Apple Cider Doughnut Muffins

 Here is the apple cider post I promised last week. Apple Cider Doughnut Muffins- I think that may be enough said?  I have been making a plain and a chocolate version of doughnut muffins that my family loves for several years now. So, when I had a cider doughnut at a car show that  we brought our boys to, I had the idea to transform the plain doughnut muffin into a cider muffin. I really wanted to make the muffin taste like a cider doughnut with apple cider flavor shining through. I think I succeeded with this recipe. I think they taste almost just like a moist cider doughnut, minus all the work and mess of rolling, cutting, and frying. Works for me! 

An important step to this recipe is boiling and reducing down the apple cider. This really concentrates the flavor and helps the cider flavor really come through. It’s an easy step and you can do it a day or two ahead if you want. I also highly recommend using parchment liners, if you can find them, as after several tests, I think the muffins really cook the best in them. You can use also use regular liners and lightly grease them or just grease the tins (least recommended method). I hope you enjoy these as much as we have- there were no complaints in this house having to eat so many test batches!

Apple Cider Doughnut Muffins

yields 12 to 14 muffins

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Ingredients

  

• 1 1/2 cups apple cider** see first step- needs to be heated and reduced to 3/4 cup
• 1/2 cup buttermilk
• 1/2 cup butter softened to room temperature
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon of fresh ground nutmeg OR 1 teaspoon ground nutmeg can add more to taste
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups Unbleached All-Purpose Flour

Topping

• 7 to 9 Tablespoons butter melted (depends on how heavy you coat muffin)
• 3/4 cup sugar
• 1 1/2 teaspoons cinnamon

Instructions

 

For the cider

• Place cider in a small saucepan over low heat and bring to a simmer. Allow to simmer until reduced, about 15-20min- you will need 3/4 cup for the recipe. Remove from heat to cool. If doing this step ahead of time, place in an airtight container in the the refrigerator

For the Muffins

• Preheat the oven to 400°F. Line a muffin tin with parchment paper liners (recommended) Or line with paper liners and lightly grease/spray inside of liners- this will ensure that they peel off the muffins easily.
• Combine 3/4 cup reduced apple cider and buttermilk in a small bowl; set aside.
• In a medium-sized mixing bowl, cream together the butter and sugars till smooth.
• Add the eggs and beat until combined and fluffy
• Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
• Stir the flour into the butter mixture alternately with the buttermilk/cider mixture, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
• Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a toothpick inserted into the middle of one of the center muffins comes out clean. Allow to cool in pan several minutes, until just cool enough to handle- you want to dip them while warm.

For the topping

• While muffins are baking, place melted butter in a shallow bowl. In a separate bowl, combine sugar and cinnamon.
• While muffins are still warm, Peel off muffin liner and dip each muffin into melted butter, turning muffin to fully coat. Then dip the muffin in the cinnamon sugar mixture, turning to fully coat muffin. Place on a cooling rack and allow to cool.

Notes

Best eaten the same day but good stored in an airtight container at room temperature for 2-3 days.
These can also be done in a mini muffin pan. Just lightly grease tin and reduce baking time to 8-10 minutes.

Inspired by King Arthur Flour