Fall officially begins in a couple weeks but I’m ready for it now. It’s been hot here in the Chicago area but is supposed to start cooling off soon. Whenever the weather becomes crisp and refreshing I feel the urge to start baking and cooking with apples, cider, pumpkin, and making soups and stews. When I saw this recipe for “Apple Cider-Doughnut Muffins” in the September issue of Southern Living Magazine I couldn’t resist.
The doughnut-muffin mix is exactly how to describe these. They are made like a muffin but also taste like a doughnut with its sugary coating, and became an instant hit in our house. The muffin base uses spiced apple cider, apple pie spice, brown sugar, butter, and more. While they are still warm each muffin is brushed all over with melted butter, then rolled in a spiced sugar with more apple pie spice. In a word, these are sublime!
It’s important to remember not to use paper baking cups since the entire muffin needs to be brushed with melted butter while still hot, and having to peel off a paper liner while hot could also pull off part of the muffin. They are wonderful served warm with a cup of coffee, and enjoying the Fall season.
- 1 cup spiced apple cider
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 teaspoons apple pie spice, divided
- 1 cup packed light brown sugar
- ⅓ cup vegetable oil or canola oil
- 8 Tablespoons unsalted butter, melted and cooled, divided
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ cup granulated white sugar
- Bring spiced apple cider to a boil in a small saucepan over medium-high heat. Boil, stirring occasionally, until reduced to ½ cup, about 10 minutes. Transfer to small heatproof bowl; let cool.
- Meanwhile, preheat oven to 350 degrees F. Lightly grease a 12-cup muffin tray with solid vegetable shortening or with cooking spray. Do not use paper muffin cups.
- Whisk together flour, baking powder, salt, and 1 teaspoon apple pie spice in a medium bowl. Place brown sugar, oil, and 4 Tablespoons of the melted butter in a large bowl; whisk until well combined. Add eggs, 1 at a time, whisking well after each addition; whisk in vanilla. Add half of flour mixture to oil mixture; whisk in apple cider concentrate; add remaining flour mixture, whisking until just combined. Batter will be on the thin side.
- Spoon batter into wells of prepared muffin tray, filling each about ¾ full. Bake until a wooden pick inserted into center of muffins comes out clean, about 18-22 minutes; let cool in pan for 5 minutes. Remove muffins from tray and remove to wire rack.
- Place granulated sugar and remaining 1 teaspoon apple pie spice in a shallow bowl; whisk to combine. Working with 1 warm muffin at a time and using a pastry brush, brush all sides of the muffins with the remaining 4 Tablespoons of melted butter (reheat slightly if it became hard), the roll the entire muffin in the spiced sugar to coat all over. Serve warm.
So wonderful to see you post. Sending love, Mary