Apple Cider Donut Muffins Recipe

Do you love the taste of apple cider donuts but are intimidated by making them from scratch? Fear not; we have a solution that will fool even your most discerning friends: apple cider donut muffins. This recipe is the perfect combination of sweet, fluffy, and satisfying, and can be whipped up with just a few simple ingredients.

If there’s something that I crave is a good donut or muffin for breakfast. If you’re like me, you’re going to want to check out our most popular Homemade Muffins recipe which has 7 varieties, and our Blueberry Donuts recipe. It can be fried or baked. Of course, you can just combine them for an amazing donut muffin recipe as we’ve done here. If sourdough is your thing then these Sourdough Donuts are for YOU!

In this article, we’ll walk you through the steps of creating the perfect treat filled with flavors right from the apple orchard and infused with warm fall spices. So, gather your ingredients, and let’s make some Apple Cider Donut Muffins.

Why You’ll Love Our Apple Cider Donut Muffin Recipe

• Baked, not fried. No grease, splatter, burns, or long process at the stovetop.
• Convenience. Perfect grab-and-go breakfast or snack. When you’re craving a sweet apple taste, this Apple Recipe will be exactly what you’re looking for without all the peeling and dicing. There’s no reason to wait for apple season. You can make these donut muffins all year long.
• Lots of muffins. This recipe makes forty-eight mini muffins or 24 standard-size muffins. Our recipe makes a large batch, and you can freeze the extras.

Equipment Needed

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• Mini Muffin Pan. I love that this pan has 48 cups so that I can make short work of baking mini muffins.
• Mini Cupcake Liners. I buy this brand now for all my muffin baking. They’re of great quality.
• Scoops. Ever wonder how every cookie, meatball, or muffin is the same size? Scoops! I’ve had this set of 3 for years!
• Mixing Bowls. I use this set of bowls for mixing, serving, storing, and transporting food. The pretty lids guarantee no spilling too!

Ingredients you’ll need for this recipe

• Apple Cider. Shake the jug of cider to mix it well before using. This will improve the flavor. If you don’t have cider, you can use apple juice.
• All-Purpose Flour. Either bleached or unbleached is fine
• Baking Soda.
• Baking Powder.
• Ground Cinnamon.
• Ground Nutmeg.
• Salt.
• Butter.
• Egg. Large eggs are what I use for consistency in my recipes.
• Brown Sugar. Light brown sugar was used in this recipe, but dark is o.k.
• Granulated Sugar. White granulated sugar.
• Milk. I bake with whole milk, but any milk is fine including nut varieties.
• Vanilla Extract. Pure is what I recommend but use what you have.

Optional Coating Ingredients

• Sugar. A coarse sugar, such as turbinado, gives the cinnamon sugar mixture a delightful crunch. 
• Apple Pie Spice. You can just use cinnamon if you prefer.

How To Make Apple Cider Donut Muffins

Please note, that the printable recipe card has ingredient quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.

Step One. Get everything ready to make your apple cider donut muffins.

Preheat your oven. Spray your pan with nonstick cooking spray or fill it with mini cupcake liners. Pull out all of your ingredients.

Step Two. Mix everything up.

Mixed Dry Ingredients

Wet Ingredients Combined

Smoothly Mixed Batter

In a large mixing bowl, combine dry ingredients. Mix in apple cider, milk, melted butter, egg, and vanilla extract. Mix just until combined.

Step Three. Bake the apple cider donut muffins.

Use a spoon or cookie scoop to fill each muffin cup with batter, fill each cup ¾ of the way. Bake.

Step Four. Coat the muffins and serve.

Combine the sugar and apple pie spice in a baggie. When the muffins come out of the oven, place them in the bag and shake well while they are still warm. Allow them to cool and serve.

Frequently Asked Questions.

What does apple cider do in baking?

Apple Cider acts like an acid. When it reacts with our baking powder and baking soda, it will create little bubbles that help our muffins rise and become fluffy. The result is a perfectly moist, soft, and tender muffin with the perfect crumb.

Can you use apple juice in place of apple cider?

No, you shouldn’t. Apple cider is more acidic than apple juice and will not work the same way.

Can I bake Apple Cider Doughnut Muffins in a regular-sized muffin pan instead of mini-sized ones?

