Experience the irresistible taste of fall with these homemade Cider Doughnut Muffins. All the cozy, spiced flavors of classic apple cider doughnuts, but with significantly less effort and mess.

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Irresistible Cider Doughnut Muffins: Your Ultimate Fall Baking Essential

As the leaves begin to turn vibrant shades of crimson and gold, and the crisp autumn air fills with the scent of woodsmoke and spices, there’s one treat that consistently captures the essence of fall for me: the humble yet utterly magical apple cider doughnut. Forget pumpkin spice for a moment; the warm, comforting embrace of a perfectly spiced, cinnamon-sugar coated cider doughnut is simply unparalleled. It’s a seasonal delight that speaks directly to the soul, promising cozy mornings and delightful afternoons.

Picture this: a golden-brown doughnut, impossibly tender on the inside, with a slight tang from real apple cider, and generously coated in a crunchy blanket of cinnamon-sugar. The aroma alone is enough to make anyone weak at the knees. In their presence, willpower often takes a backseat, and one quickly turns into two, then three, then… well, you get the idea. The only drawback? Making traditional apple cider doughnuts from scratch can be a project, involving multiple steps like rolling, cutting, and the often-messy process of deep-frying. While undeniably rewarding, sometimes life calls for a simpler pleasure, a quicker path to that beloved fall flavor.

What if you could capture all the charming, spiced goodness of your favorite apple cider doughnut in a fraction of the time and with far less fuss? Enter the Cider Doughnut Muffin. These delightful baked treats offer the perfect solution for those spontaneous cravings or busy mornings when you want that nostalgic taste of autumn without the commitment of a full-fledged doughnut-making session. They deliver all the beloved flavors—thanks to concentrated apple cider, aromatic cinnamon, and warm nutmeg—in an easy, bake-and-enjoy format.

Growing up, my home was just a stone’s throw from a charming local cider mill. This wasn’t just any mill; it pressed its own fresh cider and, crucially, churned out a steady, delicious supply of warm, fresh doughnuts every single day. That place was a cornerstone of my fall memories, a culinary landmark that fueled many a college break and weekend outing. Its eventual closure, much like that of my favorite deli, felt like a personal loss, leaving a significant void in my quest for instant apple cider doughnut gratification. While New Jersey boasts an abundance of wonderful orchards and farm stores that still offer these autumnal treasures, none were quite as conveniently located as my childhood haunt. This led me to experiment with making them at home, a fun but labor-intensive endeavor.

As much as I adore spending time in the kitchen, there are moments when I yearn for culinary simplicity. When a sudden craving for those iconic fall flavors strikes on a lazy Sunday morning, the thought of setting up a deep fryer and dealing with hot oil and multiple batches can be daunting. That’s precisely why discovering the concept of Cider Doughnut Muffins was a revelation. This ingenious approach takes the essence of the classic doughnut and transforms it into an accessible, baked good. It’s a game-changer for anyone who loves the taste but not the extensive preparation.

The magic of these muffins lies in a key ingredient: reduced apple cider. By simmering fresh apple cider, you concentrate its natural sweetness and tartness, intensifying the apple flavor that is so characteristic of traditional cider doughnuts. This concentrated cider is then incorporated into a tender, moist muffin batter, creating a base that sings with the authentic taste of fall. Spices like ground cinnamon and nutmeg further enhance this autumnal profile, making each bite a delightful symphony of flavors.

Not only do these muffins simplify the baking process, but they also offer a lighter alternative to their fried counterparts. While a traditional fried cider doughnut is a decadent pleasure, consuming them regularly might prompt a wardrobe revolt, as I’ve humorously found. These baked muffins offer a guilt-free indulgence, allowing you to enjoy the same beloved flavors without the added calories and heaviness of deep-frying. It’s a win-win for your taste buds and your waistline.

While the original recipe for Cider Doughnut Muffins often calls for standard-sized muffin tins, I’ve found that baking them as mini-muffins elevates the experience even further. There’s something inherently charming and irresistible about a bite-sized treat. When made in mini muffin pans, they emerge from the oven resembling adorable doughnut holes, and more importantly, they achieve a superior cake-to-cinnamon-sugar topping ratio that truly mimics the sensation of an actual cider doughnut. Each tiny muffin offers a perfect balance of tender cake and crunchy, sweet spice, making them utterly addictive.

