Apple Cider Donut Muffins
These apple cider donut muffins capture everything you love about the classic fall treat, minus the deep fryer. Soft, spiced, and rolled in buttery cinnamon sugar, they taste like a trip to the orchard in every bite.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Apple Cider Donut Muffins
Soft, spiced muffins that taste just like classic apple cider donuts, rolled in buttery cinnamon sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- Method: Baking
- Cuisine: American
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup apple cider, reduced to 1/4 cup and cooled
- 1/2 cup buttermilk
- 1 cup peeled and finely diced apple
- 6 tablespoons unsalted butter, melted, for coating
- 3/4 cup granulated sugar, for coating
- 1 1/2 teaspoons ground cinnamon, for coating
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract until well combined.
- Stir in the reduced apple cider and buttermilk until smooth.
- Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Fold in the diced apple.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- While still warm, dip the top of each muffin in melted butter, then roll in the cinnamon-sugar mixture until fully coated.
- Serve warm or at room temperature.
Notes
Reduce the apple cider by simmering it in a small saucepan until it measures about 1/4 cup; this concentrates the apple flavor without adding excess liquid. Store leftover muffins in an airtight container at room temperature for up to 3 days.
Frequently Asked Questions
What makes apple cider donut muffins taste like real donuts?
The combination of reduced apple cider, warm spices, and the buttery cinnamon-sugar coating gives these apple cider donut muffins that same nostalgic flavor as classic fried apple cider donuts, without any frying.
Can I use apple cider instead of apple juice?
Yes, and you should, since apple cider is less sweet and more robust in flavor than apple juice, which is exactly what gives these apple cider donut muffins their signature depth.
Why do I need to reduce the apple cider first?
Simmering the cider down concentrates its apple flavor so it doesn't water down the batter, which keeps the apple cider donut muffins moist yet properly structured.
Can I make these muffins ahead of time?
Yes, bake them a day ahead and store unglazed at room temperature, then dip in butter and roll in cinnamon sugar just before serving for the freshest coating.
Can I freeze apple cider donut muffins?
Freeze the plain baked muffins for up to 2 months, then thaw, warm slightly, and coat in butter and cinnamon sugar right before serving.
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