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Cozy Apple Cider Donut Muffins with Cinnamon Sugar

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These tender, spiced muffins are coated in crackly cinnamon sugar and packed with deep apple flavor from reduced apple cider. Perfect for fall mornings, they’re quick to make and a crowd-pleaser.

Ingredients

Scale
  • 2 cups (475 ml) apple cider
  • 2 cups (250 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) buttermilk, room temperature
  • 1/2 cup (100 grams) granulated sugar (for coating)
  • 1 1/2 tablespoons ground cinnamon (for coating)
  • 1/4 cup (57 grams) unsalted butter, melted (for coating)

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 to a simmer. Let it bubble for 15-20 minutes, stirring occasionally, until reduced to about 1/2 cup. Set aside to cool.
  2. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease the cups.
  3. Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Combine wet ingredients: In a medium bowl, whisk together melted butter, eggs, vanilla extract, buttermilk, and cooled reduced cider until smooth.
  5. Fold batter: 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 the 12 muffin cups, filling each about 3/4 full.
  7. Bake: Place pan in preheated oven and bake for 15-18 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool slightly: Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack.
  9. Prepare coating: While muffins are still warm, melt 1/4 cup butter in a small bowl. In another small bowl, mix 1/2 cup sugar and 1 1/2 tablespoons cinnamon.
  10. Coat muffins: Working one at a time, brush each muffin with melted butter, then roll in cinnamon sugar mixture, pressing gently to adhere. Coat the sides as well.
  11. Serve warm: Best eaten the day they are made, while the coating is crackly and the inside is tender.

Notes

Don’t rush the cider reduction; medium-low heat prevents scorching. Room temperature ingredients ensure even mixing. Coat muffins while warm for best adherence. For extra crunch, double the coating. Store in an airtight container at room temperature for up to 2 days. Freeze uncoated muffins for up to 3 months; coat after thawing.

Nutrition

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

Find it online: https://lumalunch.com/cozy-apple-cider-donut-muffins-with-cinnamon-sugar/