Print

Apple Cider Donut Mini Muffins Recipe

Apple Cider Donut Mini Muffins Recipe
Print Recipe

★★★★★

4.9 from 26 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Keywords: apple cider muffins, mini muffins, fall recipes, cinnamon sugar topping, apple cider donut, bite-sized muffins, fall baking, easy breakfast muffins

Find it online: https://islawhite.com/apple-cider-donut-mini-muffins-recipe/