These Apple Cider Doughnut Muffins are here for you when you just can’t wait another second for Fall. They’re soft and tender inside, with that classic cider doughnut cinnamon sugar crust…so good!
These apple cider doughnut muffins were a joy to make from start to finish, but the moment I pulled them out of the oven was the best. The kitchen smelled of cinnamon, and it felt like Fall had arrived, even if technically it’s still summer 🙂
The texture of these doughnut muffins is rich and cakey, with a really nice ‘doughnutty’ crumb. If you know my Apple Cider Doughnut Cake you’ll know what I mean. The cinnamon sugar coating, added when the muffins are still warm, give them that classic cider doughnut vibe. They’ll be just perfect for your fall breakfasts and brunches.
The cinnamon sugar coating is created by first brushing the warm muffins with melted butter. Then I literally roll them in a bowl of cinnamon sugar to coat them all over. That’s important because you’re going to want to get some of that sweet crust in every bite. It’s also why I don’t use paper muffin liners with this recipe, but you certainly can if you like.
Just like their bundt cake cousin, the batter for these apple cider doughnut muffins is so easy to make; a big bowl and a whisk gets the job done. There’s no need to haul out the heavy equipment.
Why do I use oat flour in these cider doughnut muffins?
I use oat flour in these muffins both for flavor and texture…it’s naturally gluten free so it gives the muffins a wonderfully light crumb. Oat flour is readily available in most large grocery stores, and Bob’s Red Mill makes a good one, but it’s essentially oats that have been ground into a fine powder, so if you don’t have any on hand you can actually process rolled oats in a food processor or high speed blender, like a Vitamix, to make your own. For more details, check out my post on how to make your own oat flour!
I love it to add oat flour to regular flour in lots of different types of recipes. It does wonders for my IRISH OATMEAL SODA BREAD and my QUICK WHOLE GRAIN OAT ROLLS.
Using a scoop ensures that all the muffins are a standard size. You don’t want to cheat anybody, trust me! I have several different sizes of scoops in my kitchen and I use them all the time.
Can I keep this apple cider doughnut muffin batter in the fridge overnight?
What’s extra great about these muffins is that you can make them the night before…the batter is just fine hanging out in the fridge. This way you, and anyone lucky enough to be awake with you, can enjoy fresh warm just-out-of-the-oven muffins in the morning, just scoop and bake.
- Despite what you might have been told, it’s often ok, no even a good thing, to let muffin batter rest overnight in the refrigerator. Getting the batter straight into the fridge after mixing is ideal, it slows down the activity of the leaveners.
- It’s a win win, because you and the fam get to roll out of bed and into warm doughnut muffins on a crisp fall morning with practically zero effort.
Admit it, you know you want more fall themed treats…
- Spiced Vanilla Pear Oatmeal
- Dutch Apple Cake
- Glazed Old Fashioned Buttermilk Doughnut Bundt Cake
- Apple Walnut Zucchini Bread
Apple Cider Doughnut Muffins
Equipment
- a muffin pan
Ingredients
dry ingredients
- 2 1/2 cups all purpose flour
- 1 cup oat flour
- 1 1/2 cups granulated sugar
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
wet ingredients
- 1 cup apple cider
- 3/4 cup applesauce (you can also use apple butter)
- 3/4 cup vegetable oil (corn, canola, safflower)
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
topping
- 6 Tbsp butter, melted
- 1 cup sugar
- 1 tsp cinnamon, use more depending on how cinnamon-y you want your coating
Instructions
- Preheat oven to 350F Lightly butter muffins pans.
- Whisk the dry ingredients together to combine.
- Whisk the wet ingredients together in another bowl.
- Add the wet ingredients to the dry and whisk until just combined, don't over mix.
- Scoop the batter into the muffin cups and bake for about 19 minutes.
- Meanwhile stir the sugar and cinnamon together for the topping.
- Let the muffins cool for about 5 to 10 minutes, then remove from the pan.
- Brush the muffin tops (and sides if you like) with melted butter, then roll in the cinnamon sugar to coat really well. If necessary, coat twice to get a good coverage.
Nutrition
52 Comments
Sammy Jo
November 29, 2020 at 6:32 amWow these muffins were so delish! Super simple and straightforward instructions too. I brought these in to my job for my friends who got stuck working thanksgiving morning and they were such a hit! Seriously, everyone loved them. Thanks!!
