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Cider Doughnut Muffins
5 from 12 votes

Cider Doughnut Muffins

Cider Doughnut Muffins bring the distinct flavors of apple cider reduction, warm spices like cinnamon and nutmeg, and buttery sweetness together in a tender, mini muffin form. These muffins have a moist crumb enriched by butter and eggs, featuring a gentle aromatic spice and a crispy cinnamon-sugar topping enhanced by a butter brush. The reduction of apple cider concentrates its flavor infusing the batter, making these muffins an excellent option for a fall-themed breakfast or snack.

Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 36 mini muffins
Calories: 100 kcal
Course: Dessert, Snacks
Cuisine: American

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
    Cup of Yum
  1. Preheat oven to 375 degrees F, with rack in the center. Grease or lightly spray mini muffin tins (enough for 36 muffins).
  2. 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.
  3. In a medium bowl, combine flour, nutmeg, cinnamon, baking powder, baking soda, and salt. Set aside.
  4. 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.
  5. 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.
  6. 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
  1. In a small bowl, combine granulated sugar and cinnamon.
  2. 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

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%)

Nutrition Facts

Serving: 36 mini muffins

Amount Per Serving

Calories 100

% 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.