Apple Cider Donut Muffins

Soft, spiced, and irresistibly coated in cinnamon sugar—Apple Cider Donut Muffins are everything you love about a classic fall donut, baked into a cozy, golden muffin. These muffins strike the perfect balance between fluffy and moist, infused with reduced apple cider for a rich, autumn-forward flavor. With a crackly sugar topping and tender crumb, they’re a perfect bite of comfort with your morning coffee or afternoon tea.

No frying, no fuss—just a warm batch of cinnamon-kissed goodness fresh from your oven. Whether you're planning a quick fall breakfast, craving a sweet snack, or looking for easy dessert ideas, these muffins deliver on all fronts. They’re an easy recipe to whip up for a weekend brunch, potluck, or chilly day treat that makes your whole kitchen smell like apples and spice.

Why You’ll Love This Apple Cider Donut Muffins Recipe

• Brings the nostalgic flavor of apple cider donuts without deep frying
• Cozy, spiced, and coated in irresistible cinnamon sugar
• Simple ingredients with huge payoff
• Perfect for fall gatherings, lunchboxes, or lazy Sunday mornings
• Freezer-friendly and great for make-ahead treats

Preparation Phase & Tools to Use

Before diving into the mixing bowl, having the right tools on hand ensures smoother prep and perfect results:

• Muffin tin and paper liners: Essential for baking and easy cleanup
• Small saucepan: For reducing apple cider to concentrate the flavor
• Mixing bowls (1 large, 1 medium): Separate bowls for wet and dry ingredients
• Whisk and silicone spatula: For combining ingredients gently without overmixing
• Cooling rack: Prevents soggy bottoms by allowing air to circulate around the muffins
• Pastry brush (optional): For brushing melted butter before the sugar coating

Preparation Tips

For the best flavor, don't skip reducing the apple cider—this step intensifies the apple taste, giving the muffins their signature depth. Use room temperature eggs and dairy to help the batter mix evenly and rise properly. Don’t overmix once you combine the wet and dry ingredients—just stir until everything is incorporated. When applying the cinnamon sugar topping, coat the muffins while they're still warm so the butter and sugar adhere better. Want an extra apple punch? Fold in some finely diced apples or apple butter into the batter for added texture and flavor.

---

Ingredients for this Apple Cider Donut Muffins Recipe

• 1 and ½ cups apple cider (to be reduced)
• 2 cups all-purpose flour
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground allspice (optional for deeper spice flavor)
• 2 large eggs, room temperature
• ½ cup unsalted butter, melted and slightly cooled
• ½ cup buttermilk, room temperature
• 1 tsp pure vanilla extract

For the cinnamon sugar topping:

• ½ cup unsalted butter, melted (for brushing)
• ½ cup granulated sugar
• 1 and ½ tsp ground cinnamon

---

Step 1: Reduce the Apple Cider

Pour the apple cider into a small saucepan and simmer over medium heat until it reduces to about ½ cup (this usually takes around 10–15 minutes). Stir occasionally and keep an eye on it to prevent burning. Let it cool before using in the batter. This step enhances the apple flavor dramatically.

Step 2: Prepare the Muffin Pan

Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with paper liners or lightly grease with nonstick spray. Set aside.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, both sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Ensure even distribution of the spices and leavening agents.

Step 4: Mix Wet Ingredients

In a medium bowl, whisk the eggs, melted butter, buttermilk, reduced apple cider, and vanilla extract until smooth and well combined.

Step 5: Combine Wet and Dry Mixtures

Gently fold the wet ingredients into the dry ingredients using a silicone spatula or wooden spoon. Stir until just combined. Do not overmix; a few lumps are okay.

Step 6: Fill Muffin Cups

Evenly divide the batter among the prepared muffin cups, filling each about ¾ full. Use a scoop or spoon to keep portions even.

Step 7: Bake the Muffins

Place the muffin tin in the center of the preheated oven and bake for 15–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8: Cool Slightly

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Let them cool just enough to handle but still warm for the sugar coating.

Step 9: Coat with Cinnamon Sugar

Mix the granulated sugar and cinnamon in a small bowl. Brush each warm muffin with melted butter using a pastry brush, then roll or sprinkle generously with the cinnamon sugar mixture.

---

Notes

These muffins taste best the day they’re made, but they hold up beautifully for a couple of days when stored correctly. Reducing the apple cider is what really elevates this recipe—don’t skip this step. It intensifies the apple flavor and gives that authentic cider donut vibe. If you're looking to elevate it even more, consider grating in a touch of fresh apple or adding a swirl of apple butter for a more complex texture and flavor.

---

Watch Out for These Mistakes While Cooking

• Skipping the apple cider reduction: This is key for flavor. Using regular cider won’t give the same depth.
• Overmixing the batter: This leads to dense muffins. Stir until just combined.
• Applying the sugar coating too late: Muffins need to be warm to properly absorb the butter and cinnamon sugar.
• Incorrect oven temperature: Always preheat and check with an oven thermometer if possible.
• Underbaking or overbaking: Stick to the middle rack and start checking for doneness at 15 minutes.

---

Storage Instructions

Once cooled, store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag or container for up to 2 months. To serve, thaw at room temperature or gently warm in the microwave. If frozen, reapply a touch of melted butter and cinnamon sugar after warming to refresh the coating.

---

Estimated Nutrition

Per muffin (approximate values):

• Calories: 280
• Total Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 55mg
• Sodium: 180mg
• Carbohydrates: 38g
• Fiber: 1g
• Sugar: 20g
• Protein: 3g

---

Frequently Asked Questions

Can I make these without buttermilk?

Yes! You can substitute buttermilk with milk plus 1 tsp of lemon juice or vinegar. Let it sit for 5 minutes before using.

Can I use store-bought apple cider or apple juice?

Fresh apple cider is best, but unfiltered apple juice can work in a pinch. Just make sure to reduce it properly.

Can I turn this into a loaf or cake?

Absolutely. Use a greased loaf pan and increase the baking time to 45–55 minutes, checking for doneness with a toothpick.

How do I make these muffins dairy-free?

Use dairy-free butter and a plant-based milk alternative with a splash of vinegar to mimic buttermilk.

Can I skip the cinnamon sugar topping?

You can, but it's what makes these taste like donuts. You could also dust them with powdered sugar as a lighter alternative.

Do I need to peel the apples if I add chopped apples?

Not necessarily. If the skin is thin and soft, leave it on. Otherwise, peel for a smoother texture.

Can I use whole wheat flour?

You can substitute up to 50% of the all-purpose flour with whole wheat. Expect a slightly denser texture.

Why are my muffins dry?

They may have been overbaked or the batter overmixed. Also, be sure to measure flour using the spoon-and-level method.

---

Conclusion

Apple Cider Donut Muffins capture the essence of fall in every bite—warm spices, bold apple flavor, and that nostalgic cinnamon-sugar finish. They're easy to make, comforting to eat, and guaranteed to bring a cozy atmosphere to your kitchen. Whether for breakfast, a snack, or dessert, these muffins are a delightful way to savor the season and share with loved ones.

---

Print