Apple Cider Donut Muffins
These Apple Cider Donut Muffins are the perfect fall treat. Made with fresh apple cider and warm spices, these muffins are bursting with cozy flavors that will make you feel warm and cozy.
This is one of our favorite recipes using apple cider. These fluffy treats are baked to perfection and then coated in sweet cinnamon sugar.
Table of contents
❤️ Why You’ll Love This Recipe
- You will need a few simple ingredients so you don’t have to worry about spending a lot of money at the grocery store.
- This recipe is so simple to make that even novice bakers can make them.
- Plus, they are freezer friendly so you can make a double batch and freeze some for later.
🛒Ingredients
This is a great shopping list for you while you are in the grocery store. You can find the list of amounts needed in the recipe card at the bottom of this post.
- flour
- baking powder
- baking soda
- salt
- cinnamon
- ground cloves
- ground nutmeg
- allspice
- butter
- sugar
- eggs
- vanilla
- apple cider
- sour cream
- melted butter
🔪 How to Make Apple Cider Donut Muffins
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg and allspice. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add in the eggs and vanilla and continue to beat until creamy. Then add in the sour cream and cider and mix.
- Add in the dry ingredients and mix until the flour has been thoroughly incorporated.
- Line a muffin tin with paper liners and fill each cup to ¾ full. Place in the oven and bake for 18-20 minutes, or until a toothpick comes out cleanly. Remove and allow to cool for 10 minutes.
- In a small bowl mix together the cinnamon and sugar.
- Brush the muffins with melted butter and then roll in the cinnamon sugar mixture.
🥄 Equipment
- small bowl
- large bowl
- Electric mixer
- muffin pan
- cupcake liners
- small bowl or shallow dish
🥫 Storage
Storage – Store these muffins in an airtight container at room temperature for 3-4 days.
Freezing – Want to freeze some for later? Wrap them in plastic wrap and then store them in a freezer bag to prevent freezing. Thaw on the counter for an hour or two before enjoying.
Serve With
These muffins are great for breakfast with a cup of coffee or a glass of milk. However, you can also pair them with a protein source like this Slow Cooker Breakfast Casserole.
💭 Tips
- Once you add the dry ingredients to the batter, be careful to not overmix. Overmixing will give you tough muffins.
- Fill your muffin cups about 2/3 the way full. This will prevent them from overflowing when baked.
- Brush the muffins lightly with butter, you don’t want to over-saturate them. Just enough for the cinnamon sugar mixture to stick.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, these muffins can be made up to 24 hours in advance.
Yes, silicone liners work great for this recipe.
🍽 More Apple Cider Recipes
Do you enjoy apple cider? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Apple Cider Donut Muffins
Equipment
- small bowl
- large bowl
- Electric mixer
- muffin pan
- cupcake liners
- small bowl or shallow dish
Ingredients
- 1 ½ cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp allspice
- ½ c butter softened
- ¾ c sugar
- 2 eggs
- 1 tsp vanilla
- ½ c apple cider
- ⅓ c sour cream
Topping:
- 2 tablespoons melted butter
- ¼ cup sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg and allspice. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add in the eggs and vanilla and continue to beat until creamy.
- Add in the sour cream and cider and mix. The batter will look a little grainy, but that’s okay.
- Add in the dry ingredients and mix until the flour has been thoroughly incorporated.
- Line a muffin tin with paper liners and fill each cup to ¾ full.
- Place in the oven and bake for 18-20 minutes, or until a toothpick comes out cleanly. Remove and allow to cool for 10 minutes.
- In a small bowl, mix the cinnamon and sugar together.
- Once the muffins have cooled slightly, brush the tops of the muffins with the melted butter and then dip and roll the top of the muffin in the cinnamon and sugar.
