Apple Cider Donut Muffins

Breakfast - the most important meal of the day! That’s why donuts and muffins are such a sweet way to start your morning. And now that it’s finally cool and breezy when we’re getting up, it’s the perfect time to add a little apple cider to your breakfast routine.

That’s where these apple cider muffins come in. They’re made from the same batter I would make baked donuts with in a donut pan, but they’ve been poured into muffin papers instead. They’re a similar texture to donuts, and they have the most lovely crunchy mixture on top. You’ll want to try them this week to make the holidays a little more special.

2 cups flour
1 tsp baking soda
3/4 tsp baking powder
1 Tbsp cinnamon
1 tsp nutmeg
1/4 tsp salt
1 egg
1/2 cup brown sugar, packed
1/2 cup sugar
2 Tbsp butter, melted
1/2 cup milk
1/2 cup apple cider
1 Tbsp vanilla

1/2 cup sugar
1 Tbsp cinnamon
1 tsp nutmeg
1/2 cup butter, melted

1. Preheat oven to 350 degrees. Line 12-cup muffin tin with paper liners.

2. Mix dry ingredients - flour, baking soda, baking powder, cinnamon, nutmeg and salt - in a small bowl.

3. In a large bowl, combine the brown sugar, sugar, butter, milk, apple cider and vanilla. 

4. Slowly add the dry ingredients to the sugar mixture. The dough will be thick.

5. Spoon batter into muffin tin, filling each about 3/4 full.

6. Bake at 350 degrees for 18-20 minutes. The tops will be lightly colored, not browned very much at all. Remove to a baking rack.

7. While the muffins begin to cool, mix the sugar, cinnamon and nutmeg together in a small bowl. Melt butter in a second bowl.

8. Dip the tops of each muffin in butter, then in sugar mixture to coat. Repeat and allow to cool before storing in a air-tight container. Or eat immediately. Your choice.


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