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!
Servings: 20
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: 1 muffin · Calories: 299 kcal · Carbohydrates: 44 g · Protein: 3 g · Fat: 13 g · Saturated Fat: 9 g · Cholesterol: 34 mg · Sodium: 132 mg · Potassium: 105 mg · Fiber: 1 g · Sugar: 27 g · Vitamin A: 145 IU · Vitamin C: 1 mg · Calcium: 29 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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