Spiced Apple Cider Donut Muffins with Glaze (Print Version)
Bake spiced Apple Cider Donut Muffins, tender and glazed, bringing fall warmth to your kitchen. A delightful treat for any day!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Muffin Base
01 -
1 ½ cups (180g) all-purpose flour
02 -
½ cup (100g) granulated sugar
03 -
¼ cup (50g) packed light brown sugar
04 -
2 teaspoons baking powder
05 -
½ teaspoon baking soda
06 -
½ teaspoon salt
07 -
1 teaspoon ground cinnamon
08 -
½ teaspoon ground nutmeg
09 -
¼ teaspoon ground allspice
→ Wet Ingredients
10 -
½ cup (120ml) unsweetened apple cider
11 -
½ cup (113g) unsalted butter, melted
12 -
1 large egg, room temperature
13 -
1 teaspoon vanilla extract
→ Cinnamon Glaze
14 -
1 cup (120g) powdered sugar
15 -
1-2 tablespoons unsweetened apple cider
16 -
¼ teaspoon ground cinnamon
# Instructions:
01 -
First things first, let's get that oven preheated to 400°F (200°C). While it's warming up, go ahead and line a 12-cup muffin tin with paper liners. I always give mine a little spritz with cooking spray inside the liners too, especially if I'm feeling fancy and using those pretty parchment ones. It just helps prevent any sticking, which is a real bummer when you're trying to get a perfectly round Apple Cider Donut Muffin out of the tin. This step always makes me feel like I’m setting the stage for something good.
02 -
In a big bowl, grab your flour, both sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Give them a really good whisk together. You want everything super combined so you don't get a random pocket of salt in one muffin and a bland one in another. I usually go for about 30 seconds of solid whisking, making sure to break up any lumps in the brown sugar. This is where the kitchen starts to smell amazing, like a cozy autumn day is about to unfold right in front of you. It's the beginning of our Apple Cider Donut Muffins magic!
03 -
Now for the wet stuff! In a separate, medium-sized bowl, melt your unsalted butter. Once it’s liquid gold, pour in the apple cider, crack in the egg, and add that lovely vanilla extract. Give it all a gentle whisk until everything is just combined. We’re not trying to make scrambled eggs here, just a smooth, uniform liquid. I always take a moment to smell the apple cider; it’s so vibrant and fresh, and it’s what gives these Apple Cider Donut Muffins their signature taste. This mixture should look inviting and slightly frothy.
04 -
Alright, here's the crucial part for tender muffins: pour your wet ingredients into your dry ingredients. Now, with a spatula, mix them *just* until combined. Seriously, stop mixing the second you don't see any dry streaks of flour. Overmixing is the enemy of a tender muffin; it develops the gluten too much and makes them tough. I learned this the hard way, producing some hockey pucks in my early baking days. We want light, fluffy Apple Cider Donut Muffins, so be gentle, hon!
05 -
Divide your glorious batter evenly among the 12 prepared muffin cups. I usually use an ice cream scoop for this; it makes things so much tidier and ensures all the Apple Cider Donut Muffins are roughly the same size. Pop that muffin tin into your preheated oven. Bake for about 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. My oven runs a little hot, so I usually check around 17 minutes. They should be beautifully golden brown on top, and you'll smell that incredible apple-cinnamon aroma wafting through your kitchen.
06 -
While your muffins are cooling in the tin for a few minutes (maybe 5?), whisk together your powdered sugar, a tablespoon of apple cider, and a pinch of cinnamon for the glaze. Add more cider a tiny bit at a time if it's too thick, or more sugar if it's too thin. You want a pourable but still substantial glaze. Once the muffins are cool enough to handle, remove them to a wire rack. Drizzle or dip the tops of the still-warm (but not hot!) Apple Cider Donut Muffins into that glorious glaze. Let the glaze set for a bit, then dig in! The smell alone is enough to make you weak in the knees.
# Notes:
01 -
Don't overmix the batter; it's the secret to tender muffins!
02 -
Store glazed muffins in an airtight container at room temp for 2-3 days; refrigerating them makes the glaze hard.
03 -
If you don't have allspice, just increase the cinnamon and nutmeg a little - it still works beautifully!
04 -
These are extra special with a warm mug of spiced chai on a chilly morning, trust me.
# Tools You'll Need:
01 -
12-cup muffin tin
02 -
paper liners
03 -
mixing bowls
04 -
whisk
05 -
spatula
06 -
wire rack
# Nutrition Facts (Per Serving):
Calories: 280
Total Fat: 12g
Total Carbohydrate: 40g
Protein: 3g