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Cozy Cinnamon Sugar Apple Cider Donut Muffins: Easy Recipe

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Fluffy, tender muffins with a deep apple cider tang and a cinnamon sugar coating, born from a kitchen disaster and better than the original donuts. They taste like a crisp fall morning without the deep-fryer hassle.

Ingredients

Scale
  • 1 cup (240 ml) apple cider (unfiltered is best for flavor)
  • 2 cups (250 g) all-purpose flour (I recommend King Arthur Flour for consistent results)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (freshly grated if you have it)
  • 1/4 teaspoon ground cloves
  • 1/2 cup (113 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) buttermilk, room temperature (or make your own with milk + lemon juice)
  • 1/2 cup (100 g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1/4 cup (56 g) unsalted butter, melted (for coating)

Instructions

  1. Reduce the apple cider: Pour the 1 cup of apple cider into a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat to a simmer. Let it cook for about 10-12 minutes, stirring occasionally, until it has reduced to about 1/4 cup (60 ml). It should be syrupy and deeply fragrant. Set it aside to cool while you prep the rest.
  2. Preheat and prep: Preheat your oven to 375°F (190°C). Grease your muffin tin or line it with paper liners.
  3. Mix the dry ingredients: In a large bowl, whisk together the 2 cups of flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves. Set aside.
  4. Cream the butter and sugars: In another large bowl, beat the 1/2 cup softened butter with the 1/2 cup granulated sugar and 1/2 cup brown sugar until light and fluffy, about 2-3 minutes. You can do this by hand, but a hand mixer makes it easier. The mixture should look pale and a bit grainy.
  5. Add the wet ingredients: Beat in the 2 eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the 1 teaspoon vanilla extract and the cooled reduced apple cider. The batter might look a little curdled at this point—that’s totally normal, don’t panic.
  6. Alternate adding dry and wet: With the mixer on low speed (or using a spatula), add about one-third of the dry ingredients to the butter mixture, mixing until just combined. Then add half of the buttermilk, mixing gently. Repeat with another third of the dry, the remaining buttermilk, and finally the last of the dry. Mix until just combined—overmixing will make the muffins tough. A few lumps are fine.
  7. Fill the muffin cups: Use a cookie scoop or a spoon to divide the batter evenly among the 12 muffin cups. Each cup should be about three-quarters full. I like to use a slightly heaped scoop to get nice domed tops.
  8. Bake: Bake for 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly touched. (My oven runs hot, so I check at the 12-minute mark.)
  9. Cool slightly: Let the muffins cool in the pan for about 5 minutes. This is important—if you try to take them out too soon, they’ll fall apart. After 5 minutes, transfer them to a wire rack.
  10. Coat while warm: While the muffins are still warm (but not hot), prepare the coating. Mix the 1/2 cup sugar and 1 tablespoon cinnamon in a shallow bowl. Melt the 1/4 cup butter in another small bowl. Working one at a time, brush each muffin with melted butter (or dip the top), then roll it in the cinnamon sugar mixture until fully coated. The warmth of the muffin helps the coating stick beautifully.

Notes

Don’t skip reducing the cider—it concentrates the flavor. Use room temperature ingredients for best texture. Mix gently to avoid dense muffins. Coat muffins while warm for the sugar to stick. For storage, keep in an airtight container at room temperature for up to 3 days, or freeze uncoated for up to 3 months.

Nutrition

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

Find it online: https://forkmila.com/cozy-cinnamon-sugar-apple-cider-donut-muffins-easy-recipe/