These apple cider muffins are glazed with melted butter and apple cider, dusted with cinnamon sugar, and filled with a warm mixture of fall spices. They resemble apple orchard donuts in flavour but are much simpler to create! This recipe yields six tall muffins.

Apple Cider Donut Muffins

Why this recipe is great

I enjoy pastries made with apple cider, if that wasn’t obvious. Check out my baked apple cider donuts and apple cider donut bars if you share this interest.

These apple cider donut muffins channel the same cinnamon-sugar sweetness that we had yesterday. I modified my baked donut recipe to create incredibly quick, incredibly tall, and fluffy muffins that mimic the flavour of fried donuts from an apple orchard. but without the long lines, insects, or having to change out of your pyjamas. Hallelujah.

It is crucial to understand that these are NOT simply spice muffins. There are certain crucial steps in this recipe to boost the apple cider flavour because, in my opinion, far too many of them come out bland and taste nothing like apple cider (even some bakeries are guilty of this). Don’t pass them by!

Apple Cider Donut Muffins

1 12-cup muffin tin, as needed

Apple Cider Donut Muffin Ingredients:
apple cider, one cup (236 ml) (see instructions below)

  • Three tablespoons (42 grammes) of unsalted butter
  • 1/4 cup (50g) (50g) refined sugar
  • One big egg
  • 40g of plain Greek yoghurt in two tablespoons
  • One-half teaspoon of vanilla extract
  • 1 cup (125g) of whole wheat flour (use spoon and level method if not measuring by weight)
  • half a teaspoon of cinnamon
  • A half-teaspoon of baking soda
  • A half-teaspoon of baking powder
  • pinch of nutmeg, ground
  • Grind some cloves.
  • Salt, a pinch
  • Regarding the Cinnamon and Glaze Candy Coating:
  • 2 tablespoons of the remaining reduced cider/butter mixture, as described below,
  • 100g (half a cup) of granulated sugar
  • Cinnamon, 1.5 teaspoons

Apple Cider Donut Muffins: Directions:

Apple Cider Donut Muffins

Set the oven’s temperature to 425°F (218°C). A 12-cup muffin tin should be greased and lightly sugared in each of the other cup positions (recipe makes 6 muffins; using every other cup creates better air flow and taller muffins). Because you must roll the muffins in cinnamon sugar after baking, I do not suggest using muffin liners for this recipe.

Reduce the apple cider by heating it on high for 8 to 10 minutes in a 2-cup glass measuring cup or bowl wrapped in plastic wrap, until it is reduced to 1/2 cup (118 ml). Alternatively, you can warm the apple cider on the stovetop over medium heat while occasionally stirring it until it gently boils. It will take around 10 minutes for the liquid to be reduced by half while simmering with occasional stirring.

Once the cider has been reduced, whisk in the butter and incorporate until well-combined. Then, set the mixture aside to cool for a few minutes. The texture will be slightly syrupy. This reduced cider/butter mixture needs to be divided into two portions: 2 Tablespoons (30 ml) for the glaze and 1/2 cup (118 ml) for the muffin batter.

Apple Cider Donut Muffins

Whisk together sugar, egg, yoghurt, vanilla, and 1/2 cup (118 ml) of the reduced cider/butter mixture in a sizable basin.

Mix the dry ingredients—flour, cinnamon, nutmeg, cloves, salt, baking soda, and baking powder—in a separate medium basin.

With a big spoon or spatula, mix the wet components into the dry ingredients. Just incorporate the ingredients by stirring, making sure there are no noticeable flour patches. Do not overmix since tough muffins, which nobody wants, will result from doing so.

Pour the batter into the six muffin tins in an equal layer. For this, I use a 1/4 cup ice cream scoop.

Without opening the oven door, reduce the oven temperature from 425°F (218°C) to 350°F (180°C) and bake the muffins for an additional 12–14 minutes, or until they are risen and set. A toothpick put in the middle ought to emerge clean or with a few crumbs still attached.

For the cinnamon sugar coating and glaze:

Gather a pastry brush for the butter/cider glaze and prepare the sugar and cinnamon mixture in a small bowl big enough to dip the muffins in while the muffins are baking.

Brush the excess butter/cider mixture on each muffin while they are still warm but cool enough to handle. Then, roll the tops, sides, and bottoms of each muffin in the cinnamon sugar mixture. Make sure to sprinkle as much cinnamon sugar as you like on the muffins!


Storage: Baked muffins keep well, covered, for 1-2 days at room temperature, or for up to a week in the refrigerator.

When baked muffins are individually well-wrapped in plastic and kept in a freezer bag, they can be frozen for up to three months. Set out on the counter for an hour to defrost or microwave for 30 seconds to reheat.

Instead of six ordinary muffins, bake 12; double the recipe and follow the instructions! The cider will take longer to reduce, take note (more like 20 minutes).

Make 12 small muffins, often known as doughnut holes; bake for 5 minutes at 425 degrees Fahrenheit, then 5 more minutes at 350 degrees Fahrenheit, or until firm.

To make gluten-free, replace the xanthan gum with an all-purpose GF flour mix in an amount (1 cup) or weight (125 grammes) that is equal.

Greek-style vegan yoghurt and plant-based butter can be used to make the dish dairy-free.

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