Apple Cider Donut Mini Muffins

4.50 from 18 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.

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Prep Time40

Cook Time12

Total Time52

Course: Breakfast, Snack

Keyword: baked donuts, breakfast, easy muffins, easy snack, easy snack recipe, fall recipe, kid-friendly, make with kids, mini muffins

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $3.50

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

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