don’t skip reducing the apple cider—it concentrates the flavor. Use room temperature ingredients for best texture. Coat muffins while warm for the cinnamon-sugar to stick. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and buttermilk substitute. Muffins keep in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

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

Find it online: https://elaraeats.com/cozy-spiced-apple-cider-donut-muffins-recipe/