Apple Cider Donut Muffins

5 from 1 vote

Prep Time10

Cook Time30

Total Time40

Course: All Your Favorite Fall Recipes to Warm up to

Keyword: apple cider, breakfast, muffins, sweet breakfast

Servings: muffins

Author: Sweet Basil

Preheat oven to 350°F.
Coat 12 muffin cups with cooking spray.
Boil the cider until it is only just over 1/2 cup. Set aside to cool (I place mine in the fridge for a bit, but don't allow it to get cold.)
1 1/4 Cup Apple Cider
Whisk the flour, baking powder, baking soda, salt, cinnamon, cloves, cardamom and nutmeg in a large bowl.
2 Cups Flour, 1 1/4 teaspoons Baking Powder, 1/2 teaspoon Baking Soda, 1/2 teaspoon Salt, 1 Tablespoon Ground Cinnamon, 1/8 teaspoon Ground Cloves, 1/4 teaspoon Ground Cardamom, 1/2 teaspoon Ground Nutmeg
Whisk egg, sugar and brown sugar in a medium bowl until smooth. (if using maple syrup add it here.)
1 Large Egg, 1/3 Cup Sugar , 1/3 Cup Light Brown Sugar
Whisk in apple butter, cider, sour cream and oil.
1/2 Cup Apple Butter, 1/3 Cup Sour Cream, 1/4 Cup Canola Oil
Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined.
Scoop the batter into the prepared muffin cups (they’ll be quite full).
Bake the muffins until the tops are golden brown and spring back when touched lightly, 18 to 22 minutes. Sometimes an oven may need up to 25 minutes. Just tap the tops and when they don't sink a little upon touching they are all done.
Let cool in the pan for 5 minutes.
Loosen edges and dip the tops into the melted butter and then the sugar mixture (I like to roll mine all over in butter and sugar but it is more messy)

Melt the butter and set aside. Whisk together the sugars and cinnamon in a large bowl. Set aside
1/4 Cup Butter, 1/4 Cup Sugar, 1/4 Cup Brown Sugar, 1 Tablespoon Ground Cinnamon

Muffins can be frozen for up to 3 months.

Low fat sour cream or plain yogurt work.