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Kid-Approved Baked Apple Cider Donut Muffins: Easy & Best Recipe

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These baked apple cider donut muffins are tender, cakey, and coated in cinnamon sugar. They capture the cozy flavor of autumn mornings with reduced apple cider for intense taste, and are quick and easy to make without frying.

Ingredients

Scale
  • 1 cup apple cider
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, melted and slightly cooled
  • ⅔ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar (for coating)
  • 1½ teaspoons ground cinnamon (for coating)
  • ¼ cup unsalted butter, melted (for coating)

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan. Bring to a simmer over medium heat, then reduce heat to medium-low. Let it bubble gently until reduced to about ¼ cup (10-12 minutes). Set aside to cool.
  2. Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan thoroughly or line with paper liners.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1½ teaspoons cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves.
  4. Mix wet ingredients: In a medium bowl, whisk together ½ cup melted butter, ⅔ cup brown sugar, and ¼ cup granulated sugar until smooth. Add 2 eggs one at a time, whisking well after each. Stir in ½ cup buttermilk, 1 teaspoon vanilla, and the cooled reduced apple cider.
  5. Combine wet and dry: Pour wet mixture into dry ingredients. Fold gently with a rubber spatula just until no streaks of flour remain (10-12 strokes). Do not overmix.
  6. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about ¾ full.
  7. Bake: Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let rest in pan for 5 minutes, then transfer to a cooling rack.
  8. Make coating: While muffins are warm, melt ¼ cup butter in a small bowl. In a separate shallow bowl, mix ½ cup granulated sugar with 1½ teaspoons cinnamon.
  9. Coat muffins: Working one at a time, brush each warm muffin with melted butter, then roll or dip in cinnamon sugar until well coated. Place back on cooling rack.
  10. Serve warm: Best eaten the day they are made, preferably while still slightly warm.

Notes

Don’t rush the cider reduction; low and slow prevents scorching. Room temperature ingredients help the batter come together smoothly. For consistent results, spoon flour into the measuring cup and level off. Overmixing leads to tough muffins. For dairy-free, use melted coconut oil and plant-based milk with vinegar.

Nutrition

Keywords: apple cider donut muffins, baked donut muffins, fall muffins, kid-friendly muffins, easy muffin recipe

Find it online: https://daintydine.com/kid-approved-baked-apple-cider-donut-muffins-easy-and-best-recipe/