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Cozy Spiced Apple Cider Donut Muffins: Easy Fall Recipe

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These cozy spiced apple cider donut muffins are tender and moist with a cinnamon sugar coating, capturing the essence of fall in every bite. Quick and easy to make, they’re perfect for busy mornings or last-minute gatherings.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 2 cups (250 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar (for batter)
  • 1/2 cup (100 g) granulated sugar (for coating)
  • 1/2 cup (100 g) light brown sugar, packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon (for batter)
  • 1 tablespoon ground cinnamon (for coating)
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled (for batter)
  • 1/4 cup (57 g) unsalted butter (for brushing)
  • 1 large egg, at room temperature
  • 1/2 cup (120 ml) buttermilk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your muffin pan with paper liners or grease it thoroughly with butter or nonstick spray.
  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 the heat to medium-low and let it simmer, stirring occasionally, until it reduces to about 1/4 cup (roughly 10-12 minutes). Remove from heat and let cool.
  3. Mix the dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves.
  4. Combine the wet ingredients: In a medium bowl, whisk together 1/2 cup melted unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar until smooth. Add 1 large egg, 1/2 cup buttermilk, 1 teaspoon vanilla extract, and the cooled reduced apple cider. Whisk until well combined.
  5. Mix the batter: Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon just until the flour disappears. Do not overmix.
  6. Fill the muffin cups: Use an ice cream scoop or two spoons to divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  7. Bake the muffins: Place the pan in the preheated oven and bake for 15-18 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool briefly: Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack.
  9. Prepare the coating: While the muffins are still warm, melt 1/4 cup of unsalted butter in a small bowl. In a separate shallow bowl, combine 1/2 cup granulated sugar with 1 tablespoon ground cinnamon.
  10. Coat the muffins: Working one at a time, brush each warm muffin generously with melted butter on all sides, then roll in the cinnamon sugar mixture until evenly coated. Place back on the wire rack.

Notes

Don’t skip reducing the cider; it concentrates the apple flavor. Use room temperature ingredients for best results. Coat muffins while still warm for the cinnamon sugar to stick. Check that your baking powder is fresh.

Nutrition

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

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