Apple Cider Donut Muffins

As most recipes on my blog do, this one comes together rather quickly. My recipe today is an adaptation from the cookbook Honey and Jam by Hannah Queen. I took Hannah’s Apple Cider Doughnut Cake recipe and lightly adapted it to make it into muffins. Then I added a simple crumble to the top because YUM.

Author: Food with Feeling

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

Servings: 12 Servings

Calories: 313 kcal per serving

Ingredients

½ cup - all purpose flour
¼ cup - light brown sugar
⅛ tsp - salt
4 tablespoons - unsalted butter
3 cups - fresh apple cider
1 ½ cups - light brown sugar
3 - eggs
1 ½ sticks - unsalted butter
2 ½ cups - all purpose flour
2 teaspoons - baking powder
1 tsp - salt
1 tsp - ground cinnamon
½ tsp - ground nutmeg
1 - granny smith apple

Instructions

In a medium saucepan, bring the cider to a boil. Reduce heat and simmer for about 25 minutes until the cider has reduced to about 1 cup. Set aside and let cool.
Pre-heat the oven to 350 degrees F. Line 12 muffin cups with liners.
Make the crumble my combining all of the crumble ingredients in a food processor and pulse a few times until small clumps begin to form. Place in the freezer until you're ready to use it.
In a medium bowl, whisk together the brown sugar, eggs, butter, and the cooled cider.
In a separate large bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg.
Pour the wet ingredients into the large bowl with the flour mixture and stir together until just combined.
Add in the apples and stir to combine.
Evenly pour the batter into the muffin tins so that the batter is flush with the top of the cup. Top with the crumble.
Bake the muffins for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let cool slightly and ENJOY!!

Nutrition