Cider Doughnut Muffins
User Reviews
5
Cider Doughnut Muffins
Description
Cider Doughnut Muffins start with apple cider simmered down to intensify its flavor, which is then incorporated into a batter with butter, sugar, eggs, and warm spices such as cinnamon and nutmeg. The baking powder and baking soda provide gentle lift, ensuring a light texture. After baking in mini muffin tins, each muffin is brushed with melted butter and rolled in a cinnamon-sugar mixture, creating a slightly crisp and sweet exterior that contrasts with the soft interior.
These muffins are best enjoyed fresh out of the oven or the day they are made to appreciate their texture. Their warm spices and apple cider flavor makes them especially suitable for cool weather mornings or afternoon tea. The mini size is convenient for portion control or serving multiple guests.
If stored, the buttery tops may become slightly soggy. To refresh, warming the muffins briefly in a 350-degree oven can restore their crispiness. This recipe yields about 36 mini muffins, making it a practical choice for sharing or freezing for later.
Ingredients
For the Muffins
- 2 cups apple cider
- 1/2 cup butter unsalted
- 3/4 cup granulated sugar
- 2 egg room temperature, large
- 1-1/2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
For the Cinnamon-Sugar Topping
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons butter melted, unsalted
Instructions
Make the Muffins
- Preheat oven to 375 degrees F, with rack in the center. Grease or lightly spray mini muffin tins (enough for 36 muffins).
- In a small saucepan, bring apple cider to a boil over medium-high heat. Simmer until cider is reduced to 1 cup, about 20 minutes, lowering heat as needed to maintain a steady bubble. Remove from heat and cool.
- In a medium bowl, combine flour, nutmeg, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using a hand mixer, (or in the bowl of a stand mixer fitted with the paddle attachment), cream the butter and sugar until light and fluffy, about 3-4 minutes. Add eggs, one at a time, mixing on low speed until incorporated. Mix in vanilla.
- Add the dry ingredients to the batter in three additions, alternating with the cooled, reduced cider (start and end with flour). Gently beat just to combine after each addition, scraping the bowl as needed. Divide batter evenly between 36 mini muffin cups.
- Bake 10-12 minutes, until a cake tester comes out clean. Transfer pans to wire racks and cool for about 5 minutes.
Make the Cinnamon-Sugar Topping
- In a small bowl, combine granulated sugar and cinnamon.
- After the baked muffins have cooled for a few minutes (enough to handle), lightly brush the tops, sides, and bottoms with melted butter. Immediately roll in the cinnamon-sugar mixture to coat. Shake off excess and serve.*
Notes
- The apple cider should be reduced carefully to avoid burning and to develop a concentrated flavor.
- For the cinnamon-sugar topping, brush each muffin with melted butter and roll them individually to ensure even coating.
- Muffins taste best the day they are baked but can be refreshed by reheating to crisp the topping.
- This recipe makes about 36 mini muffins, suitable for sharing or freezing for future enjoyment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36mini muffins
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 84mg | 4% |
| Potassium | 36mg | 1% |
| Sugar | 8g | 16% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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