Apple Cider Doughnut Muffin

Apple Cider Doughnut Muffins

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

Recipe by Michael SalmonCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings

9

muffins
Prep time

15

minutes
Cooking time

10

minutes

Ingredients

  • 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.

3 Comments

  1. Michelle Smith

    Looks like I now need to make these for Easter Brunch!

  2. I am sure they will be a hit Michelle! Make sure that Robbie doesn’t eat too many!

  3. Pingback: Pressing Apple Cider – Chef Michael Salmon

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