Apple Cider Donut Muffins Recipe

Recipe at a Glance

Prep: 20 minutes  |  Cook: 18 minutes  |  Total: 38 minutes  |  Servings: 12  |  Category: Muffins  |  Estimated calories: 275 kcal per serving

Why You’ll Love This Apple Cider Donut Muffins

• Straightforward ingredients and a manageable cooking process.
• A distinctive flavor and texture that photographs beautifully.
• Flexible enough for a family meal, sharing, or making ahead.

Ingredients You’ll Need

• 1 cup unfiltered apple cider
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/3 cup neutral oil
• 2 large eggs
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 3 tablespoons melted butter, for coating
• 1/3 cup granulated sugar, for coating
• 1 teaspoon cinnamon, for coating

How to Make Apple Cider Donut Muffins

1. Simmer apple cider in a small saucepan until reduced to 1/2 cup, about 10–15 minutes. Cool completely. Heat oven to 375°F (190°C) and line a 12-cup muffin pan.
2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl.
3. In another bowl whisk sugar, oil, eggs, yogurt, vanilla and cooled reduced cider. Fold wet ingredients into dry just until combined.
4. Divide batter evenly among 12 cups. Bake 17–20 minutes until a toothpick comes out clean and tops spring back. Cool 5 minutes.
5. Mix coating sugar and cinnamon. Brush warm muffins lightly with melted butter and roll tops in cinnamon sugar. Cool on a rack.

Tips for the Best Apple Cider Donut Muffins

• Reducing cider concentrates apple flavor without watering down batter.
• Do not overmix; a few small lumps are fine.
• Coat while muffins are warm so cinnamon sugar sticks.

Variations to Try

• Add 1/2 cup finely diced peeled apple to the batter.
• Swap plain yogurt for sour cream for a richer crumb.

How to Store It

Store in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days. Freeze uncoated muffins up to 2 months. Rewarm briefly before coating.

Frequently Asked Questions

Can I make apple cider donut muffins without a donut pan?

Yes. This recipe is designed for a standard 12-cup muffin pan.

Do you have to reduce apple cider for muffins?

Reduction is recommended because it boosts apple flavor while controlling moisture.

Can I freeze cinnamon sugar apple cider muffins?

Yes. Freeze uncoated muffins and add the butter and cinnamon-sugar coating after thawing.

For consistent results, follow the visual doneness cues in the method rather than relying on time alone. Ingredient brands, oven performance, and serving size can change the final texture and nutrition. Serve fresh whenever possible, and season to taste just before eating.

Apple Cider Donut Muffins

Soft apple-cider muffins dipped in butter and cinnamon sugar for cider-donut flavor without frying.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Servings: 12

Course: Dessert, Snack

Cuisine: American

Calories: 275

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup unfiltered apple cider
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/3 cup neutral oil
• 2 large eggs
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 3 tablespoons melted butter for coating
• 1/3 cup granulated sugar for coating
• 1 teaspoon cinnamon for coating

Equipment

• Small saucepan (for reducing cider)
• 12-cup muffin pan and paper liners
• Mixing bowls and whisk
• Pastry brush (for butter coating)

Method

 

1. Step 1: Simmer apple cider in a small saucepan until reduced to 1/2 cup, about 10–15 minutes. Cool completely. Heat oven to 375°F (190°C) and line a 12-cup muffin pan.
2. Step 2: Whisk flour, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl.
3. Step 3: In another bowl whisk sugar, oil, eggs, yogurt, vanilla and cooled reduced cider. Fold wet ingredients into dry just until combined.
4. Step 4: Divide batter evenly among 12 cups. Bake 17–20 minutes until a toothpick comes out clean and tops spring back. Cool 5 minutes.
5. Step 5: Mix coating sugar and cinnamon. Brush warm muffins lightly with melted butter and roll tops in cinnamon sugar. Cool on a rack.
6. Tip: Reducing cider concentrates apple flavor without watering down batter.

Notes

Do not overmix; a few small lumps are fine.
Coat while muffins are warm so cinnamon sugar sticks.