This Baked Apple Cider Donut Muffin Recipe is an easy and quick way to still enjoy the traditional fall favorite without the mess, hassle, and calories of frying.
Prep Time30 minutesmins
Cook Time15 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Servings: 18muffins
Ingredients
For the Muffins:
2cups Apple Cider (reduced for 25 minutes to make 1 cup)
1 1/2cupsAll-Purpose Flour
1/2cupAlmond Flour*
1/2cupBrown Sugar
1Egglarge
1tspVanilla Extract
1/2tspBaking Soda
1tspBaking Powder
1 tspCinnamonground
For the Cinnamon Sugar Topping:
4TbspButtermelted
1/2cupSugargranulated
1TbspCinnamonground
Instructions
Reduce the apple cider by simmering it on low heat in a small saucepan without a cover for about 25 minutes or until it measures to 1 cup. Let cool.
Preheat the oven to 350°F.
Prepare the muffin pan with olive oil or nonstick cooking spray.
Stir together the egg, vanilla extract, and cooled reduced apple cider. If the apple cider is too hot, it will cook the egg. It’s important to let it cool first.
Add the all-purpose flour, almond flour, brown sugar, baking powder, baking soda, and ground cinnamon. Mix until just combined.
Divide the batter evenly into the cups of the prepared muffin pan.
Bake for about 15-18 minutes or until an inserted toothpick comes out clean.
Let cool completely.
Combine the granulated sugar and cinnamon for the topping in a small bowl.
Brush each muffin with the melted butter then coat with the cinnamon sugar. I like to dip and roll my muffins in the mixture.
Enjoy!!
Notes
*The almond flour contributes to the slightly crisp exterior that is similar to a traditional apple cider donut. If you do not have any, you can substitute it for more all-purpose flour. (No almond flour = use 2 cups of all-purpose flour)