cider doughnut mini muffins recipe

Cider Doughnut Muffins

Cider Doughnut Muffins have all of the cozy flavors of a good doughnut---thanks to reduced apple cider, cinnamon, and nutmeg---with a lot less work.
Adapted from Yankee Magazine (September, 2014)
Course Dessert, Snack
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 36 mini muffins
Calories 100kcal
Author Amanda Biddle


For the Muffins

  • 2 cups apple cider
  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 2 large eggs , room temperature
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all purpose flour
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt

For the Cinnamon-Sugar Topping

  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 4 tablespoons unsalted butter , melted


Make the Muffins

  • Preheat oven to 375 degrees F, with rack in the center. Grease or lightly spray mini muffin tins (enough for 36 muffins).
  • In a small saucepan, bring apple cider to a boil over medium-high heat. Simmer until cider is reduced to 1 cup, about 20 minutes, lowering heat as needed to maintain a steady bubble. Remove from heat and cool.
  • In a medium bowl, combine flour, nutmeg, cinnamon, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, using a hand mixer, (or in the bowl of a stand mixer fitted with the paddle attachment), cream the butter and sugar until light and fluffy, about 3-4 minutes. Add eggs, one at a time, mixing on low speed until incorporated. Mix in vanilla.
  • Add the dry ingredients to the batter in three additions, alternating with the cooled, reduced cider (start and end with flour). Gently beat just to combine after each addition, scraping the bowl as needed. Divide batter evenly between 36 mini muffin cups.
  • Bake 10-12 minutes, until a cake tester comes out clean. Transfer pans to wire racks and cool for about 5 minutes.

Make the Cinnamon-Sugar Topping

  • In a small bowl, combine granulated sugar and cinnamon.
  • After the baked muffins have cooled for a few minutes (enough to handle), lightly brush the tops, sides, and bottoms with melted butter. Immediately roll in the cinnamon-sugar mixture to coat. Shake off excess and serve.*


*I enjoyed these muffins most the day they were baked, but they were still very good on the second day. I found that the tops became a little soggy upon storage from having been brushed in butter, but this was easily remedied by popping them into the oven (350 degrees) for a few minutes, just to lightly warm.


Calories: 100kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 84mg | Potassium: 36mg | Sugar: 8g | Vitamin A: 130IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.5mg