These Easy Muffins Taste Like Apple Cider Donuts

1. Stage

Concentrate the apple cider: Add the apple cider to a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, 8 to 12 minutes. You should now have 1/2 cup of cider—if you are slightly short, just add plain cider until you have 1/2 cup. Transfer to a small bowl and set aside to cool to room temperature, about 20 minutes.

2. Stage

Preheat the oven to 350°F. Meanwhile, arrange a rack in the center of the oven. Lightly grease a 12-cup muffin pan.

3. Stage

Make the batter: Add the flour, baking powder, cinnamon, nutmeg, and salt to a medium mixing bowl and whisk to combine. In a large mixing bowl, combine the oil, butter, and brown sugar and whisk until well combined, about 1 minute. Add the eggs, one at a time, whisking well after each addition. Add the vanilla and mix. The batter should look velvety and smooth. Add half of the dry ingredients to the wet ingredients and whisk until combined. Add the apple cider concentrate, mix, then add the rest of the dry ingredients, mixing just until combined. Don’t over-mix.

4. Stage

Bake: Fill each well of the prepared muffin tin about 2/3 full. You will likely get 11 muffins, depending on your pan. Bake until the muffins have risen and a toothpick inserted in the center of a few comes out clean, 17 to 23 minutes. Let cool for 5 minutes, then run a knife around the edge of each muffin and carefully remove them from the pan and onto a cooling rack set over a baking sheet.

5. Stage

Add the coating: Add the sugar and cinnamon to a shallow bowl, pie pan, or cake pan and whisk. Paint a few of the muffins on all sides with the melted butter. Dredge each one in the cinnamon sugar, coating all over. Repeat with the remaining muffins. Enjoy warm (recommended) or at room temperature. Store leftover cooled muffins in an airtight container for up to three days. Love the recipe? Leave us stars and a review below!