Apple Cider Donut Muffins: A Cozy Autumn Treat
With Gluten Free and Dairy Free Option
Servings: 12 muffins
Ingredients
For the Muffins:
- 1½ cups flour or GF 1:1 all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ tsp cream of tartar or sub ½ tsp white vinegar or lemon juice
- 1 tsp cinnamon
- ½ cup sugar
- ¾ cup apple cider
- 6 tbsp melted butter or sub dairy free plant butter
- 2 eggs
- 1 tsp vanilla
For the Cinnamon Sugar Topping:
- ⅓ cup granulated sugar
- ½ tsp ground cinnamon
- 2 tbsp unsalted butter melted
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line with muffin liners.
Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cream of tartar, cinnamon, and sugar.
Add Wet Ingredients:
- Next, stir together the apple cider, melted butter, eggs, and vanilla extract. Gently mix until just combined. Be careful not to overmix!
Fill the Muffin Tin:
- Divide the batter evenly for 12 muffins, filling each about ¾ full.
Bake:
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
Add the Topping:
- In a small bowl, mix together the sugar and cinnamon for the topping. Brush or dip the warm muffins into melted butter and then dip them into the cinnamon sugar mixture until well coated.
Enjoy!
- Serve warm or at room temperature. These muffins are best enjoyed fresh but can be stored in an airtight container for a few days.