These cider donut muffins capture everything you love about apple cider donuts—that crisp, cinnamon-sugar crust and tender, apple-spiced crumb—but in an easy muffin form that needs no deep frying or special equipment. Boiling down fresh apple cider concentrates its flavor, so each bite tastes intensely of autumn apples. The batter comes together in one bowl, and a final roll in melted butter and cinnamon sugar gives them that iconic donut shop finish.
Ingredients
- 1 cup (240 ml) apple cider (unfiltered preferred)
- 2 cups (250 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 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
For the topping:
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well with butter or nonstick spray.
- In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until reduced to about 1/4 cup (60 ml). This takes about 8–10 minutes. Set aside to cool slightly while you prepare the rest of the batter.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until well combined. Whisk in the eggs one at a time, then the vanilla and the reduced cider.
- Add half of the dry ingredients to the wet mixture and stir with a spatula until just combined. Stir in the buttermilk, then add the remaining dry ingredients and mix until just moistened. Do not overmix; a few lumps are fine.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops spring back when lightly pressed. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- While the muffins are still warm but not hot, prepare the topping: place the melted butter in a shallow bowl, and mix the sugar and cinnamon in another shallow bowl. Dip each muffin top into the butter, then roll in the cinnamon sugar to coat. Place on the wire rack to set.
Tips
- Don’t skip the cider reduction. Boiling the cider concentrates its flavor and removes excess liquid that would make the muffins soggy. If you’re in a hurry, you can use 1/4 cup (60 ml) of apple juice concentrate, but the flavor will be less intense.
- Room temperature ingredients matter. Cold eggs or buttermilk can seize the melted butter, making the batter lumpy. Set them out 30 minutes before starting, or warm the buttermilk briefly in the microwave (about 15 seconds).
- Use fresh spices. Cinnamon and nutmeg lose potency over time. If yours are older than a year, replace them for the best flavor.
- For a stronger apple flavor, add 1/2 cup (60 g) finely diced fresh apple (such as Honeycrisp or Granny Smith) to the batter along with the dry ingredients. This adds moisture, so expect a slightly denser muffin.
Serving Suggestions
Serve these muffins warm, right after the cinnamon-sugar coating sets, with a hot cup of coffee or spiced chai. They’re perfect for fall brunches, apple-picking outings, or as an afternoon snack. For a dessert twist, split a muffin in half and top with vanilla ice cream or a drizzle of caramel sauce.
Variations
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly, but the flavor remains.
- Dairy-free: Use melted coconut oil or vegan butter in place of the butter, and replace the buttermilk with 1/2 cup (120 ml) unsweetened almond milk mixed with 1 teaspoon lemon juice. Let sit for 5 minutes before using.
- Spiced apple cider: Add 1/4 teaspoon ground cloves and 1/8 teaspoon ground allspice to the dry ingredients for a more complex spice profile.
- Maple glaze: Skip the cinnamon-sugar coating and instead whisk 1 cup (120 g) powdered sugar with 2 tablespoons maple syrup and 1–2 tablespoons milk until smooth. Drizzle over cooled muffins.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. The cinnamon-sugar coating may soften over time, but the muffins will stay moist. To reheat, microwave a muffin for 10–15 seconds until warm, or place in a 300°F (150°C) oven for 5–7 minutes. For longer storage, freeze the uncoated muffins in a freezer-safe bag for up to 2 months. Thaw at room temperature, then reheat and coat with cinnamon sugar fresh.
Frequently Asked Questions
Can I use apple juice instead of apple cider? Yes, but the flavor will be milder. Apple juice is more filtered and less tart, so the muffins will be sweeter and less apple-forward. To boost the apple flavor, add 1/2 teaspoon apple extract or 1/4 cup (60 g) applesauce to the batter.
Why did my muffins stick to the liners? This often happens if the muffins are underbaked or if the liners are low-quality. Bake until a toothpick comes out clean, and use parchment paper liners or grease the pan well if you prefer no liners at all.
Can I make the batter ahead of time? The batter is best used immediately because the leavening starts working right away. If you need to prep ahead, mix the dry ingredients and the wet ingredients separately, then combine and bake when ready. The reduced cider can be made up to 3 days ahead and stored in the fridge.
How do I get the cinnamon-sugar to stick better? Make sure the muffins are still warm (but not hot) when you dip them in the butter. If they’re too hot, the butter will melt and run off; if too cool, the butter won’t adhere. Also, use a generous amount of melted butter and shake off excess before rolling in the sugar.
Can I make these into mini muffins? Yes, use a mini muffin pan and bake for 10–12 minutes, checking for doneness with a toothpick. You’ll get about 36 mini muffins, and the coating process is the same.
Are these muffins vegan? Not as written, but you can make them vegan by using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), plant-based butter, and a non-dairy buttermilk (as described in the variations). The texture will be slightly denser but still delicious.
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