Yes, you’ll need to increase the baking time in some cases doubling it.

How To Reheat & Store Apple Cider Donut Muffins

Best Way to Store Apple Cider Donut Muffins

Keep your extras in a plastic zipper baggy or airtight container for up to three days at room temperature. If you will have too many leftovers for that short amount of time, freeze them instead.

Can I Freeze Apple Cider Donut Muffins

Yes. Freeze baked muffins in airtight containers or freezer-quality plastic zipper baggies for up to three months. Observe for frostbite. Thaw in the microwave for ten to thirty seconds or let them thaw at room temperature. Open the container while thawing so the condensation doesn’t make the donut muffins soggy.

Serving Apple Cider Donut Muffins Suggestions

I’d serve these donut muffins with something savory such as these Spinach Frittatas for breakfast or, a delicious cup of soup for lunch or dinner such as this amazing Vegetable Lamb soup.

Tips for getting perfectly cooked, golden brown Apple Cider Donut Muffins every time:

• Don’t overmix. Mixing muffin batter too much can cause them to rise less or have a dense texture.
• Don’t overbake. The edges will dry out fast if baked too long. The muffins are done when a toothpick comes out clean.
• Make sure your baking soda is fresh. It doesn’t keep as long as you might think in the cabinet. It also will absorb odors and moisture over time and stop working or make your baked goods taste weird. You should replace an open box every six months at a minimum. To check to make sure it’s good, refer to our Basic Baking article.
• Toss while warm. To make sure the coating sticks, the muffins need to be warm. The sugar will fall off the cold muffins.
• Make-ahead batter. Busy mornings? Make the batter the night before, refrigerate it overnight, and then simply bake your muffins in the morning to save yourself time.
• Stock up. Want a school year’s worth of grab-and-go breakfasts? Make up several batches of muffins in varying recipes and freeze them. 10-30 seconds in the microwave, and you have yourself a handheld breakfast to take out the door. Check some of our other muffin and donut recipes below for more freeze-worthy ideas.

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

Apple Cider Donut Muffins

Author: Julie Menghini

Baked Apple Cider Donut Muffins is a delightful fusion of warm spices and apples. You'll love the deliciousness of a donut in a muffin.

4.67 from 3 votes

Print Recipe CollectSaved! Pin Recipe

Prep Time 10 minutes mins

Cook Time 11 minutes mins

Course Breakfast, Snack

Cuisine American

Keyword: Apple Muffins, Fall Recipe, Muffin Recipe

Servings: 48 mini muffins

Equipment

• Mini Muffin Pan
• Mini Cupcake Liners
• Scoops
• Mixing Bowls

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 ½ cups apple cider
• 2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 3 tbsp butter melted
• 1 egg
• ½ cup brown sugar
• ½ cup granulated sugar
• ¼ cup milk
• 1 tsp vanilla extract

Coating *optional

• 1 cup turbinado sugar white sugar will also work.
• 1 tsp apple pie spice

Instructions

 

• Preheat the oven to 350 °F. Grease a mini muffin pan with cooking spray. Set aside.
• In a large mixing bowl, combine dry ingredients.
• Mix in apple cider, milk, butter, egg and vanilla extract well.
• Use a spoon or cookie scoop to fill each muffin cup with batter, fill ¾ of the way.
• Bake in the oven for 11 minutes.
• Combine coating sugar and apple pie spice in a baggie. When the muffins come out of the oven, place them in the bag and shake well while they are still warm. Allow to cool and serve.

Notes

● You can make 24 regular-sized muffins, just double the cooking time.
● Skip the coating for less sugar, they still taste just as good.

Nutrition

Calories: 64kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.03gCholesterol: 5mgSodium: 44mgPotassium: 29mgFiber: 0.2gSugar: 9gVitamin A: 29IUVitamin C: 0.1mgCalcium: 10mgIron: 0.3mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

If you enjoyed this recipe, check these out!

• Easy Apple Cinnamon Muffins Recipe
• French Toast Muffins Recipe
• Peanut Butter Banana Muffins Recipe with Chocolate Chips
• Apple Muffins with Crumble Topping
• Easy Sourdough Blueberry Muffins Recipe with Discard

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