Apple Cider Doughnut Muffins

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

it’s all about that cinnamon sugar coating

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 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
3.43 from 134 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
Author Sue Moran


  • a muffin pan


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


  • 6 Tbsp butter, melted
  • 1 cup sugar
  • 1 tsp cinnamon, use more depending on how cinnamon-y you want your coating


  • 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.


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
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
apple cider doughnut muffin pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    Sammy Jo
    November 29, 2020 at 6:32 am

    5 stars
    Wow 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!!

    • Reply
      November 29, 2020 at 9:33 am

      Sounds like your friends deserved them! Thanks Sammy 🙂

  • Reply
    Kayla Johnson
    November 19, 2020 at 9:40 am

    Could I make these in a donut pan?

    • Reply
      November 19, 2020 at 1:09 pm

      You probably could.

  • Reply
    November 14, 2020 at 11:42 am

    5 stars
    Can a sugar substitute be used with this recipe?

    • Reply
      November 14, 2020 at 11:59 am

      I would use one that is in granulated form and has a 1 to 1 ratio for substituting with sugar.

  • Reply
    Phyllis Bergst
    November 14, 2020 at 7:43 am

    5 stars
    Sue, these are wonderful as they are, but what about adding fresh cranberries?

    • Reply
      November 14, 2020 at 7:45 am

      I hadn’t thought of that, but it should work fine Phyllis.

  • Reply
    September 27, 2020 at 6:58 am

    3 stars
    These 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.

  • Reply
    September 6, 2020 at 3:35 pm

    I’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!

    • Reply
      September 7, 2020 at 5:18 am

      They should freeze fine Patricia.

  • Reply
    September 2, 2020 at 12:35 pm

    How/could would you substitute 100% apple juice instead of cider?

    • Reply
      September 2, 2020 at 4:00 pm

      Yes, for sure.

  • Reply
    Lori D
    September 1, 2020 at 10:01 am

    With Fall and cider season approaching definitely want to give these a try. Any recommendations on baking time if I used a mini muffin pan?

    • Reply
      September 1, 2020 at 10:05 am

      Cute idea ~ I’d check them at 10 minutes, they could take anywhere from 10-15 minutes.

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