apple cider donut muffins

Megan

these apple cider donut muffins are mini muffins filled with classic flavors of an apple cider donut. soft and fluffy on the inside, with a crunchy cinnamon sugar coating on the outside for even more fall flavor and texture.

4.46 from 44 votes

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Prep Time 15

Cook Time 10

Cooling Time 5

Total Time 30

Course Breakfast, brunch, Snack

Cuisine American

Servings mini muffins

Equipment

mini muffin or regular muffin pan
non stick spray
small or medium sauce pan
large, medium and small mixing bowls
whisk and spoon/spatula
small cookie scoop/ melon ball scooper or small spoon

Ingredients

apple cider donut muffin

2 c (473ml) apple cider, reduced and cooled to Luke warm (not apple cider vinegar) see recipe notes
1 c (120g) all purpose flour
1 c (120g) cake flour
1-2 tsp chai spice, pumpkin spice or ground cinnamon see recipe notes
1 tsp salt
1 ½ tsp baking powder
¼ tsp baking soda
½ c (120g) sour cream or greek yogurt, room temperature
1 tsp (5ml) vanilla extract
½ c (113g) unsalted butter, melted
1 c (200g) granulated sugar
2 (106-114g) large eggs, room temperature

spiced sugar

½ c (100g) granulated sugar
1 tsp chai spice or pumpkin spice

Instructions

Pour the apple cider in a small or medium sauce pan. Heat over medium heat to a gentle boil. Reduce the heat to a simmer. Cook until the cider has reduced to about ½ c of concentrated apple cider. This takes about 30-35 minutes.
Remove from the heat to cool until warm, but not hot to the touch. This takes about 15 minutes.
It is recommended to make this about 1 hour (up to 1-2 days) before using in the recipe.
Preheat the oven to 375 F (190 C).
Lightly spray a 24 ct. muffin pan or 12ct. regular muffin pan with non stick spray. Set aside.
Whisk the flours, spice, baking powder, baking soda and salt together until well combined.
Once the reduced apple cider has cooled to warm, pour this into a bowl with the room temperature sour cream and vanilla. Stir until well combined. Set aside.
Whisk the eggs and sugar together until pale yellow and frothy, about 2 minutes.
Slowly whisk in the melted butter. Whisk the eggs, sugar and melted butter until well combined and emulsified.
Alternate stirring in the dry ingredients with the apple cider/sour cream mixture into the wet in this order: dry, apple cider mixture, dry, apple cider mixture, dry.
Stir until JUST combined with no flour streaks.
Using a small cookie scoop (about the size of a melon ball scooper) or small spoon for mini muffins or medium cookie scoop for regular muffins, fill each muffin well of the prepared muffin pan about half way to the top.
Bake the muffins in a 375F (190C) for:
10-12 minutes for mini muffins
18-22 minutes for regular muffins
The edges will be set and golden brown. The tops of the muffins will dome, have slight cracks and a toothpick inserted in the center will yield a few moist crumbs.
Cool the muffins in the pan for 5 minutes.
Gently run a butter knife around the edges of the muffins to loosen them from the pan. Gently work each muffin out of the pan to cool on a cooling rack.

spiced sugar

Mix the spice mix used in the muffin batter with the sugar until well combined. Taste and adjust the balance of spices as needed.
Once the muffins have cooled until warm or room temperature, roll the muffins in the sugar mix until fully coated.

Notes

reduced apple cider: As noted in the recipe, this process takes about 1 hour from start to recipe ready. This can be made up to 2 days ahead of time. Store the reduced apple cider in an airtight container in the fridge until ready to use in the recipe. bring to room temperature.

Unfiltered apple juice can also work well in place of the apple cider
if using unfiltered apple juice, it is suggested to use 2-3 teaspoon of a spice blend
if using apple cider, this is already generously spiced, so 1-2 teaspoon is plenty

pumpkin spice blend:

⅓ c ground cinnamon (32 g)
2 ½ tablespoon ground ginger (15 g)
2 ½ tablespoon ground ginger (15 g)
1 teaspoon ground allspice (4g)
2 teaspoon ground nutmeg (4g)
½ teaspoon ground cardamon (1g)
mix all ingredients together in a small mixing bowl until well combined
store in an airtight container such as spice jar or small glass mason jar

chai spice blend:

3 tablespoon ground ginger (16g)
2 tablespoon ground cinnamon (15g)
1 tablespoon ground allspice (6g)
1 tablespoon ground cardamon (6g)
1.5 teaspoon ground nutmeg (3.5g)
1.5 teaspoon ground cloves (3.5g)
place all ingredients in a bowl. mix well to combine
store in a spice jar or small mason jar

cake flour: to make your own DIY cake flour, measure out 1 c all purpose flour. scoop out 2 tablespoon flour. add back in 2 tablespoon cornstarch. sift together 3-4 times.

Keyword apple cider donut muffins, apple cider muffins, cinnamon sugar muffins, mini muffins

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