Apple Cider Doughnut Muffin
I have been making these muffins on our Foodie trips for years, and they have always been a crowd pleaser.
Last fall I pressed my own cider from 4 apple trees I have at the farm and it was so much fun. I ended up with about 8 gallons of cider, some of which made it into these muffins. If you don’t press your own cider, try to find a good local cider to use. Often, when I am in Europe, I will use a freshly squeezed pear nectar that I buy from a local market.
Fresh and hot out of the oven they are amazing. I dare you to stop at only one. They are also good hours later…even the next day, they hold up well.
Apple Cider Doughnut Muffins
Course: BreakfastCuisine: AmericanDifficulty: Easy9
muffins15
minutes10
minutesIngredients
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon Kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/3 cup dark brown sugar
1 cup apple cider
1 large egg
1 teaspoon vanilla extract
3 Tablespoons unsalted butter, melted
- Cinnamon-Sugar Coating
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
5 Tablespoons unsalted butter, melted
Directions
- Mix together the flour, baking powder, salt, cinnamon, ginger and nutmeg. Add sugar and mix well.
- In another bowl, whisk together the apple cider, egg, vanilla and melted butter.
- Fold the wet mixture into the dry mixture and just combine.
- Divide into sprayed muffin tins and bake at 400-degrees F. for 8-10 minutes.
- Cinnamon-Sugar Coating
- Place the sugar and cinnamon in a bowl and mix to combine.
- Place the melted butter in another bowl.
- Remove the muffins from the tins and roll in the melted butter. Transfer to the cinnamon-sugar bowl and coat evenly with the mixture. Serve immediately for a fresh hot muffin, but they are also good cooled down, even the next day.
Looks like I now need to make these for Easter Brunch!
I am sure they will be a hit Michelle! Make sure that Robbie doesn’t eat too many!
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