MuffinsamericanEasy

Apple Cider Donut-Style Muffins

Name: Apple Cider Donut-Style Muffins
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12 servings
Cuisine: american
Ingredients: ½ cup (120 ml) fresh or unspiced apple cider, cooled, cooled to room temperature; if using concentrated cider, dilute according to package directions to get 1 cup total, then reduce by simmering to ½ cup; 1¾ cups (220 g) all-purpose flour, spooned and leveled; 2 tsp (10 g) baking powder; ½ tsp (2½ g) baking soda; 1½ tsp (4 g) ground cinnamon; ¼ tsp (½ g) ground nutmeg; ⅛ tsp (¼ g) ground cloves; ½ tsp (3 g) fine sea salt; 6 tbsp (85 g) unsalted butter, melted and slightly cooled; ¾ cup (150 g) granulated sugar; ¼ cup (50 g) packed light brown sugar; 2 whole (100 g) large eggs, at room temperature, lightly beaten; 1 tsp (5 ml) vanilla extract; 1¼ cups (200 g) Granny Smith or Honeycrisp apples, peeled, cored, and diced into ¼-inch pieces, diced small (about ¼-inch), tossed with 1 tbsp / 13 g lemon juice to prevent browning; 3 tbsp (38 g) cinnamon-sugar coating: granulated sugar mixed with ground cinnamon, 3 tbsp / 38 g sugar mixed with 1½ tsp / 4 g ground cinnamon in a shallow bowl; 2 tbsp (28 g) unsalted butter for coating, melted, for brushing on warm muffin tops

From the MyKitchenBank Kitchen

Tender, moist muffins infused with apple cider and fresh diced apples, topped with a crunchy cinnamon-sugar coating. These capture the warm spice and slight tang of classic apple cider donuts in muffin form—perfect for fall mornings or afternoon snacks.

Prep: 20 min
Cook: 22 min
Wait: 10 min
Total: 52 min
Makes: 12 muffins

Save to My Kitchen Jump to recipe

Ingredients

12 servings

½ cup (120 ml) fresh or unspiced apple cider, cooled, cooled to room temperature; if using concentrated cider, dilute according to package directions to get 1 cup total, then reduce by simmering to ½ cup
1¾ cups (220 g) all-purpose flour, spooned and leveled
2 tsp (10 g) baking powder
½ tsp (2.5 g) baking soda
1½ tsp (4 g) ground cinnamon
¼ tsp (0.5 g) ground nutmeg
⅛ tsp (0.3 g) ground cloves
½ tsp (3 g) fine sea salt
6 tbsp (85 g) unsalted butter, melted and slightly cooled
¾ cup (150 g) granulated sugar
¼ cup (50 g) packed light brown sugar
2 whole (100 g) large eggs, at room temperature, lightly beaten
1 tsp (5 ml) vanilla extract
1¼ cups (200 g) Granny Smith or Honeycrisp apples, peeled, cored, and diced into ¼-inch pieces, diced small (about ¼-inch), tossed with 1 tbsp / 13 g lemon juice to prevent browning
3 tbsp (38 g) cinnamon-sugar coating: granulated sugar mixed with ground cinnamon, 3 tbsp / 38 g sugar mixed with 1½ tsp / 4 g ground cinnamon in a shallow bowl
2 tbsp (28 g) unsalted butter for coating, melted, for brushing on warm muffin tops

Equipment (9)

12-cup muffin tin
Paper muffin liners (optional)
Two medium mixing bowls
One small bowl
Whisk
Wooden spoon or spatula
Ice cream scoop or ⅓-cup measure (for even fills)
Small sharp knife
Shallow bowl (for cinnamon-sugar coating)

Steps

Before you start

Preheat oven to 350°F (175°C) about 15 minutes before baking
Line a 12-cup muffin tin with paper liners or grease generously with nonstick spray
Have all ingredients at room temperature
Reduce apple cider to ½ cup if using fresh cider; cooled cider concentrate or unspiced cider works well too

