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Apple Cider Doughnut Muffins

Written by Michael Salmon Published on April 6, 2022 in Breakfast

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 Salmon

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

muffins

Prep time

minutes

Cooking time

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.