Apple Cider Doughnut Muffins




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apple cider doughnut muffins in a basket

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!

apple cider doughnut muffins in a basket with plaid napkin

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.

apple cider doughnut muffins on a cooling rack

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.

cider doughnut muffins in a muffin tin

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.

making apple cider doughnut muffins

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.  

filling muffin tins for apple cider doughnut muffins

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.

an apple cider doughnut muffin with a cup of hot mulled cider

Admit it, you know you want more fall themed treats…

apple cider doughnut muffins in a basket
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2.91 from 92 votes

Apple Cider Doughnut Muffins

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!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Yield 20
Calories 299kcal

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

Serving: 1muffin | Calories: 299kcal | Carbohydrates: 44g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 132mg | Potassium: 105mg | Fiber: 1g | Sugar: 27g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

 

apple cider doughnut muffin pin

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30 Comments

    Leave a Reply

  • Reply
    Kristen
    October 16, 2019 at 3:47 am

    I would love to make these gluten free – is it possible to just use oat flour and no regular flour?

  • Reply
    Susan
    September 29, 2019 at 5:24 am

    Would Love to know what the calories are for the Apple cider doughnut muffins they look so yummy can’t wait to try them

    • Reply
      Sue
      September 29, 2019 at 9:01 am

      Just added them for you :)

  • Reply
    Alexis
    September 25, 2019 at 9:22 am

    How 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?

    • Reply
      Sue
      September 25, 2019 at 9:50 am

      I 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.

  • Reply
    Marguerite. Spillias
    September 7, 2019 at 9:08 am

    I 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. ?

    • Reply
      Sue
      September 7, 2019 at 9:29 am

      Thanks Marguerite ~ I can’t wait to hear what you think!

  • Reply
    Tricia B
    September 7, 2019 at 6:16 am

    5 stars
    These look fantastic Sue! I wish I had a few with my coffee this morning. I can smell them baking now – outstanding recipe!

    • Reply
      Sue
      September 7, 2019 at 9:08 am

      The kitchen smells like heaven while these are baking :)

  • Reply
    Meryl
    September 5, 2019 at 11:19 am

    I’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!

    • Reply
      Sue
      September 5, 2019 at 11:28 am

      I 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.

  • Reply
    WENDY
    September 4, 2019 at 4:44 pm

    5 stars
    Oh 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.

    • Reply
      Sue
      September 4, 2019 at 5:15 pm

      I envy you your location, what a great place to enjoy fall cider!

  • Reply
    Lynn
    September 4, 2019 at 9:55 am

    These 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!

    • Reply
      Sue
      September 4, 2019 at 10:07 am

      You 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.

  • Reply
    Wendy Mosier
    September 4, 2019 at 8:57 am

    These 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!

    • Reply
      Sue
      September 4, 2019 at 9:20 am

      I 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.

  • Reply
    Jocelyn (Grandbaby Cakes)
    September 4, 2019 at 8:39 am

    Oh these are the seriously the most perfect fall breakfast ever!

  • Reply
    Toni
    September 4, 2019 at 8:29 am

    These were really good!! I love them!

  • Reply
    Danielle
    September 4, 2019 at 8:18 am

    I 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.

    • Reply
      Sue
      September 4, 2019 at 8:20 am

      It was life changing when I discovered you can make most muffin batters the night before ;)

  • Reply
    Lorri
    September 4, 2019 at 8:16 am

    This looks sooo good! What size scoop do you use to scoop the batter? I need to purchase a few scoops for my kitchen, too!

    • Reply
      Sue
      September 4, 2019 at 8:18 am

      Thanks Lorri ~ I use my 2-inch ice cream scoop for muffins. Hope you love these as much as I do :)

  • Reply
    Mahy
    September 4, 2019 at 7:43 am

    These look so delicious that I can barely write this comment – so keen to run to the kitchen and make a batch! Great post, too!

  • Reply
    Andrea
    September 4, 2019 at 7:37 am

    I am here for this! I love how you coated the entire muffin with cinnamon sugar. I can’t wait to try these.

    • Reply
      Sue
      September 4, 2019 at 7:39 am

      The coating is magic, it actually keeps the muffins nice and fluffy and moist overnight, too, so it’s a win win :)

  • Reply
    John / Kitchen Riffs
    September 4, 2019 at 7:37 am

    These look wonderful! Really creative recipe. Really good too, I bet. Thanks!

  • Reply
    2 sisters recipes
    September 4, 2019 at 6:59 am

    Love these muffins and perfect timing Sue to roll out this recipe- it’s just what we need this week! Thanks so much!

    • Reply
      2 sisters recipes
      September 4, 2019 at 7:00 am

      Pinning !!

      • Reply
        Sue
        September 4, 2019 at 7:06 am

        Thank you, I think you’re going to be pleased with these!