Description
These cake-like muffins get their flavor from reduced apple cider and warm spices, then are rolled in cinnamon sugar for a classic donut finish.
Ingredients
Scale
- 1 cup (240 ml) apple cider
- 1 ¾ cups (210 g) all-purpose flour
- 1 ½ teaspoons baking powder
- 3 teaspoons ground cinnamon, divided
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup (113 g) unsalted butter, melted and cooled slightly, plus ¼ cup (57 g) for topping
- ¾ cup (165 g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) buttermilk, at room temperature
- ½ cup (100 g) granulated sugar
Instructions
- Pour 1 cup (240 ml) of apple cider into a small saucepan. Bring to a simmer over medium heat and cook until reduced to ½ cup (120 ml), about 10-15 minutes. Set aside to cool completely.
- Preheat the oven to 350°F (175°C). Grease and flour a 12-cup standard muffin tin, or line it with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, 1 teaspoon of the ground cinnamon, salt, and nutmeg.
- In a large bowl, whisk the ½ cup (113 g) of melted butter with the light brown sugar. Whisk in the eggs one at a time, followed by the vanilla extract and the cooled, reduced apple cider.
- Add half of the dry ingredients to the wet ingredients and stir until just combined. Pour in the buttermilk and stir, then add the remaining dry ingredients. Mix only until no dry streaks of flour remain.
- Divide the batter evenly among the 12 prepared muffin cups, filling them about two-thirds full.
- Bake for 16 to 18 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- For the topping, melt the remaining ¼ cup (57 g) of butter. In a separate small, shallow bowl, combine the granulated sugar and the remaining 2 teaspoons of cinnamon.
- While the muffins are still warm, brush the top and sides of each one with melted butter, then immediately roll it in the cinnamon-sugar mixture to coat. Serve warm or at room temperature.
Notes
- Ensure the reduced apple cider is completely cool before adding it to the batter. If it’s too warm, it can start to cook the eggs.
- For the best texture, do not overmix the batter. Mix only until the ingredients are just combined; a few lumps are fine.
- These muffins are best coated while still warm, as the warmth helps the butter absorb slightly and the sugar to stick well.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American