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The Best Apple Cider Donut Muffins: Easy Fall Recipe

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These Apple Cider Donut Muffins capture the warm, spiced flavor of apple cider donuts in an easy muffin form. Made with reduced apple cider and a cinnamon sugar coating, they’re perfect for fall gatherings and disappear fast.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup apple cider, reduced to 1/2 cup
  • 1/2 cup whole milk, room temperature
  • 1/2 cup unsalted butter, melted (for coating)
  • 1 cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until reduced to 1/2 cup, about 12-15 minutes. Set aside to cool.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. In another large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Add vanilla, reduced apple cider, and milk; whisk until smooth.
  5. Pour wet ingredients into dry ingredients and fold with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Divide batter evenly among muffin cups, filling each about 3/4 full.
  7. Bake for 18-22 minutes, rotating pan halfway through, until golden brown and a toothpick inserted in center comes out clean.
  8. Cool in pan for 5 minutes, then transfer to a cooling rack.
  9. While muffins cool, mix 1 cup sugar and 2 tablespoons cinnamon in a shallow bowl. Melt 1/2 cup butter in another shallow bowl.
  10. When muffins are warm but not hot (about 5-7 minutes after removing from pan), dip tops in melted butter, then roll in cinnamon sugar mixture. Press coating on if needed.
  11. Place coated muffins back on cooling rack for about 10 minutes to let coating set. Serve warm or at room temperature.

Notes

Don’t skip the cider reduction—it concentrates the apple flavor. Use room temperature eggs and milk to prevent the melted butter from seizing. Mix batter just until combined to avoid tough muffins. For best coating, dip muffins while still warm but not hot. Store in an airtight container at room temperature for up to 2 days. Freeze without coating for up to 3 months.

Nutrition

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

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