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Best Easy Apple Cider Donut Muffins Recipe

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These Wholesome Apple Cider Donut Muffins are baked instead of fried, delivering all the warm, spiced flavor of a classic fall donut with a tender crumb and cinnamon-sugar coating. Quick and easy to make in about 35 minutes, they’re perfect for fall gatherings, brunch, or a cozy treat.

Ingredients

Scale
  • 1 ½ cups (360 ml) apple cider, divided
  • ½ cup (113 g) unsalted butter, melted and slightly cooled
  • ⅔ cup (130 g) granulated sugar
  • ⅓ cup (70 g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (260 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon, divided
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅓ cup (80 g) plain Greek yogurt (full-fat or 2%)
  • For the Cinnamon-Sugar Coating:
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (42 g) unsalted butter, melted

Instructions

  1. Reduce the apple cider: Pour 1 cup (240 ml) of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes, stirring occasionally, until reduced to about ¼ cup (60 ml) of thick, syrupy concentrate. Remove from heat and let cool.
  2. Preheat and prepare: Preheat oven to 350°F (175°C). Grease a standard 12-cup muffin tin thoroughly with butter or non-stick spray.
  3. Mix the wet ingredients: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract, remaining ½ cup (120 ml) apple cider, reduced cider syrup, and Greek yogurt until smooth and slightly thick.
  4. Combine the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, nutmeg, and allspice.
  5. Fold the batter together: Pour dry ingredients into wet mixture. Use a rubber spatula to fold gently until just combined (a few lumps are fine). Do not overmix.
  6. Fill the muffin cups: Divide batter evenly among 12 muffin cups, filling each about ¾ full.
  7. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate pan halfway through for even baking.
  8. Prepare the coating: While muffins bake, mix ½ cup granulated sugar with 1 teaspoon cinnamon in a shallow bowl. Melt 3 tablespoons butter in a separate small bowl.
  9. Cool and coat: Let muffins cool in pan for 5 minutes, then transfer to a cooling rack. While still warm, brush each muffin top with melted butter, then dip into cinnamon-sugar mixture.
  10. Serve or store: Let coated muffins rest for 5 minutes so sugar sets. Serve immediately or store as directed.

Notes

Reduce the apple cider gently to avoid burning; let it cool completely before adding to batter. The Greek yogurt is key for moisture—do not skip. For the coating, dip muffins while warm (about 5 minutes out of the oven) for best sugar adhesion. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

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

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