Miniature Donut muffins made with fresh apple cider and then dipped in hot melted butter and rolled in cinnamon and sugar. No need to stop at the donut shop now!
Back home there is this great little cider mill that I have to visit every single time I go home to see the fam. It’s a must visit tradition for my family. I always make sure to get a big heaping bag of apples, a dutch apple pie, cheese curds, and of course wait in a ridiculously long line for some homemade donuts. These workers are working tireless each day to pump out HOT fresh donuts. There is seriously nothing like them. I’m wiping drool of my keyboard as I think about those donuts.
This cider mill also makes fresh cider before your very eyes with this (what I can only imagine) is at least a 100 year old cider press. The young and old cram around this press to watch as fresh cider comes whirling out of the machine. They hand you free samples to go along with your hot donuts. Is there anything better for a crisp Autumn day? I think not.
Now if you can’t make it to a cider mill, hopefully you can pick up a gallon of local cider at your grocery store to make these donut muffins that I was inspired to make after my recent trip to the cider mill. Now I don’t have a donut maker at home, so I took home a gallon of their freshest cider to pour into this recipe and make “donut muffins” It’s donut meet muffin meet MY STOMACH.
These little round cinnamon sugar bites are moist, tender and bursting with apple and cinnamon flavor. I made them small so that way when I devoured four without breathing I didn’t feel as guilty. It’s how I feel about eating fun size candy bars. It doesn’t count as much calorie wise right?
These donut muffins start with a basic muffin recipe. For a typical muffin recipe I would add usually milk as my liquid component. I added part buttermilk for the richness and tanginess but also of course that fresh apple cider. I then decided to up the apple flavor by adding applesauce. Applesauce will add flavor but also moisture to these little guys.
I also wanted a muffin recipe that had that tender crumb you would expect from a good muffin from your favorite bakery. Although oil would achieve this desired result I also wanted that undeniable deliciousness that butter adds. How do I get both tender crumb and flavor? Melt the butter! And that’s what I exactly did.
The end result with this muffin is a tender muffin loaded with apple flavor. Then when you roll in even (yes bust out those stretch sweatpants) more melted butter and cinnamon sugar that is reminiscent of that cake like doughnut from your favorite doughnut shop. Part doughnut. Part muffin. One hundred percent awesome.
So with this recipe you can have your donut and your muffin too. No need to decide!
- 1 3/4 cup flour
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 cup buttermilk
- 1/4 cup apple cider
- 1/4 cup applesauce
- 2 eggs
- 1 stick butter, melted and cooled slightly
- 1 tsp cinnamon
- 1/4 nutmeg
- 1/4 cloves
- 1 stick (1/2 cup) butter, melted
- 1/4 cup sugar
- 1 Tablespoon cinnamon
- 1. Preheat oven to 350 degrees. Grease a mini muffin pan. (If you have multiple pans, good for you- go ahead and grease them up! This recipe will make about 36 mini muffins).
- 2. In one bowl combine the flour, and both sugars, and spices. Stir to combine.
- 3. In another bowl, combine the milk, cider, applesauce, eggs and butter. Whisk to combine.
- 4. Add your wet ingredients to your dry ingredients and stir just until combined. Do NOT overmix.
- 5. Scoop the batter into each muffin well and fill each about 3/4 cup full. Bake for about 10-12 minutes until golden brown and a toothpick comes out clean.
- 6. While they bake, melt 1 stick (1/2 cup) of butter in one bowl. In another bowl, combine 1/4 sugar and 1 tablespoon cinnamon in another bowl.
- 6. Allow to cool slightly on a cooling rack. Then take each muffin and dip in the melted butter and roll in the cinnamon sugar mixture.
- A little helpful hint if you use one hand to roll in butter and the other for the other cinnamon sugar mixture, you can make the dunking and rolling process fairly a quick and clean (sort of!) process.
- Your brown sugar may not combine completely with the other dry ingredents leaving small chunks of brown sugar. Don't worry those will melt in your batter in the oven, creating little pockets of brown sugary goodness.
- If you have only one mini-muffin pan and leftover batter as your first batch bakes. Pop the leftover batter in the fridge while the first batch bakes. This will slow down that whole reaction that is happening with batter and you won't lose any lift in your muffins in your second batch.