Description

Moist, tender muffins infused with reduced apple cider and coated in a crunchy cinnamon-sugar crust. These baked treats offer the flavor of a farm stand doughnut without the grease, making them a perfect autumn breakfast or snack.

Ingredients

Scale

2 cups (480ml) unsweetened apple cider
2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) packed brown sugar
1/4 cup (50g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
Pinch of salt
Pinch of nutmeg (optional)
1/2 cup (100g) granulated sugar (for coating)
2 teaspoons ground cinnamon (for coating)
2 tablespoons unsalted butter, melted (for coating)

Instructions

Pour 2 cups of apple cider into a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer for 20-25 minutes until reduced to approximately 1/2 cup. Let cool completely.
Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with liners and lightly spray with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes with a mixer).
Add eggs one at a time, beating well after each addition. Mix in vanilla extract and apple cider vinegar. Pour in the cooled, reduced apple cider and mix until just combined.
Gradually add the dry ingredients to the wet ingredients. Stir with a spatula or mix on low speed until just combined. Do not overmix; lumps are okay.
Divide batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown.
While muffins bake, mix the coating sugar and cinnamon in a shallow bowl. Melt the 2 tablespoons of butter in a separate small bowl.
Remove muffins from the oven and let cool in the pan for 2 minutes. Transfer to a cooling rack.
While muffins are still warm, dip the top of each muffin into the melted butter, then immediately into the cinnamon sugar mixture. Press gently to adhere. Let cool completely.

Notes

The apple cider must be reduced to concentrate flavor and remove excess water; using plain juice will result in soggy muffins. Ensure ingredients like butter and eggs are at room temperature for proper emulsification. Do not overmix the batter to avoid tough muffins. The cinnamon sugar coating adheres best when applied to warm muffins.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 28
Sodium: 250
Fat: 10
Saturated Fat: 6
Carbohydrates: 45
Fiber: 1
Protein: 4

Keywords: apple cider muffins, doughnut muffins, autumn baking, cinnamon sugar muffins, fall recipes, cozy treats, baked doughnuts