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Easy One-Bowl Apple Cider Donut Muffins Recipe

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Moist, spiced apple cider donut muffins made with reduced cider and a cinnamon-sugar coating. These one-bowl muffins are perfect for autumn brunches and feature a tender, cake-like texture.

Ingredients

Scale
  • 2 cups apple cider (100% pure)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • Pinch of clove
  • 2 medium Granny Smith apples, peeled, cored, and finely diced
  • 1/4 cup whole milk
  • 1/2 cup melted butter (for coating)
  • 1/2 cup granulated sugar (for coating)
  • 1 teaspoon cinnamon (for coating)

Instructions

  1. Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer until reduced by half (about 1 cup of thick syrup), which takes 15-20 minutes. Remove from heat and let cool completely.
  2. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and clove.
  4. In a separate bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  5. Add the egg and vanilla extract to the butter mixture and beat until combined. Pour in the cooled, reduced apple cider and milk, mixing until just combined.
  6. Pour the dry ingredients into the wet ingredients. Fold together with a spatula until no streaks of flour remain. Do not overmix.
  7. Gently fold in the diced Granny Smith apples.
  8. Divide the batter evenly among the 12 muffin cups (fill about 3/4 full).
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
  10. While muffins bake, melt the 1/2 cup butter for the coating. Mix with 1/2 cup sugar and 1 teaspoon cinnamon.
  11. As soon as muffins come out of the oven, remove from tin and place on a wire rack. Immediately dip the top of each hot muffin into the butter-sugar mixture to coat.
  12. Serve warm.

Notes

Ensure the reduced apple cider is completely cool before adding to the batter to prevent cooking the eggs. Fold the apples in gently to avoid breaking them down. The cinnamon-sugar coating must be applied while the muffins are still hot for the sugar to adhere properly. For gluten-free options, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter with coconut oil and milk with oat or almond milk.

Nutrition

Keywords: apple cider muffins, donut muffins, fall baking, autumn recipes, one-bowl muffins, brunch ideas, easy muffin recipe

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