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Best Homemade Honeycrisp Apple Cider Donut Muffins

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These Honeycrisp Apple Cider Donut Muffins are the perfect fall treat, combining reduced apple cider and fresh grated apples for intense flavor. They’re easier than fried donuts but deliver the same nostalgic taste with a tender, cinnamon-sugar coated crumb.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup apple cider, reduced to 1/4 cup
  • 1/2 cup buttermilk, room temperature
  • 1 1/2 cups grated Honeycrisp apple (about 2 medium apples)
  • 1/2 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1/4 cup unsalted butter, melted (for coating)

Instructions

  1. Reduce the apple cider: Pour 1/2 cup apple cider into a small saucepan. Bring to a simmer over medium heat, then reduce heat to low. Let it gently bubble until reduced to 1/4 cup, about 8-10 minutes. Set aside to cool.
  2. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  3. Grate the apples: Wash Honeycrisp apples (do not peel). Use the large holes of a box grater to grate them down to the core. You should have about 1 1/2 cups of grated apple. Do not squeeze out the juice.
  4. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. Mix wet ingredients: In a medium bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, whisk until fully combined and glossy.
  6. Add cider and buttermilk: Whisk the reduced apple cider and buttermilk into the wet ingredients until combined.
  7. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine).
  8. Fold in apples: Add grated apples (with their juice) to the batter. Fold gently 4-5 times until evenly distributed.
  9. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about 3/4 full.
  10. Bake: Bake for 18-22 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 touched.
  11. Cool briefly: Let muffins cool in the pan for exactly 5 minutes.
  12. Prepare coating: In a shallow bowl, mix 1/2 cup granulated sugar and 1 tablespoon cinnamon. Melt 1/4 cup butter in another small bowl.
  13. Coat muffins: Working one at a time, remove a warm muffin from the tin. Brush all over with melted butter, then roll in cinnamon sugar until fully coated. Place on a cooling rack. Repeat with all 12 muffins.
  14. Serve warm: Best enjoyed the same day, still warm from the oven.

Notes

Don’t skip reducing the cider—it concentrates flavor and removes excess moisture. Grate apples instead of chopping to distribute evenly. Use room temperature ingredients for best results. Coat muffins while warm so the butter melts into the muffin for a crunchy coating.

Nutrition

Keywords: apple cider donut muffins, honeycrisp apple muffins, fall muffins, apple cider muffins, easy apple muffins

Find it online: https://lumalunch.com/best-homemade-honeycrisp-apple-cider-donut-muffins/