Print

Apple Cider Donut Mini Muffins Recipe

Print Recipe

★★★★★

4.9 from 662 reviews

These Apple Cider Donut Mini Muffins offer all the cozy flavors of traditional apple cider donuts in a smaller, bite-sized muffin form. Made with reduced apple cider, warm cinnamon, and a sweet cinnamon-sugar coating, they are perfect for fall mornings or as a delightful snack. The muffins are tender, flavorful, and easy to prepare, baked to perfection and then rolled in butter and cinnamon sugar for that classic donut experience.

Ingredients

Scale

Apple Cider Reduction

  • 3 cups Apple Cider

Muffins

  • 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
  • 2 teaspoons Pure Vanilla Extract

Cinnamon-Sugar Coating

  • 4 Tablespoons Unsalted Butter, melted
  • 3/4 cup White Sugar (150 grams)
  • 1 teaspoon Ground Cinnamon

Instructions

  1. Reduce Apple Cider: Place the apple cider in a saucepan over medium heat and bring it to a simmer. Allow it to simmer gently until it reduces down to 1 cup, which takes about 30 minutes. Once reduced, let it cool completely before using. This can be made up to 5 days in advance and stored in the refrigerator.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Spray a mini muffin tin with nonstick cooking spray to prevent sticking.
  3. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, 1/2 cup sugar, baking powder, 1 teaspoon ground cinnamon, and kosher salt. Stir well to evenly distribute the ingredients.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the cooled reduced apple cider, egg, 4 tablespoons melted butter, and vanilla extract until the mixture is smooth and fully combined.
  5. Make Batter: Pour the wet ingredients over the dry ingredients and stir just until combined. The batter should be fairly thin and free of lumps, so mix gently and thoroughly.
  6. Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full for even rising and shape.
  7. Bake: Bake the muffins at 325°F for 12 to 14 minutes, or until they are just set in the center. Be careful not to overbake to maintain moisture.
  8. Cool Slightly: Allow the muffins to cool in the pan for about 10 minutes until they are just cool enough to handle without breaking.
  9. Prepare Cinnamon-Sugar Coating: In a small bowl, place the 4 tablespoons melted unsalted butter. In another small bowl, mix together 3/4 cup sugar and 1 teaspoon cinnamon.
  10. Coat Muffins: Roll the top of each muffin one at a time in the melted butter, then immediately dip and coat thoroughly in the cinnamon-sugar mixture. Return the muffins to the pan to finish cooling completely.
  11. Store: Once cooled completely, store the mini muffins in an airtight container at room temperature and serve within 24 hours for best freshness and flavor.

Notes

  • The apple cider reduction is key to packing in the distinct cider flavor of these muffins; be sure to reduce it slowly to avoid burning.
  • If you don’t have apple cider, fresh apple juice can be used though flavor will be lighter.
  • These muffins are best enjoyed fresh on the day they are made but can be refrigerated for up to 2 days and warmed before serving.
  • To save time, you can prepare the cider reduction a few days in advance and refrigerate it until ready to bake.
  • If you prefer, a cinnamon-sugar mixture without butter can be sprinkled on top, but the butter helps the coating stick and adds richness.

Keywords: apple cider donuts, mini muffins, fall baking, cinnamon sugar, apple cider reduction, breakfast muffins, seasonal recipes

Find it online: https://tastewithamy.com/apple-cider-donut-mini-muffins-recipe/