Apple Cider Donut Muffins

Fall is here and while it's my favorite time of year (HALLOWEEN!) I have a confession to make.  I don't like pumpkin spice.  You won't catch me drinking a pumpkin spice latte or enjoying a slice of pumpkin bread.  Not sure if you've ever noticed but I think there might be one pumpkin-spiced recipe here at the DD, and that's the Browned Butter Pumpkin Pie Spiced Rice Krispie Treats.  Which only exist because I came up with them the time Mr. Devilish Dish taught a "Grid Iron Gourmet" tailgating-themed cooking class.  Literally everyone but Mr. DD and I love them, so I do make them frequently in the Fall, I just do not partake.  That's the only fall flavor I don't enjoy because I do love other fall flavors like Apple Cider.  Especially fresh at the Farmer's Market, even better when it's frozen like a slush.  It takes me back to the days we lived in Nebraska and frequented a quaint little pick-your-own-apple place.  These muffins have become a mainstay of my fall baking.  They have all the delicious apple cider flavor and texture of a donut, but the quickness and ease of a muffin.  It's just a handful of ingredients, two bowls and a dozen perfect muffins later.  I love these for a morning tailgate or watch party.  They are delicious, even made ahead, but one tip for perfection:  Once they are dipped in the butter and cinnamon-sugar mixture, let them COOL COMPLETELY before storing.  Otherwise the warm muffins will soak up the cinnamon-sugar.  They still taste great, but don't have that perfect look we've all come to love in the Fall when we see an Apple Cider Donut.  Just follow the instructions and you'll have the best little bite of Fall in the form of a muffin.

Here they are in their Fall Flavor glory!

The ingredient line-up

Mix the dry ingredients

Combine the wet ingredients and add 
to the dry ingredients. 
Mix and bake.

Immediately turn the hot muffins out
of the muffin pan.

Dip the hot muffins completely
into the melted butter.

Roll into cinnamon-sugar mixture.

Allow to cool completely.

These are the best muffins!

Perfect for fall 

Enjoy! 

APPLE CIDER DONUT MUFFINS

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup apple cider
1 large egg
1/2 teaspoon vanilla extract

For the topping:

1 stick unsalted butter, melted
1 cup granulated sugar
1 1/2 teaspoons cinnamon

Preheat the oven to 350 degrees F.  Grease a standard 12 capacity muffin pan and set aside.  In a bowl combine the apple cider, egg and vanilla.  Set aside.  In a large bowl, or bowl of a stand mixer combine flour, 1/2 cup granulated sugar, baking soda, baking powder, salt, cinnamon and nutmeg.  With the mixer running on low, slowing add the wet ingredients.  Mix until batter is combined but do not overmix.  Use a cookie-scoop, divide batter evenly into the prepared muffin pan.

Bake for 15-18 minutes, or until a toothpick inserted near the center comes out clean.  Immediately turn the hot muffins out onto the counter or cutting board.

Place the melted butter into a bowl.  In another bowl, combine the remaining 1 cup sugar with 1 1/2 teaspoons.  

Dip each muffin entirely in melted butter and then roll into the cinnamon-sugar mixture.  Transfer to a wire cooking rack to cool complete.  This step is very important, especially if you are making ahead, so the muffins don't soak up the cinnamon-sugar mixture.

Makes 12 muffins.  Enjoy!

NOTE: Apple cider is unpasteurized and typically found during the fall season.  This is not the same as apple cider vinegar or apple juice.  I buy a jug and measure it out for this recipe and keep in the freezer.