Go Back
+ servings
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 mins
Cook Time12 mins
Total Time52 mins
Course: Breakfast, Snack
Keyword: baked donuts, fall recipe, mini muffins
Servings: 24
Calories: 80kcal
Author: Jess Smith via Inquiring Chef
Cost: $3.50


  • Mini Muffin Tin
  • Mixing Bowls


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


  • 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.


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.


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