Apple Cider Doughnut Muffin - WFSB 3 Connecticut

Better Food

Apple Cider Doughnut Muffin

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It’s sweet treats day on Better!

And do we have an amazing recipe from Amy Traverso, Senior Lifestyle Editor of Yankee Magazine and author of "The Apple Lovers Cookbook."

These apple cider doughnut muffins will taste just like fall and it is a must have this season.

Try out this recipe, you won’t be disappointed.

Apple Cider Doughnut Muffins:

2 cups sweet apple cider

1/2 cup unsalted butter, softened, plus more for pan

3/4 cup granulated sugar

2 large eggs, at room temperature

1-1/2 teaspoons vanilla extract

2-1/4 cups all-purpose flour

1-1/4 teaspoons ground nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon table salt


Preheat your oven to 375° and set a rack to the middle position. Lightly grease a standard 12-cup muffin pan and set aside.

Put the apple cider in a large saucepan over high heat and bring to a boil. Reduce the heat slightly and simmer until the liquid is reduced to 1 cup. Set aside to cool.

Using a standing or handheld mixer, cream the butter with the sugar in a large bowl at medium speed until fluffy, about 4 minutes. Add the eggs, one at a time, blending well after each. Add the vanilla extract and blend.

In a medium-size bowl, whisk together the flour, nutmeg, baking powder, baking soda, and salt. Add a third of this mixture to the butter mixture and beat just to combine.

Add half the reduced cider and beat to combine.

Repeat with another third of the flour mixture, then the rest of the cider, then the remaining flour mixture.

Divide the batter evenly among the prepared muffin cups and transfer to the oven.

Bake until tops are firm and a tester inserted into the center comes out clean, 15 to 17 minutes. Remove from the oven and let cool 10 minutes.


3/4 cup granulated sugar

3 tablespoons ground cinnamon

4 tablespoons salted butter, melted


Now, prepare the topping: In a medium-size bowl, whisk together the sugar and cinnamon.

As soon as the muffins are cool enough to handle, brush their tops and sides with butter, then roll in the cinnamon sugar to coat.

Serve warm or at room temperature.