I adore cider donuts. I first had these luscious treats at an apple orchard in Massachusetts. In fact, I made trips to that orchard just to get the donuts! I was thrilled when I discovered Rees Fruit Farm here in
also makes them. The donuts are available all year, but I crave them in the
fall when the apples and cider are fresh.
Recently I saw a Facebook post about donut muffins, and I thought, “Why not make cider donut muffins?”
Oh my, am I in trouble. These muffins are so delicious and easy to make I will be making them a lot! (The Picky Eater even tasted one and asked me to be sure and save him a couple.) The crunchy cinnamon sugar on the outside makes a nice contrast to the soft, moist interior. Unlike the typical sturdy breakfast muffin, these are more cake-like…in other words, like a donut. They taste best warm, so if you need to warm them up, just zap them for 20 seconds in the microwave or put them in a 350-degree oven for a minute or two.
On a personal note, three years ago today I went to a local grocery store parking lot to meet a man I connected with on Match.com. Little did I know I was meeting my future husband and the love of my life. Happy first-date anniversary to the Picky Eater.
Cider Donut Muffins
Adapted from a recipe on Serious Eats
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
3/4 teaspoon nutmeg
1/2 cup dark brown sugar
1 cup apple cider
1 teaspoon vanilla
3 tablespoons melted unsalted butter, cooled
1/2 cup granulated sugar
1/2 teaspoon cinnamon
4 tablespoons melted unsalted butter, cooled
Preheat the oven to 350 degrees F. Spray the muffin tin with non-stick cooking spray. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Add the brown sugar and then, using your fingers, mix in the sugar while breaking up an sugar clumps.
In a medium bowl, whisk together the cider, egg, vanilla and melted butter. Make a well in the middle of the dry ingredients and then pour the wet ingredients into the well. Gently fold the ingredients together just until all the streaks of flour disappear.
Spoon the batter into the muffin tin, dividing evenly between the cups. Each cup will be about 2/3 full. Bake the muffins for 15 to 20 minutes, until a toothpick inserted into the middle of a muffin comes out clean.
Prepare the topping while the muffins are baking: In a small bowl, whisk together the cinnamon and sugar. (Or mix the cinnamon and sugar together in a paper or plastic bag.) Put the melted butter into another small bowl. When the muffins are done, remove them immediately from the muffin tin. While still warm, roll the muffins in the melted butter and then toss them in the cinnamon/sugar mixture. Place them on a rack to cool completely. Store in an air-tight container.