Introduction

Apple Cider Donut Mini Muffins are a perfect bite-sized treat bursting with warm cinnamon and apple cider flavors. These moist muffins are easy to make and coated with a delicious cinnamon sugar for extra sweetness. They’re ideal for breakfast, snacks, or sharing with friends on a crisp autumn day.

A gray metal baking tray with 24 muffin cups filled with small, round, golden-brown mini muffins covered with a fine layer of sugar and cinnamon, arranged in a grid pattern. Two mini muffins are slightly tilted, revealing the soft, light brown inside texture. In the background, on a white marbled surface, there are blurred pumpkins and apples, with one mini muffin placed out of the tray but close by. The overall warm colors of the baked muffins contrast softly with the cool gray tray and white surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups Apple Cider
2 cups All-Purpose Flour (250 grams)
1/2 cup White Sugar (100 grams)
2 teaspoons Baking Powder
1 teaspoon Ground Cinnamon
1/2 teaspoon Kosher Salt
1 Egg
4 Tablespoons Unsalted Butter, melted (for batter)
2 teaspoons Pure Vanilla Extract
4 Tablespoons Unsalted Butter, melted (for coating)
3/4 cup White Sugar (150 grams, for coating)
1 teaspoon Ground Cinnamon (for coating)

Instructions

Step 1: Reduce the cider by placing 3 cups of apple cider in a saucepan over medium heat. Bring to a simmer and continue simmering until it reduces to 1 cup, about 30 minutes. Let it cool completely before using. This can be done up to 5 days ahead and refrigerated.
Step 2: Preheat your oven to 325°F (163°C) and spray a 24-space mini muffin tin with nonstick cooking spray.
Step 3: In a large bowl, combine the flour, 1/2 cup sugar, baking powder, 1 teaspoon ground cinnamon, and salt.
Step 4: In a separate bowl, whisk together the reduced apple cider, egg, 4 tablespoons melted butter, and vanilla extract until smooth.
Step 5: Pour the wet ingredients over the dry and stir gently until just combined. The batter should be thin and free of lumps.
Step 6: Fill each mini muffin cup about 3/4 full with batter.
Step 7: Bake for 12 to 14 minutes, or until the muffins are set in the center.
Step 8: Let the muffins cool in the pan for about 10 minutes until they can be handled.
Step 9: Place 4 tablespoons of melted butter in a small bowl. In another small bowl, mix 3/4 cup sugar with 1 teaspoon ground cinnamon.
Step 10: Roll the tops of each mini muffin first in melted butter, then in the cinnamon-sugar mixture. Return them to the pan to cool completely.

Tips & Variations

Use fresh apple cider for the best flavor, or try substituting with apple juice if needed.
For a dairy-free version, substitute melted butter with coconut oil.
Adding a pinch of nutmeg or cloves to the cinnamon sugar mix will add a seasonal spice twist.
Try folding in chopped nuts or small apple pieces into the batter for extra texture.

Storage

Store the mini muffins in an airtight container at room temperature and enjoy within 24 hours for the best taste and texture. Reheating them briefly in a microwave or oven will freshen them up if needed.

How to Serve

The image shows a grey metal muffin tray filled with 12 round baked goods, each with a golden-brown top covered in a light layer of sugar crystals giving a slightly grainy texture. The muffins are dome-shaped with a soft, slightly rough surface and appear moist inside, as one muffin is tilted showing its light, airy, pale yellow interior. The tray is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cider reduction ahead of time?

Yes, you can reduce the apple cider up to 5 days in advance and refrigerate it until ready to use, which makes the baking process quicker on the day.

How can I prevent the muffins from sticking to the pan?

Be sure to generously spray your mini muffin tin with a nonstick cooking spray or use silicone mini muffin liners to ensure easy removal.