Wow these were amazing! I got this recipe from the New York Times Cooking app and had been wanting to make it for a while! I had some leftover apple cider from a trip to the orchard a few weeks ago and decided to give it a try! These were delicious! They are the same as the apple cider donuts traditionally sold by apple orchards but even better! I liked them more because I felt that they didn’t get soggy after a day or two of sitting around and they were a joy to eat! They had the same texture as a donut but without all the fat and grease from being deep-fried! The original recipe is for baked donuts but the only thing that makes them donuts is being baked in a donut pan. Because I am a college student and not a professional baker, I do not have a donut pan. However, I have multiple muffin pans that I put to great use as part of this recipe! It has been tasted and approved by my boyfriend so I feel very good about putting this recipe out for the world to see!
There isn’t a lot of technique involved with the recipe but there are a few tricks to know about the butter and eggs used in this recipe. For butter, most recipes call for softened or room temperature butter. It is ALWAYS better to leave butter out overnight to soften but I have found that the microwave works out just fine in a pinch. I microwave butter for thirty second intervals and keep a close eye on the butter. Once it is easy to leave an indent in the butter, it doesn’t need to be microwaved anymore and has reached the softened or room temperature stage. Another trick with temperature is with eggs. I leave my eggs in the fridge most of the time because I’m never sure when I’ll use them next. This recipe calls specifically for room temperature eggs as do many recipes with an end product that is moist but strong. An easy trick for getting eggs closer to room temperature is to boil some water. Let it cool and then pour it over the eggs. The temperature of the water will gently heat the eggs without cooking them completely. This is an easy trick that can help you stick to your recipe and get great end results. I used both of these tricks while making these muffins because they were a spur of the moment decision! I hope that you are able to be equally spontaneous in your creation of baked goods and I wish you luck with these! Happy baking!
Baked Apple Cider Muffins
For the Muffins
- 225 grams (1 3/4 cup) All Purpose flour
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 140 grams (10 tablespoons) unsalted butter at room temperature
- 165 grams (3/4 cup) light brown sugar
- 50 grams (1/4 cup) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 120milliliters (1/2 cup) apple cider
For the Topping
- 100 grams (1/2 cup) granulated sugar
- 1 teaspoon ground cinnamon
- To coat: 6 tablespoons butter, melted
- Preheat the oven to 350F and line a muffin sheet and a half. This recipe made me about 15 muffins so be prepared to move to the second pan.
- In a small bowl, whisk together flour, cinnamon, nutmeg, salt, and baking powder.
- In a separate and larger bowl, cream together the butter and two sugars. Beat until light and fluffy
- Once fluffy, beat in the eggs one at a time, ensuring they are fully mixed in. Then add the vanilla extract and mix until smooth.
- In two additions, add the flour mixture, stirring in between additions. Gently pour in apple cider and stir until the batter becomes smooth and consistent.
- Divide the batter evenly amongst the prepared cups and bake 23-27 minutes. Time will vary based on the heat and strength of your oven. Check for done-ness by inserting a toothpick into the center of a muffin and if it comes out clean, then it’s done!
- While muffins are baking, whisk together the sugar and cinnamon and melt the butter. Keep the cinnamon-sugar and butter separate.
- Once the muffins are done, let sit in the pan for five minutes. Once cool enough to touch, dip in butter then roll in cinnamon sugar. If you’re an enthusiast with the sugar, you may need to make more. If so, use the same amounts as before and store whatever you don’t use as long as it hasn’t touched butter.
- Enjoy your muffins right away or at room temperature. Store in an airtight container and enjoy!