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.
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.
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.
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…
- Maple Walnut Cake with Maple Cream Cheese Frosting
- Dutch Apple Cake
- Fresh Ginger and Pear Cake
- Pumpkin Doughnut Cake
Apple Cider Doughnut Muffins
- a muffin pan
- 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
- 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.
Questions and Reviews
Wow, Sue, these are just wonderful! I made them using a store-bought gluten free mix instead of the all-purpose flour and they turned out beautifully. I used mini silicone muffin cups and a mini silicone donut tray; they were done in 15 minutes. I sprayed the silicone with olive oil rather than brushed with butter and, after baking, switched from brushing the baked muffins with butter to just dipping them in butter (because I’m lazy and this worked just fine). I made the first batch then had an “Aha!” moment and added chopped walnuts to the remaining batter for the second round. Beloved gave these muffins the best rating we have, and he is not a huge sweets person, so that is high praise!!! I ate so many of them while they were still warm. Scrumptious!! I’ll have to deliver some of these to neighbors AND freeze the rest or I will EAT THEM ALL! 🙂 LOL. Thanks for another fabulous, easy recipe!!
I bet the minis were adorable…glad you loved them Kristen!
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!!
Sounds like your friends deserved them! Thanks Sammy 🙂
Could I make these in a donut pan?
You probably could.
Can a sugar substitute be used with this recipe?
I would use one that is in granulated form and has a 1 to 1 ratio for substituting with sugar.
Sue, these are wonderful as they are, but what about adding fresh cranberries?
I hadn’t thought of that, but it should work fine Phyllis.
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.
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!
They should freeze fine Patricia.
How/could would you substitute 100% apple juice instead of cider?
Yes, for sure.
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?
Cute idea ~ I’d check them at 10 minutes, they could take anywhere from 10-15 minutes.