Apple Cider Donut Mini Muffins
Published Sep 18, 2020•Updated Oct 10, 2024
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Apple cider gives these Apple Cider Donut Mini Muffins an unmistakable fall flavor. After they bake, roll the muffins in melted butter and cinnamon sugar for baked bite-sized muffins that taste like donuts. I tested this recipe over ten times to insure that you get concentrated apple cider flavor in a light, tender muffin.
When I lived in Virginia, every fall I took a day trip with friends to our favorite orchard to pick apples and, more importantly, eat apple cider donuts. Apple cider muffins are the next best thing. The key to this recipe is to make an apple cider reduction. That concentrated apple cider flavor is what gives the muffins a ton of cider flavor while still retaining a light, fluffy texture.
And while you can totally skip the step to roll them in cinnamon sugar, giving them the flavor and feel of a donut…why would you?
In the mood to do some baking? Don’t miss out on my other top baking recipes like these chewy chocolate chip cookies (with over 1,000 positive reviews), kitchen sink cookies (which many readers call their go-to cookie recipe), or this easy banana bread with chocolate chips.
This recipe is my tribute to those golden, rich, rolled in cinnamon-sugar donuts. These are loaded with apple cider flavor thanks to a concentrated apple cider that has been simmered down. It’s the only step in making these that takes any time. The rest is simple. Mix the muffins by hand. Bake until golden. Then dip those soft, bite-sized muffins in cinnamon-sugar.
The result is a soft, sweet mini muffin that tastes like a fall-scented donut, and only last for a day in our busy kitchen.
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Ingredients
- Apple Cider – This gives the mini muffins their key flavor. Fresh, local, apple cider is hard to beat this time of year, but even apple juice will work in a pinch. The key is to start with a large(ish) amount and simmer it way down until the flavor is super concentrated. The simmering step takes about 30 minutes, but can be done up to a week ahead.
- Cinnamon – Because the apple cider has so much flavor, you just need a bit of ground cinnamon to really highlight those flavors. If you’re using apple juice instead of apple cider, try using pumpkin pie spice and doubling the amount to give the muffins more fall flavor.
- Egg – An egg binds the batter together and gives the donut muffins a cake-like texture. You’ll just need one egg here.
- Unsalted Butter – Use melted butter to make these muffins fast and easy to mix by hand. If using salted butter, be sure to skip the added salt in the recipe.
- All-Purpose Flour, White Sugar, Baking Powder, Salt, and Vanilla Extract – Standard baking ingredients.
- For topping – You’ll need some melted butter and a cinnamon-sugar mixture for rolling the donuts at the end of baking.
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Apple Cider Donut Mini Muffins
Equipment
- Saucepan
- Mini Muffin Tin
- Mixing Bowls
Ingredients
Apple Cider Mini Muffins:
- 3 cups Apple Cider (see note)
- 2 cups All-Purpose Flour (250 grams)
- 1/2 cup White Sugar (100 grams)
- 2 teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Kosher Salt
- 1 Egg
- 4 Tablespoons Unsalted Butter, melted
- 2 teaspoons Pure Vanilla Extract
Cinnamon Sugar Topping
- 4 Tablespoons Unsalted Butter, melted
- 3/4 cup White Sugar (150 grams)
- 1 teaspoons Ground Cinnamon
Instructions
- Reduce cider: Place apple cider in a saucepan over medium heat. Bring to a simmer and continue simmering until it reduces down to 1 cup. (This will likely take about 30 minutes at a low simmer. It can be done up to 5 days ahead and refrigerated until you're ready to use it). Let cool completely before cooking.
- Preheat oven to 325°F / 163°C.
- Spray a mini muffin tin (24 spaces) with nonstick cooking spray
- In a large mixing bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon ground cinnamon, and salt.
- In a second mixing bowl, whisk together reduced apple cider, egg, 4 Tablespoons melted butter, and vanilla extract until smooth.
- Pour liquid ingredients over dry and stir just until everything is evenly combined. (The mixture should be fairly thin; be sure that there are no lumps.)
- Fill prepared muffin tin with batter so that each space is about 3/4 full.
- Bake until the muffins are just set in the middle, 12 to 14 minutes.
- Allow muffins to cool in the pan until cool enough to handle, about 10 minutes.
- Put 4 Tablespoons melted unsalted butter in a small bowl. In a second small bowl, combine 3/4 cup sugar and 1 teaspoon ground cinnamon.
- Working with one mini muffin at a time, roll the top of the muffin in butter and then dip in cinnamon-sugar. Return the mini muffins to the pan to continue cooling completely.
- Store in an airtight container at room temperature and serve within 24 hours.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi I’m making this today! What’s the adjustment for making them in normal sized muffin tins? I’d love to make the mini ones, but I don’t have the tin and can’t wait to make these!
They should just need to bake for longer. I’d set the timer for 18 minutes and start checking them to see if they’re cooked through in the center. Enjoy!
Thanks so much for sharing! They came out moist & my family loved them! I’m not a fan of having to dip the cupcakes at the end so I made a frosting & added the cinnamon sugar!
Out of curiosity, what does reducing the apple cider do? I’ve never made anything apple cider so I’m curious to the reason for this
It just concentrates it. So that you get more apple cider flavor using a smaller amount. So if you put a full 2 cups of apple cider in muffins, you’d get a ton of apple cider flavor but the muffins would never cook properly. If you reduce it down, you get all that flavor in a smaller package!
We made these this morning, and they’re excellent. Thank you for sharing the recipe.
I see that they are good stored in the refrigerator for 24 hours. Have you tried freezing them? Do they unfreeze? OK? Thinking about making a big batch to have on hand for crazy mornings with the kids.
Yes! They freeze so well. I just defrost them at room temperature or I use the defrost setting on the microwave for about 10-20 seconds.
Has anyone tried adding some grated apple to these?
My wife just made these, they are so delicious and ready to make.
Oh my goodness, yum! I’ve been on a huge apple kick this month, ever since the boys and I went apple picking. We got fresh-pressed cider from the orchard, and I used some of it to make Sally’s Baking Addiction apple cider baked donuts. They were so good that I made them again a week later for a brunch with friends. But now I want to make these! They look even easier and make more, which is nice for sharing. I ordered the USA Pans mini muffin pan with your affiliate link. I already have their regular muffin pans, half sheet pans, square cake pans, and bread pans. They’re such a good, quality brand.
Aren’t those USA Pans the best? I only found them relatively recently, and I’ve been slowly replacing everything with them. They are so sturdy and bake so evenly. I’ve had Sally’s apple cider baked donuts on my to-make list this year! Hopefully this weekend!
Carters for life!
Sing it sister!
Jess, do you think you can sub the butter with coconut oil to make it dairy free?
I think that should work great Carmen! I haven’t tested it that way, but I’m planning to try it with coconut or vegetable oil too. Since it uses melted butter, a 1:1 sub should have no issues.