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Related Video: Apple Cider Donuts
Yields:
2 dz.
Prep Time:
5 mins
Total Time:
1 hr 10 mins
Cal/Serv:
156
If you’re ready to embrace the fall vibes, make these apple cider donut muffins. Infused with reduced apple cider and rolled in cinnamon sugar, these bite-sized baked donut holes are the perfect treat to put you in the autumn spirit.
A duo of store-bought apple butter and reduced apple cider (not juice!) is the key to getting true appley essence into these muffins. Reducing the cider down on the stove may seem like a pain, but taking that time to concentrate the cider’s flavor before incorporating it into the muffin batter is essential to actually tasting the apple in the baked muffin. Without it, they will taste like a bland, vaguely spiced donut hole.
While it’s always important to be conscious of your bake time, it’s extra important here. Donut muffins this small can easily dry out if they’re left in the oven for even a few extra minutes, so make sure you check on them early. (We recommend looking right at the 8-minute mark if you’re using a light-colored mini muffin pan; if your pan is dark, check a minute or so earlier.) You’ll want to pull the donut muffins out of the oven the moment a toothpick yields a few moist crumbs; if it’s coming out totally clean, chances are they’re already slightly overbaked.
It’s best to coat these donut muffins with cinnamon sugar right after they’re baked. Let them rest in the tin for 2 minutes (set a timer!) while you melt your butter and mix up your cinnamon sugar, then dip and roll them while they’re still warm. Let them dry and finish cooling on the wire rack before storing them in an airtight container at room temperature.
Made these? Let us know in the comments below.
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Ingredients
- 1 1/2 cups
apple cider (not juice)
- 12 Tbsp.
unsalted butter, room temperature, divided, plus more for pan
- 2 cups
(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 cup
(66 g.) light brown sugar
- 1
large egg, room temperature
- 1/4 cup
neutral oil
- 1/4 cup
apple butter (preferably no added sugar)
- 2/3 cup
(133 g.) granulated sugar
Directions
- Step 1In 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.
- Step 2Meanwhile, preheat oven to 400°. Generously grease a 24-cup mini muffin tin with butter.
- Step 3In a medium bowl, whisk flour, baking powder, baking soda, salt, ginger, nutmeg, and 1/2 teaspoon cinnamon.
- Step 4In 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.
- Step 5Scoop 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.
- Step 6Meanwhile, 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.
- Step 7Working one at a time, roll muffin in melted butter, then immediately in cinnamon sugar. Transfer to a wire rack and let cool completely.
- Step 8Make Ahead: Apple cider can be reduced 3 days ahead. Let cool. Transfer to an airtight container and refrigerate.
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