Apple Cider Donut Mini Muffins Recipe
If you’re looking for a warm, cozy treat that captures the essence of autumn in every bite, these Apple Cider Donut Mini Muffins are an absolute must-make. Bursting with rich apple cider flavor and a delightful cinnamon sugar coating, they bring the nostalgic charm of a classic fall fair snack into your kitchen with a soft, tender crumb. Perfectly sized for little hands or sharing with friends, these Apple Cider Donut Mini Muffins offer a delicious blend of sweet and spice that’s bound to become a fast favorite during apple picking season or whenever you crave a comforting baked indulgence.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly but essential for creating the unique taste and texture of the Apple Cider Donut Mini Muffins. Each element plays a vital role, from the reduced apple cider that infuses natural sweetness and moisture, to the warming cinnamon that gives it that signature autumnal touch.
- Apple Cider: Reduced down to intensify its natural sweetness and flavor depth in the muffins.
- All-Purpose Flour: Provides the perfect structure and tender crumb that holds everything together.
- White Sugar: Adds sweetness both within the batter and in the cinnamon sugar coating.
- Baking Powder: Gives the muffins a light, fluffy texture by helping them rise beautifully.
- Ground Cinnamon: Brings warm, comforting spice essential to this fall-inspired treat.
- Kosher Salt: Enhances all the flavors and balances the sweetness.
- Egg: Adds richness and binds the batter for a silky smooth consistency.
- Unsalted Butter: Melted to create moisture and tenderness inside and for the luscious cinnamon sugar coating.
- Pure Vanilla Extract: Lifts the flavors with its sweet, floral notes.
- Cinnamon Sugar Topping: A simple mix of sugar and cinnamon, combined with butter, that gives the muffins their irresistible golden crust.
How to Make Apple Cider Donut Mini Muffins
Step 1: Reduce the Apple Cider
This step is crucial for capturing intense apple flavor. Simmer your apple cider gently until it’s reduced from 3 cups to 1 cup, concentrating all those beautiful sweet and tart notes. Allow it to cool completely to ensure the batter mixes perfectly without scrambling the egg.
Step 2: Prepare Your Oven and Muffin Tin
Preheat your oven to 325°F (163°C) and liberally spray your mini muffin tin with nonstick spray. The lower baking temperature helps the muffins bake evenly, keeping them moist rather than drying out.
Step 3: Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. This blend forms the spicy, sweet foundation that allows the apple cider flavor to shine through.
Step 4: Mix Wet Ingredients
In a separate bowl, whisk reduced apple cider with egg, melted butter, and vanilla extract until smooth. This mixture brings moisture and tenderness to your mini muffins, making them irresistibly soft.
Step 5: Incorporate Wet and Dry
Pour the wet ingredients over the dry and gently mix just until combined. The batter should be slightly thin and free of lumps to ensure lightness and even baking.
Step 6: Fill and Bake
Fill each mini muffin cup about ¾ full to allow room for rising. Bake for 12 to 14 minutes until the muffins are just set in the center, achieving that perfect tender bite.
Step 7: Add the Cinnamon Sugar Coating
While the muffins are still warm, brush the tops with melted butter and then roll them in the cinnamon sugar mixture. This coating creates the signature crunch and sweetness that makes these Apple Cider Donut Mini Muffins so addictive.
How to Serve Apple Cider Donut Mini Muffins
Garnishes
To elevate your muffins, sprinkle a little extra cinnamon sugar after coating or add a light drizzle of honey or maple syrup. A dusting of powdered sugar also works beautifully if you want a delicate, festive touch.
Side Dishes
Serve alongside warm apple butter or a sharp cheddar cheese slice to contrast the sweet spiced muffins. These also pair wonderfully with a hot cup of coffee, chai tea, or apple cider for a cozy autumn snack.
Creative Ways to Present
Arrange your Apple Cider Donut Mini Muffins in a rustic basket lined with a flannel cloth for a charming fall brunch display. You can also skewer them mini kebab style with fresh apple slices and caramel drizzle for a fun party appetizer or dessert.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container at room temperature for up to 24 hours to preserve their fresh-baked softness and the crunch of the cinnamon sugar topping.
Freezing
To enjoy later, freeze the muffins in a single layer on a baking sheet before transferring to a freezer-safe bag or container. They can be stored for up to 2 months without losing flavor or texture.
Reheating
Rewarm frozen or refrigerated Apple Cider Donut Mini Muffins in a 325°F oven for 5–7 minutes. This gently revives their tender crumb and crispy cinnamon sugar coating, making each bite taste freshly baked.
FAQs
Can I use apple juice instead of apple cider?
Yes, you can substitute apple juice if cider isn’t available, but keep in mind that cider has a richer, more robust flavor. Be sure to reduce it as directed to concentrate the sweetness and flavor.
