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Apple Cider Donut Muffins Recipe – These delicious apple cider donut muffins are light, fluffy and covered in an amazing cinnamon sugar coating!

I positively could not be more excited to share this recipe with you! These Apple Cider Donut Muffins are absolutely delicious! This recipe is just so perfect for this time of year. So let me tell you a little bit about these scrumptious muffins!

Apple Cider Donut Muffins Recipe - These apple cider muffins are light, fluffy and coated in an amazing cinnamon sugar coating! // addapinch.com

You know those apple cider donuts that are all the rage in bakeries throughout the fall and winter? Well, imagine having an unimaginable craving for those little babies but not being able to find your donut pan and refusing to deep fry them.

They say that the best inventions come from desperate measures.

Wait. Maybe I am the only one that says that. Regardless of who came up with that phrase, these muffins are amazing and I can’t wait for you to make them too!

Apple Cider Donut Muffins Recipe

Apple Cider Donut Muffins Recipe - These apple cider muffins are light, fluffy and coated in an amazing cinnamon sugar coating! // addapinch.com

These muffins remind so much of the apple cinnamon muffins that have been absolute favorites for years, but these are made a little differently. I think you’ll love these just as much!

How to Make Apple Cider Donut Muffins

Thankfully, these muffins are so easy to make at home!

Ingredients

  • flour – I use all-purpose flour for these muffins.
  • baking powder – is used in these muffins to help them rise during baking for that beautiful domed muffin.
  • baking soda – since this recipe uses buttermilk, you’ll also use baking soda to help your muffins rise perfectly.
  • salt – salt is also used to help flavor this muffin recipe.
  • ground cinnamon – is used to flavor these muffins perfectly for the apple cider donut flavoring.
  • butter – for this recipe, I use unsalted butter that has reached room temperature. I’ve also shared a resource on how to quickly soften butter in a pinch for baking.
  • vegetable oil – you can use canola or coconut oil in place of the vegetable oil in this recipe.
  • brown sugar – brown sugar is used to lend that delicious molasses flavor found in brown sugar.
  • sugar – you’ll also use granulated sugar or a baking sugar substitute such as Splenda for baking.
  • eggs – you’ll need two large eggs for these muffins.
  • vanilla extract – I love to use my own homemade vanilla extract in baking (tip: it also makes a great and delicious gift!), but be sure to use vanilla extract and not imitation vanilla flavoring in this recipe. I think it makes a huge difference in baking.
  • apple cider concentrate – for this recipe, I make a quick and easy apple cider concentrate. I share how to make it below in the recipe. You can also substitute apple cider; however, it will not have as pronounced flavor as the apple cider concentrate.
  • buttermilk – if you do not have buttermilk on hand, use my quick and easy recipe for making your own homemade buttermilk substitute.
  • For the topping – butter, sugar, cinnamon

Step by Step Instructions

  • Prep. Preheat oven to 375º F. Spray the muffin pan with nonstick baking spray, such as Baker’s Joy or coat well with butter and flour, making sure to discard any excess flour from the pan after coating.
  • Sift dry ingredients. Sift together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. Set aside. 
  • Cream butter, oil, sugars, eggs. Cream together the butter, vegetable oil, and the sugars until light and fluffy, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other.
  • Mix wet ingredients. Mix vanilla, apple cider concentrate (or apple cider), and buttermilk in a small bowl. Set aside.
  • Make batter and bake. Gently fold flour mixture, into the butter/sugar mixture, alternating with the milk mixture. Stir until just combined. Scoop mixture into prepared muffin pan, filling about ½ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 20 minutes. 
  • Make topping. Prepare topping for muffins while the muffins are baking. Melt the butter and allow to cool slightly. Mix together the granulated sugar and ground cinnamon in another bowl and set aside. 
  • Serve. Once muffins have baked, remove from the oven and allow to cool about 5 minutes in the muffin tin. As you remove each muffin, brush top of muffin with melted butter. Roll the sides of the muffin in the cinnamon sugar and then roll the top of the muffin in the cinnamon sugar. Place onto a plate to finish cooling. 

How to Make Apple Cider Concentrate

To make these, I begin by making an apple cider concentrate to really impart so much of the apple cider flavor into these muffins. It is so easy to make and you can store it in the refrigerator for up to 3 weeks so that you have it at the ready! If you just need these in your day and don’t have time to make the concentrate, you can always use the apple cider without making it into the concentrate. The apple cider flavor is definitely not as strong, but they are still amazingly delicious!

You’ll need:

  • ½ cup apple cider
  • Heat apple cider in a small saucepan over medium heat until it has reduced by half, about 30 minutes. 
Apple Cider Donut Muffins Recipe - These apple cider muffins are light, fluffy and coated in an amazing cinnamon sugar coating! // addapinch.com

Once I have the batter made for the apple cider donut muffins, I divide it among the 12 cups of the muffin pan and bake. After they have baked, I let them cool in the muffin pan for a few minutes while I melt the butter and mix together the cinnamon sugar topping.

Apple Cider Donut Muffins Recipe - These apple cider muffins are light, fluffy and coated in an amazing cinnamon sugar coating! // addapinch.com

Then, I remove each muffin from the pan, brush the tops with melted butter and roll the top and sides in the cinnamon sugar mixture. I place them on a plate and repeat until all of the muffins have been coated.

