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Cozy Honeycrisp Apple Cider Donut Muffins: Best Fall Recipe

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These Honeycrisp Apple Cider Donut Muffins have the soft, tender crumb of a bakery muffin with the iconic cinnamon-sugar coating of a classic apple cider donut. No deep fryer required, and ready in about 30 minutes.

Ingredients

Scale
  • 1 cup apple cider
  • 1 medium Honeycrisp apple, finely grated (skin on)
  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • ½ cup unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ½ teaspoon salt
  • For the Cinnamon Sugar Topping:
  • ¼ cup unsalted butter, melted
  • ½ cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease the cups well.
  2. Pour 1 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to a steady simmer. Cook for 8-10 minutes, stirring occasionally, until reduced to about ¼ cup. Set aside to cool slightly.
  3. While the cider reduces, grate the Honeycrisp apple (skin on) using the large holes of a box grater. You should have about ½ cup of grated apple. Do not squeeze out the juice.
  4. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
  5. In a separate medium bowl, whisk together the melted butter, eggs, vanilla extract, buttermilk, and the cooled reduced apple cider syrup until smooth and glossy.
  6. Pour the wet ingredients into the bowl with the dry ingredients. Add the grated apple. Using a rubber spatula, fold together gently until just combined. A few lumps are fine; do not overmix.
  7. Divide the batter evenly among the 12 muffin cups, filling them almost to the top.
  8. Bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for exactly 5 minutes, then transfer to a cooling rack.
  10. While the muffins are still warm (but not hot), melt ¼ cup of butter for the topping. In a small bowl, mix ½ cup sugar and 1 tablespoon cinnamon. Dip the top of each warm muffin into the melted butter, then immediately into the cinnamon sugar, coating evenly.
  11. Place the coated muffins back on the cooling rack to set for a few minutes before serving.

Notes

Don’t overmix the batter; stir until just combined. The coating step is time-sensitive: dip muffins when they are warm but not hot. For best results, use room temperature ingredients. If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to ½ cup of regular milk and let it sit for 5 minutes.

Nutrition

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

Find it online: https://platebelle.com/cozy-honeycrisp-apple-cider-donut-muffins-best-fall-recipe/