Apple Cider Donut Muffins

These Apple Cider Donut Muffins are moist, tender, and full of sweet apple flavor, then they are coated in a cinnamon sugar mixture for a great breakfast treat.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings Muffins

Calories 139kcal

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.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition