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Cozy Brown Butter Apple Cider Donut Muffins

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These cozy brown butter apple cider donut muffins deliver all the iconic flavor of apple cider donuts without the deep-frying. With a nutty brown butter base, concentrated apple cider, and a crunchy cinnamon-sugar coating, they’re quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 1 cup apple cider
  • 1/2 cup unsalted butter
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar (for coating)
  • 1 1/2 teaspoons ground cinnamon (for coating)
  • 1/4 teaspoon ground nutmeg (for coating)
  • 3 tablespoons unsalted butter, melted (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a standard 12-cup muffin pan generously with butter or non-stick spray.
  2. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan and bring it to a simmer over medium heat. Let it bubble away, stirring occasionally, until it reduces to about 1/4 cup (about 10-12 minutes). Set aside to cool.
  3. Brown the butter: In the same saucepan, melt 1/2 cup of unsalted butter over medium heat. Swirl the pan occasionally until it foams, then the foam subsides and brown specks form at the bottom (about 5-7 minutes). Pour into a heatproof bowl immediately and let cool slightly.
  4. Whisk the dry ingredients: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, and 1/4 teaspoon salt. Set aside.
  5. Mix the wet ingredients: In a large bowl, whisk together 1/2 cup packed brown sugar and 1/4 cup granulated sugar. Add the cooled brown butter, 1 large egg, 1/2 cup buttermilk, 1 teaspoon vanilla extract, and the reduced apple cider syrup. Whisk until smooth.
  6. Combine wet and dry: Pour the dry ingredients into the wet mixture. Using a rubber spatula, fold gently until just combined. A few streaks of flour are okay.
  7. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  8. Bake: Place the pan in the preheated oven and bake for 15-18 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool briefly: Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack.
  10. Make the coating: While the muffins are still warm, melt 3 tablespoons of butter in a small bowl. In a separate shallow bowl, mix together 1/2 cup granulated sugar, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg.
  11. Coat the muffins: Working one at a time, brush each muffin all over with melted butter, then roll it in the cinnamon-sugar mixture until fully coated. Place back on the cooling rack to set.
  12. Serve and enjoy: Best eaten the same day, ideally while still slightly warm.

Notes

Don’t rush the cider reduction; it’s key for concentrated apple flavor. Watch the brown butter carefully as it can burn quickly. Use room temperature ingredients for best texture. Coat muffins while warm but not hot for optimal sugar adherence. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use plant-based butter and buttermilk substitute.

Nutrition

Keywords: apple cider donut muffins, brown butter muffins, fall baking, cinnamon sugar muffins, easy muffin recipe

Find it online: https://dinadishes.com/cozy-brown-butter-apple-cider-donut-muffins/