Apple Cider Donut Muffins
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.
12 Servings
Ingredients
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
Instructions
Prepare the oven and pan
- Preheat the oven to 350°F (175°C). Grease or line a standard 12-cup muffin tin.
Reduce the cider
- 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
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
Prepare the wet mixture
- 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
- Add the wet mixture to the dry ingredients. Stir gently until just combined, being careful not to overmix.
Fill and bake
- 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
- While the muffins bake, stir together the granulated sugar, brown sugar, and cinnamon in a small bowl.
Coat the muffins
- 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.