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Apple Cider Donut Muffins

These Apple Cider Donut Muffins are soft, moist, and packed with warm fall flavor from reduced apple cider, cinnamon, nutmeg, and cloves. Brushed with melted butter and coated generously in cinnamon sugar, they taste like classic apple cider donuts in an easy muffin form.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Apple Cider Muffins
  • 2 cups apple cider reduced to approximately 3/4 cup
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup neutral baking oil such as vegetable or canola oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup sour cream full-fat
Cinnamon Sugar Coating
  • 4 tablespoons butter melted
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

Equipment

  • Standard 12-cup muffin pan
  • Paper muffin liners
  • Small saucepan
  • Large mixing bowl
  • Medium mixing bowl
  • Small bowl
  • Whisk
  • Rubber spatula or wooden spoon
  • Cooling rack
  • Pastry brush
  • Measuring cups and spoons

Method
 

Prepare the Oven
  1. Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners or lightly grease the cups.
Reduce the Apple Cider
  1. Pour the 2 cups apple cider into a small saucepan and place over medium heat.
  2. Simmer until the cider has reduced to approximately 3/4 cup. Remove from the heat and allow it to cool slightly.
Prepare the Muffin Batter
  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, 2 teaspoons cinnamon, nutmeg, and cloves.
  2. In a separate bowl, whisk together the brown sugar, 1/2 cup granulated sugar, oil, eggs, vanilla extract, reduced apple cider, and sour cream until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently just until combined. Avoid overmixing the batter.
Bake the Muffins
  1. Divide the batter generously and evenly among the 12 prepared muffin cups.
  2. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
  3. Allow the muffins to cool in the pan for approximately 5 minutes, then transfer them to a cooling rack.
Add the Cinnamon Sugar Coating
  1. In a small bowl, combine the remaining 1/2 cup granulated sugar with 2 teaspoons cinnamon.
  2. Brush each warm muffin with melted butter.
  3. Roll the buttered muffins in the cinnamon sugar mixture or sprinkle the mixture generously over all sides until well coated.
Serve
  1. Serve the Apple Cider Donut Muffins warm or allow them to cool completely and enjoy at room temperature.

Notes

  • Reduce the cider: Simmering 2 cups of apple cider down to approximately 3/4 cup concentrates the apple flavor and is an important step for flavorful muffins.
  • Do not overmix: Stir the wet and dry ingredients only until combined to help keep the muffins soft and tender.
  • Sour cream: Full-fat sour cream contributes moisture and gives the muffins a soft texture.
  • Neutral oil: Vegetable, canola, or another mild-flavored baking oil can be used.
  • Baking: Begin checking the muffins around 20 minutes. Depending on the oven, they may require up to 22 minutes.
  • Cinnamon sugar: Coat the muffins while they are still warm so the melted butter and cinnamon sugar adhere well.
  • Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days.
  • Refrigeration: Muffins may be refrigerated in an airtight container for up to 5 days.
  • Freezing: Freeze cooled muffins in a freezer-safe container for up to 3 months. Thaw before serving.