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A bunch of apple cider donut muffins on a wooden board with autumn leaves and apples in the background.
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4.59 from 17 votes

Apple Cider Donut Muffins

Slightly crunchy on the outside and soft and tender on the inside. Apple cider donut muffins are everything you love about apple cider donuts, except they're easier to make at home!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 12 muffins
Calories: 260kcal


  • To make the muffins:
  • 1 medium apple peeled, cored and finely diced.
  • 1 ¾ cup all-purpose flour
  • ¾ cup brown sugar loosely packed
  • teaspoons baking powder
  • 1 teaspoon salt
  • teaspoon grated nutmeg
  • 2 teaspoon ground cinnamon divided
  • cup grapeseed oil or other light, neutral-tasting oil
  • 1 large egg
  • ¾ cup apple cider plus 1 tablespoon
  • ½ cup granulated sugar
  • 5 tablespoons butter melted


  • Preheat oven to 350-degrees
  • Peel and dice 1 medium apple
  • In a small bowl stir together the granulated sugar and 1 teaspoon of the ground cinnamon.
  • Brush each muffin well liberally with melted butter, reserving the remaining melted butter. Set aside.
  • Add approximately 1½ teaspoons of the cinnamon sugar to each buttered muffin well and gently shake and turn the tin to distribute the cinnamon sugar evenly around each well.
  • Set the muffin tin aside.
  • Reserve the remaining cinnamon sugar for later.
  • In a large bowl, whisk together the flour, brown sugar, baking powder, salt, nutmeg, and remaining 1 teaspoon of ground cinnamon.
  • In a small bowl, whisk together the egg, oil, and apple cider.
  • Add the apple cider mixture to the flour mixture, along with the diced apples, and stir well to combine.
  • Add the muffin batter to the prepared muffin tin filling to ¾'s full.
  • Bake in a preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Add 1 tablespoon of apple cider to the reserved melted butter. Stir well.
  • Brush the tops of the baked muffins liberally with the remaining butter/apple cider mixture.
  • Liberally sprinkle each of the buttered muffins with the remaining cinnamon sugar.
  • Allow the muffins to cool 10 minutes and then run a knife around each tin to loosen the muffins and carefully move them to a wire rack to cool completely.


To freeze: wrap the muffins well in a single layer freezer-safe container for up to two months.


Serving: 1 | Calories: 260kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 28mg | Sodium: 286mg | Fiber: 1g | Sugar: 23g