These muffins taste just like the warm apple cider donuts from a fall orchard. Reduced apple cider gives them deep apple flavor, and a quick dip in butter and cinnamon sugar gives them that classic sparkly coating.
Recommended for this recipe
A heavy nonstick pan bakes even, domed muffins.
Brushes melted butter over the tops so the cinnamon sugar sticks.
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Ingredients
- 1 1/2 cups (360 ml) apple cider
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (115 g) butter, melted
- 3/4 cup (150 g) brown sugar
- 2 large eggs
- 1/3 cup (80 ml) buttermilk
- For coating: 1/2 cup (100 g) sugar, 1 tablespoon cinnamon, 4 tablespoons melted butter
Instructions
- Simmer the apple cider in a small saucepan until reduced to 1/2 cup, about 15 minutes. Let cool.
- Heat the oven to 350°F (175°C) and grease a 12-cup muffin pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Whisk the melted butter, brown sugar, eggs, buttermilk and reduced cider. Fold into the dry ingredients.
- Divide into the muffin cups and bake 18 to 20 minutes.
- While warm, brush the tops with melted butter and roll in the cinnamon sugar.
Tips for the best results
Reducing the cider is the secret: it concentrates the apple flavor without making the batter too thin.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per muffin with coating.
Shop this recipe
A fragrant, sweet cinnamon that makes the coating shine.
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