Apple cider donut muffins taste just like baked apple cider donuts! This easy mini muffin recipe makes delicious apple cider spice muffins.
These apple cider donut muffins taste like a donut hole. They’re the baked version of my apple cider donut holes.
The muffins are moist and lightly spiced. They’re also light and fluffy with a buttery cinnamon-sugar coating that makes them extra delicious.
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.
More Muffin Recipes!
If you’ve tried this apple cider donut muffin recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Apple Cider Donut Muffins
- 1 cup apple cider (at room temperatuer)
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar
- 6 tablespoons butter (melted and slightly cooled, divided)
- 2 cups all purpose flour (properly measured)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon apple pie spice
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- Preheat to 400F. Generously grease a 24-cup mini muffin pan with nonstick spray. Set aside.
- In large bowl, whisk together the apple cider, egg, and vanilla until combined.
- Whisk in the brown sugar and 3 tablespoons melted butter until well-combined.
- Add flour, baking powder, baking soda, salt, and apple pie spice.
- Whisk in dry ingredients just until incorporated. Don't overmix.
- Divide batter evenly between cups of muffin pans.
- Bake for about 8-10 minutes.
- While muffins are baking, whisk together granulated sugar and cinnamon in a shallow dish.
- When the muffins are finished baking and are just cool enough to handle, dip tops of muffins in melted butter.
- Roll muffins in cinnamon sugar mixture.
- Let muffins cool to room temperature on wire cooling rack.