Apple Cider Donut Muffins (No frying required!)
Every fall, one of my favorite traditions is stopping at our local orchard for at least a dozen fresh apple cider donuts. There is just something about that warm, fluffy donut rolled in cinnamon sugar, with a little sugar coating left on your lips and a cup of fresh apple cider to wash it down. I swear nothing could ever beat an orchard-made apple cider donut straight from the fryer. Until I made these Apple Cider Donut Muffins.
And here is the crazy part… they’re baked! Somehow, these muffins taste even better than the fried version. They’re incredibly soft, tender, full of warm apple cider flavor, and finished with that classic cinnamon sugar coating that makes an apple cider donut so hard to resist. I genuinely don’t think you could tell these weren’t straight out of the fryer at the world’s best apple orchard. They’re that good! If you’re looking for an easy baked apple cider donut recipe to make at home this fall, these muffins are about to become a new favorite.
One thing I especially love about this recipe is that you don’t have to spend time reducing the apple cider first. So many apple cider baked goods require simmering cider down to concentrate the flavor, which takes extra time and leaves you with a fraction of what you started with. Not these! This recipe uses a whole cup of straight apple cider, giving you that delicious, fresh-from-the-orchard flavor without any extra steps.
Another little secret? Sour cream! You’ll see plenty of apple cider muffin recipes that use applesauce, but trust me, these don’t need it. Between the whole cup of fresh apple cider and all that delicious apple flavor, you’re not missing a thing. Instead, I use sour cream to give these muffins that rich, tender, bakery-style texture. It adds moisture, a little tang, and that softness you usually associate with a fresh-from-the-fryer orchard donut. It’s one of those little ingredients that makes a huge difference, and I wouldn’t make these any other way!
Don’t overmix the batter! This is one of the biggest secrets to a tender muffin. Once you add the dry ingredients to the wet, gently fold everything together just until combined. It’s completely okay if the batter is a little lumpy and you still see a few small streaks of flour. Overmixing develops gluten, which can leave you with dense, tough muffins instead of that soft, fluffy texture we’re after. After gently mixing, let the batter sit for about 10–15 minutes before baking. This gives the flour time to absorb the moisture from the apple cider and sour cream, helping create a thicker batter and a more tender muffin.
Between the fresh apple cider, rich sour cream, tender muffin crumb, and buttery cinnamon sugar coating, they truly give the fried version a run for its money. I love that you can make them right at home without the mess of frying or the extra step of reducing your cider. Serve them warm with a mug of hot coffee or a glass of fresh apple cider, and you’ve got the perfect cozy fall treat. Just don’t be surprised if these become your new favorite way to enjoy apple cider donuts!
Baked Apple Cider Donut Muffins with Cinnamon Sugar Coating
Ingredients
- 3 cups all-purpose flour
- 1 ½ tablespoons baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 cup unsalted butter melted
- ¾ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 cup sour cream
- 1 cup apple cider
- 1 teaspoon vanilla extract
For the coating:
- ¾ cup granulated sugar
- 2 teaspoons ground cinnamon
- 4-6 tablespoons butter melted (for brushing)
Instructions
- Preheat the oven to 425°F. Grease or line two standard muffin pans with paper liners.
- In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1 ½ tablespoons baking powder, 2 teaspoons cinnamon, ¼ teaspoon nutmeg, and 1 teaspoon kosher salt until evenly combined.
- In a separate large bowl, whisk together 1 cup melted butter, ¾ cup granulated sugar, and ½ cup brown sugar. Add 3 eggs and whisk until combined. Add 1 cup sour cream and 1 teaspoon vanilla extract, whisking until smooth.
- Add half of the dry ingredient mixture to the wet ingredients, alternating with ½ cup of apple cider. Gently fold together until just combined. Add the remaining dry ingredients and remaining ½ cup apple cider, folding gently until incorporated. Do not overmix! A few small lumps or flour streaks are okay.
- Let the batter rest for 10–15 minutes to allow the flour to absorb the moisture.
- Divide the batter evenly among the prepared muffin wells, filling each approximately ¾ full.
- Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 15–18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- While the muffins bake, combine ¾ cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl. Mix until evenly combined.
- Allow the muffins to cool just enough to handle. Brush each muffin generously with 4–6 tablespoons melted butter, covering the tops and sides. Roll or dip in the cinnamon sugar mixture until generously coated.
- Serve warm and enjoy!
Notes
