Apple cider donut muffins are a healthier version of a fall classic, apple cider donuts. Light, fluffy, and just as delicious as donuts, apple cider muffins are baked instead of fried and oh so perfect for fall.
While pumpkin spice is delicious, apple cinnamon is the far superior fall treat and these apple cider donut muffins will be gone in a flash. Baked apple cider muffins are baked and then coated in a cinnamon sugar topping that adds some sweetness to the mini muffins.
Mini Apple Cider Donut Muffins
There’s nothing like a crisp fall day, visiting a local farm, pumpkin patch, or orchard, and some apple cider donuts, but when you can’t make it out to get apple cider donuts you can make them at home with apple cider muffins. They’re a lot easier to make than donuts and still just as delicious!
Apple cider muffins are delicious as a breakfast, after-school snack, or just because. They even make a great addition to school lunches for the kids!
Apple Cider Donut Muffin Ingredients
Now let’s get started on these muffins, shall we? They’re best when served hot, but still yummy once cooled and ready in about 20-25 minutes.
To make your baked apple cider muffins you’ll need:
1 ½ cups apple cider
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
3 tablespoons butter, melted
1 egg
½ cup brown sugar
½ cup granulated sugar
¼ cup milk
1 teaspoon vanilla extract
Coating:
1 cup sugar
1 teaspoon apple pie spice
How to Make Apple Cider Donut Muffins
Preheat the oven to 350 degrees. Grease a mini muffin pan with cooking spray. Set aside.
In a large mixing bowl, combine dry ingredients.
Mix in apple cider, milk, butter, egg, and vanilla extract well.
Use a spoon or cookie scoop to fill each muffin cup with batter, and fill ¾ of the way.
Bake in the oven for 11 minutes.
Combine coating sugar and apple pie spice in a baggie. When the muffins come out of the oven, place them in the bag and shake well while they are still warm. Allow to cool and serve.
Tips and Tricks
You can make these muffins in a regular-sized muffin pan, just double the cooking time.
Skip the coating for less sugar, they still taste just as good.
Store in an airtight container on the counter for up to a few days.
Want more apples? Add some diced apple to the mix!
Love caramel? You can also add some caramel bits to the mix and you’ll have a caramel apple cider muffin. Delicious!
Apple Cider Donut Muffins
Apple cider donut muffins are a healthier version of a fall classic, apple cider donuts. Light, fluffy, and just as delicious as donuts, apple cider muffins are baked instead of fried and oh so perfect for fall.
Ingredients
- 1 ½ cups apple cider
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 tablespoons butter, melted
- 1 egg
- ½ cup brown sugar
- ½ cup granulated sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Coating
- 1 cup sugar
- 1 teaspoon apple pie spice
Instructions
Preheat the oven to 350 degrees. Grease a mini muffin pan with cooking spray. Set aside.
In a large mixing bowl, combine dry ingredients.
Mix in apple cider, milk, butter, egg, and vanilla extract well.
Use a spoon or cookie scoop to fill each muffin cup with batter, and fill ¾ of the way.
Bake in the oven for 11 minutes.
Combine coating sugar and apple pie spice in a baggie. When the muffins come out of the oven, place them in the bag and shake well while they are still warm. Allow to cool and serve.