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Cinnamon Sugar Apple Cider Donut Muffins

Cinnamon sugar apple cider donut muffins with a spiced cake crumb and a crunchy cinnamon sugar coat. Reduce apple cider for deep flavor, bake until just set, then brush with butter and roll for a donut-like finish.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp salt
Apple cider muffin batter
  • 0.75 cup apple cider reduce to 1/3 cup; cool completely
  • 0.33 cup unsalted butter melted
  • 0.75 cup brown sugar packed
  • 2 eggs
  • 1 tsp vanilla
  • 0.33 cup sour cream
Cinnamon sugar coating
  • 5 tbsp unsalted butter melted
  • 0.33 cup sugar
  • 2 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Reduce cider and prep oven
  1. Reduce apple cider to 1/3 cup over gentle heat, then cool completely so it won’t cook the batter.
  2. Preheat oven to 375F and grease a 12-cup muffin tin so the muffins release cleanly.
Mix the batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl to distribute the spices evenly.
  2. Whisk melted unsalted butter, brown sugar, eggs, vanilla, reduced apple cider, and sour cream until smooth.
  3. Fold the dry ingredients into the wet ingredients just until combined so the batter stays tender and doesn’t overmix.
  4. Divide the batter evenly among the muffin cups.
Bake and coat
  1. Bake at 375F for 15-18 minutes until a toothpick comes out clean.
  2. While warm, brush each muffin all over with melted unsalted butter so the coating sticks.
  3. Roll generously in cinnamon sugar coating (melted butter + sugar + cinnamon) to coat completely for a crunchy, donut-like finish.

Notes

Pro tip: Cool the reduced apple cider completely before mixing for the best texture and to avoid cooking the eggs. Store muffins in an airtight container in the fridge up to 3 days; rewarm briefly for a better fresh-coating feel. Freezing is yes—freeze without additional coating and re-roll after thawing. For a lightly different option, swap sour cream with plain Greek yogurt for a similar tang (texture may be slightly firmer).