Sue
November 29, 2020 at 9:33 amSounds like your friends deserved them! Thanks Sammy 🙂
Kayla Johnson
November 19, 2020 at 9:40 amCould I make these in a donut pan?
Sue
November 19, 2020 at 1:09 pmYou probably could.
Jessie
November 14, 2020 at 11:42 amCan a sugar substitute be used with this recipe?
Sue
November 14, 2020 at 11:59 amI would use one that is in granulated form and has a 1 to 1 ratio for substituting with sugar.
Phyllis Bergst
November 14, 2020 at 7:43 amSue, these are wonderful as they are, but what about adding fresh cranberries?
Sue
November 14, 2020 at 7:45 amI hadn’t thought of that, but it should work fine Phyllis.
Martha
September 27, 2020 at 6:58 amThese are delicious and very delicate! I didn’t really pay attention but this makes a lot of muffins! I made 24 muffins and still had batter left for a small loaf of bread/muffin. Next time will cut recipe in half. Also I greased my muffin tins but had quite the time getting the muffins out.
Patricia
September 6, 2020 at 3:35 pmI’m getting ready to mix up a batch but am wondering if these will freeze well. It’s just me, so I won’t be eating all 20 in two days. I probably could, but I’ll try not to!
Sue
September 7, 2020 at 5:18 amThey should freeze fine Patricia.
ELM
September 2, 2020 at 12:35 pmHow/could would you substitute 100% apple juice instead of cider?
Sue
September 2, 2020 at 4:00 pmYes, for sure.
Lori D
September 1, 2020 at 10:01 amWith Fall and cider season approaching definitely want to give these a try. Any recommendations on baking time if I used a mini muffin pan?
Sue
September 1, 2020 at 10:05 amCute idea ~ I’d check them at 10 minutes, they could take anywhere from 10-15 minutes.
Cinnamom in Mn
August 27, 2020 at 5:20 pmExcellent recipe. The muffins had perfectly domed tops.
I will be making them again, definitely. I used some apple cider molasses added to the cider for a more concentrated taste, as I had some on hand.
Jane Pilcher
February 8, 2020 at 3:54 pmJust made your One Banana Banana Bread & it is delicious!! I don’t love bananas but this is great because it’s just one banana. Been looking over your site & your recipes look absolute wonderful. I will be using your recipes in the near future.
Sue
February 8, 2020 at 4:28 pmWelcome in Jane, there’s lots more where this came from 🙂
Sue clifford
December 15, 2019 at 2:30 pmCan I use coconut oil instead of vegetable oil?
Sue
December 15, 2019 at 4:21 pmYes!
Kristen
October 16, 2019 at 3:47 amI would love to make these gluten free – is it possible to just use oat flour and no regular flour?
Susan
September 29, 2019 at 5:24 amWould Love to know what the calories are for the Apple cider doughnut muffins they look so yummy can’t wait to try them
Sue
September 29, 2019 at 9:01 amJust added them for you 🙂
Sandie Cargill
August 30, 2020 at 11:29 pmI would also like to know if you can use onluboat flour so they are gluten free. If so, how much would be used?
Sue
August 31, 2020 at 4:20 amGoogle correct didn’t help here! Do you mean only oat flour? If so, I don’t think the muffins would have enough structure. You might combine a gf baking mix and oat flour.
Alexis
September 25, 2019 at 9:22 amHow long can you store these? I want to make them for friends of mine, who are hosting us for a weekend, but I would need to make them the night before or two nights before we arrive at their house. Would they stay fresh in a container for that long?
Sue
September 25, 2019 at 9:50 amI found they were great the next day, but with anything like this I wouldn’t risk making them too far ahead. The night before is ideal. Remember you can prep/measure all your ingredients ahead of time to make the whole process really fast, if that helps.
Marguerite. Spillias
September 7, 2019 at 9:08 amI made your Greek Potato Salad. It was a hit I especially loved it no mayo. It was delicious Md it twice. Thank you. My next one is the Apple Cider Muffins this I will need to buy the Oat Flour. Can’t wait I love all ingredients listed. Will write you once i bake. Looking forward to the muffins with a cup of espresso. ?
