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Cinnamon Sugar Apple Cider Donut Muffins

Cinnamon sugar apple cider donut muffins with a tender crumb and a crisp cinnamon-sugar coating. Reduced apple cider adds deep flavor, then muffins are brushed with butter and fully rolled for that donut-style crunch.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp salt
  • 0.75 cup apple cider Reduce to 1/3 cup and cool completely.
  • 0.333 cup unsalted butter Melted (for muffin batter).
  • 0.75 cup brown sugar Packed.
  • 2 eggs
  • 1 tsp vanilla
  • 0.333 cup sour cream
  • 5 tbsp unsalted butter Melted (for coating).
  • 0.333 cup sugar For cinnamon sugar coating.
  • 2 tsp cinnamon For cinnamon sugar coating.

Equipment

  • 1 sheet pan

Method
 

Prep the cider and oven
  1. Reduce apple cider until you have 1/3 cup, then cool completely.
  2. Preheat oven to 375F and grease a 12-cup muffin tin.
Make the batter
  1. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt together until evenly combined.
  2. Whisk melted butter, brown sugar, eggs, vanilla, reduced cider, and sour cream until smooth.
  3. Fold dry ingredients into wet just until combined, then divide the batter among muffin cups.
Bake and coat
  1. Bake 15-18 minutes at 375F until a toothpick comes out clean, then let muffins warm.
  2. Brush each warm muffin all over with melted butter, then roll generously in cinnamon sugar to coat completely for a crunchy all-around finish.

Notes

Pro tip: reduce the apple cider to intensify the flavor—cool it fully before mixing so the batter stays thick. Store muffins in an airtight container at room temperature for 2 days or refrigerate up to 4 days; freeze up to 2 months. For a lighter option, use low-fat sour cream without changing the bake time.