Apple Cider Donut Muffins
Deliciously soft and moist muffins inspired by the classic apple cider donut, perfect for fall with a sweet cinnamon sugar topping.
Ingredients
Wet Ingredients
- 1 cup apple cider Boiled and reduced to 1/2 cup
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Measured correctly to avoid dense muffins
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup cinnamon sugar for topping For sprinkling on top before baking
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a saucepan, boil the apple cider over medium heat until reduced to about 1/2 cup. Let it cool slightly.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the melted butter, eggs, vanilla extract, and reduced apple cider.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
Baking
- Fill the muffin cups about 3/4 full and sprinkle cinnamon sugar on top.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For best flavor, use fresh apple cider and avoid overmixing the batter to prevent tough muffins. Store in an airtight container for up to 2-3 days at room temperature.