Baked Apple Cider Donut Muffins with Cinnamon Sugar Coating
These baked apple cider donut muffins are soft, tender, and full of fresh apple cider flavor! Made with a whole cup of apple cider and sour cream for a rich, bakery-style texture, then brushed with butter and rolled in cinnamon sugar. All the flavor of your favorite orchard donut without the frying!
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
Storage Tip: Store leftover muffins in an airtight container at room temperature for up to 3 days. For the best texture, enjoy them slightly warmed. If the cinnamon sugar coating begins to absorb into the muffins, you can brush with a little melted butter and add another sprinkle of cinnamon sugar before serving.
To freeze: allow the muffins to cool completely before placing them in a freezer-safe airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds before serving.