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Apple Cider Donut Muffins (The Reduced-Cider Trick That Fixes Gummy Muffins)

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Tender spiced muffins with concentrated apple cider flavor and a browned butter cinnamon-sugar coating, baked instead of fried.

Ingredients

Scale
  • 2 cups (475ml) unfiltered apple cider
  • 1/2 cup (113g) unsalted butter, browned and slightly cooled
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup (80g) plain full-fat yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg, freshly grated if possible
  • 1/4 teaspoon ground allspice or cardamom
  • pinch of ground black pepper (optional)
  • 1/3 cup (75g) unsalted butter, melted, for coating
  • 3/4 cup (150g) granulated sugar, for coating
  • 1 1/2 teaspoons ground cinnamon, for coating

Instructions

  1. Simmer the apple cider in a saucepan over medium heat until reduced to about 1/2 cup and syrupy, 15-20 minutes. Set aside to cool completely to room temperature.
  2. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  3. In a large bowl, whisk the browned butter with granulated and brown sugar until it forms a sandy paste.
  4. Whisk in the eggs one at a time, then whisk in the cooled cider reduction, yogurt, and vanilla until smooth.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and black pepper.
  6. Fold the dry ingredients into the wet ingredients just until no streaks of flour remain. Do not overmix.
  7. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  8. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean and the tops spring back when touched.
  9. Let the muffins cool in the tin for 5 minutes, until just cool enough to handle.
  10. Dip the top of each warm muffin in melted butter, then roll in the cinnamon sugar until well coated. Serve warm.

Notes

Cool the cider reduction fully before mixing it in — hot cider scrambles the eggs on contact. Watch the reduction closely in the last 5 minutes; it goes from syrupy to scorched fast once it thins out. Reduce the cider up to 3 days ahead and refrigerate. Muffins freeze well unglazed for up to 2 months — coat in butter and cinnamon sugar fresh after thawing so the coating stays crisp.

Find it online: https://www.rapidrecipes.blog/apple-cider-donut-muffins-the-reduced-cider-trick-that-fixes-gummy-muffins/