Apple Cider Donut Muffins

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Cozy, sweet, and full of warm apple spice, these Apple Cider Donut Muffins are everything we love about fall mornings baked into one little treat. They’ve got the fluffy interior of a muffin, the crisp exterior of a donut, and a cinnamon-sugar coating that’s totally irresistible. Whether you’re sipping hot cider or packing lunchboxes, these muffins bring all the nostalgic cider mill flavors home.

What makes them extra special is the real apple cider reduction, which adds a depth of flavor that’s both fruity and rich. Paired with fall spices and a buttery coating that holds onto that crunchy sugar topping, it’s the kind of muffin that tastes like a mini celebration of sweater weather.

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What Kind of Apple Cider Should I Use?

Use fresh, unfiltered apple cider for the best flavor. This is the stuff you usually find at fall markets or in the refrigerated section during apple season. Avoid apple juice—it’s too sweet and lacks the depth and tang that good cider gives. If you’re using bottled cider, simmer it down to concentrate the flavor before baking.

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Ingredients for the Apple Cider Donut Muffins

Apple Cider (reduced): The star of the show. Simmering it down intensifies the flavor.

All-Purpose Flour: The base that gives the muffins structure and fluffiness.

Baking Powder and Baking Soda: Leaveners that help the muffins rise and become tender.

Salt: Balances the sweetness and enhances all the other flavors.

Cinnamon and Nutmeg: Classic warm spices that bring donut-shop flavor.

Brown Sugar: Adds sweetness with a hint of molasses depth.

Egg: Binds everything together and gives structure.

Unsalted Butter: Adds moisture and richness; used in both the batter and coating.

Milk: Loosens the batter for a moist, tender crumb.

Vanilla Extract: Boosts the cozy aroma and flavor.

Granulated Sugar + Cinnamon (for coating): This is what gives the muffins their signature donut-like crust.

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How To Make the Apple Cider Donut Muffins

Step 1: Reduce the Cider

Pour 1½ cups of apple cider into a saucepan and bring it to a boil. Reduce the heat and simmer until it’s reduced to about ½ cup. This intensifies the apple flavor. Let it cool before adding to the batter.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ¼ teaspoon of nutmeg. Set aside.

Step 3: Whisk the Wet Ingredients

In a separate bowl, combine ½ cup of brown sugar, 1 large egg, ½ cup of unsalted melted butter, ½ cup of milk, 1 teaspoon of vanilla extract, and the cooled reduced cider. Mix until smooth.

Step 4: Combine Wet and Dry

Slowly add the wet mixture to the dry ingredients and gently mix until just combined. Do not overmix—a few lumps are fine.

Step 5: Fill the Muffin Tins

Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease well. Fill each cup about 3/4 full with the batter.

Step 6: Bake

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool slightly in the pan before transferring them to a wire rack.

Step 7: Make the Coating

Melt ½ cup of unsalted butter in a small bowl. In another bowl, mix ½ cup of granulated sugar with 1 tablespoon of cinnamon.

Step 8: Coat the Muffins

While the muffins are still warm, brush or dip them in melted butter, then roll in the cinnamon-sugar mixture to coat completely.

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How to Serve and Store Apple Cider Donut Muffins

Serve these muffins slightly warm for that just-out-of-the-oven feel. The buttery cinnamon-sugar coating is at its best when it’s freshly applied and still a little crisp. Pair them with coffee, spiced tea, or a mug of warm apple cider for a true fall bakery moment.

To store, keep muffins in an airtight container at room temperature for up to 3 days. If stacking them, place parchment paper between layers to preserve the sugar coating. For longer storage, freeze them (without the coating) for up to 2 months. Reheat and coat with butter and sugar just before serving.

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Frequently Asked Questions

How do I reduce apple cider?

Just simmer it in a saucepan over medium heat until it reduces by about two-thirds. Start with 1½ cups to get about ½ cup concentrated cider.

Can I make these ahead of time?

Yes! Bake the muffins and freeze them without coating. When ready to serve, thaw, warm, and roll them in butter and cinnamon sugar.

Can I use apple juice instead?

You can, but it won’t have the same depth. Apple cider has a tangy, rich flavor that juice lacks.

What type of milk works best?

Whole milk is ideal for richness, but you can use 2%, almond milk, or oat milk for a dairy-free version.

Why are my muffins dry?

Overbaking or overmixing the batter can lead to dryness. Stick to the recommended baking time and mix until just combined.

Can I skip the sugar coating?

Absolutely. They’ll still taste amazing, just more like traditional muffins than donut-inspired ones.

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Want More Muffin Ideas for Cozy Mornings?

If you’re all about warm, spiced, and bakery-style muffins like these Apple Cider Donut Muffins, here are a few more comfort bakes you’ll want to try:

• Easy Pumpkin Muffins for a soft, spiced treat that feels like autumn in a bite.
• Amish Applesauce Cake if you love apple desserts with a vintage twist.
• Lemon Raspberry Swirl Cheesecake Cups for a bright, tangy, and creamy variation.
• Blueberry Lemon Dutch Baby for brunch-worthy skillet goodness.
• Caramel Cheesecake Cookies when you’re ready for your next sweet obsession.

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Let me know how your Apple Cider Donut Muffins turned out! Did you roll them in extra cinnamon sugar? Try a brown butter twist? I love hearing your spins on these recipes. Leave a comment below to share your version or ask questions—let’s make this even better together.

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