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Best Brown Butter Apple Cider Donut Muffins with Maple Glaze

brown butter apple cider donut muffins - featured image
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Fluffy, tender muffins with a nutty brown butter base, spiced with cinnamon and apple cider, topped with a cinnamon sugar coating and a sweet maple glaze. Perfect for fall gatherings and cozy mornings.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter
  • ¾ cup apple cider
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • ¼ teaspoon vanilla extract
  • Pinch of salt
  • ¼ cup melted butter (for coating)
  • ¼ cup granulated sugar (for coating)
  • 1 teaspoon cinnamon (for coating)

Instructions

  1. Brown the butter: Cut ½ cup butter into pieces and place in a light-colored saucepan over medium heat. Stir constantly until butter melts, foams, bubbles, and milk solids turn golden brown with a nutty aroma (about 5-7 minutes). Immediately remove from heat and pour into a heat-safe bowl to cool for 10 minutes.
  2. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  3. In a large bowl, whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt until evenly distributed.
  4. In a medium bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract and apple cider. The mixture may look slightly separated.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Divide batter evenly among muffin cups (about ¼ cup each). Bake for 15-18 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  7. Let muffins cool in pan for 5 minutes. Meanwhile, melt ¼ cup butter in a small bowl. In a shallow dish, mix ¼ cup granulated sugar with 1 teaspoon cinnamon.
  8. Working one at a time, brush tops of warm muffins with melted butter, then dip into cinnamon sugar mixture to coat evenly. Place on a cooling rack.
  9. Make the glaze: In a small bowl, whisk together powdered sugar, maple syrup, vanilla extract, and salt. Add milk 1 tablespoon at a time until thick but pourable.
  10. Drizzle glaze over cinnamon-sugar coated muffins. Let set for about 10 minutes before serving. Serve warm or at room temperature.

Notes

Don’t rush the brown butter; watch it carefully to avoid burning. Use room temperature eggs and cider. Measure flour by spooning and leveling. Do not overmix batter. For best results, glaze after muffins have cooled slightly but are still warm.

Nutrition

Keywords: brown butter, apple cider, donut muffins, maple glaze, fall baking, easy muffin recipe

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