Can I use regular apple juice instead of cider?

You can, but cider has a more robust flavor. If using juice, consider adding a splash of lemon juice and a bit more spice to balance the sweetness.

How do I prevent dry muffins?

Don’t overmix your batter. Also, measure flour correctly—spoon it into the cup and level off. Use oil for moisture and don’t skip the buttermilk.

Can I bake these in mini muffin tins?

Yes! Reduce baking time to about 10–12 minutes. Coat them while warm for the best cinnamon sugar adhesion.

Apple Cider Donut Muffins for Fall Brunch

Name: Apple Cider Donut Muffins for Fall Brunch
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 1 1/2 cups apple cider (reduced to 3/4 cup); 1/2 cup unsalted butter, melted; 1/4 cup neutral oil (like canola or vegetable); 1/2 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1/2 cup buttermilk; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp cinnamon; 1/4 tsp ground nutmeg; ; 1/3 cup granulated sugar; 1 tsp cinnamon; 3 tbsp butter, melted

Description

These apple cider donut muffins are fluffy, warmly spiced, and coated in cinnamon sugar. They bring all the fall flavor of a classic cider donut—no frying required. Perfect for fall brunches or cozy mornings at home.

Ingredients

1 1/2 cups apple cider (reduced to 3/4 cup)

1/2 cup unsalted butter, melted

1/4 cup neutral oil (like canola or vegetable)

1/2 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1/2 cup buttermilk

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 tsp ground nutmeg

Cinnamon Sugar Topping:

1/3 cup granulated sugar

1 tsp cinnamon

3 tbsp butter, melted

Instructions

1. Reduce apple cider in a saucepan over medium heat until it measures 3/4 cup. Let cool.

2. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.

3. In a large bowl, whisk together melted butter, oil, brown sugar, and granulated sugar until smooth.

4. Add eggs, buttermilk, vanilla, and reduced cider. Mix well.

5. In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

6. Add dry ingredients to wet and stir until just combined—do not overmix.

7. Spoon batter into muffin cups, filling 3/4 full.

8. Bake for 15–18 minutes, until a toothpick comes out clean.

9. Cool muffins for 5 minutes in tin.

10. Brush tops with melted butter, then roll in cinnamon sugar topping.

11. Serve warm or at room temperature.

Notes

For stronger apple flavor, reduce cider ahead of time and store in fridge.

Skip the topping to freeze plain muffins, then coat after reheating.

Best eaten within 1–2 days but stays moist up to 3.

Use mini muffin tins for bite-sized brunch options.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Fall Brunch, Donut Muffins
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 16g
Sodium: 140mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

Keywords: apple cider donut muffins, fall brunch recipes, cinnamon sugar muffins, homemade fall baked goods