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Apple Cider Donut Muffins

Soft apple-cider muffins dipped in butter and cinnamon sugar for cider-donut flavor without frying.
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Prep Time 20 minutes
Cook Time 18 minutes
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.