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Cozy Honeycrisp Apple Cider Donut Muffins: Easy Fall Recipe

honeycrisp apple cider donut muffins - featured image
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These baked muffins capture the spiced, tender crumb of classic apple cider donuts without deep-frying. Made with reduced apple cider and fresh Honeycrisp chunks, they’re a quick and easy fall treat.

Ingredients

Scale
  • 1 cup apple cider (reduced to 1/4 cup)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup plain Greek yogurt
  • 1 cup Honeycrisp apple, peeled and finely diced (about 1 medium apple)
  • 1/4 cup unsalted butter, melted (for coating)
  • 1/2 cup granulated sugar (for coating)
  • 1 1/2 teaspoons ground cinnamon (for coating)

Instructions

  1. Reduce the apple cider: In a small saucepan, bring 1 cup of apple cider to a simmer over medium heat. Cook, stirring occasionally, until reduced to about 1/4 cup (10-12 minutes). Set aside to cool.
  2. Preheat and prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  3. Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  4. Combine the wet ingredients: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add eggs, vanilla, and Greek yogurt; whisk until combined. Stir in cooled reduced apple cider.
  5. Fold it together: Pour dry ingredients into wet mixture. Use a rubber spatula to fold gently until just combined (a few lumps are fine). Do not overmix.
  6. Add the apples: Gently fold in diced Honeycrisp apple. Batter will be thick and chunky.
  7. Fill the muffin cups: Divide batter evenly among 12 cups, filling each about 3/4 full.
  8. Bake: Bake for 16-18 minutes, until tops are golden brown and a toothpick inserted into the center comes out clean.
  9. Cool slightly: Let muffins cool in the pan for 5 minutes.
  10. Coat with cinnamon-sugar: While muffins are still warm, melt 1/4 cup butter in a small bowl. In a separate shallow bowl, mix 1/2 cup sugar with 1 1/2 teaspoons cinnamon. Dip the top of each muffin into melted butter, then roll in cinnamon-sugar mixture. Place on a cooling rack to set.

Notes

Don’t skip the 5-minute cooling step before coating. For best results, use room temperature ingredients and dice apples small (pea-sized). Watch the cider reduction carefully to avoid burning. Freeze uncoated muffins for up to 3 months.

Nutrition

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

Find it online: https://coracooks.com/cozy-honeycrisp-apple-cider-donut-muffins-easy-fall-recipe/