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To make these delightful muffins, gather the following ingredients: - 1 cup apple cider - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¾ cup granulated sugar - 2 large eggs - ½ cup unsweetened applesauce - ½ cup vegetable oil - 1 teaspoon vanilla extract - ½ cup granulated sugar (for coating) - 1 teaspoon ground cinnamon (for coating) Each ingredient plays a key role in flavor and texture. The apple cider gives a rich taste. The spices add warmth and depth. You can add a few optional ingredients to make these muffins even better: - Chopped nuts: Walnuts or pecans add crunch. - Raisins or dried apples: These bring a sweet, chewy element. - Zest of an orange: This adds a citrusy zing. These extras can elevate your muffins to a new level of deliciousness. Feel free to experiment! Sometimes, you may need to swap ingredients. Here are some great substitutions: - All-purpose flour: Use whole wheat flour for a nuttier taste. - Granulated sugar: Try brown sugar for a richer flavor. - Vegetable oil: Substitute with melted coconut oil for a tropical twist. These swaps can help you customize your muffins while keeping them tasty. Enjoy the process of making these treats! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Lightly grease your muffin tin so the muffins don’t stick. Next, pour 1 cup of apple cider into a small saucepan. Heat it on medium until it boils. Then, lower the heat and let it simmer for about 10 to 15 minutes. You want it to reduce to about half a cup. Once done, set it aside to cool. In a mixing bowl, whisk together 1 ½ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg. In another large bowl, beat ¾ cup of sugar and 2 large eggs until they are light and fluffy. Slowly mix in the cooled apple cider, ½ cup of unsweetened applesauce, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract. Combine these well. Now, add the dry ingredients to the wet mix. Stir gently until just combined; be careful not to over-mix. It’s okay if there are some lumps. Next, fill each muffin cup about two-thirds full with this batter. Place your filled muffin tin in the preheated oven. Bake for 18 to 20 minutes. Check if they are ready by inserting a toothpick in the center. If it comes out clean, they are done! Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. While your muffins cool, mix ½ cup of granulated sugar with 1 teaspoon of ground cinnamon in a shallow dish. This will be your coating. When the muffins are still warm, roll each one in the cinnamon-sugar mix until fully coated. This adds a delightful sweetness and a lovely crunch. For a beautiful display, arrange the muffins on a platter and sprinkle some extra cinnamon-sugar over the top. You can also serve them with fresh apple slices for a tasty touch! Enjoy your warm, fragrant apple cider doughnut muffins. To get the best muffin texture, you must mix the batter correctly. Start by reducing the apple cider to concentrate its flavor. This step adds moisture and richness. In your mixing bowls, use one for dry ingredients and another for wet ingredients. When combining them, stir gently. Over-mixing leads to tough muffins. You want light and fluffy muffins, not dense bricks. Here are some common mistakes to steer clear of while baking: - Skipping the Apple Cider Reduction: This step boosts flavor. Don’t skip it. - Over-mixing the Batter: This makes your muffins dense. Mix just until combined. - Not Preheating the Oven: Muffins need a hot oven to rise properly. Always preheat first. - Using Freshly Ground Spices: Old spices lose flavor. Fresh is best for taste. The right tools make baking easy and fun. Here are my top recommendations: - Muffin Tin: A non-stick tin is best for easy release. - Mixing Bowls: Use at least two bowls, one for wet and one for dry. - Whisk and Spatula: A whisk combines ingredients well, and a spatula helps with folding. - Cooling Rack: This lets the muffins cool evenly, keeping them soft. With these tips, your apple cider doughnut muffins will be a hit! Pro Tips Use Fresh Apple Cider: Fresh apple cider will impart a richer flavor to your muffins compared to processed varieties. Don’t Overmix: To keep your muffins light and fluffy, mix the batter until just combined. Overmixing can lead to dense muffins. Adjust Cinnamon to Taste: Feel free to add more or less cinnamon based on your preference for spice; it truly enhances the autumn flavor. Cool Before Coating: Allow the muffins to cool slightly before rolling them in the cinnamon-sugar mixture to ensure the coating sticks well. {{image_2}} You can make these muffins