Apple cider mini donut muffins coated in cinnamon sugar on a rustic fall surface with fresh apples, cinnamon sticks, and warm natural lighting for a cozy autumn baking scene.
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Apple Cider Mini Donut Muffins

ByCassidy

These Apple Cider Mini Donut Muffins are everything you love about a fall apple orchard donut, soft, spiced and topped in warm cinnamon sugar, but baked right in your own kitchen. They’re the best cozy, bite-sized treats that are absolutely irresistible with a morning cup of coffee or as a fall flavored after school snack. 

Apple cider mini donut muffins coated in cinnamon sugar on a rustic fall surface with fresh apples, cinnamon sticks, and warm natural lighting for a cozy autumn baking scene.

This recipe has a couple of extra simple steps, but they are absolutely worth it. To get the warm apple cider flavor, you will simmer it down until it forms concentrated apple cider, then whisk it into a simple spiced batter that is baked up fluffy and tender. Once they come out of the oven, a quick dip in melted butter and then cinnamon sugar transforms them into the perfect fall treat. My family can never wait for them to cool; they’re the best warm when that buttery sugar coating is still melting on the tops. 

Helpful Tips & Variations

  • Reduce the cider: Don’t skip this, it intensifies that true apple cider flavor.
  • Coat while warm: The cinnamon sugar sticks best while the muffins are still slightly warm.
  • Mini or regular: You can bake them in a regular muffin tin, just extend the bake time to 15–17 minutes.
  • Add-ins: Stir in finely chopped apples for more texture, or swap nutmeg for apple pie spice.
  • Make ahead: These reheat beautifully in the microwave for 10 seconds to bring back that fresh-baked softness.

Recipe: Apple Cider Mini Donut Muffins

Apple Cider Mini Donut Muffins
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Apple Cider Mini Donut Muffins

Recipe by CassidyCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

24

Mini Muffins
Prep time

15

minutes
Cooking time

12

minutes
Calories

90

kcal

Soft and fluffy apple cider mini donut muffins coated in cinnamon sugar, the perfect cozy fall treat baked, not fried.

Ingredients

  • For the Muffins:

  • 1 cup apple cider

  • 1 ¼ cups all-purpose flour

  • ¾ tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp salt

  • ¾ tsp ground cinnamon

  • ⅛ tsp nutmeg

  • ⅓ cup brown sugar, packed

  • ¼ cup granulated sugar

  • ⅓ cup unsalted butter, melted and slightly cooled

  • 1 large egg

  • 1 tsp vanilla extract

  • For the Cinnamon Sugar Coating:

  • ¼ cup unsalted butter, melted

  • ½ cup granulated sugar

  • 1 tsp ground cinnamon

Directions

  • Reduce the Apple Cider: In a small saucepan, simmer apple cider over medium heat until reduced to about ¼ cup (10–15 minutes). Set aside to cool slightly.
  • Preheat Oven: Preheat oven to 350°F (177°C). Grease a mini muffin pan or line with mini paper liners.
  • Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Mix Wet Ingredients: In a large bowl, whisk melted butter, brown sugar, granulated sugar, egg, vanilla, and reduced apple cider until smooth.
  • Combine: Add dry ingredients to wet and stir until just combined — don’t overmix.
  • Bake: Divide batter evenly among muffin cups (about ¾ full). Bake for 10–12 minutes, or until a toothpick inserted comes out clean.
  • Coat: While warm, dip each muffin in melted butter, then roll in cinnamon sugar to coat.

Notes

  • Measure your flour correctly: Spoon and level your flour instead of scooping — too much will make the muffins dense instead of light and fluffy.
  • Don’t skip reducing the cider: It gives the muffins a strong, authentic apple flavor rather than tasting just sweet.
  • Use fresh baking powder and soda: Since these muffins are small and light, old leaveners can keep them from rising properly.
  • Coat in batches: Roll a few muffins at a time in butter and sugar so the coating sticks evenly before they cool.
  • Serve warm: These taste best slightly warm, when the butter and cinnamon sugar melt together for that just-baked fair donut flavor.

Storage & Freezer Tips

  • Store cooled muffins in an airtight container at room temperature for up to 3 days.
  • To keep them soft, line the container with a paper towel and cover the top with another one.
  • Freeze muffins (uncoated) for up to 2 months in a freezer-safe bag or container.
  • When ready to enjoy, thaw at room temperature, then warm for 8–10 seconds and dip in butter and cinnamon sugar just before serving.

Other Fall Recipes

I hope you and your little ones love these Apple Cider Mini Donut Muffins as much as I do! If you make them tag @cassandcrumb on Instagram or leave a comment below, I’d love to see your cookies. Happy Baking!

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