Name: Apple Cider Donut Muffins
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: 1 1/2 c. apple cider (not juice) -; 12 tbsp. unsalted butter, room temperature, divided, plus more for pan -; 2 c. (240 g.) all-purpose flour -; 1 1/4 tsp. baking powder -; 1/4 tsp. baking soda -; 1/2 tsp. kosher salt -; 1/4 tsp. ground ginger -; 1/4 tsp. ground nutmeg -; 4 1/2 tsp. ground cinnamon, divided -; 1/3 c. (66 g.) light brown sugar -; 1 large egg, room temperature -; 1/4 c. neutral oil -; 1/4 c. apple butter (preferably no added sugar) -; 2/3 c. (133 g.) granulated sugar -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Apple Cider Donut Muffins

1. 1 1/2 c. apple cider (not juice) -

2. 12 tbsp. unsalted butter, room temperature, divided, plus more for pan -

3. 2 c. (240 g.) all-purpose flour -

4. 1 1/4 tsp. baking powder -

5. 1/4 tsp. baking soda -

6. 1/2 tsp. kosher salt -

7. 1/4 tsp. ground ginger -

8. 1/4 tsp. ground nutmeg -

9. 4 1/2 tsp. ground cinnamon, divided -

10. 1/3 c. (66 g.) light brown sugar -

11. 1 large egg, room temperature -

12. 1/4 c. neutral oil -

13. 1/4 c. apple butter (preferably no added sugar) -

14. 2/3 c. (133 g.) granulated sugar -

How to cook deliciously - Apple Cider Donut Muffins

1. Stage

In a small pot over medium-high heat, bring apple cider to a simmer. Reduce heat to medium and continue to simmer until reduced to about 1/2 cup, 15 to 20 minutes. Let cool.

2. Stage

Meanwhile, preheat oven to 400°. Generously grease a 24-cup mini muffin tin with butter.

3. Stage

In a medium bowl, whisk flour, baking powder, baking soda, salt, ginger, nutmeg, and 1/2 teaspoon cinnamon.

4. Stage

In a large bowl, using a handheld mixer on medium-high speed, beat brown sugar and 4 tablespoons butter until light and fluffy, 2 to 3 minutes. Add egg and oil and beat until pale and creamy, about 1 minute more. Add half of dry ingredients and fold with a rubber spatula until combined. Add reduced apple cider, apple butter, and remaining dry ingredients and fold just until combined.

5. Stage

Scoop a heaping tablespoon batter into each prepared cup (cups will be nearly full). Bake muffins until risen and a tester inserted into the center comes out with a few moist crumbs attached, 8 to 10 minutes. Let cool in tin 2 minutes.

6. Stage

Meanwhile, in a wide shallow heatproof dish, microwave remaining 8 tablespoons butter in 15-second increments until melted. In another wide shallow dish, whisk granulated sugar and remaining 4 teaspoons cinnamon.

7. Stage

Working one at a time, roll muffin in melted butter, then immediately in cinnamon sugar. Transfer to a wire rack and let cool completely.

8. Stage

Make Ahead: Apple cider can be reduced 3 days ahead. Let cool. Transfer to an airtight container and refrigerate.