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Best Baked Apple Cider Donut Muffins

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These baked apple cider donut muffins capture everything you love about the classic donut—the spiced sugar coating, the tender, moist interior—but they’re baked, not fried. Made with reduced apple cider and browned butter for intense flavor, they come together in under 30 minutes and are perfect for autumn gatherings.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1/2 cup (113 g) unsalted butter
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) packed brown sugar
  • 2 cups (240 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 ml) buttermilk, room temperature
  • For the coating:
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup (57 g) melted butter

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until reduced to about 1/4 cup, about 10-12 minutes. Set aside to cool.
  2. Brown the butter: In the same saucepan, melt 1/2 cup unsalted butter over medium heat. Swirl occasionally until it foams and turns golden brown with brown specks, about 3-4 minutes. Remove from heat and pour into a heatproof bowl to cool slightly.
  3. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease well.
  4. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, 2 teaspoons cinnamon, nutmeg, and cloves (if using).
  5. Mix wet ingredients: In a medium bowl, whisk together 1/2 cup granulated sugar, brown sugar, browned butter, reduced apple cider, egg, vanilla, and buttermilk until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (about 10-12 strokes). Do not overmix; a few lumps are fine.
  7. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about 3/4 full.
  8. Bake for 15-18 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when touched.
  9. Cool in pan for 5 minutes, then transfer to a cooling rack.
  10. Prepare coating: In a small bowl, mix 1/4 cup granulated sugar with 1 tablespoon cinnamon. In another small bowl, melt 1/4 cup butter.
  11. Coat muffins: While still warm, brush each muffin top with melted butter, then dip into cinnamon-sugar mixture, pressing gently to adhere. For full coverage, roll the entire muffin in the sugar.

Notes

Don’t skip reducing the cider—it concentrates the apple flavor. Watch the brown butter closely as it can burn quickly. Use room temperature ingredients for best results. Measure flour by spooning and leveling. Coat muffins while still warm for best adhesion. Muffins can be stored at room temperature for up to 3 days or frozen uncoated for up to 3 months.

Nutrition

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

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