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Easy Apple Cider Donut Muffins Ready in 30 Minutes

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These apple cider donut muffins are a happy accident turned into a beloved fall recipe. They capture the warm, spiced flavor of orchard donuts without the deep fryer, ready in just 30 minutes.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ cup (100 g) granulated sugar (for batter)
  • ⅓ cup (65 g) granulated sugar (for coating)
  • ¼ cup (50 g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon (for batter)
  • 1 tablespoon ground cinnamon (for coating)
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
  • ¼ cup (60 ml) vegetable oil
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) buttermilk, at room temperature
  • ⅓ cup melted butter (for coating)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center. Line a 12-cup muffin tin with paper liners or grease well.
  2. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to medium-low and simmer until reduced to about ¼ cup (8-10 minutes). Set aside to cool slightly.
  3. In a large bowl, whisk together flour, ½ cup granulated sugar, brown sugar, baking powder, baking soda, 1½ teaspoons cinnamon, nutmeg, and salt.
  4. In a separate medium bowl, whisk together melted butter, vegetable oil, egg, vanilla extract, and buttermilk. Add the reduced apple cider and whisk until smooth.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (12-15 strokes). A few lumps are fine; do not overmix.
  6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Bake for 13-15 minutes, until tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. While muffins bake, prepare the coating: mix ⅓ cup granulated sugar with 1 tablespoon cinnamon in a shallow bowl. Melt ⅓ cup butter in another small bowl.
  9. Let muffins cool in the pan for 2 minutes. Working one at a time, remove a muffin, brush all over with melted butter (or dip the top), then roll in cinnamon-sugar mixture until fully coated. Place on a cooling rack.
  10. Serve warm or at room temperature. Best within a few hours of baking.

Notes

Don’t skip reducing the cider—it concentrates the apple flavor. Room temperature ingredients ensure better emulsification. For fluffier muffins, let the batter rest 5 minutes before scooping. The coating step is essential for the donut-like crust.

Nutrition

Keywords: apple cider donut muffins, fall muffins, easy muffin recipe, 30 minute muffins, cinnamon sugar muffins

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