Is there anyone who doesn’t like apple cider doughnuts? They are such a cozy food, immediately drawing to mind images of apple orchards and pumpkin patches, soft flannel and rust-turning leaves. When we were young, my mom would get them from Delicious Orchards, a requisite grocery item whenever she chose to shop there. (A gem of a store, IYKYK). A bit older, when we started vacationing in Vermont somewhat regularly, we would (and still do) always stop at The Cider Mill for a batch of hot donuts and cider on the way (to and from, once is not enough). There was one very good year when David and I lived about 4 minutes away from “The Big Apple Farm” in MA, and could stop to pick up donuts, cider, or (ahem) a pie, whenever we felt the urge. We sort of missed the apple frenzy this year, what with living somewhere lacking in trees, the absence of travel, and just the overall general mostly staying in. So when I stumbled across this recipe for Apple Cider Donut Muffins, I had to try them.

I changed the method quite a bit. The original recipe uses an electric mixer, and I firmly believe that muffins should not be more complicated than 1-2 bowls and a whisk. So I melted the butter and let it brown while the cider reduced. I added a whole apple, because who wouldn’t want more apple flavor? And I simply sprinkled the cinnamon sugar on top, rather than rolling the cooked muffins around in it after a quick butter-dip, as the recipe suggests. As a result, mine have a decidedly less “donut” texture, but the flavor is still similar.

These cook quite a bit faster than most other muffins I’ve made. Start checking after 15 minutes, and once cooked, be sure to remove them from the tins as soon as you can touch them, so they don’t continue to cook.

Apple Cider Muffins

Recipe by Too Many SpoonsCourse: BreakfastCuisine: Muffins

Servings

12

muffins

Cost

12

$

Total time

45

minutes

Wait to dice the apple, so it doesn’t brown. I do it right after whisking the wet ingredients, before combining them with the flour.
It will take some time to cool the cider and the butter, but make sure you do. They should be no hotter than luke-warm when added to the batter.

Ingredients

• 1 1/2 cups apple cider

• 1/2 cup unsalted butter

• 2 1/4 cups flour

• 1 tsp nutmeg

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp salt

• 1/4 cup brown sugar

• 1/4 cup white sugar

• 2 eggs, at room temperature

• 1 1/2 tsp vanilla extract

• 1 apple, peeled and diced

• 1/4 cup sugar + 2 tsp cinnamon, mixed together, for the topping

Directions

• Preheat the oven to 375, and fill a 12 cup muffin tin with liners, or coat with cooking spray.
• Pour the cider into a small saucepan, and place over high heat. Bring to a boil, reduce to medium, and simmer until reduced by half, to 3/4 cup. This may take 5-10 minutes, depending on the heat. Once reduced, transfer to a measuring cup or bowl, and place in the fridge or freezer to cool for 10-15 minutes.
• Meanwhile, melt the butter in a small frying pan, over medium heat. Keep it on the heat until brown specks start to form on the bottom, gently swirling from time to time, about 5 minutes. Transfer this to a bowl or measuring cup as well, and place in the fridge to cool for 5-10 minutes.
• In a medium bowl, whisk together the flour, nutmeg, baking soda, baking powder, and salt.
• In a small bowl, whisk the eggs, vanilla, sugars, and cooled cider and browned butter.
• Add the wet ingredients to the flour mixture, stirring until just combined. Gently fold in the apple, being careful not to overmix.
• Distribute the batter among the muffin cups, filling not quite to the rim.
• Sprinkle about a teaspoon of the cinnamon sugar mixture over each one. Bake 15-20 minutes, until crispy on top and just cooked through.

Recipe Notes

• Adapted from New England Today’s “Cider Doughnut Muffins.”