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Cozy Small-Batch Apple Cider Donut Muffins

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These small-batch apple cider donut muffins are the perfect fall treat, with a tender crumb, concentrated apple cider flavor, and a crunchy cinnamon-sugar coating that actually stays put. Ready in under an hour, they make exactly six muffins for cozy mornings or weekend brunches.

Ingredients

Scale
  • 1 cup apple cider (unfiltered preferred)
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (freshly grated preferred)
  • ⅛ teaspoon ground cloves (optional)
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ¼ cup buttermilk, room temperature (or ¼ cup milk + 1 teaspoon lemon juice, let sit 5 minutes)
  • 1 teaspoon vanilla extract
  • ¼ cup unsalted butter, melted (for coating)
  • ⅓ cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until reduced to about ¼ cup (12-15 minutes). Set aside to cool slightly.
  2. Preheat oven to 350°F (175°C). Line 6 cups of a standard 12-cup muffin pan with paper liners or grease well. Fill empty cups halfway with water to prevent warping.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined and aerated.
  4. In a medium bowl, whisk together melted butter, egg, buttermilk, vanilla extract, and reduced apple cider until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined—a few lumps are fine. Do not overmix.
  6. Divide batter evenly among the 6 lined cups, filling each about ¾ full. A cookie scoop helps keep portions consistent.
  7. Bake for 15-18 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when lightly touched.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack.
  9. While muffins are still warm, brush tops and sides generously with melted butter. Roll each buttered muffin in the cinnamon-sugar mixture (⅓ cup sugar + 1 tablespoon cinnamon) until fully coated.
  10. Let coated muffins rest on the cooling rack for a few minutes to set the coating. Serve warm.

Notes

Don’t skip the cider reduction—it concentrates flavor and removes excess liquid. Room temperature ingredients prevent butter from seizing. Measure flour using the spoon-and-level method to avoid dry muffins. For extra crunch, double-coat with butter and cinnamon-sugar. Muffins keep in an airtight container at room temperature for up to 3 days; re-crisp coating in a 300°F oven for 5 minutes. Freeze uncoated muffins for up to 3 months.

Nutrition

Keywords: apple cider muffins, small batch muffins, fall baking, donut muffins, cinnamon sugar muffins, easy muffin recipe

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