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Easy Apple Cider Donut Muffins with Cinnamon Sugar

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These easy apple cider donut muffins with cinnamon sugar are the kind of recipe that sticks because it asks for almost nothing and gives back everything. No fancy equipment, no stressing over yeast or frying temperatures—just a bowl, a whisk, and that deep, concentrated apple flavor that makes you close your eyes for a second.

Ingredients

Scale
  • 1 cup apple cider
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1/4 cup unsalted butter, melted (for coating)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Grease your muffin tin with butter or non-stick spray, or line with paper liners.
  2. Reduce the apple cider. Pour the 1 cup of apple cider into a small saucepan and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer, stirring occasionally, until it reduces to about 1/4 cup. This takes roughly 8-10 minutes. Set it aside to cool for a few minutes.
  3. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.
  4. Combine the wet ingredients. In a large bowl, whisk together the melted butter (slightly cooled), granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and the reduced apple cider syrup.
  5. Fold in the dry ingredients. Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula after each addition. Mix just until the flour disappears. The batter will be thick and slightly sticky.
  6. Fill the muffin cups. Divide the batter evenly among the 12 muffin cups. Each cup should be about 3/4 full.
  7. Bake. Place the muffin tin in the preheated oven and bake for 12-15 minutes. Start checking at 12 minutes—insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they’re done.
  8. Cool briefly. Let the muffins cool in the pan for 2-3 minutes. Then transfer them to a cooling rack.
  9. Make the cinnamon sugar coating. While the muffins are cooling, mix the 1/2 cup granulated sugar and 1 tablespoon cinnamon in a shallow bowl. Melt the 1/4 cup butter in a separate small bowl.
  10. Coat the muffins. While the muffins are still warm, brush each one generously with melted butter. Then roll the buttered muffin in the cinnamon sugar mixture, turning to coat all sides.
  11. Serve or store. These are best eaten the same day, ideally while still slightly warm.

Notes

Don’t rush the cider reduction—it’s the most important step for flavor. Room temperature eggs matter to prevent the melted butter from seizing. Measure flour correctly by spooning and leveling. Don’t overmix the batter. Work quickly with the butter coating while muffins are warm. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use plant-based butter. Muffins can be frozen without coating for up to 2 months.

Nutrition

Keywords: apple cider donut muffins, cinnamon sugar muffins, fall baking, easy muffin recipe, no-fry donuts

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