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Cinnamon Sugar Apple Cider Donut Muffins

Cinnamon sugar apple cider donut muffins with tender crumb and a crunchy cinnamon-sugar coating. Reduced apple cider brings bold flavor, and the warm muffins get brushed with butter, then rolled all over like classic apple cider donuts.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp salt
Wet ingredients
  • 0.75 cup apple cider Reduce to 1/3 cup, then cool completely.
  • 0.33 cup unsalted butter, melted
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla
  • 0.33 cup sour cream
Cinnamon sugar coating
  • 5 tbsp melted butter
  • 0.33 cup sugar
  • 2 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Reduce cider and prep the tin
  1. Reduce the apple cider to 1/3 cup, then cool completely.
  2. Preheat oven to 375F and grease a 12-cup muffin tin, with no visible dry spots.
Mix the batter
  1. Whisk the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined, with no color streaks.
  2. Whisk the melted unsalted butter, brown sugar, eggs, vanilla, reduced cider, and sour cream until smooth and glossy.
  3. Fold the dry ingredients into the wet ingredients just until combined, stopping when no flour pockets remain.
  4. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake
  1. Bake at 375F for 15-18 minutes until a toothpick inserted in the center comes out clean, with lightly domed tops.
Coat like apple cider donuts
  1. While the muffins are warm, brush each muffin all over with melted butter so the surface looks shiny.
  2. Roll each muffin generously in cinnamon sugar to coat completely, so every side has an even crunchy layer.

Notes

Pro tip: reduce the cider until it measures 1/3 cup and cool it fully before mixing—this keeps the batter from thinning and helps the muffins bake with a tender, donut-like crumb. Store airtight at room temperature for up to 2 days or refrigerate for up to 4 days; rewarm briefly for best coating crunch. Freezing is yes: freeze cooled muffins up to 2 months, then thaw and re-roll in a little extra cinnamon sugar if desired. For a dairy-light swap, use plain low-fat yogurt for the sour cream and a plant-butter substitute for the melted butter (coating will still set well).