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Apple Cider Doughnut Muffins

These Apple Cider Doughnut Muffins taste like an apple cider doughnut but are in muffin form. They’re super tall and delicious with a crispy streusel cinnamon sugar topping.

Prep Time
15 mins
Cook Time
15 mins
Resting Time
20 mins
Total Time
57 mins
Servings: 12 muffins
Calories: 198 kcal
Course: Breakfast
Cuisine: American

Ingredients

Muffins:
  • 1 1/4 cups apple sauce (unsweetened or sweetened are both fine!)
  • 1 1/4 cup white sugar (250g)
  • 1/2 cup neutral oil (such as grapeseed, avocado or canola)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour (240g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon kosher salt
Streusel:
  • 2/3 cups all-purpose flour (80g)
  • 1/4 cup granulated sugar (50g)
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter at room temperature, cut into cubes

Instructions

To Make the Muffins:
    Cup of Yum
  1. Preheat oven to 350 degrees F. In a medium bowl, whisk together the apple sauce, white sugar, neutral oil, eggs and vanilla.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and kosher salt. Pour the wet ingredients into the dry and mix just until combined, being sure not to over mix because this will cause tough muffins. Cover with plastic wrap and allow to stand for 20 minutes. I find that this is the key to super tall, gorgeous muffins.
To Make the Streusel Topping:
  1. Mix together the flour, white sugar, cinnamon and pinch of salt together. Add the butter and mix it together with your fingers. It should have teeny bits of butter throughout.
  2. Spray your muffin tin with cooking spray, if needed (I didn’t need it) and divide the batter amongst the 12 muffin cavities. Top it with a handful of the streusel topping and then transfer to the oven to bake for 20 to 22 minutes, until a skewer inserted into the center comes out clean.

Notes

  • Tips and Tricks
  • Equipment: 
  • Equipment: 
  • Muffin Tin
  • These muffins work with sweetened and unsweetened apple sauce. I've tried either and both are delicious. Obviously one is sweeter than the other :) 
  • These muffins are nearly fool-proof but I will say that resting the batter for 20 minutes is super important in resulting that bakery-like, beautiful muffin. If you skip it, know that they won’t be as perfectly domed and pretty. 
  • Can I make these ahead: Yes! You’re welcome to make the batter up to a one day in advance, cover with plastic wrap and transfer to the fridge. Bake them the next morning! 

Nutrition Information

Calories 198kcal (10%) Carbohydrates 47g (16%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 204mg (9%) Potassium 79mg (2%) Fiber 2g (8%) Sugar 26g (52%) Vitamin A 70IU (1%) Vitamin C 1mg (1%) Calcium 18mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 198

% Daily Value*

Calories 198kcal 10%
Carbohydrates 47g 16%
Protein 3g 6%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 204mg 9%
Potassium 79mg 2%
Fiber 2g 8%
Sugar 26g 52%
Vitamin A 70IU 1%
Vitamin C 1mg 1%
Calcium 18mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.