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Cozy Apple Cider Donut Muffins: Easy No-Fry Recipe

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These baked apple cider donut muffins capture the classic flavor of a fried donut without the mess. With a reduced apple cider base and a crackly cinnamon-sugar coating, they’re the perfect cozy treat for fall mornings or late-night cravings.

Ingredients

Scale
  • 1 cup (240 ml) fresh apple cider (not from concentrate, if possible)
  • 2 cups (250 g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (freshly grated is amazing)
  • 1/4 teaspoon ground allspice
  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150 g) packed light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) buttermilk, room temperature (or 1/2 cup milk + 1/2 tbsp lemon juice)
  • 1/2 cup (100 g) granulated sugar (for coating)
  • 1 1/2 teaspoons ground cinnamon (for coating)
  • 1/4 cup (56 g) unsalted butter, melted (for coating)

Instructions

  1. Reduce the Apple Cider: Pour the 1 cup of apple cider into a small saucepan. Bring it to a simmer over medium heat. Let it bubble gently for about 12-15 minutes, stirring occasionally, until it has reduced to about 1/4 cup. It should look syrupy and smell intensely of apples. Watch it carefully towards the end—it can burn quickly. Remove from heat and let it cool for 5 minutes.
  2. Preheat and Prep: Preheat your oven to 375°F (190°C). Line your muffin tin with 12 paper liners.
  3. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.
  4. Mix Wet Ingredients: In a separate large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined and no lumps remain. Add the eggs one at a time, whisking well after each addition. Then whisk in the vanilla extract and the cooled reduced apple cider.
  5. Combine Wet and Dry: Pour the buttermilk into the wet ingredients and give it a quick stir. Then, add the dry ingredients all at once. Using a rubber spatula, fold the mixture together gently. Stop as soon as you see the last streak of flour disappear. The batter will be thick and slightly lumpy.
  6. Fill the Muffin Tin: Divide the batter evenly among the 12 prepared muffin cups. They will be nearly full.
  7. Bake: Bake for 16-19 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
  8. Cool and Coat: Let the muffins cool in the pan for exactly 5 minutes. While they cool, prepare the coating: mix the 1/2 cup sugar and 1 1/2 teaspoons cinnamon in a shallow bowl. Melt the 1/4 cup butter in another small bowl. After 5 minutes, transfer the warm muffins to a cooling rack. Working one at a time, brush the top and sides of each muffin generously with melted butter, then roll it in the cinnamon-sugar mixture until fully coated. Work quickly while the muffins are still warm.

Notes

Don’t rush the cider reduction—it’s the flavor backbone. Room temperature ingredients are crucial for a tender crumb. Coat the muffins while they are still warm so the sugar sticks. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and buttermilk substitute.

Nutrition

Keywords: apple cider donut muffins, baked donut muffins, fall muffins, cinnamon sugar muffins, easy muffin recipe

Find it online: https://siennaspoon.com/cozy-apple-cider-donut-muffins-easy-no-fry-recipe/