Apple cider, flour, cinnamon, nutmeg, cloves, applesauce, sour cream, butter, sugar—Apple Cider Donut Muffins with fall flavor baked in!

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A couple years ago, I was driving through Vermont in October—you know, when the leaves are obnoxiously beautiful and you’re wondering if you accidentally drove onto a postcard—and I stopped at this roadside stand. They had hot apple cider and warm apple cider donuts, the kind rolled in way too much cinnamon sugar so it gets all over your sweater. I ate three before I even hit the next town. No shame. These Apple Cider Donut Muffins kind of bring me right back there, minus the messy sweater and the 6-hour drive. They’re cozy, homey, and yes—just about impossible to stop at one.

Why You’ll Love This Apple Cider Donut Muffins Recipe?

So here’s the thing. These aren’t donuts in the “stand over hot oil with a splatter shield” sense. They’re muffins in disguise, but they’ve got that same apple cider spice thing happening. The kind of recipe you make because you want donut flavor but also don’t want your kitchen smelling like fry oil for three days. Plus, they’re baked. That means you can pretend they’re healthier, right? I’ll let you decide if that counts.

Ingredient Notes:

I always think of this recipe like a band—everyone’s got their role to play. Without one, the song just doesn’t hit the same.

• Apple cider: Reduce it down. Trust me, if you skip this, you’ll be disappointed. It’s like going to a concert and realizing the main singer lost their voice.

• Cinnamon, nutmeg, cloves: Basically autumn in a jar. You’ll smell this mix and instantly want to put on flannel.

• Applesauce: Keeps everything soft. I guess you could skip it, but why would you?

• Sour cream: Adds richness. Some people use yogurt, but yogurt feels… different. Less indulgent.

• The topping: Butter + cinnamon sugar = the whole point. Don’t argue with me on this one.

How To Make Apple Cider Donut Muffins?

I promise, these are easy. You don’t even need to be a baker who measures everything down to the gram.

Step 1: Warm up the oven. 350°F. Nothing crazy. Grease your muffin tin—otherwise, you’ll be prying muffins out like a dentist pulling teeth.

Step 2: Reduce the cider. It takes about 10–15 minutes on the stove. Smells amazing, though. Like a Yankee Candle, but edible.

Step 3: Dry team. Flour, baking powder, baking soda, salt, and the spice crew. Give it a whisk so everything’s mixed.

Step 4: Wet team. Egg, sugars, applesauce, sour cream, oil, and that magical cider reduction. It’ll look kind of gloopy, but it works.

Step 5: Combine carefully. Add wet to dry and stir just until it comes together. Overmix and you’ll end up with muffins dense enough to use as paperweights.

Step 6: Bake. 18–22 minutes. Do the toothpick test. If it comes out clean, they’re ready. If it comes out gooey, close the oven door and back away slowly.

Step 7: The topping. While still warm, brush with melted butter, then roll in cinnamon sugar. Don’t skimp. This is the fun part.

Storage Options:

I’ll be honest—these taste best on day one, while the sugar still crunches when you bite in. But if you’re more disciplined than me, keep them in an airtight container on the counter for 2 days. After that, they soften up, which isn’t bad, it’s just… different. Pop them in the fridge if you need them to last a few days longer. And yes, you can freeze them. Warmed back up in the oven, they’re still surprisingly good. Not Vermont-stand fresh, but close.

Variations and Substitutions:

Look, recipes are guidelines, not law. Here are some swaps you can play around with:

• Gluten-free: A good 1:1 flour blend works fine. Just don’t use almond flour and expect the same results.

• Spice shortcut: Feeling lazy? Pumpkin pie spice will do the trick. It’s basically the same flavor profile.

• Applesauce swap: No applesauce? Greek yogurt works. Might taste a touch tangier.

• Oil: Canola, vegetable, coconut—it’s flexible. I wouldn’t try olive oil, unless you want Mediterranean fall muffins (and hey, maybe you do).

What to Serve with Apple Cider Donut Muffins?

Honestly, you don’t need anything. But if you’re feeling fancy:

• Hot coffee or tea: Classic. The caffeine + sugar combo is undefeated.

• Vanilla ice cream: Because warm muffin + melting ice cream is a power move.

• Apple butter: Double apple. Why not lean all the way in?

Frequently Asked Questions:

Do I really have to reduce the cider?
Yes. Otherwise, the apple flavor kind of hides. Reduced cider is like apple flavor with the volume turned to 11.

Can I make them the night before?
Sure, but do the sugar topping right before serving. Otherwise, it goes a little soggy.

Do these taste exactly like donuts?
Honestly? No. They’re lighter, more muffin-y, but with the same flavors. Kind of like if a donut and a muffin had a fall baby.

So there you have it—Apple Cider Donut Muffins that bring a little orchard magic to your kitchen without requiring a hayride or a fryer. I’ll warn you now, though: they vanish fast. And if you eat three in a row like I did on that Vermont trip… well, you’ll be in good company.

What do you think—are you team muffin, team donut, or somewhere in between?

Keep the Flavor Coming – Try These:

Sausage Breakfast Casserole Recipe

Beef And Barley Soup

No-Bake Peanut Butter Haystacks

Apple Cider Donut Muffins

Prep Time 25 minutes mins

Cook Time 22 minutes mins

Moist and spiced Apple Cider Donut Muffins made with reduced apple cider, applesauce, sour cream, and cinnamon sugar topping. A cozy baked treat with classic fall flavor.

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12 Servings

Ingredients

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For the Muffins:

• 1 cup apple cider reduced to 1/2 cup
• 2 cups all-purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 large egg
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1/2 cup unsweetened applesauce
• 1/3 cup sour cream
• 1/4 cup canola oil

For the Topping:

• 1/4 cup unsalted butter melted
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 tbsp ground cinnamon

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Instructions

 

Prepare the oven and pan

1. Preheat the oven to 350°F (175°C). Grease or line a standard 12-cup muffin tin.

Reduce the cider

1. In a small saucepan, bring the apple cider to a boil over medium heat. Simmer until reduced to 1/2 cup, about 10–15 minutes. Allow to cool.

Combine the dry ingredients

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.

Prepare the wet mixture

1. In a separate bowl, whisk the egg, granulated sugar, brown sugar, applesauce, sour cream, oil, and the cooled reduced cider until smooth.

Incorporate wet and dry ingredients

1. Add the wet mixture to the dry ingredients. Stir gently until just combined, being careful not to overmix.

Fill and bake

1. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the topping

1. While the muffins bake, stir together the granulated sugar, brown sugar, and cinnamon in a small bowl.

Coat the muffins

1. Let the muffins cool in the pan for 5 minutes. Brush the tops with melted butter, then roll each muffin in the cinnamon sugar mixture until evenly coated. Serve warm or at room temperature.

Notes

To prepare these muffins gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend that contains xanthan gum. Ensure that the baking powder, baking soda, and spices are certified gluten-free to prevent cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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