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Best Homemade Honeycrisp Apple Cider Donut Muffins

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These Light & Fluffy Honeycrisp Apple Cider Donut Muffins capture the nostalgic flavor of a farm stand apple cider donut, with a tender, airy crumb, concentrated apple cider taste, and a perfect cinnamon-sugar coating. They’re a cozy fall treat made with simple ingredients.

Ingredients

Scale
  • 2 cups (480 ml) high-quality apple cider (preferably fresh, unfiltered like Martinelli’s)
  • 2 ½ cups (300 g) cake flour (spooned and leveled)
  • 1 cup (200 g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated preferred)
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (120 ml) unsalted butter, melted and slightly cooled
  • ½ cup (120 ml) buttermilk, at room temperature (or ½ cup milk + 1 teaspoon lemon juice)
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) reduced apple cider syrup (cooled)
  • ½ cup (100 g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • ¼ cup (60 g) unsalted butter, melted (for dipping)

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for 15-20 minutes, stirring occasionally, until reduced to about ½ cup (120 ml) and syrupy. Remove from heat and let cool completely. (Can be done a day ahead.)
  2. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  3. In a large bowl, whisk together cake flour, 1 cup granulated sugar, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg, and salt until evenly distributed.
  4. In a separate medium bowl, whisk eggs until light and frothy. Add melted butter, buttermilk, vanilla extract, and cooled apple cider syrup. Whisk until well combined (mixture may look separated at first but will come together).
  5. Pour wet ingredients into dry ingredients. Using a rubber spatula, gently fold together just until no streaks of flour remain. Do not overmix; a few small lumps are fine. Batter will be thick and slightly fluffy.
  6. Divide batter evenly among the 12 muffin cups, filling almost to the top.
  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. Muffins should spring back when lightly touched.
  8. While muffins bake, mix ½ cup granulated sugar and 1 tablespoon cinnamon in a shallow bowl. Melt ¼ cup butter in a separate small bowl.
  9. Let muffins cool in the pan for exactly 5 minutes. Remove from tin. While still warm, dip the top of each muffin into melted butter, letting excess drip off. Immediately dip and roll the buttered top in the cinnamon-sugar mixture. Place on a cooling rack.

Notes

For best results, use cake flour for a tender crumb. Ensure eggs and buttermilk are at room temperature to prevent the butter from seizing. Do not overmix the batter. The 5-minute cooling window before coating is crucial for the cinnamon-sugar to adhere properly. Muffins are best enjoyed the day they are made but can be stored in an airtight container at room temperature for up to 2 days. Freeze uncoated muffins for up to 3 months.

Nutrition

Keywords: apple cider donut muffins, honeycrisp apple muffins, fall muffins, cinnamon sugar muffins, apple cider recipe, homemade donut muffins

Find it online: https://jollyfork.com/best-homemade-honeycrisp-apple-cider-donut-muffins/