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Irresistible Apple Cider Donut Muffins: Easy Cinnamon Sugar Recipe

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These apple cider donut muffins are a nostalgic fall treat with a tender, moist crumb and a crackly cinnamon-sugar crust. Made with reduced apple cider for intense flavor, they’re easy to make in one bowl and perfect for autumn gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup apple cider, reduced to 1/2 cup
  • 1/2 cup buttermilk, room temperature
  • 1/4 cup unsalted butter, melted (for coating)
  • 1/2 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or non-stick spray, or line with paper liners.
  2. Pour 1 cup apple cider into a small saucepan. Bring to a simmer over medium heat, then reduce heat to low. Let bubble gently for 10-12 minutes, stirring occasionally, until reduced to 1/2 cup. Set aside to cool.
  3. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In a separate medium bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla, cooled reduced apple cider, and buttermilk until smooth and glossy.
  5. Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined—do not overmix. A few lumps are fine.
  6. Divide batter evenly among 12 muffin cups, filling each about 3/4 full. Tap pan gently on counter to settle batter.
  7. Bake for 18-20 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Tops should be golden and spring back when touched.
  8. While muffins bake, melt 1/4 cup butter in a small bowl. In a shallow bowl, mix 1/2 cup granulated sugar with 1 tablespoon cinnamon.
  9. Let muffins cool in pan for 2-3 minutes. Working one at a time, remove a muffin, brush all over with melted butter, then roll in cinnamon sugar mixture until fully coated.
  10. Place coated muffins on a cooling rack. Let sit at least 5 minutes before serving.

Notes

Don’t skip reducing the apple cider—it concentrates flavor and removes excess moisture. Use room temperature ingredients for best results. Brush butter on warm muffins immediately for coating to stick. Store in an airtight container at room temperature for up to 2 days; do not refrigerate. Freeze for up to 3 months.

Nutrition

Keywords: apple cider donut muffins, cinnamon sugar muffins, fall muffins, apple cider recipe, easy muffin recipe, homemade donut muffins

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