Description
Soft, moist muffins with the warm flavors of apple cider and cinnamon, baked to resemble mini donuts.
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup reduced apple cider
Instructions
- Preheat oven to 375°F (190°C). Grease a mini muffin tin.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a small bowl, whisk together the buttermilk and reduced apple cider.
- Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- To reduce apple cider, pour 2 cups of apple cider into a saucepan and bring to a boil. Reduce heat and simmer until the cider has reduced to 1/2 cup, about 15-20 minutes. Let cool before using.
- For a donut-like finish, brush the warm muffins with melted butter and roll them in a cinnamon-sugar mixture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American