Fall Baking: Apple Cider Doughnut Muffins

Bursting with the fall flavor of apple cider, these delicate muffins taste just like your favorite Apple Cider Doughnuts.  No one can resist these muffins, hot from the oven!

Apple Cider Doughnut Muffins

It's time to do some Fall baking and today we're talking muffins.  Simple and quick you'll have these in the oven and made in under 45 minutes.  I look forward to going to a local farm stand every year during the Fall season, specifically to get fresh apple cider.  There is nothing better, apart from a juicy whole apple, than fresh pressed apple cider.  We always buy a large quantity of it so that apart from drinking it warm, and cold (and spiked) I love to bake with it, and that's what we are doing today.

Apple Cider Doughnut Muffins are all around the internet lately so I thought I would join in the celebration and bring my version.  This uses my basic muffin recipe with the addition of apple cider, apple cider concentrate, and cinnamon.  The topping is cinnamon and sugar which creates that "doughnut" effect that makes this unique and special.  You only need 1 bowl to make these, so let's get baking!

Enjoy!

What Ingredients do I need?

• egg
• apple cider
• canola oil
• boiled cider (optional)
• flour
• brown sugar
• baking powder
• salt
• cinnamon
• white sugar

Substitutions and Variations

• Make mini muffins instead of regular size

• Add apple pie spice in place of the cinnamon in the muffin and/or in the topping

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Purchase a 6 well muffin tin for small batches.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

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Apple Cider Doughnut Muffins

small batch - 6-7 muffins

1 egg
1/2 cup apple cider
1/4 cup canola oil
1 Tablespoon boiled cider (optional)
1 1/2 cups flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon

Topping:

2 Tablespoon butter, melted

1/4 cup sugar

1/2 teaspoon cinnamon

Preheat oven to 400 degrees. Spray a muffin tin with non-stick cooking spray and set aside.

In a large bowl add the egg, apple cider, and oil and boiled apple cider (if using). Mix together using a whisk.

Add the flour, sugar, baking powder, salt, and cinnamon. Stir just until combined. Do not over mix. 

Using a cookie scoop, add batter to the individual muffin tins.  Bake 18-20 minutes. Remove from the oven and allow to cool 5-10 minutes in the tin. 

In a bowl add sugar and cinnamon, stirring to combine.  Brush the tops of each muffin with the melted butters.  Dip muffin tops in the cinnamon sugar mixture, covering well.   Serve warm or at room temperature.