vegan by swapping some ingredients. Use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Replace the applesauce with more apple cider if needed. Use a plant-based oil in place of vegetable oil. These small changes keep the muffins moist and tasty. For a gluten-free version, switch to a gluten-free all-purpose flour blend. Check that it contains xanthan gum, which helps with texture. Keep the rest of the ingredients the same. The muffins will still rise and taste great. You might need to bake them a bit longer, so keep an eye on them. You can add fun flavors to your muffins. Here are some great options: - Nuts: Chopped walnuts or pecans add a nice crunch. - Chocolate chips: Dark or milk chocolate chips make the muffins sweet and rich. - Dried fruit: Adding raisins or cranberries can bring a fruity twist. Feel free to mix and match these ideas. You can create a unique flavor each time you bake! Store leftover muffins in an airtight container. Keep them at room temperature. They stay fresh for up to three days. If you want them to last longer, consider freezing. To freeze, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer bag. They can last up to three months in the freezer. Make sure to label the bag with the date. This helps you keep track of freshness. To reheat, take a muffin out of the freezer. Let it thaw in the fridge overnight. You can also heat it in the microwave for about 15-20 seconds. For a crispier top, warm it in the oven at 350°F (175°C) for 5-10 minutes. Enjoy your warm apple cider doughnut muffins! Yes, you can make these muffins ahead of time. Bake them, then cool completely. Store them in an airtight container at room temperature. They stay fresh for up to three days. If you want to keep them longer, freeze them. Just wrap each muffin well and place them in a freezer bag. They last for about three months. Thaw them overnight in the fridge when you're ready to eat. The best way to serve these muffins is warm. Roll them in cinnamon-sugar right after they cool. This adds a sweet crunch. You can also serve them with apple slices. They pair perfectly with hot cider or coffee. For a fun twist, drizzle some caramel sauce on top. This adds extra flavor and a nice touch for guests. You can find premade apple cider doughnut muffins at local bakeries or farmers' markets. Many grocery stores also sell them in the fall. Check the bakery section for fresh options. If you want a specific brand, look online at specialty food shops. They often ship directly to your home, making it easy to enjoy these treats anytime. In this post, we explored how to make apple cider doughnut muffins. We covered the main ingredients and optional ones for extra flavor. You learned step-by-step instructions to prep, bake, and finish your muffins. The tips shared will help you avoid common mistakes. We also looked at fun variations, storage tips, and answered some FAQs. Now you can create delicious muffins with ease. Enjoy baking these treats and sharing them with others!

Apple Cider Doughnut Muffins

Delicious muffins infused with apple cider, coated in cinnamon-sugar for a delightful treat.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 1 cup apple cider
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 0.5 cup unsweetened applesauce
  • 0.5 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 0.5 cup granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
  • In a small saucepan, bring the apple cider to a boil. Reduce heat and let it simmer until the liquid has reduced to about ½ cup, roughly 10-15 minutes. Set aside to cool.
  • In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a separate large bowl, beat together the sugar and eggs until light and fluffy. Slowly incorporate the cooled apple cider, applesauce, vegetable oil, and vanilla extract, mixing until well combined.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing.
  • Fill each muffin cup about two-thirds full with the batter and smooth the tops.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • While the muffins are baking, mix the extra ½ cup of sugar and 1 teaspoon of cinnamon in a shallow dish for coating.
  • Once the muffins are done, remove them from the oven and let them cool in the pan for 5 minutes. Transfer them to a wire rack.
  • While still warm, roll each muffin in the cinnamon-sugar mixture until fully coated.

Notes

Arrange the doughnut muffins on a beautiful platter, and sprinkle some extra cinnamon-sugar over the top for a charming finish. Consider serving them alongside a small bowl of apple slices for added freshness!
Keyword apple cider, dessert, muffins