Sue
September 7, 2019 at 9:29 amThanks Marguerite ~ I can’t wait to hear what you think!
Tricia B
September 7, 2019 at 6:16 amThese look fantastic Sue! I wish I had a few with my coffee this morning. I can smell them baking now – outstanding recipe!
Sue
September 7, 2019 at 9:08 amThe kitchen smells like heaven while these are baking 🙂
Meryl
September 5, 2019 at 11:19 amI’ve fallen in love with using boiled cider when I make this kind of recipe, rather than regular cider and/or applesauce. How would you recommend shifting the proportions if I did that with your recipe? This looks lovely and I’m looking forward to trying it!
Sue
September 5, 2019 at 11:28 amI need to try boiled cider, thanks for the reminder. I would say that you might add apple cider to the boiled cider to loosen up the consistency and use it as a replacement for the plain cider in the recipe.
WENDY
September 4, 2019 at 4:44 pmOh boy, I just finished reading both recipes. Cider mills just opening here in S. E. Michigan. Every mill has their own orchard blend. This recipe is a keeper. I am going to bake the cake and share with my neighbors . If I share, I will not be tempted to eat the whole cake by myself. I may get requests for seconds and that is okay too. I love to bake.
Sue
September 4, 2019 at 5:15 pmI envy you your location, what a great place to enjoy fall cider!
Lynn
September 4, 2019 at 9:55 amThese look like the yummiest treat! Question for you about the flours: I do not have oat flour, and wonder if this can be substituted with maybe white whole wheat, or is it possible to pulverize “old fashioned rolled oats” in the food processor for the oat flour? Thank you!
Sue
September 4, 2019 at 10:07 amYou can easily make oat flour with rolled oats, for sure! I have a post all about it, here.
And yes, you can also substitute all purpose flour, or white whole wheat might be nice.
Wendy Mosier
September 4, 2019 at 8:57 amThese look wonderful and I love that they can be made ahead! In one picture it appears (I may be mistaken) that you have buttered and sugared the muffin pans, but in the next photo, the pans are buttered but not sugared. Do you recommend sugaring the pans? I can’t wait to make these!
Sue
September 4, 2019 at 9:20 amI don’t think sugaring the muffin tin is a good idea, because you really want the sugar to adhere as thickly as possible when you roll them, and if you sugar the pan it might make a little crust that would prevent that.
Jocelyn (Grandbaby Cakes)
September 4, 2019 at 8:39 amOh these are the seriously the most perfect fall breakfast ever!
Toni
September 4, 2019 at 8:29 amThese were really good!! I love them!
Danielle
September 4, 2019 at 8:18 amI have to declare – these muffins look soooo “I-don’t-care-if-it’s-fall-or-not-I-just-want-these-muffins”! 🙂 That cider crust is something special, let me tell you that! And the fact that I can make them the night before make them even better.
Sue
September 4, 2019 at 8:20 amIt was life changing when I discovered you can make most muffin batters the night before 😉
Lorri
September 4, 2019 at 8:16 amThis looks sooo good! What size scoop do you use to scoop the batter? I need to purchase a few scoops for my kitchen, too!
Sue
September 4, 2019 at 8:18 amThanks Lorri ~ I use my 2-inch ice cream scoop for muffins. Hope you love these as much as I do 🙂
Mahy
September 4, 2019 at 7:43 amThese look so delicious that I can barely write this comment – so keen to run to the kitchen and make a batch! Great post, too!
Andrea
September 4, 2019 at 7:37 amI am here for this! I love how you coated the entire muffin with cinnamon sugar. I can’t wait to try these.
Sue
September 4, 2019 at 7:39 amThe coating is magic, it actually keeps the muffins nice and fluffy and moist overnight, too, so it’s a win win 🙂
John / Kitchen Riffs
September 4, 2019 at 7:37 amThese look wonderful! Really creative recipe. Really good too, I bet. Thanks!
2 sisters recipes
September 4, 2019 at 6:59 amLove these muffins and perfect timing Sue to roll out this recipe- it’s just what we need this week! Thanks so much!
2 sisters recipes
September 4, 2019 at 7:00 amPinning !!
Sue
September 4, 2019 at 7:06 amThank you, I think you’re going to be pleased with these!