Key Ingredients & Substitutions
These are the ingredients that create the apple-cider-muffin flavor and texture, plus practical substitutions to suit your pantry or dietary needs.
All-purpose flour: Provides structure and a tender crumb. Substitute with a 1:1 gluten-free flour blend if you need gluten-free; expect a slightly different texture.
Apple cider: Brings authentic apple flavor and moisture. If you don’t have fresh cider, use ¾ cup apple juice mixed with ¼ cup water or reduce liquid a touch and add a teaspoon of apple extract.
Apples (firm variety): Adds bites of fruit and texture. Use Gala, Honeycrisp, or Fuji. For fewer chunks, grate the apple instead of dicing.
Brown sugar & granulated sugar: Brown sugar gives caramel notes; granulated sugar adds lift. You can use all brown sugar for a deeper flavor or swap coconut sugar for a natural alternative.
Eggs & butter (or oil): Eggs provide structure and richness; butter adds flavor. Replace butter with a neutral oil (canola or vegetable) for dairy-free, and use a flax egg for vegan versions (note texture changes).
Warm spices (cinnamon, nutmeg): Essential for that donut-like profile. Adjust to taste or add a pinch of ground ginger or allspice for a spicier note.
Baking powder & baking soda: Leavening agents that ensure a light, tender muffin. Ensure they’re fresh for best rise.
Equipment You’ll Need
- 12-cup muffin tin
- Paper liners or nonstick spray
- Mixing bowls (one large, one medium)
- Whisk and rubber spatula
- Measuring cups and spoons
- Small saucepan (optional, for reducing cider)
Flavor Variations & Add-Ins
- Maple glaze: Drizzle a simple maple icing (maple syrup + powdered sugar) over cooled muffins for extra sweetness.
- Walnut crunch: Fold in ½ cup chopped toasted walnuts for texture and a nutty counterpoint.
- Spiced apple: Add ½ tsp ground ginger and ¼ tsp ground cloves to the spice mix for a chai-like accent.
- Streusel top: Swap the cinnamon-sugar coating for a brown-sugar streusel for a crumbly finish.
- Raisin or craisin: Stir in ¼ cup dried fruit for chewy sweetness.
- Vegan option: Use a flax egg, dairy-free butter, and plant milk to make these dairy- and egg-free.
How to Make Apple Cider Donut Muffin Recipe
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¾ cup brown sugar, packed
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted (or ½ cup neutral oil)
- ¾ cup apple cider
- 1 tsp vanilla extract
- 1 cup peeled and diced apple (about 1 medium apple)
- For the topping: 3 tbsp melted butter and ¼ cup granulated sugar mixed with 1 tsp cinnamon
How Much Time Will You Need?
Active prep: 15–20 minutes. Bake time: 18–22 minutes. Total time: about 40 minutes including cooling and topping. If you reduce cider first for concentrated flavor, add 5–10 minutes.
Step-by-Step Instructions:
1. Preheat and prepare
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups. In a small bowl, mix the topping sugar and cinnamon and set aside.
2. Whisk dry ingredients
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until combined.
3. Mix wet ingredients
In a separate bowl, whisk the brown sugar and eggs until smooth. Add the melted butter, apple cider, and vanilla, whisking until combined.
4. Combine batter and fold in apples
Pour the wet mixture into the dry ingredients and gently fold until just combined—do not overmix. Fold in the diced apples with a spatula so they’re evenly distributed.
5. Bake and coat
Divide batter evenly among the muffin cups. Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean. While muffins are warm, brush tops with melted butter and roll in the cinnamon-sugar mixture to coat.
Pro Tips for Best Texture & Taste
Small techniques help these muffins mimic the texture and flavor of cider donuts.
- Use ripe but firm apples: Softer apples break down; firmer varieties hold their shape during baking.
- Don’t overmix: Overworking the batter yields tough muffins—mix until ingredients are just combined.
- Warm coating: Coat muffins while still warm so the cinnamon-sugar adheres and forms a slight crust.
- Concentrate cider (optional): Simmer cider until reduced by half for more intense apple flavor before adding to the batter.
Frequently Asked Questions
Can I use apple juice instead of apple cider?
Yes—apple juice works in a pinch, though it’s milder. For deeper flavor, simmer the juice to reduce it slightly or add a teaspoon of apple extract.
How long do these muffins stay fresh?
Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat briefly in the microwave or oven to revive the cinnamon-sugar crust.
Can I freeze them?
Yes. Freeze cooled muffins in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and refresh in a 325°F oven for 5–8 minutes.
How do I make them vegan?
Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), use plant-based milk and vegan butter or oil, and a gluten-free baking mix if needed—texture will be similar with minor differences.