Apple Cider Donut Muffins

How To Make Apple Cider Donut Muffins

This is an easy, one-bowl muffin recipe. I recommend mixing it by hand to avoid overmixing the batter.

In a large mixing bowl, whisk the apple cider, egg, and vanilla together until combined.

Add the brown sugar and 3 tablespoons melted butter to a mixing bowl. Whisk until combined.

Stir in the flour, baking soda, baking powder, baking soda, salt, and apple pie spice just until incorporated. Don’t overmix.

Divide the batter between the prepared mini muffin tin cups. Bake for 8-10 minutes, or until muffins spring back when lightly pressed.

When muffins are cool enough to handle, brush the tops with melted butter. Roll the muffins in cinnamon-sugar.

Let the muffins cool on wire cooling rack to room temperature or serve warm.

Tips For Making Apple Cider Donut Muffins

• It’s important that the apple cider and egg are at room temperature. Using cold cider and a cold egg can cause the butter to clump in the batter.
• I like to use a nonstick baking spray with flour in it when making muffins.
• I use fresh apple cider (the kind in the refrigerated section) for this recipe. I haven’t tried it with shelf-stable cider.
• Apple pie spice is a blend of cinnamon, ginger, nutmeg, and clove or allspice. Feel free to use cinnamon in place of the apple pie spice if you prefer.