They are scrumptious warm or at room temperature and simply out of this world with a cup of coffee or warm apple cider! YUM!

Apple Cider Donut Muffins Recipe - These apple cider muffins are light, fluffy and coated in an amazing cinnamon sugar coating! // addapinch.com

More Favorite Muffins to Try

Blueberry Muffins 

Perfect Pancake Muffins

Chocolate Chip Muffins

More Muffin Recipes

Here’s my Apple Cider Donut Muffins Recipe. I hope you make them soon and make them often!

5 from 5 votes

Apple Cider Donut Muffins Recipe

Breakfast 30 mins

Apple Cider Donut Muffins Recipe - These apple cider muffins are light, fluffy and coated in an amazing cinnamon sugar coating! // addapinch.com
Prep Time 5 mins
Cook Time 20 mins
Servings 12
Course Breakfast, Dessert, Snack
Cuisine American
Author Robyn Stone
Apple Cider Donut Muffins Recipe – These apple cider muffins are light, fluffy and coated in an amazing cinnamon sugar coating!

Ingredients  

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 cup unsalted butter room temperature
  • ¼ cup vegetable oil or coconut oil
  • 1/2 cup brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup apple cider concentrate see the recipe below or substitute with apple cider
  • 1/4 cup buttermilk

For the Topping:

  • 3 tablespoons butter melted
  • 1/2 cup granulated sugar
  • 1 ½ teaspoons ground cinnamon

Apple Cider Concentrate

Instructions 

  • Preheat oven to 375º F. Spray the muffin pan with nonstick baking spray, such as Baker’s Joy or coat well with butter and flour, making sure to discard any excess flour from the pan after coating.
  • Sift together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. Set aside. 
  • Cream together the butter, vegetable oil, and the sugars until light and fluffy, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other.  
  • Mix vanilla, apple cider concentrate (or apple cider), and buttermilk in a small bowl. Set aside.
  • Gently fold flour mixture, into the butter/sugar mixture, alternating with the milk mixture. Stir until just combined. Scoop mixture into prepared muffin pan, filling about ½ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 20 minutes. 
  • Prepare topping for muffins while the muffins are baking. Melt the butter and allow to cool slightly. Mix together the granulated sugar and ground cinnamon in another bowl and set aside. 
  • Once muffins have baked, remove from the oven and allow to cool about 5 minutes in the muffin tin. As you remove each muffin, brush top of muffin with melted butter. Roll the sides of the muffin in the cinnamon sugar and then roll the top of the muffin in the cinnamon sugar. Place onto a plate to finish cooling. 

Apple Cider Concentrate

  • Heat apple cider in a small saucepan over medium heat until it has reduced by half, about 30 minutes. 

Notes

Use apple cider in place of the apple cider concentrate will reduce the apple cider flavor in the muffins, but will still produce a delicious muffin! 
 
Mini Muffins:
Check mini muffins at 10 – 12 minutes baking time for doneness. 

Nutritional Information

Serving: 1muffin | Calories: 288kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 239mg | Potassium: 119mg | Sugar: 26g | Vitamin A: 375IU | Calcium: 58mg | Iron: 1.3mg

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Enjoy!
Robyn xo

Muffin Recipes

Robyn Stone

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Recipe Review




Comments

  1. These muffins are terrific! So easy to make. Delicious hot out of the oven even without the cinnamon sugar! Thanks for the recipe.

  2. I rarely comment on recipes but this one was out of this world. Just ate one fresh from the oven and it was heaven, hoping they are still as delicious tomorrow.

    1. Thank you, Amanda. You can store these in an airtight container a couple of days or freeze to keep longer. You can either let them thaw at room temperature or heat frozen, unwrapped in the microwave or wrapped in foil in the oven. Next time you make them, you can either add the topping and freeze or you can wait and add the topping after you reheat them.

    1. You can make these as mini muffins, Merry. Check mini muffins at 10 – 12 minutes baking time for doneness.

  3. Many years ago I got an apple donut recipe from a pie shop in Julian CA. It was my husband’s favorite thing but in a move I lost the recipe. I’ve been looking for YEARS for something close and never found one till now. In the original there were fresh ,cooked chopped apples. Do you think there’s a way to incorporate apple in this one? I’m going to try on my own but if there’s a suggestion how to do it correctly,I’d LOVE to know. Thanks for this recipe so much!!!!

  4. 5 stars
    These turned out really well! I used coconut oil instead of vegetable oil. I also had to add spices to make my apple cider reduction because the apple cider was very plain to start, so I added a cinnamon stick, powdered clove and nutmeg, and some brown sugar. My batter ended up making 12 regular sized muffins and 9 mini muffins. The mini muffins actually took longer than I thought they would – 15 minutes – it could have been the pan, though. The regular sized tin took 20 minutes exactly. Loved sweet/salty flavor, and the tang of the apple cider reduction! Will definitely make these again.

  5. I love all things Fall, but apples and cider are my favorite. I made these muffins today and they are so delicious! Easy recipe and a wonderful aroma in the house. Thank you.

    1. Thanks, Terry. I always love the way my house smells when I am baking these muffins, too.

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