Print

Cozy Apple Cider Donut Muffins: The Best Cinnamon Sugar Recipe

apple cider donut muffins - featured image
Print Recipe

These apple cider donut muffins capture the tender crumb, intense apple flavor, and crackly cinnamon sugar coating of classic orchard donuts, but without deep frying. Ready in under an hour, they’re the perfect cozy treat for fall mornings or any time you need a comforting bite.

Ingredients

Scale
  • 2 cups (480 ml) apple cider
  • 2 cups (250 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) buttermilk, room temperature
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • For the Cinnamon Sugar Coating:
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup (57 g) unsalted butter, melted

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until reduced to about 1/2 cup (15-20 minutes). Set aside to cool.
  2. Preheat oven to 350°F (175°C). Grease a 12-cup muffin pan or line with paper liners.
  3. Mix dry ingredients: In a large bowl, whisk together flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
  4. Mix wet ingredients: In a separate medium bowl, whisk together granulated sugar and brown sugar. Add eggs and whisk until smooth and slightly pale (about 1 minute). Pour in melted butter, vanilla extract, buttermilk, and cooled reduced cider. Whisk until combined.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix.
  6. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about 3/4 full.
  7. Bake for 15-18 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when lightly touched.
  8. Prepare coating: While muffins bake, mix 1/2 cup granulated sugar and 1 tablespoon cinnamon in a shallow bowl. Melt 1/4 cup butter in another small bowl.
  9. Coat muffins: Let muffins cool in pan for 5 minutes. Remove from pan. Working one at a time, brush each muffin generously 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 cider—it concentrates the apple flavor. Room temperature ingredients matter for a smooth batter. Coat muffins while warm for best adherence. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use melted coconut oil or vegan butter and almond milk with lemon juice.

Nutrition

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

Find it online: https://coracooks.com/cozy-apple-cider-donut-muffins-the-best-cinnamon-sugar-recipe/