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Easy Apple Cider Donut Muffins: Best Cinnamon Sugar Recipe

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These Easy Apple Cider Donut Muffins with Cinnamon Sugar deliver that exact nostalgic orchard taste without the hassle of frying. They’re quick enough for a weekday morning, special enough for a holiday brunch, and incredibly satisfying.

Ingredients

Scale
  • 1 cup (240 ml) apple juice (unsweetened)
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup (113 g) unsalted butter, melted and slightly cooled
  • ½ cup (120 g) Greek yogurt (plain or vanilla)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (57 g) unsalted butter, melted (for coating)
  • ½ cup (100 g) granulated sugar (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously with butter or non-stick spray, or line with paper liners.
  2. Pour 1 cup apple juice into a small saucepan. Bring to a gentle boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about ¼ cup (60 ml), about 10-12 minutes. Set aside to cool slightly.
  3. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg for about 20 seconds.
  4. In a separate bowl, whisk together melted butter, Greek yogurt, eggs, and vanilla extract until smooth. Whisk in the reduced apple juice.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Divide batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Bake for 15-18 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let muffins rest in the pan for 5 minutes, then transfer to a wire cooling rack.
  9. While muffins cool slightly, melt ¼ cup butter in a small bowl. In a separate shallow bowl, mix together ½ cup granulated sugar and 1 ½ tablespoons cinnamon.
  10. While muffins are still warm, dip the top of each muffin into the melted butter, then roll in the cinnamon sugar mixture. Press coating onto sides if desired.
  11. Place coated muffins back on the wire rack and let sit for about 5 minutes to allow coating to set before serving.

Notes

Don’t skip reducing the apple juice—it concentrates the flavor. Use room temperature ingredients for best results. Overmixing will make muffins tough. Coat muffins while warm for best adherence. For storage, keep in an airtight container with paper towels at room temperature for up to 3 days. Freeze uncoated muffins for up to 3 months.

Nutrition

Keywords: apple cider donut muffins, cinnamon sugar muffins, fall baking, easy muffin recipe, apple muffins

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