Adapted from Sally’s Baking Addiction
These are so much easier and so much less mess than deep frying! I’m not sure if they’re healthier with the butter and sugar, but they are easy and delicious to make at home. If you can’t make a trip to the apple orchard, these are the next best thing.
The dough comes together quickly. The only time consuming thing is making sure to reduce the apple cider and let it cool. You can do that step ahead of time if needed.
Apple Cider Donut MuffinsCourse: BreakfastDifficulty: Easy
1 1/2 cup Apple Cider
2 cups Flour
1 tsp Baking Soda
3/4 tsp Baking Powder
1 tsp Cinnamon
1 tsp Pumpkin Pie Spice or Apple Pie Spice
1/4 tsp Salt
2 TB Butter, melted and cooled
1/2 cup Brown Sugar
1/2 cup Granulated Sugar
1/2 cup Milk, at room temperature
1 tsp Vanilla Extract
- For topping:
1 cup Granulated Sugar
3/4 tsp Cinnamon
3/4 tsp Apple Pie Spice or Pumpkin Pie Spice
6 TB Butter, melted
- Simmer the apple cider over low heat in a small saucepan to reduce and thicken. Simmer for about 20 minutes, until it is reduced to about 1/2 cup. Allow to cool. This can be done ahead of time and store in refrigerator.
- Preheat oven to 350 Degrees.
- Combine all dry ingredients together in a medium sized bowl.
- Combine all wet ingredients except reduced apple cider together in a stand mixer. Then mix dry ingredients in. Then apple cider. The batter will be thick.
- Fill the muffin cups (3/4 full) or donut pans (1/2 full). If using a donut pan, piping the donut cavities makes it much easier.
- Bake for 20 minutes (for muffin cups) or 12 minutes (for donut pan). Let them cool for 5 minutes.
- While they are baking, melt the butter and mix the spices and sugar.
- Once they are cool enough to handle, place the muffins in the melted butter, then coat with the cinnamon sugar mixture.
- Serve immediately. If you will not be eating them all at once, do not coat. Dip them in melted butter and sugar when ready to eat. You may also freeze them uncoated.