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    Home > Recipes > Breakfast and Brunch

    Apple Cider Donut Mini Muffins

    Published: Sep 18, 2020 · Modified: Apr 26, 2023 · by Jess Smith · Jump to Recipe · 8 Comments · This post may contain affiliate links.

    1.3K shares
    apple cider mini donut muffins
    apple cider donut mini muffins in a muffin tin
    apple cider donut mini muffins in a muffin tin
    apple cider donut mini muffins

    apple cider donut mini muffins in a muffin tin

    Apple cider gives these 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. 

    We’re at that point in the year when the days are still warm and the mornings feel crisp and fresh. Fall is coming, and I am SO here for it! We had a fun summer (COVID notwithstanding), but I love this time of year, and I’m ready for the cooler days, sweater weather, and kids in cozy pjs. I’m also ready to start baking all the Fall Recipes (Slow Cooker Turkey and Quinoa Chili is on my own personal meal plan this week).

    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. There are few things that feel as quintessentially fall as sitting in an orchard on a cool morning, eating still-warm apple cider donuts. I’m hungry just thinking about them!

    apple cider donut mini muffins in a muffin tin

    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.

    mixing ingredients in a clear bowl

    stirring batter in a clear bowl

    spooning mixture into muffin tin

    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.

    mixing cinnamon and sugar in a white bowl

    rolling mini muffin in cinnamon sugar

    More Muffin Recipes

    • Carrot Cake Muffins
    • Blueberry Yogurt Muffins
    • Pumpkin Chocolate Chip Muffins
    • Strawberry Banana Muffins

    Favorite Tools

    • Mini Muffin Tin 
    • Anchor 3-Piece Glass Mixing Bowls 

    apple cider donut mini muffins in a muffin tin

    📖 Recipe

    apple cider donut mini muffins in a muffin tin
    Print Recipe
    4.50 from 14 votes

    Apple Cider Donut Mini Muffins

    Apple cider gives these mini muffins an unmistakable fall flavor. After they bake, roll the muffins in melted butter and cinnamon sugar for bite-sized muffins that taste like donut holes.
    Want to adjust the size of this recipe? Click on the number next to “servings” and use the slider to scale up or down.
    Prep Time40 minutes mins
    Cook Time12 minutes mins
    Total Time52 minutes mins
    Course: Breakfast, Snack
    Keyword: baked donuts, fall recipe, mini muffins
    Servings: 24
    Calories: 80kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $3.50

    Equipment

    • Mini Muffin Tin
    • Mixing Bowls

    Ingredients

    Apple Cider Mini Muffins:

    • 3 cups Apple Cider (see note)
    • 2 cups (250 g) All-Purpose Flour
    • ½ cup (100 g) White Sugar
    • 2 teaspoon Baking Powder
    • 1 teaspoon Ground Cinnamon
    • ½ teaspoon Kosher Salt
    • 1 Egg
    • 4 tablespoon Unsalted Butter, melted
    • 2 teaspoon Pure Vanilla Extract

    Cinnamon Sugar Topping

    • 4 tablespoon Unsalted Butter, melted
    • ¾ cup (150 g) White Sugar
    • 1 teaspoon 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, ½ cup sugar, baking powder, 1 teaspoon ground cinnamon, and salt.
    • In a second mixing bowl, whisk together reduced apple cider, egg, 4 tablespoon 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 ¾ 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 tablespoon melted unsalted butter in a small bowl. In a second small bowl, combine ¾ 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

    Apple Cider - Any type of apple cider will work here. Apple cider will have the most flavor, but you can use apple juice if apple cider isn’t available. Be sure to follow the instructions to reduce the apple cider down and let it cool completely before using it in the recipe. The step to reduce the cider is important because it gives you the most concentrated flavor in the muffins. It can take about 30 minutes and needs to cool completely, but can be done up to a week ahead of time.

    Nutrition

    Calories: 80kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 25mg | Potassium: 50mg | Fiber: 1g | Sugar: 8g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

    *This post contains affiliate links*

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    1.3K shares

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Carmen

      September 18, 2020 at 5:22 pm

      Jess, do you think you can sub the butter with coconut oil to make it dairy free?

      Reply
      • Jess Smith

        September 18, 2020 at 7:38 pm

        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.

        Reply
    2. Neuf

      September 21, 2020 at 4:04 pm

      Carters for life!

      Reply
      • Jess Smith

        September 21, 2020 at 8:04 pm

        Sing it sister!

        Reply
    3. Joy

      September 21, 2020 at 8:05 pm

      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.

      Reply
      • Jess Smith

        September 22, 2020 at 7:58 am

        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!

        Reply
    4. Chuck Manson

      October 20, 2020 at 10:55 am

      My wife just made these, they are so delicious and ready to make.

      Reply
    5. Teresa Gates

      October 10, 2021 at 5:20 pm

      Has anyone tried adding some grated apple to these?

      Reply

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