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Lighter Apple Cider Donut Muffins with Cinnamon Sugar

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These baked muffins capture the nostalgic flavor of apple cider donuts with a tender crumb, tangy apple taste, and a crunchy cinnamon-sugar coating. They’re quick, easy, and made with simple ingredients for a lighter fall treat.

Ingredients

Scale
  • 1 cup apple cider (unfiltered, like Martinelli’s)
  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated preferred)
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, melted and slightly cooled
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • For the Cinnamon Sugar Coating:
  • ½ cup granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • ¼ cup unsalted butter, melted (for dipping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Reduce the cider: In a small saucepan, bring 1 cup apple cider to a boil over medium-high heat, then reduce to a steady simmer. Cook for 10-12 minutes, stirring occasionally, until reduced to about ¼ cup and syrupy. Set aside to cool.
  3. Whisk dry ingredients: In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. Mix wet ingredients: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Whisk in egg, vanilla extract, and Greek yogurt until fully combined. Whisk in the cooled reduced apple cider syrup.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine; do not overmix).
  6. Fill muffin tin: Divide batter evenly among 12 muffin cups, filling each about ¾ full. Use an ice cream scoop for easy portioning.
  7. Bake: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when lightly touched.
  8. Cool and coat: Let muffins cool in the pan for exactly 5 minutes. Meanwhile, melt ¼ cup butter for coating in a small bowl. In a separate shallow bowl, whisk together ½ cup sugar and 1 ½ teaspoons cinnamon.
  9. Coat: Transfer warm muffins to a wire rack. While still warm (but not hot), dip the top of each muffin into melted butter, then roll in cinnamon-sugar mixture. Alternatively, sprinkle coating over tops.
  10. Serve: Place coated muffins back on wire rack to set for a few minutes. Serve warm for best texture.

Notes

Don’t skip reducing the apple cider—it concentrates the flavor. For best texture, do not overmix the batter. Coat muffins while warm but not hot for optimal sugar adherence. Store in an airtight container with paper towels to keep coating crisp. Reheat in microwave for 10-15 seconds or in a toaster oven at 300°F for 3-4 minutes.

Nutrition

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

Find it online: https://platebelle.com/lighter-apple-cider-donut-muffins-with-cinnamon-sugar-easy-and-best-recipe/