Will these incredible muffins entirely replace traditional fried cider doughnuts in my heart? Probably not. There’s an undeniable nostalgia and ritual associated with the classic. However, these Cider Doughnut Muffins have undoubtedly earned a permanent spot in my fall baking repertoire. They are a delightful and dependable alternative, perfect for those times when a trip to the orchard isn’t feasible, or when the thought of deep-frying feels like too much work. My family and friends devoured the first batch so quickly that by the end of the next day, the only evidence of their existence was a faint trail of cinnamon-sugar on the countertop and my proud catalog of photos. That’s always a sign of a truly successful bake!

These muffins are incredibly versatile, making them ideal for a variety of occasions. Serve them as a special weekend breakfast alongside a hot cup of coffee or a glass of milk. They make an excellent addition to a festive fall brunch buffet, adding a touch of seasonal charm. For the kids (and adults!), they are a perfect after-school snack, providing a comforting taste of autumn. Imagine a batch baking in your oven, filling your home with their sweet, spiced aroma. With such an easy and delicious option available, perhaps the idea of “Doughnuts on Demand” isn’t so far-fetched after all!

Beyond their delightful taste and ease of preparation, these muffins also offer a fantastic opportunity to bring the flavors of the harvest season into your home. They celebrate the bounty of apples and the cozy spices that define autumn. Baking them is a joyful experience, and sharing them creates cherished memories. So, gather your ingredients, preheat your oven, and prepare to embark on a delightful culinary journey that will bring the magic of apple cider doughnuts right to your kitchen, in the most convenient and delicious way possible.

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5 from 4 votes

Cider Doughnut Muffins

by Amanda Biddle

Cider Doughnut Muffins have all of the cozy flavors of a good doughnut – thanks to reduced apple cider, cinnamon, and nutmeg – with a lot less work.

Adapted from Yankee Magazine (September, 2014)

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Servings: 36 mini muffins

Ingredients

For the Muffins

2 cups apple cider
½ cup unsalted butter
¾ cup granulated sugar
2 large eggs , room temperature
1-1/2 teaspoons vanilla extract
2-1/4 cups all purpose flour
½ teaspoon ground nutmeg
¾ teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt

For the Cinnamon-Sugar Topping

½ cup granulated sugar
1 tablespoon ground cinnamon
4 tablespoons unsalted butter , melted

Instructions

Make the Muffins

Preheat oven to 375 degrees F, with rack in the center. Grease or lightly spray mini muffin tins (enough for 36 muffins).
In a small saucepan, bring apple cider to a boil over medium-high heat. Simmer until cider is reduced to 1 cup, about 20 minutes, lowering heat as needed to maintain a steady bubble. Remove from heat and cool completely.
In a medium bowl, combine flour, nutmeg, cinnamon, baking powder, baking soda, and salt. Set aside.
In a large bowl, using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), cream the butter and sugar until light and fluffy, about 3-4 minutes. Add eggs, one at a time, mixing on low speed until incorporated. Mix in vanilla extract.
Add the dry ingredients to the batter in three additions, alternating with the cooled, reduced cider (start and end with flour). Gently beat just to combine after each addition, scraping the bowl as needed. Divide batter evenly between 36 mini muffin cups.
Bake for 10-12 minutes, or until a cake tester inserted into the center comes out clean. Transfer pans to wire racks and cool for about 5 minutes.

Make the Cinnamon-Sugar Topping

In a small bowl, combine granulated sugar and cinnamon.
After the baked muffins have cooled for a few minutes (enough to handle), lightly brush the tops, sides, and bottoms with melted butter. Immediately roll each muffin in the cinnamon-sugar mixture to coat thoroughly. Shake off any excess and serve warm.*

Notes

*These muffins are best enjoyed the day they are baked, when their coating is crisp and the interior is perfectly tender. However, they are still very good on the second day. I found that the cinnamon-sugar topping might become a little soft upon storage due to the brushed butter, but this is easily remedied by popping them into a 350-degree F oven for a few minutes, just until lightly warmed and the topping crisps slightly again.

Nutrition Estimate

Nutrition information is automatically calculated and should only be used as an approximation. Exact values may vary based on ingredients and preparation methods.

About Our Recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking. Adjustments may be necessary for different conditions.

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