If fall had a flavor, I’m pretty sure it would taste just like these Apple Cider Donut Muffins. They’re cozy, warmly spiced, and dipped in buttery cinnamon sugar—basically, a hug in muffin form. Whether you’re baking with the kids on a Sunday morning or just craving something sweet and special with your coffee, these little delights are going to be your new favorite. Trust me, you’ll want to have these on repeat all season long!
Why You’ll Love This Recipe
When I worked as a private chef in New England during autumn, I fell in love with all things apple cider. These muffins are my riff on the classic donut—less mess, more cozy vibes. And bonus: my kids ask for them every single weekend!
- All the warm-spiced flavor of a cider donut, without the frying
- Perfect texture—tender, fluffy, and just a little crumbly
- Quick and simple—done in under 30 minutes!
- Ideal for breakfast, snacks, or cozy brunch spreads
- Freezer-friendly for make-ahead mornings
Ingredients Breakdown
Essentials
- 1 cup apple cider
- 1/2 cup whole milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Pro Tips
- Use fresh, unfiltered apple cider for the most flavor-packed muffins.
- Warm up the milk slightly to help it mix smoothly with the melted butter.
- Want extra flavor? Add a pinch of ground cloves or allspice.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a small saucepan, simmer the apple cider over medium heat until reduced to about 1/2 cup. Let it cool.
- In a large bowl, whisk together the reduced cider, milk, melted butter, eggs, brown sugar, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet ingredients using a spatula, careful not to overmix.
- Scoop the batter into your prepared muffin tin, filling each well about 3/4 full.
- Bake for 15–17 minutes or until a toothpick comes out clean. Let them cool for 5 minutes before coating.
- While muffins are cooling slightly, melt 1/4 cup butter. In a separate bowl, mix 1/3 cup sugar with 1 tsp cinnamon.
- Dip each muffin top in the melted butter, then immediately roll in cinnamon sugar mixture. Serve warm!
Chef’s Tips and Tricks
- Don’t skip reducing the apple cider—it concentrates the flavor beautifully.
- Use room temperature eggs so your batter mixes evenly.
- For bakery-style muffins, don’t over-stir the batter. A few lumps are okay!
- Let the muffins sit for just 2–3 minutes before dipping—too hot and the sugar melts, too cold and it won’t stick.
Recipe Variations and Serving Suggestions
- Add finely chopped apples to the batter for an extra fruity bite.
- Swap cinnamon-sugar for a maple glaze if you’re in the mood for something sticky-sweet.
- Drizzle with caramel sauce and top with crushed pecans for a dessert-style twist.
- Serve warm with hot apple cider or coffee for peak fall vibes.
FAQs
Can I make these muffins ahead of time?
Absolutely! You can bake them the night before and reheat in the microwave for about 15 seconds before serving. They also freeze beautifully—just skip the cinnamon sugar coating until you’re ready to serve.
How do I store leftovers?
Keep your muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. Rewarm slightly and dip in extra cinnamon sugar if you like!
Can I make them gluten-free?
Yes! A good quality 1:1 gluten-free flour blend works great here.
Recipe Card
Prep Time: 15 minutes
Cook Time: 15–17 minutes
Total Time: 30–35 minutes
Ingredients:
- 1 cup apple cider
- 1/2 cup whole milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- For topping: 1/4 cup melted butter and 1/3 cup cinnamon sugar
Instructions:
- Preheat oven to 350°F and line or grease a muffin tin.
- Reduce apple cider in a saucepan until you have 1/2 cup. Let cool.
- Whisk cider, milk, melted butter, eggs, sugar, and vanilla together.
- In another bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Fold dry ingredients into wet ingredients. Do not overmix.
- Scoop batter into muffin tin, filling 3/4 full. Bake 15–17 minutes.
- Cool muffins 5 minutes. Dip in butter, then roll tops in cinnamon sugar.
Nutrition: ~210 calories per muffin
Did you make these Apple Cider Donut Muffins? I’d love to hear how they turned out! Leave a comment below, snap a pic and tag me on Instagram @TheKitchensAid, or share it with someone who needs a bite of fall magic today!
