Missing all those fall activities, we decided to make some of the most well-loved autumn treats at home this year. On a cool evening, we made chili, these apple cider doughnut muffins, and sat around the fire pit in our backyard enjoying it all.
You’ll find the recipe below which is from the NY Times. These can also be made into doughnuts if you had a doughnut cutter or pan. I like that this recipe is baked and not fried, so healthier than traditional doughnuts that you might get an attraction out and about, but still, just as tasty.
Baked Apple Cider Doughnut Muffin Recipe
- nonstick cooking spray
- 1 3/4 cup flour
- 1 1/4 tsp baking powder
- 3/4 tsp sea salt
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 2 sticks unsalted butter room temperature
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup apple cider
- Preheat oven to 350 degrees. Grease a muffin tin with the nonstick cooking spray.
- Combine flour, baking powder, salt, 1 teaspoon cinammon and 1 teaspoon nutmeg, whisk to combine and set aside.
- In a stand mixer, cream 10 tablespoons butter, brown sugar and 1/4 cup of the granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs individually and mix until incorporated. Add the vanilla extract.
- While still mixing add the flour mixture on low speed until mixed together. Add apple cider slowly until it is combined. Make sure everything is mixed together well.
- Add the batter to the muffin tins about 2/3 ways full.
- Bake for 15-20 minutes, rotating halfway through baking.
- While baking, whisk 1/2 cups granulated sugar and 1 teaspoon cinnamon together in a small bowl. In another bowl melt 6 tablespoons butter.
- After the muffins have cooled for 5 minutes, brush them with melted butter and roll them in cinnamon sugar while still warm.
Also, these days, I don’t have a lot of extra energy to spare so these photos are a little unfocused, a little wabi-sabi and just taken very on the fly. I’m sure you’ll get over it. 😉
Recipe via NY Times