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Kid-Approved Apple Cider Donut Muffins (Easy Baked Recipe)

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These tender, spiced muffins capture the magic of apple cider donuts without the need for a deep fryer. Made with reduced apple cider and a cinnamon-sugar coating, they’re a quick and easy breakfast treat that kids love.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) light brown sugar, packed
  • 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
  • 1 large egg, at room temperature
  • ¼ cup (60 ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • For the cinnamon-sugar coating:
  • ½ cup (100 g) granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • 3 tablespoons (45 g) unsalted butter, melted

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until reduced to about ¼ cup, roughly 12-15 minutes. The cider should be thick and dark amber. Set aside to cool.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
  3. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a separate medium bowl, whisk together the melted butter, egg, buttermilk, vanilla extract, and cooled reduced apple cider until smooth.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined; 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 14-16 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a cooling rack.
  8. While the muffins are still warm (but not hot), melt the 3 tablespoons of butter for the coating in a small bowl. In a separate shallow bowl, mix together the ½ cup sugar and 1 ½ teaspoons cinnamon. Brush each muffin with melted butter, then roll in the cinnamon-sugar mixture until fully coated. Let cool completely on the rack before storing.

Notes

Don’t skip reducing the apple cider—it concentrates the flavor and prevents a watery batter. Use room temperature ingredients for best texture. For a gluten-free version, use a 1-to-1 gluten-free flour blend. For dairy-free, use melted coconut oil or vegan butter and unsweetened almond milk with 1 tsp apple cider vinegar. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: apple cider donut muffins, baked donut muffins, kid-friendly muffins, fall breakfast, easy muffin recipe

Find it online: https://prismtaste.com/kid-approved-apple-cider-donut-muffins-easy-baked-recipe/