It’s not necessary to cut out individual donuts or fry them in oil with these deliciously moist Muffin Tin Cider Donuts that are baked in muffin tins and then coated with butter and cinnamon sugar. With this recipe, you get the wonderful taste of cinnamon, sugar, spice, and cider in a donut that’s baked instead of fried and much easier to make. The recipe makes 12 beautiful muffin tin donuts that are sure to be a hit whenever you serve them. Here’s how to make them:
The fresh ingredients in this recipe makes all the difference in quality and taste. Fresh Vermont apple cider, real fresh butter milk, farm fresh eggs, and freshly grated nutmeg are the secret.
Preheat oven to 400 degrees and spray a 12 muffin pan with vegetable spray and set aside.
In a large bowl, place 2 3/4 cups all-purpose flour, 1 cup of granulated sugar, 1/4 cup of cornstarch, 1 tablespoon aluminum free baking powder, and 1/2 teaspoon of freshly grated nutmeg. Mix together to evenly distribute.
In another bowl, whisk together 1/2 cup fresh buttermilk, 1/2 cup apple cider, 2 large eggs plus 1 large egg yolk, and 1 stick of melted butter. Whisk together well and add to the dry ingredients. Mix with a large spoon or spatula just until combined, do not over mix the dough.
Using an ice-cream scoop, scoop the batter into the greased muffin tin making sure that batter is distributed evenly.
Place in a 400 degree oven for 20-22 minutes until light golden brown and a toothpick comes out clean when inserted into the center.
While donuts bake, mix 1 cup of sugar and 2 tsp. ground cinnamon together in a small bowl. Melt 1 stick of butter in a small saucepan being careful not to boil the butter.
When donuts are done baking and a toothpick inserted into the center comes out clean, remove from the oven and allow to rest in the pan for about 5 minutes.
After 5 minutes, brush each donut with melted butter and roll in the cinnamon sugar mixture until well coated while lightly pressing the sugar mixture onto the donut.
As the donuts are worked, place on a wire rack over some foil for easy cleanup and allow to cool. After they have cooled a bit, they can be served warm or at room temperature. Once they are completely cool they can be stored for 2-3 days in an airtight container or bag. Enjoy and happy cooking!
Prep Time: 15 min Cooking Time: 20-22 min
Difficulty: Easy Makes 12 donuts
Preheat oven to 400 degrees Bake 20-22 minutes
Spray a 12 muffin tin with cooking spray
Dry Ingredients: Mix together –
2 3/4 cups all-purpose flour
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon aluminum free baking powder
1/2 teaspoon freshly grated nutmeg
Wet Ingredients: Whisk together then add to dry ingredients –
1/2 cup buttermilk
1/2 cup apple cider
2 large eggs and 1 egg yolk
1 stick of melted butter
Coating:
1 stick melted butter (brush onto the donuts then roll in cinnamon sugar mixture)
1 cup granulated sugar
2 teaspoons ground cinnamon