We don’t usually drink apple cider, but we bought some last week so we could make that delicious bone-in pork recipe. Of course, we had a bunch of the cider left over. With fall now officially in the air, cider donuts are apparently a must. I’ve never personally had cider donuts, but Jake raves about them. That gave me the idea of maybe trying my own cider donuts and using up some of that left over apple cider. Most of the recipes I found required buttermilk. That would’ve been yet another ingredient we buy a jug of when all we need is a cup or less. So, instead, I found a cider donut muffin recipe. No buttermilk and no frying! (Here’s the link to the recipe.)
I prepared the wet mixture, which included one egg, 3/4 cup apple cider, and 1/2 tsp vanilla extract.
I then put the dry ingredients (as directed in the recipe) into my stand mixer bowl. I turned the mixer on to mix up the dry ingredients a bit and then I poured the wet mixture in batches until well combined.
The mixture seemed a little too wet. I thought maybe I forgot to add a 1/2 cup of the flour! I ended up adding about one more tablespoon of flour.
I decided to use a mini muffin tin because I wanted more bite-sized donut muffins. I sprayed the muffin tin with olive oil spray. I then used a tablespoon measuring spoon to scoop the batter into each muffin spot. That seemed to be just the right amount.
I placed the mini muffin sheet on top of a baking wire rack, which was on top of a baking sheet. I did this because I didn’t want the bottoms of the mini muffins to cook faster and darken more than the rest of the muffin. I baked at 350 degrees Fahrenheit for about 15 minutes. When done, I set everything on the counter to cook as I prepared the melted butter and cinnamon sugar mixture. I only melted about 4 tablespoons of butter (rather than the 7 tablespoons in the recipe.) I also halved the cinnamon and sugar mixture.
To get each mini muffin out of its little hole, I poked a toothpick around the edges and pried the muffin out a bit, taking care not to rip the bottom part of the muffin.
I decided not to cover the entire mini muffin with the sugar both because it was easier just to dunk the top and also because I thought it might keep the muffins a little lighter/healthier. I dunked the top of the muffin into the butter and then immediately after into the cinnamon sugar mix. I then set each on the wire rack.
These cooled very quickly, so they were ready to eat almost immediately after I was done coating all the muffins. These were great! Not the same thing as the fried cider donuts, but still a winner – great to just make and eat at home or to bring as a mini dessert for friends and family. If you have kids, this would be a great shared baking experience to try!