Apple Cider Doughnut Muffins
Makes 12 scrumptious muffins
Ingredients
For the muffins:
2 cups apple cider (not the fizzy alcohol) or unfiltered apple juice
2 ¼ cups all-purpose flour
1 TB cornstarch
1 tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp kosher salt
1 stick (1/2 cup) unsalted butter, room temperature
½ cup granulated sugar
¼ cup light brown sugar
1 TB vanilla extract
1 large egg
For the topping:
¾ cup granulated sugar
3 tablespoons ground cinnamon
6 tablespoons unsalted butter, melted
Directions
Set the oven to 375F and grease a 12-cup muffin tin (or use paper inserts, though I think the browned sides of the finished muffins work much better to emulate a doughnut).
In a medium saucepan over medium-high to high heat, bring the cider to a boil and reduce by half, 10-15 minutes. Take off the heat and set it aside to cool (pouring it off into a measuring cup will let you check that it’s reduced the right amount and cool it more quickly).
In a medium mixing bowl, stir together the flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle beater (or with an electric hand mixer), cream the butter and sugars on medium speed, 3-4 minutes. Add in the egg and vanilla extract and mix again until incorporated. Pour in the cooled cider, then mix until combined. It will not look promising at this point (resembling a broken sauce) - don’t worry, it’s going to be fine.
With the mixer on its lowest setting, tip in the dry ingredients in thirds, mixing between additions just long enough to combine. Once all the dry ingredients have been added, mix on medium for a minute or so, just until there are no dry streaks remaining (or finish mixing by hand with a spatula if you really want to be sure you won’t overmix the batter).
Add the batter to the prepared tin, filling each cup about 3/4ths full, give it a couple of taps on the counter to help settle the batter, then into the oven for 15-17 minutes, or until a toothpick inserted in the middle comes out clean.
Cool in the pan for about 10 minutes, then remove the muffins to a cooling and allow to cool completely. First bit is done!
Once the muffins have completely cooled, mix together the sugar and cinnamon and set aside. Working with one muffin at a time, brush the melted butter all over each muffin, then roll it in the cinnamon-sugar mixture, coating the entire muffin.
Eat and enjoy!
Recipe based on one from HomesickTexan.com.
Makes 12 scrumptious muffins
Ingredients
For the muffins:
2 cups apple cider (not the fizzy alcohol) or unfiltered apple juice
2 ¼ cups all-purpose flour
1 TB cornstarch
1 tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp kosher salt
1 stick (1/2 cup) unsalted butter, room temperature
½ cup granulated sugar
¼ cup light brown sugar
1 TB vanilla extract
1 large egg
For the topping:
¾ cup granulated sugar
3 tablespoons ground cinnamon
6 tablespoons unsalted butter, melted
Directions
Set the oven to 375F and grease a 12-cup muffin tin (or use paper inserts, though I think the browned sides of the finished muffins work much better to emulate a doughnut).
In a medium saucepan over medium-high to high heat, bring the cider to a boil and reduce by half, 10-15 minutes. Take off the heat and set it aside to cool (pouring it off into a measuring cup will let you check that it’s reduced the right amount and cool it more quickly).
In a medium mixing bowl, stir together the flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle beater (or with an electric hand mixer), cream the butter and sugars on medium speed, 3-4 minutes. Add in the egg and vanilla extract and mix again until incorporated. Pour in the cooled cider, then mix until combined. It will not look promising at this point (resembling a broken sauce) - don’t worry, it’s going to be fine.
With the mixer on its lowest setting, tip in the dry ingredients in thirds, mixing between additions just long enough to combine. Once all the dry ingredients have been added, mix on medium for a minute or so, just until there are no dry streaks remaining (or finish mixing by hand with a spatula if you really want to be sure you won’t overmix the batter).
Add the batter to the prepared tin, filling each cup about 3/4ths full, give it a couple of taps on the counter to help settle the batter, then into the oven for 15-17 minutes, or until a toothpick inserted in the middle comes out clean.
Cool in the pan for about 10 minutes, then remove the muffins to a cooling and allow to cool completely. First bit is done!
Once the muffins have completely cooled, mix together the sugar and cinnamon and set aside. Working with one muffin at a time, brush the melted butter all over each muffin, then roll it in the cinnamon-sugar mixture, coating the entire muffin.
Eat and enjoy!
Recipe based on one from HomesickTexan.com.