Apple Cider Donut Muffins with Cinnamon Sugar

Reduced apple cider gives these baked muffins concentrated orchard flavor without frying. A light cinnamon-sugar coating creates the familiar finish of an apple cider donut.

Apple Cider Donut Muffins

• Prep: 20 minutes
• Bake: 16 to 19 minutes
• Temperature: 375°F
• Yield: 12 muffins
• Pan: Standard 12-cup muffin pan

Ingredients

• 1 1/2 cups pasteurized apple cider
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, melted
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1 teaspoon vanilla extract

For coating, reserve 2 tablespoons melted butter and combine 1/4 cup granulated sugar with 1 teaspoon cinnamon.

How to Make Apple Cider Donut Muffins

1. Reduce: Simmer cider in a wide saucepan over medium heat for 10 to 14 minutes until exactly 3/4 cup remains. Cool for 10 minutes.



2. Heat: Set the oven to 375°F. Grease all 12 muffin cups lightly.
3. Mix dry: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt for 30 seconds.
4. Mix wet: Whisk melted butter, brown sugar, eggs, yogurt, vanilla, and cooled reduced cider until smooth.
5. Combine: Fold wet into dry only until no flour pockets remain. Divide evenly among the cups.



6. Bake: Bake 16 to 19 minutes until the tops spring back and a center tester shows moist crumbs.
7. Coat: Cool 8 minutes. Brush warm tops lightly with reserved butter and dip in cinnamon sugar.

Bakery-Style Checklist

• Cider reduces to exactly 3/4 cup.
• The reduction cools before mixing.
• Batter is folded briefly.
• Cups are filled evenly.
• Warm tops receive a light coating.

Try our cranberry apple butter, pumpkin butter, or cinnamon vanilla baked ricotta.

Allergens and Safe Storage

These muffins contain wheat, milk, and eggs. Check the FDA major-allergen guidance, review every packaged label, and prevent cross-contact.

Cool muffins completely before covering so trapped steam does not make the coating wet. Follow USDA refrigeration guidance if your kitchen is especially warm.

• Store covered for up to 2 days.
• Refrigerate for up to 4 days.
• Freeze uncoated muffins for 2 months.
• Thaw before adding fresh coating.

Concentrated Cider Flavor

Measure the reduction in a heatproof liquid cup. If more than 3/4 cup remains, return it to the pan for another minute.

Use pasteurized sweet apple cider made from pressed apple juice. Avoid apple-cider-flavored drink mix, which lacks the concentrated fruit character needed here.

For the neatest coating, brush only the domed tops. Dipping the entire warm muffin adds excess butter and can make the sides greasy during storage.

Frequently Asked Questions

Can I skip reducing the cider?

No. Unreduced cider adds excess water while delivering weaker apple flavor.

Can I use paper liners?

Yes, but bare greased cups produce more browned edges that resemble a baked donut.