Apple Cider Donut Muffins are warm, spiced, and coated in cinnamon-sugar. They’re everything you love about apple cider doughnuts with no frying required!
Like many of you, apple cider donuts are a fall tradition for me. Eight years ago, I started ordering them from a cider mill in Vermont that makes them the old-fashioned way. They’re soft, cakey, and delicious in their simplicity. And it’s that very quality that makes them so versatile! So much so that I even wrote an article for Food Network (here) about how to zhoosh them up. I am a fan, to say the least.
That brings me to this Apple Cider Donut Muffin recipe. These really do taste like the apple cider donuts from the cider mill – and without frying! That makes them practical for making all season long (meaning, there’s no reason why we shouldn’t be enjoying these every morning for the next four months – right?). These muffins have that cozy apple cider flavor, a moist crumb, and a crunchy, craveable cinnamon-sugar topping. I think they’re about to be your new seasonal favorite.
Ingredients
This recipe leans on pantry staples you probably already have on hand: flour, sugar, butter, eggs, and a few warm spices. Nothing fussy, nothing hard to track down. But the real star here is unfiltered apple cider. Reducing the cider concentrates its flavor, giving these muffins that unmistakable apple cider donut taste in every bite.
Make an Apple Cider Reduction
Reducing the cider intensifies its flavor. Pour 2 cups of unfiltered apple cider into a saucepan and bring to a boil. Lower the heat to a simmer and cook until it reduces to 1 cup, about 7–10 minutes. The amount can be hard to judge just by eyeballing it in the pan, so pour it out into a liquid measure when you think you’re close to 1 cup. If you’re over 1 cup, return to cook a little longer. If you’re under, just add a little cider directly from the jug to equal 1 cup.
Mix the Dry Ingredients
In a medium bowl, whisk together flour, nutmeg, baking powder, baking soda, and salt. The nutmeg is so nice in this recipe, without being overpowering.
Make the Muffin Batter
In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3–4 minutes. Add two large eggs and the vanilla extract.
Add the Cider Reduction
Now comes the flavor boost. Alternate adding the flour mixture and cider reduction in thirds, beginning and ending with the flour. Mix just until combined, because overmixing can make your muffins rubbery.
Prep one or more cupcake pans by greasing and flouring them (or coat with flour-based baking spray). My yield is usually around 16 muffins, so two pans will make less work. Fill each cup about 2/3 full (approximately one scoop from a trigger ice cream scoop) or spoon in the batter. Bake for 15–17 minutes, or until golden and a toothpick comes out clean. Cool on a wire rack.
Coat with Cinnamon-Sugar Topping
Mix sugar, cinnamon, and apple pie spice in a bowl. I really love how the addition of apple pie spice brings even more apple-y flavor. But if you don’t keep it on hand, it can be omitted. The muffins are still good without it. Brush each muffin with melted butter, then roll in the spiced sugar mixture.
Tips for the Best Apple Cider Doughnut Muffins
Use unfiltered cider: Cloudy cider brings more apple flavor.
Don’t overfill: Keep muffin cups 2/3 full to avoid uneven ‘mushroom’ tops.
Serve warm: These muffins are at their peak flavor when served warm.
Storing Apple Cider Donut Muffins
Store muffins in an airtight container at room temperature for up to 2 days. Rewarm them in a preheated 350°F oven for 5-7 minutes for fresh-baked flavor. They also freeze well for up to a month. Just thaw and refresh in the oven.
These muffins are just the thing when you want a taste of fall. Cozy brunch? Serve these! Or sneak them into lunchboxes for a sweet surprise. Bring a batch to your next fall gathering or tailgate. Trust me when I say, there’s never a bad time to serve a plateful of warm cider doughnut muffins.
Related recipe: Baked Apple Cider Donuts
Apple Cider Donut Muffins
These Apple Cider Donut Muffins capture all the cozy flavor of a classic fall treat—without the fuss of frying. A quick apple cider reduction infuses the batter with rich apple flavor, while a buttery cinnamon-sugar coating gives them that irresistible donut-shop finish. Perfect for breakfast, brunch, or snacking, this recipe makes about 16 tender, spiced muffins that are easy to bake and even easier to love.
Pastry brush
Cupcake pans (2)
Muffins
2 cups unfiltered apple cider2 1/4 cups all-purpose flour1 teaspoon ground nutmeg1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon fine grain salt1/2 cup unsalted butter softened3/4 cup granulated sugar2 large eggs1 teaspoon vanilla extract
Sugar coating
3/4 cup granulated sugar2 tablespoons ground cinnamon1 teaspoon apple pie spice optional1/2 cup unsalted butter melted
Muffins
Place the apple cider in a medium saucepan and bring to a boil over high heat. Decrease the heat so that the cider is at a constant simmer. Cook until the cider is reduced to 1 cup, about 7-10 minutes. Remove from heat and let cool to lukewarm.
Preheat the oven to 375°F. Grease and flour the cups of a standard cupcake pan. Or coat with flour-based baking spray such as Baker’s Joy. (Note: My batches yield about 16 muffins. If you have a second cupcake pan, prep four additional cups.)
In a medium mixing bowl, combine the flour, nutmeg, baking powder, baking soda, and salt. Whisk well to combine.
In the large bowl of an electric mixer, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes. Beat in the eggs and vanilla extract.
Add in 1/3 of the flour mixture and beat on low speed until just combined. Then, add in half of the boiled cider mixture. Mix again until combined. Repeat with another 1/3 of the flour and cider. Finally, mix in the remaining flour.
Divide the mixture between the prepared cupcake pan(s). Use a trigger ice cream scoop for uniform muffins, or the slightly heaping 1/4 cups measures. Fill the cups no more than 2/3 full.
Bake for 15-17 minutes, or until the doughnuts are well risen and a toothpick tester inserted in their centers comes out clean. Let cool in the pans 5 minutes, or until firm enough to transfer to a wire rack to cool.
Sugar Coating:
In a medium bowl, combine the sugar, cinnamon, and optional apple pie spice if using. Mix well to disperse the spices into the sugar.
Working one at a time, coat each muffin tops and sides with the melted butter. Roll in the cinnamon-spice sugar mixture. Repeat until all muffins are coated. Serve muffins warm or at room temperature.
This recipe was adapted from Yankee Magazine.
