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Best Easy Apple Cider Donut Muffins with Cinnamon Sugar

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These easy apple cider donut muffins have a crispy cinnamon sugar coating and a tender, moist interior. Made with reduced apple cider for intense flavor, they’re ready in under 30 minutes and taste just like orchard donuts.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1 3/4 cups (220 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 1/3 cup (75 g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 ml) milk, room temperature
  • For the Cinnamon Sugar Coating:
  • 1/4 cup (55 g) unsalted butter, melted
  • 1/2 cup (100 g) granulated sugar
  • 1 1/2 tablespoons ground cinnamon

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until reduced to about 1/4 cup (syrupy and dark amber), about 12-15 minutes. Set aside to cool.
  2. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or non-stick spray.
  3. Mix the dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until no lumps remain.
  4. Combine the wet ingredients: In a separate small bowl or measuring cup, whisk together melted butter, egg, vanilla extract, milk, and cooled reduced apple cider until smooth.
  5. Make the batter: Pour wet ingredients into dry ingredients. Stir gently with a spatula or wooden spoon until just combined (a few streaks of flour are okay; do not overmix). Batter will be thick and slightly sticky.
  6. Fill the muffin cups: Use a 2-tablespoon cookie scoop or two spoons to divide batter evenly among 12 muffin cups, filling each about 3/4 full.
  7. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown and spring back when lightly touched.
  8. Prepare the coating: While muffins bake, melt 1/4 cup butter in a small bowl. In a shallow dish, whisk together 1/2 cup granulated sugar and 1 1/2 tablespoons cinnamon.
  9. Roll the muffins: Let muffins cool in the pan for 2 minutes. Working one at a time, brush each warm muffin generously with melted butter, then roll in cinnamon sugar mixture until fully coated.
  10. Cool and serve: Place coated muffins on a wire rack to cool completely, or serve warm.

Notes

Don’t skip the cider reduction—it concentrates the apple flavor. Roll muffins while still warm for the coating to stick. For best results, use fresh cinnamon. Muffins can be stored in an airtight container at room temperature for up to 2 days; re-crisp in a 350°F oven for 3-4 minutes. Freeze uncoated muffins for up to 3 months.

Nutrition

Keywords: apple cider donut muffins, cinnamon sugar muffins, fall muffins, easy muffin recipe, apple cider recipe

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