Apple Cider Donut Muffins
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| Prep Time | 15 minutes |
| Cook Time | 17 minutes |
| Servings |
muffins
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Ingredients
Muffins
- 2 cups Sweet Apple Cider
- 1/2 cup unsalted butter Softened
- 3/4 cup Granulated Sugar
- 2 eggs Large, at room temperature
- 1 1/2 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
Topping
- 3/4 cup Granulated Sugar
- 3 tbsp ground cinnamon
- 4 tbsp butter Melted
Ingredients
Muffins
Topping
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Instructions
Muffins
- Preheat oven to 375 degrees and set a rack in the middle position. Lightly grease a 12 cup muffin pan. Set aside.
- Put the apple cider in a large saucepan over high heat and bring to a boil. Reduce heat slightly and simmer until the liquid is reduced to 1 cup. Cool.
- Using a mixer, cream butter with the sugar in a large bowl until fluffy, Add the eggs one at a time blending well after each. Add the vanilla and blend.
- Whisk together the flour, nutmeg, baking powder, baking soda, and salt. Add a third to the butter mixture and mix well. Add half the reduced cider and beat to combine. Repeat with another third flour mixture, then the rest of the cider, then the remaining flour mixture.
- Divide the batter evenly among the prepared muffin cups and bake until the tops are firm about 15-17 minutes. Remove from the oven and cool 10 minutes.
Topping
- In a medium bowl, whisk together the sugar and cinnamon. As soon as the muffins are cool enough to handle, brush the tops and sides with butter, then roll in the cinnamon sugar to coat.
- Serve warm or at room temperature.
