Apple Cider Donut Muffins Recipe

Name: These Easy Muffins Taste Like Apple Cider Donuts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: For the muffins; 1 cup apple cider; Nonstick cooking spray; 2 cups (260g) all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/3 cup canola or vegetable oil; 4 tablespoons (1/4 cup) unsalted butter, melted and cooled; 1 cup (200g) light brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; For the coating; 3 tablespoons unsalted butter, melted; 1/2 cup (100g) granulated sugar; 1 teaspoon ground cinnamon

Apple picking is a favorite fall activity of mine, but let’s be real. I can buy apples at the farmers market, so I’m actually there for the apple cider donuts. Nothing beats a warm apple cider donut just out of the fryer.

Living in Southern California, I get to go apple picking max once a year. I tend to stuff myself with apple cider donuts while I have the chance, but it still leaves me wanting more for the remainder of the season. While I could make apple cider donuts at home, I don’t want to. Frying homemade cake donuts is messy.

Enter these apple cider donut muffins. They deliver all of the flavor of an apple cider donut without the hassle. No need to pipe or cut the dough, no need to deep fry. Just mix up the dough and bake.

A halved apple cider donut muffin on a plate, and in the surroundings, a cup of apple cider and more muffins stacked on a plate — Simply Recipes / Sarah Crowder

What Makes These Muffins Special

Let’s be honest, these are muffins in shape only. They’re more of a treat—an apple cider donut in muffin form. The batter is made with a combination of oil and butter to give it both rich flavor and moisture. Apple cider, cinnamon, and nutmeg add fall flavor, and a thin coating of melted butter followed by a quick roll in cinnamon sugar takes them over the top.

They’re a lovely addition to a fall brunch, and they’re festive enough for a bake sale or potluck. Try serving them in the afternoon with chai or black tea.

The Secret to Extra Flavorful Muffins

A simple trick for a next-level muffin: reduce the apple cider before adding it to the mix. You can technically skip this step and just add plain cider to the batter (use 1/2 cup, not the 1 cup called for), but you won’t get the same level of apple cider flavor.

Boiling the cider so it reduces by half packs in twice as much flavor without adding too much liquid, which can make the muffins dense. It takes just a few minutes, and you can reduce the cider up to three days ahead of time and stash it in the fridge.

Apple Treats for Apple Season

Apple Cider Donut Muffins

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Servings 11 servings

Yield 11 muffins

For the muffins

1 cup apple cider
Nonstick cooking spray
2 cups (260g) all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup canola or vegetable oil
4 tablespoons (1/4 cup) unsalted butter, melted and cooled
1 cup (200g) light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract

For the coating

3 tablespoons unsalted butter, melted
1/2 cup (100g) granulated sugar
1 teaspoon ground cinnamon

Concentrate the apple cider:

Add the apple cider to a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, 8 to 12 minutes. You should now have 1/2 cup of cider—if you are slightly short, just add plain cider until you have 1/2 cup.

Transfer to a small bowl and set aside to cool to room temperature, about 20 minutes.
Preheat the oven to 350°F.

Meanwhile, arrange a rack in the center of the oven. Lightly grease a 12-cup muffin pan.
Make the batter:

Add the flour, baking powder, cinnamon, nutmeg, and salt to a medium mixing bowl and whisk to combine.

In a large mixing bowl, combine the oil, butter, and brown sugar and whisk until well combined, about 1 minute. Add the eggs, one at a time, whisking well after each addition. Add the vanilla and mix. The batter should look velvety and smooth.

Add half of the dry ingredients to the wet ingredients and whisk until combined. Add the apple cider concentrate, mix, then add the rest of the dry ingredients, mixing just until combined. Don’t over-mix.
Bake:

Fill each well of the prepared muffin tin about 2/3 full. You will likely get 11 muffins, depending on your pan. Bake until the muffins have risen and a toothpick inserted in the center of a few comes out clean, 17 to 23 minutes.

Let cool for 5 minutes, then run a knife around the edge of each muffin and carefully remove them from the pan and onto a cooling rack set over a baking sheet.
Add the coating:

Add the sugar and cinnamon to a shallow bowl, pie pan, or cake pan and whisk. Paint a few of the muffins on all sides with the melted butter. Dredge each one in the cinnamon sugar, coating all over. Repeat with the remaining muffins.

Enjoy warm (recommended) or at room temperature. Store leftover cooled muffins in an airtight container for up to three days.

Love the recipe? Leave us stars and a review below!

Simply Recipes / Sarah Crowder

Nutrition Facts (per serving)
330	Calories
15g	Fat
46g	Carbs
4g	Protein

Nutrition Facts
Servings: 11
Amount per serving
Calories	330
% Daily Value*
Total Fat 15g	19%
Saturated Fat 5g	27%
Cholesterol 53mg	18%
Sodium 183mg	8%
Total Carbohydrate 46g	17%
Dietary Fiber 1g	3%
Total Sugars 27g
Protein 4g
Vitamin C 9mg	43%
Calcium 69mg	5%
Iron 2mg	8%
Potassium 90mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.