1
Mix dry ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, 1½ tsp ground cinnamon, nutmeg, cloves, and salt.
- Set aside.
+ Show details− Hide details
Ready when: mixture is evenly combined with no lumps
Tip: Whisk the baking soda especially well to break up any clumps, so your muffins rise evenly.
2
Combine wet ingredients
- In another medium bowl, whisk together the cooled apple cider, melted butter, granulated sugar, and brown sugar until smooth and well combined.
- Add the beaten eggs and vanilla extract, whisking until fully incorporated.
+ Show details− Hide details
Ready when: mixture is smooth and uniform, no streaks of egg visible
Tip: Don't skip cooling the cider—hot liquid can cook the eggs. Keep everything at room temperature for the smoothest batter.
3
Fold dry and wet together
- Pour the wet ingredients into the dry ingredients.
- Using a spatula or wooden spoon, fold together gently until just combined—don't overmix.
- The batter should look slightly lumpy; overmixing develops gluten and makes tough muffins.
+ Show details− Hide details
Ready when: no visible streaks of dry flour remain, but texture is still slightly lumpy
Tip: Fold, don't stir. Use a gentle hand or your mixture will become dense. A few flour streaks are fine—they disappear in the oven.
4
Fold in apples
- Gently fold the diced apples (which you've tossed with lemon juice to prevent browning) into the batter, distributing them evenly.
- Don't overstir.
+ Show details− Hide details
Ready when: apples are scattered throughout the batter
Tip: Don't skip the lemon juice on the apples—it stops them from oxidizing and browns the muffins more evenly.
5
Fill muffin cups
- Using an ice cream scoop or a ⅓-cup measure, divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- Smooth the tops slightly with the back of a spoon, leaving a small well in the center of each muffin (this helps them bake evenly).
+ Show details− Hide details
Ready when: all cups are filled evenly
Tip: Use a scoop or measure to ensure even sizing—this way all muffins bake at the same rate.
6
Bake the muffinsOven 350°F / 175°C
- Place the muffin tin in the preheated 350°F (175°C) oven.
- Bake for 20–22 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs (not wet batter).
- The muffins should feel springy and smell fragrant.
+ Show details− Hide details
Ready when: tops are golden brown, toothpick emerges with a few moist crumbs, not raw batter
Tip: Don't overbake—muffins continue to cook slightly as they cool. Slightly underbaked is better than dry. Check at 20 minutes.
7
Cool and coat
- Let the muffins cool in the tin for 5 minutes.
- Meanwhile, in a small bowl, mix the cinnamon-sugar coating (3 tbsp sugar + 1½ tsp cinnamon).
- Melt the 2 tbsp butter for coating.
- Working quickly while the muffins are still warm, brush the top of each muffin lightly with melted butter, then dip or press each top into the cinnamon-sugar mixture until lightly coated.
- Let cool in the pan another 5 minutes, then transfer to a wire rack.
+ Show details− Hide details
Ready when: muffins are gently released from pan and cinnamon-sugar sticks to warm butter coating
Tip: Apply the coating while muffins are still warm—the butter helps it cling. Don't wait until they're cool or the coating won't stick.

Good to know

Tips

Reduce or simmer fresh apple cider on the stove for 5–10 minutes if it's very thick; you want ½ cup of pourable liquid.
Don't open the oven door during baking—even once. Opening lets warm air escape and can cause uneven rising or dense tops.
If your apples are very large, dice them into ⅛-inch pieces so they cook through and distribute evenly in the small muffin crumb.
Room-temperature ingredients mix more smoothly and create a more tender crumb. Measure eggs by weight if baking by weight for best results.

Make ahead

Prepare batter up to 2 hours ahead; cover bowl and refrigerate. When ready to bake, fill muffin cups and bake immediately (cold batter may need 1–2 extra minutes). Baked muffins keep best unfrosted.

Storage & reheating

Room temperature in an airtight container for up to 2 days. Refrigerator for up to 5 days (refresh in 300°F / 150°C oven for 5 minutes). Freeze unfrosted muffins in an airtight container or freezer bag for up to 3 months; thaw at room temperature or warm in a 300°F oven for 10–12 minutes.

Substitutions

fresh or unspiced apple cider, cooled → apple juice or fresh apple juice concentrate (diluted to ½ cup); or brewed unsweetened apple tea. Juice is less tangy than cider; tea adds a subtle spice note. Both work well.
Granny Smith or Honeycrisp apples, peeled, cored, and diced into ¼-inch pieces → Braeburn, Gala, or Fuji apples; or a mix of sweet and tart varieties. Choose crisp apples. Avoid soft varieties like Red Delicious, which become mushy.
ground cinnamon → use up to 2 tsp total if you prefer stronger spice; or reduce to 1 tsp for subtle flavor. Adjust to taste. Fresh cinnamon has more punch.
packed light brown sugar → additional granulated sugar (use ¼ cup / 50 g granulated instead). You'll lose the molasses depth but muffins will still be moist. Brown sugar adds richness and slight toffee flavor.