Apple cider donut muffins are the perfect blend of sweet and spicy, capturing the essence of fall in every delightful bite. These muffins are not only easy to make but also incredibly satisfying, making them a great choice for breakfast or as cozy autumn treats.
Ingredients
Scale:
2 cups all-purpose flour (or gluten-free flour for a gluten-free option)
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup apple cider
½ cup vegetable oil or melted coconut oil
2 large eggs
1 teaspoon vanilla extract
¼ cup granulated sugar mixed with 1 teaspoon ground cinnamon
Optional: Chopped nuts or apple chunks for added texture
Optional: A sprinkle of powdered sugar for a sweet finish
Instructions
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
In a large bowl, combine the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk together until fully blended.
In another bowl, whisk together the apple cider, vegetable oil, eggs, and vanilla extract until smooth and well integrated.
Pour the wet mixture into the dry ingredients, stirring gently until just combined.
If using, fold in nuts or apple chunks to the batter.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack. While they’re still warm, roll the tops in the cinnamon-sugar mixture.
