Apple Cider Doughnut Muffins

These Apple Cider Doughnut Muffins are soft, fluffy, and packed with warm fall spices and apple cider flavor. They're brushed with melted butter and rolled in cinnamon sugar for that classic apple cider doughnut taste, but without the hassle of frying. Perfect for a cozy fall morning, these easy-to-make muffins are a delicious twist on a seasonal favorite!

The secret to getting the perfect apple cider flavor is reducing the apple cider before adding it to the batter. This helps concentrate the flavor without adding too much extra liquid.

Once baked, each muffin is brushed with melted butter and coated in a generous layer of cinnamon sugar, giving them that classic apple cider doughnut texture and flavor. They're perfect for breakfast, an afternoon treat, or enjoying alongside a warm cup of coffee!

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Add cider to a pan and heat over medium heat until it's reduced down to 120 grams (½ cup). Transfer cider to a bowl and let cool completely at room temperature.

Preheat oven to 350°F. In a large bowl, whisk together the flour, baking powder, salt, and spices and set aside.

In a stand mixer fitted with a paddle attachment, mix both sugars, oil, and applesauce until combined. Add egg, egg yolk, and vanilla extract, scraping down the sides of the bowl with your spatula as needed.

With the mixer on low, slowly add the flour mixture followed by the reduced and cooled apple cider and mix just until combined.

Spray a muffin pan with baking spray and carefully divide the batter evenly among them. Bake for 21–23 minutes until a toothpick inserted into the center of the muffins comes out clean.

Cool for 5–10 minutes in the pan before gently pulling the muffins out of the pan to cool completely on a cooling rack.

Whisk the sugar and cinnamon together in a small bowl. Once the muffins have cooled, brush the tops, bottoms, and sides with melted butter. Roll each muffin in cinnamon sugar until it's fully covered. Enjoy!

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