Description

Light, moist muffins infused with the concentrated flavor of reduced apple cider and coated in a crunchy cinnamon sugar mixture. A baked alternative to traditional fried donuts that captures the essence of autumn.

Ingredients

Scale

2 cups (480ml) pure apple cider
2 cups (250g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup (115g) unsalted butter, melted and cooled
¾ cup (150g) granulated sugar
¼ cup (50g) light brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup (100g) granulated sugar (for coating)
2 tablespoons (25g) light brown sugar (for coating)
1½ teaspoons ground cinnamon (for coating)
Pinch of salt (for coating)
Optional: ½ cup diced Granny Smith apples
Optional: ½ cup chopped walnuts or pecans

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Pour 2 cups of apple cider into a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer for 15-20 minutes until reduced to 1 cup and syrupy. Let cool completely.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, vanilla, and cooled reduced apple cider until smooth.
Pour dry ingredients into wet ingredients. Gently fold together with a spatula until just combined; do not overmix. A few lumps are okay.
If using, gently fold in diced apples or nuts.
Divide batter evenly among muffin cups, filling each about ¾ full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Tops should be golden brown.
While muffins bake, mix coating ingredients: ½ cup granulated sugar, 2 tablespoons brown sugar, 1½ teaspoons cinnamon, and a pinch of salt.
Remove muffins from oven and immediately roll the tops in the cinnamon sugar mixture while still hot. Let cool slightly before serving.

Notes

Do not use apple juice from a carton; use 100% pure cloudy apple cider. Reduce the cider to concentrate flavor and remove excess water. Do not overmix the batter to avoid tough muffins. Coat the muffins immediately while hot so the sugar adheres properly. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 24
Sodium: 180
Fat: 6
Saturated Fat: 4
Carbohydrates: 42
Fiber: 1
Protein: 3

Keywords: fall baking, apple cider muffins, cinnamon sugar donuts, easy muffin recipe, autumn breakfast, baked donuts, seasonal recipes