Delicious Apple Donut Mini Muffins (Print version)
Soft baked mini muffins with concentrated apple cider, warm spice, and a buttery cinnamon sugar donut coating.
# Ingredients:
For the muffins
01 -
1 1/2 cups (360 ml) apple cider, reduced to 1/2 cup (120 ml) and cooled
02 -
1 1/2 cups (188 g) all-purpose flour
03 -
1/2 cup (100 g) granulated sugar
04 -
2 tablespoons packed light brown sugar
05 -
1 1/2 teaspoons baking powder
06 -
1/4 teaspoon baking soda
07 -
1/2 teaspoon fine salt
08 -
1 teaspoon ground cinnamon
09 -
1/4 teaspoon ground nutmeg
10 -
1 large egg
11 -
4 tablespoons (56 g) unsalted butter, melted and cooled slightly
12 -
1/4 cup (60 ml) milk
13 -
1 teaspoon vanilla extract
14 -
1/3 cup finely grated peeled apple, squeezed lightly
For the cinnamon sugar coating
15 -
4 tablespoons (56 g) unsalted butter, melted
16 -
1/2 cup (100 g) granulated sugar
17 -
1 1/2 teaspoons ground cinnamon
# Instructions:
01 -
Pour the apple cider into a small saucepan. Simmer over medium heat until reduced to 1/2 cup, about 18-25 minutes. Cool to room temperature.
02 -
Heat the oven to 350 degrees F. Grease a 24-cup mini muffin pan well with baking spray or softened butter.
03 -
In a large bowl, whisk the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
04 -
In a second bowl, whisk the cooled cider reduction, egg, melted butter, milk, vanilla, and grated apple. Pour into the dry ingredients and stir just until combined.
05 -
Divide the batter among the muffin cups, filling each about three-quarters full. Bake for 10-12 minutes, until the tops spring back lightly and a tester comes out clean.
06 -
Cool in the pan for 5 minutes. Dip the warm muffin tops in melted butter, then roll in the cinnamon sugar. Transfer to a rack and serve warm or at room temperature.
# Good to know:
01 -
Best eaten the day they are coated.
02 -
Reduce the cider ahead and refrigerate it for up to 5 days.
03 -
Freeze uncoated muffins for up to 2 months.