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Easy Kid-Approved Honeycrisp Apple Cider Donut Muffins

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These muffins combine reduced apple cider syrup and tender chunks of Honeycrisp apple for a double hit of apple flavor, finished with a cinnamon sugar coating that turns a muffin into a donut experience. Perfect for fall mornings, they’re quick, easy, and a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups apple cider
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted and slightly cooled
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup Honeycrisp apple, peeled and finely diced (about 1 medium apple)
  • ½ cup unsalted butter, melted (for coating)
  • ¾ cup granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)

Instructions

  1. Reduce the apple cider: Pour 1 ½ cups apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, stirring occasionally, until reduced to about ⅓ cup. Set aside to cool.
  2. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Combine wet ingredients: In another medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add eggs one at a time, whisking well after each. Whisk in buttermilk, vanilla, and cooled reduced apple cider until smooth and glossy.
  5. Fold together: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (about 10-12 folds). Gently fold in diced apple.
  6. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about ¾ full.
  7. Bake: Bake for 16-20 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when touched.
  8. Cool slightly: Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack. Cool for another 5-10 minutes until warm but not hot.
  9. Make coating: While muffins cool, melt ½ cup butter in a small bowl. In a separate shallow bowl, whisk together ¾ cup granulated sugar and 1 ½ teaspoons cinnamon.
  10. Coat muffins: Working one at a time, dip the top of each warm muffin into melted butter, then immediately into cinnamon sugar mixture, turning to coat evenly. Place back on cooling rack.
  11. Serve warm or at room temperature. Let sit at least 10 minutes after coating for sugar to set.

Notes

Don’t rush the cider reduction; low and slow is key. Room temperature ingredients prevent butter from solidifying. Dice apples pea-sized for even distribution. Coat muffins when warm but not hot for best adherence. Store in an airtight container at room temperature for up to 3 days with paper towels to absorb moisture. Freeze for up to 3 months.

Nutrition

Keywords: apple cider donut muffins, honeycrisp apple muffins, fall breakfast, kid-friendly muffins, cinnamon sugar muffins

Find it online: https://twinkletaste.com/easy-kid-approved-honeycrisp-apple-cider-donut-muffins/