As the leaves turn vibrant shades of orange and gold, there’s nothing quite like the comforting aroma of freshly baked apple cider donut muffins wafting through your kitchen. These delightful treats combine the warm spices and rich flavors of autumn, making them an ideal addition to your breakfast or brunch spread. This easy muffin recipe is perfect for those crisp fall mornings when you want something sweet yet wholesome. The combination of apple cider and spices truly evokes the essence of autumn.
Ingredients
Scale:
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup apple cider
2 large eggs
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup granulated sugar (for topping)
1 tablespoon ground cinnamon (for topping)
Optional: 1/2 cup chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C) and prepare a standard muffin tin by greasing it or lining it with muffin liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate bowl, beat the eggs until frothy, then add the apple cider, melted butter, and vanilla extract. Mix until smooth and well blended.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix.
Fill each muffin cup about three-quarters full with batter. If desired, sprinkle chopped nuts on top.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
While the muffins are baking, mix the granulated sugar and cinnamon in a small bowl.
While the muffins are still warm, roll the tops in the cinnamon-sugar mixture until well coated.
