Baked Apple Cider Donut Muffins
Delightful muffins combining the flavors of apple cider and spices, perfect for any time of day.
Ingredients
Wet Ingredients
- 1 cup apple cider Reduced to 1/2 cup for flavor intensity
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder Ensure it is fresh for best results
- 1 teaspoon baking soda Ensure it is fresh for best results
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a small saucepan, bring the apple cider to a boil and then let it simmer until reduced to 1/2 cup.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and reduced apple cider until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just mixed.
- Fill each muffin cup about two-thirds full with batter.
Baking
- Bake in the preheated oven for 15-20 minutes, testing with a toothpick for doneness.
Cooling and Serving
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.
Notes
Store in an airtight container for up to 2-3 days at room temperature, or refrigerate for up to a week.