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Apple Cider Donut Muffins

Soft, spiced muffins that taste just like classic apple cider donuts, rolled in buttery cinnamon sugar.

Ingredients

Scale
  • 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

  1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2 minutes.
  4. Beat in the egg and vanilla extract until well combined.
  5. Stir in the reduced apple cider and buttermilk until smooth.
  6. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
  7. Fold in the diced apple.
  8. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  9. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
  11. While still warm, dip the top of each muffin in melted butter, then roll in the cinnamon-sugar mixture until fully coated.
  12. 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.