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Easy Quick Spiced Apple Cider Donut Muffins Recipe

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These Quick Spiced Apple Cider Donut Muffins taste just like apple cider donuts from the orchard but are made in under 30 minutes without a deep fryer. Tender and moist on the inside with a crunchy cinnamon-sugar coating, they’re the perfect fall treat for busy weeknights.

Ingredients

Scale
  • 1 cup apple cider
  • ½ cup unsalted butter, melted
  • ⅔ cup granulated sugar
  • ⅓ cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ¼ cup granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)
  • 3 tablespoons unsalted butter, melted (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with butter.
  2. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan and bring it to a boil over medium-high heat. Once boiling, reduce heat to medium-low and let it simmer for about 8-10 minutes, stirring occasionally, until reduced to about ¼ cup. Set aside to cool for a few minutes.
  3. Mix the dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground allspice.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together ½ cup melted unsalted butter, ⅔ cup granulated sugar, and ⅓ cup packed brown sugar until smooth. Add 2 large eggs and 1 teaspoon vanilla extract, and whisk until well combined. Whisk in the reduced apple cider.
  5. Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold together gently until just combined (a few lumps are fine). Do not overmix.
  6. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Bake the muffins: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool briefly in the pan: Let the muffins cool in the tin for about 5 minutes, then transfer them to a cooling rack.
  9. Make the cinnamon-sugar topping: In a small shallow bowl, mix ¼ cup granulated sugar with 1 teaspoon ground cinnamon. Melt 3 tablespoons of unsalted butter in another small bowl.
  10. Coat the muffins: While the muffins are still warm, brush the top of each with melted butter, then dip into the cinnamon-sugar mixture, turning to coat evenly. Place coated muffins back on the cooling rack.
  11. Serve and enjoy: Best eaten warm, when the tops are slightly crunchy and the inside is tender and moist.

Notes

The reduced apple cider is the heart of this recipe—don’t skip it. For best results, use room temperature eggs and measure flour correctly by spooning and leveling. Coat muffins while warm for the best cinnamon-sugar adherence. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: apple cider muffins, spiced muffins, donut muffins, fall baking, quick muffins, cinnamon sugar muffins

Find it online: https://sofiaspice.com/easy-quick-spiced-apple-cider-donut-muffins-recipe/