Print

Light & Fluffy Apple Cider Donut Muffins: Easy Baked Recipe

apple cider donut muffins - featured image
Print Recipe

These light and fluffy apple cider donut muffins capture the nostalgic flavor of farm stand apple cider donuts without the mess of deep-frying. Made with a concentrated apple cider syrup and a tender, moist crumb, they are coated in a cinnamon-sugar crust for the perfect fall treat.

Ingredients

Scale
  • 1 cup (240 ml) fresh apple cider (not apple juice; look for unfiltered for the best tang)
  • 2 cups (250 g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (freshly grated is amazing here)
  • 1/4 teaspoon ground cloves
  • 1/2 cup (120 ml) vegetable oil (or melted coconut oil for a subtle flavor)
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) buttermilk, at room temperature (adds incredible tenderness)
  • 1/4 cup (50 g) granulated sugar (for coating)
  • 1 1/2 teaspoons ground cinnamon (for coating)
  • 3 tablespoons (42 g) unsalted butter, melted (for brushing)

Instructions

  1. Make the Apple Cider Syrup: Pour 1 cup of apple cider into a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat to a steady simmer. Let it cook for 12-15 minutes, stirring occasionally, until it reduces to about 1/4 cup. It should be syrupy and smell intensely of apples. Remove it from the heat and let it cool while you prep the rest.
  2. Preheat and Prep: Preheat your oven to 350°F (175°C). Line your muffin pan with 12 paper liners or grease the cups well.
  3. Whisk the Dry Ingredients: In a large bowl, whisk together the 2 cups of flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. Mix the Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and the cooled apple cider syrup. Finally, whisk in the buttermilk.
  5. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold them together gently. Stop mixing as soon as you no longer see streaks of flour. A few small lumps are fine.
  6. Fill the Muffin Cups: Divide the batter evenly among the 12 muffin cups. They should be nearly full, about 3/4 full.
  7. Bake: Bake for 16-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly touched.
  8. Prepare the Coating: While the muffins bake, mix the 1/4 cup of sugar and 1 1/2 teaspoons of cinnamon in a small shallow bowl. Melt the 3 tablespoons of butter in another small bowl.
  9. Coat the Muffins: Let the muffins cool in the pan for just 2 minutes. Working with one muffin at a time, brush the top and sides generously with melted butter. Then, roll the muffin in the cinnamon-sugar mixture until fully coated. Place them on a cooling rack to set.

Notes

Don’t over-reduce the cider; it should be syrupy but still pourable. Room temperature ingredients are key for a tender crumb. The 2-minute rest in the pan is critical for the coating to stick. For a dairy-free version, use plant-based buttermilk and vegan butter.

Nutrition

Keywords: apple cider donut muffins, baked donut muffins, fall muffins, apple cider recipe, cinnamon sugar muffins, easy muffin recipe

Find it online: https://eliplate.com/light-and-fluffy-apple-cider-donut-muffins-easy-baked-recipe/