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Perfect Apple Cider Donut Muffins: Easy Homemade Recipe

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These baked apple cider donut muffins capture the warm, spiced flavor of classic orchard donuts without deep frying. Reduced apple cider concentrates the tangy apple taste, and a cinnamon-sugar coating gives them that signature crust.

Ingredients

Scale
  • 1 cup apple cider (reduced to about 1/4 cup)
  • 1 3/4 cups all-purpose flour (210g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter (113g), softened
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup packed light brown sugar (100g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (120ml), room temperature
  • 1/2 cup granulated sugar (100g) (for topping)
  • 1 tablespoon ground cinnamon (for topping)
  • 1/4 cup unsalted butter (57g), melted (for topping)

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until reduced to about 1/4 cup (12-15 minutes). Let cool completely.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease thoroughly.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3 minutes with an electric mixer on medium speed). Scrape down sides as needed.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and cooled reduced apple cider. Batter may look curdled—this is normal.
  6. With mixer on low speed, add about one-third of the dry ingredients, then half of the buttermilk. Repeat, ending with dry ingredients. Mix just until combined. Fold with a rubber spatula to ensure no flour pockets remain.
  7. Divide batter evenly among 12 muffin cups, filling each about three-quarters full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in pan for 5 minutes, then transfer to a cooling rack.
  9. While muffins are still warm, mix 1/2 cup granulated sugar and 1 tablespoon cinnamon in a shallow bowl. Melt 1/4 cup butter in a separate small bowl.
  10. Working one at a time, brush the top and sides of each warm muffin with melted butter. Immediately roll in cinnamon-sugar mixture, pressing gently to adhere. Place coated muffins on cooling rack. Repeat with all 12 muffins.

Notes

Don’t skip reducing the cider—it concentrates flavor and removes excess liquid. Room temperature ingredients (eggs, buttermilk) help ensure a tender texture. Coat muffins while warm (about 5 minutes out of the oven) so the butter soaks in and the cinnamon sugar adheres. For make-ahead, reduce cider up to 3 days in advance and store in the fridge. Freeze uncoated muffins for up to 3 months; thaw, warm, then coat before serving.

Nutrition

Keywords: apple cider donut muffins, baked donut muffins, fall baking, apple cider recipe, cinnamon sugar muffins, easy muffin recipe

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