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Perfect Cinnamon Sugar Baked Apple Cider Donut Muffins

apple cider donut muffins - featured image
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These baked muffins capture the tangy, spiced flavor of classic apple cider donuts with a tender crumb and a crackly cinnamon-sugar coating, all without the mess of deep frying.

Ingredients

Scale
  • 1 ½ cups apple cider
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • ½ cup granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • ¼ cup unsalted butter, melted (for coating)

Instructions

  1. Reduce the apple cider: Pour 1 ½ cups apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for 12-15 minutes until reduced to about ⅓ cup and syrupy. Set aside to cool slightly.
  2. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners and spray with non-stick spray.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
  5. Beat in eggs one at a time, then mix in vanilla extract and the cooled apple cider reduction. Batter may look curdled.
  6. With mixer on low, add about ⅓ of the flour mixture, then half of the buttermilk. Mix until just combined. Repeat with another ⅓ flour, remaining buttermilk, and final ⅓ flour. Do not overmix.
  7. Divide batter evenly among 12 muffin cups (cups will be almost full).
  8. Bake for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool for 5-10 minutes (warm but handleable).
  10. While muffins cool, melt ¼ cup butter in a small bowl. In another bowl, whisk together ½ cup sugar and 1 ½ teaspoons cinnamon. Dip the top of each warm muffin into melted butter, then roll in cinnamon sugar. Place coated side up on rack.

Notes

Do not skip the cider reduction; it concentrates the apple flavor. Use room temperature ingredients for best texture. Dip muffins while warm for the coating to stick. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and buttermilk alternative. Muffins can be frozen before coating for up to 3 months.

Nutrition

Keywords: apple cider donut muffins, baked donut muffins, cinnamon sugar muffins, fall muffins, apple cider muffins

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