How do I know when the muffins are done?
The muffins are set in the middle when a toothpick inserted comes out clean or with a few moist crumbs. Avoid overbaking to keep them tender and moist inside.
Can I make these muffins larger instead of mini?
Absolutely! Use a standard muffin tin and bake for about 18–20 minutes or until a toothpick comes out clean. Adjust baking time accordingly for a moist, fluffy muffin.
Is there a vegan version of these Apple Cider Donut Mini Muffins?
For a vegan take, replace the egg with a flax egg and use a plant-based butter or oil. The flavor will still be delightful, though texture might be slightly different.
What’s the best way to reduce the apple cider?
Simmer the apple cider gently over medium-low heat, stirring occasionally to prevent burning, until reduced to about one cup. Allow it to cool entirely before adding to the batter for best results.
Final Thoughts
These Apple Cider Donut Mini Muffins are a magical bite of fall happiness that you’ll want to make again and again. Whether for breakfast, a cozy snack, or an easy dessert, they bring warm, comforting flavors to your table with effortless charm. Give this recipe a try and get ready to fall in love all over again with the taste of crisp apples and cinnamon sugar in every tender, delightful mini muffin.
PrintApple Cider Donut Mini Muffins Recipe
These Apple Cider Donut Mini Muffins bring the cozy flavors of fall to your fingertips with a moist, spiced batter infused with reduced apple cider and topped with a buttery cinnamon sugar coating. Perfectly sized for snacking, these mini muffins combine the warmth of cinnamon and vanilla with the sweet tang of apple cider reduction for a delightful treat that’s easy to make and irresistible to eat.
- Prep Time: 45 minutes (includes 30 minutes to reduce cider and cooling time)
- Cook Time: 14 minutes
- Total Time: 59 minutes
- Yield: 24 mini muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking and Simmering
- Cuisine: American
- Diet: Vegetarian
Ingredients
Apple Cider Mini Muffins:
- 3 cups Apple Cider (to be reduced)
- 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 teaspoon Ground Cinnamon
Instructions
- Reduce the Apple Cider: Place 3 cups of apple cider in a saucepan over medium heat. Bring to a simmer and continue simmering gently until the liquid reduces to about 1 cup, which takes approximately 30 minutes. This reduction concentrates the flavor. Let cool completely before using. This step can be done up to 5 days ahead and refrigerated.
- Preheat the Oven: Set your oven to 325°F (163°C) and prepare a 24-cup mini muffin tin by spraying it with nonstick cooking spray to ensure easy muffin removal.
- Mix Dry Ingredients: In a large bowl, sift together 2 cups all-purpose flour, 1/2 cup white sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt to evenly distribute and aerate the ingredients.
- Mix Wet Ingredients: In a separate bowl, whisk together the cooled reduced apple cider (about 1 cup), 1 egg, 4 tablespoons melted unsalted butter, and 2 teaspoons pure vanilla extract until smooth and uniform in texture.
- Combine Wet and Dry Ingredients: Pour the wet mixture over the dry ingredients and gently stir just until combined. The batter will be fairly thin but should be free of lumps for an even texture.
- Fill the Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full to allow room for rising without overflowing.
- Bake the Muffins: Bake in the preheated oven for 12 to 14 minutes, or until the muffins are just set in the center and a toothpick inserted comes out clean.
- Cool the Muffins: Allow the muffins to cool in the pan for about 10 minutes until they are cool enough to handle but still slightly warm.
- Prepare Cinnamon Sugar Topping: Place 4 tablespoons melted unsalted butter in a small bowl. In another small bowl, combine 3/4 cup white sugar with 1 teaspoon ground cinnamon.
- Coat the Muffins: Working one muffin at a time, dip the top of each warm muffin into the melted butter, then roll it in the cinnamon sugar mixture until fully coated. Return the coated muffins to the pan to cool completely.
- Store and Serve: Store the mini muffins in an airtight container at room temperature and enjoy within 24 hours for best freshness and flavor.
Notes
- Apple Cider: Use any apple cider available; it imparts the best flavor compared to apple juice. Be sure to reduce it as directed to concentrate the taste and let it cool completely before mixing into the batter. The reduction step is crucial for maximum flavor impact and can be prepared up to a week in advance.
- Muffins are best served fresh but can be gently reheated if stored in an airtight container for up to one day.
- For a dairy-free version, substitute the butter with a plant-based alternative and use a flax or chia egg instead of a chicken egg.
- Make sure not to overmix the batter to keep the texture light and tender.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.8 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: apple cider muffins, mini muffins, fall recipes, cinnamon sugar topping, apple cider donut, bite-sized muffins, fall baking, easy breakfast muffins
