Apple Cider Donut Muffins
All the flavor of an orchard cider donut, baked in a muffin tin. Rolled in cinnamon sugar while warm.
Instructions
- 1
Simmer cider until reduced to 1/2 cup. Cool.
- 2
Whisk dry ingredients.
- 3
Whisk melted butter, brown sugar, eggs, vanilla, and cooled cider.
- 4
Fold wet into dry, do not overmix. Scoop into greased muffin tin.
- 5
Bake at 375 F for 22 to 25 minutes.
- 6
Brush warm muffins with melted butter, roll in cinnamon sugar.
Baker's tips
Reducing the cider is what gives these their concentrated orchard flavor. Skip it and you get a plain muffin.
Frequently asked questions
What are the best apples for Apple Cider Donut Muffins?+
For apple cider donut muffins, use a firm baking apple that holds its shape once cooked, Honeycrisp, Braeburn, Granny Smith, Jonagold, or a mix of two varieties gives the best flavor balance between sweet and tart.
Can I make Apple Cider Donut Muffins ahead of time?+
Yes. Most baked apple desserts keep well for 2 days at room temperature covered loosely, or up to 5 days refrigerated. Reheat in a 325°F oven for 10 minutes to restore the crisp texture.
Can I freeze Apple Cider Donut Muffins?+
Most apple bakes freeze well for up to 3 months. Cool completely, wrap tightly in foil and freezer-safe bags, and thaw overnight in the refrigerator before reheating.
Do I need to peel the apples?+
Peeling gives a smoother texture and is traditional for pies and butters. For rustic crisps, crumbles, and sauces the skin adds fiber, color, and flavor, leave it on if you prefer.
Where can I pick my own apples for this recipe?+
Fresh-picked apples make a real difference in baking. Use our directory to find a U-Pick orchard near you and check our ripening calendar to see which varieties are ready this week.
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