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Easy Brown Butter Apple Cider Donut Muffins

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These Flavorful Brown Butter Apple Cider Donut Muffins taste exactly like the ones from the orchard stand but come together in your own kitchen with no special equipment. The brown butter adds a nutty, toasty depth, and the apple cider reduction concentrates all that fruity sweetness into something intensely autumnal.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1/2 cup (113 grams) unsalted butter
  • 1 3/4 cups (220 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) packed light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 grams) plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon, divided
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • For the coating: 3 tablespoons melted butter, 1/3 cup (65 grams) granulated sugar, 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin pan with paper liners or grease it well with butter or non-stick spray.
  2. Reduce the apple cider: Pour 1 cup of apple cider into a saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until reduced to about 1/4 cup (10-12 minutes). Set aside to cool slightly.
  3. Brown the butter: In the same saucepan, add 1/2 cup unsalted butter. Melt over medium heat, stirring constantly, until it turns amber and smells nutty (5-7 minutes). Pour into a heat-safe bowl to stop cooking.
  4. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, nutmeg, and cloves.
  5. Mix wet ingredients: In a medium bowl, whisk together granulated sugar and brown sugar. Add eggs and whisk until smooth. Add Greek yogurt, vanilla extract, cooled brown butter, and reduced apple cider. Whisk until combined.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (10-12 strokes). Do not overmix.
  7. Fill the muffin cups: Divide batter evenly among 12 muffin cups, filling each about three-quarters full.
  8. Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool in the pan for exactly 5 minutes, then transfer to a cooling rack.
  10. Prepare the coating: Melt 3 tablespoons butter in a small bowl. In another small bowl, mix 1/3 cup granulated sugar with 1 teaspoon cinnamon.
  11. While muffins are still warm, brush each with melted butter, then roll in the cinnamon-sugar mixture.
  12. Let coated muffins cool completely on the rack before storing.

Notes

Don’t rush the brown butter; watch for brown specks and nutty aroma. Reduce apple cider carefully—it thickens quickly at the end. Room temperature ingredients ensure a tender crumb. Use the toothpick test to avoid overbaking. Let muffins cool 5 minutes in the pan before coating.

Nutrition

Keywords: brown butter, apple cider, donut muffins, fall baking, cinnamon sugar, easy muffins

Find it online: https://vexifood.com/easy-brown-butter-apple-cider-donut-muffins-recipe/