Print

Cozy Brown Butter Apple Cider Donut Muffins: Easy Fall Recipe

brown butter apple cider donut muffins - featured image
Print Recipe

These brown butter apple cider donut muffins taste like everything good about October—crisp air, orchard trips, and warm kitchens—without requiring you to stand over a pot of hot oil or deal with yeast. The brown butter adds a depth of flavor that feels almost luxurious, and the reduced apple cider gives you that authentic tangy sweetness that makes apple cider donuts so irresistible.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks)
  • 1 cup fresh apple cider (not apple juice)
  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ¼ cup unsalted butter, melted (for coating)
  • ½ cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a medium saucepan. Bring it to a boil over medium-high heat, then reduce the heat to medium-low so it simmers gently. Let it cook for 12 to 15 minutes, stirring occasionally, until it reduces to about ¼ cup. It should look syrupy and smell intensely of apples. Pour it into a small bowl and let it cool while you work on the butter.
  2. Brown the butter: Place 1 cup of unsalted butter in a small saucepan over medium heat. Stir constantly with a whisk or spatula as the butter melts. It will foam up, then the foam will subside, and you’ll see little brown specks forming at the bottom of the pan. This takes about 5 to 7 minutes total. The second the butter smells nutty and the specks turn golden brown, remove it from the heat immediately. Pour it into a heatproof bowl, including all those brown bits. Let it cool for 10 minutes.
  3. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  4. Whisk the dry ingredients: In a large bowl, combine 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ½ teaspoon salt. Whisk until evenly distributed. Set aside.
  5. Mix the wet ingredients: In a medium bowl, whisk together the cooled brown butter, 1 cup granulated sugar, and ½ cup packed light brown sugar until smooth. Add 2 large eggs, one at a time, whisking well after each addition. Stir in 1 teaspoon vanilla extract. Add the cooled reduced apple cider and 1 cup whole milk, and whisk until combined. The mixture should look smooth and slightly thickened.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything together gently. Stop mixing as soon as you no longer see streaks of flour. A few small lumps are perfectly fine.
  7. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups. Each cup should be about three-quarters full.
  8. Bake for 18 to 22 minutes. Rotate the pan halfway through for even browning. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should be golden brown and spring back when gently pressed.
  9. Cool briefly: Let the muffins rest in the pan for 5 minutes. Then transfer them to a cooling rack.
  10. Prepare the coating: While the muffins are still warm but not hot, melt ¼ cup unsalted butter in a small bowl. In a separate shallow dish, whisk together ½ cup granulated sugar and 1 tablespoon cinnamon.
  11. Coat the muffins: Working one at a time, brush the top and sides of each warm muffin with melted butter. Roll the buttered muffin in the cinnamon sugar mixture, pressing gently so the coating sticks. Place the coated muffins back on the cooling rack. Repeat with all 12 muffins.

Notes

Take your time with browning the butter and reducing the cider—they set the foundation. Use a light-colored pan for browning butter to see the color change. Let eggs and milk come to room temperature to avoid seizing the brown butter. For best texture, do not overmix the batter. The coating step is essential for the crackly, sweet crust. Muffins are best the day they are made, but can be stored in an airtight container at room temperature for up to 3 days. Freeze uncoated muffins for up to 3 months.

Nutrition

Keywords: brown butter, apple cider, donut muffins, fall recipe, cinnamon sugar, easy muffins

Find it online: https://forkifyfun.com/cozy-brown-butter-apple-cider-donut-muffins-easy-fall-recipe/