Why You’ll Love Apple Cider Donut Muffins Recipe

I enjoy this recipe because it captures the taste of apple cider donuts without the hassle of frying. The batter comes together quickly, the muffins stay moist from the apple cider and apple butter, and the topping adds just the right amount of sweetness. It’s a big-batch recipe, so it’s ideal for gatherings, gifting, or freezing for later.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cups milk
1/2 cup apple cider (not alcoholic, and not apple juice)
1 tablespoon pure vanilla extract
1 1/2 cups sugar
2/3 cups vegetable oil
1/2 cup apple butter (optional)
2 eggs
3 1/2 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon ground cinnamon

for the topping
1/4 cup unsalted butter, melted
1/4 cup sugar
1/2 teaspoon ground cinnamon

Directions

1. I preheat the oven to 350 degrees F and line 12 muffin cups with paper liners. (I keep in mind the recipe makes 18 muffins, so I prepare additional cups or pans as needed.)

2. In a medium bowl, I whisk together the milk, apple cider, vanilla, sugar, oil, apple butter, and eggs until smooth.

3. In a larger bowl, I whisk the flour, baking powder, nutmeg, salt, and cinnamon.

4. I fold the wet ingredients into the dry ingredients just until everything is combined, taking care not to overmix.

5. I fill each muffin cup about 3/4 full.

6. I bake for 30–35 minutes, making sure not to overbake so the bottoms stay moist. I let the muffins cool in the pan for 5 minutes before transferring them to a rack.

7. I cool them until warm-ish—still soft, not fully cooled.

8. I prepare two bowls: one with melted butter and one with the cinnamon-sugar mixture. I dip the tops of the warm muffins in butter (or brush them generously) and then in the cinnamon-sugar.

9. I serve the muffins warm and fresh for the best flavor.

Servings and Timing

Servings: 18 muffins
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: About 50 minutes

Variations

• I sometimes reduce the sugar slightly and add extra apple butter for richer apple flavor.

• I mix in a pinch of allspice or cardamom for deeper spice notes.

• I add small diced apples for texture.

• I substitute part of the flour with whole wheat flour for a heartier muffin.

• I dip the entire muffin (not just the top) in cinnamon-sugar when I want them extra donut-like.

Storage/Reheating

I store the muffins in an airtight container at room temperature for 2–3 days. For longer storage, I refrigerate them for up to 5 days or freeze them for up to 2 months. To reheat, I warm a muffin in the microwave for 10–15 seconds or in a low oven until soft and fragrant again.

FAQs

Can I reduce the amount of sugar?

Yes, I decrease the sugar in the batter by up to 1/4 cup without affecting texture much.

Can I make these muffins without apple butter?

Yes, I simply omit it; the muffins still turn out delicious.

Can I use apple juice instead of cider?

I don’t recommend it because the flavor won’t be as rich.

Can I add more spices?

Absolutely—extra cinnamon, nutmeg, or fall spice blends work well.

Can I make mini muffins?

Yes, I bake them for 12–15 minutes.

Why are my muffins dry?

They were likely overbaked; I check early and remove them as soon as a toothpick comes out clean.

Can I skip the topping?

Yes, but the cinnamon-sugar dip is what gives them that donut taste.

Can I make them dairy-free?

Yes, I use plant-based milk and vegan butter.

Can I freeze the muffins?

Yes, I freeze them without the topping and add the topping after reheating.

How do I keep the muffins soft?

I store them tightly covered and avoid overmixing the batter.

Conclusion

I love making these Apple Cider Donut Muffins because they deliver everything I enjoy about fall baking—warm spices, apple richness, and that nostalgic cider donut flavor. They’re simple, cozy, and perfect for sharing, making them a seasonal favorite I return to year after year.