Name: Apple Cider Donut Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 2 cups apple cider; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 cup brown sugar; 1/2 cup granulated sugar; 3/4 cup neutral baking oil; 3 large eggs; 1 tablespoon vanilla extract; 3/4 cup sour cream, full-fat; 4 tablespoons melted butter; 1/2 cup granulated sugar; 2 teaspoons cinnamon

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Last Updated on July 16, 2026 by Kiersten James

Soft apple cider donut muffins made with reduced apple cider for rich fall flavor, then brushed with butter and coated in cinnamon sugar.

One of our favorite things in the fall is spending time at our local orchard. It’s right across the street from the family farm where we pick up raw milk, so orchard visits become part of our routine once the weather cools down.

The kids love running through the play areas, watching the pig races, learning about things like maple syrup production and honey harvesting, and, of course, picking far more apples than we probably need. We never leave without bringing home a gallon (or two) of fresh apple cider.

(If you’re like us and always come home with more apples than you planned, this Homemade Apple Butter is an absolute fall staple, and one of the most popular recipes on my blog.)

The orchard is also famous for its apple cider donuts. They’re served warm in plastic clamshell containers of 6 donuts, and they’re absolutely delicious.

The only problem is the line is usually wrapped around the building, and by the time you finally reach the register, those six donuts can cost close to $20.

When you’re visiting often on a single-income budget, those little treats add up quickly, so I started making these apple cider donut muffins instead.

They have the same rich apple cider flavor, warm cinnamon spice, and buttery cinnamon sugar coating that make orchard donuts so memorable. Still, they’re much easier and far less expensive to make at home.

The biggest difference between this recipe and many others is that the apple cider is first simmered on the stove until it reduces into somewhat of a syrup.

It only takes a few extra minutes, but it concentrates the flavor so that everything tastes like apple cider instead of just cinnamon.

Why You’ll Love These

They taste just like orchard apple cider donuts. Rich apple cider, warm fall spices, and a buttery cinnamon sugar coating give them that nostalgic bakery flavor everyone loves.
No frying, stand mixer, or donut pan. These are SO easy.
The reduced apple cider makes the difference. Simmering the cider first concentrates the distinct flavor.
Soft, tender, and incredibly moist. These muffins stay fresh for several days, making them perfect for school snacks or busy mornings.
They work for everything. Enjoy them for breakfast, afternoon coffee, church gatherings, holiday brunches, bake sales, or thrown into a lunchbox.

Tips for the Best Results

Reduce the cider ahead of time and allow it to cool slightly before mixing the batter.
Don’t overmix the batter. Stir only until the flour disappears.
Fill the muffin cups about 3/4 full for well-shaped, rounded tops.
Brush the muffins with butter while they’re still warm so that the cinnamon sugar sticks.
If you want extra cinnamon sugar coating, make a little extra. Some will fall off during rolling.

How to Make Apple Cider Donut Muffins

Ingredients:

For the Muffins:

2 cups apple cider
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup brown sugar
1/2 cup granulated sugar
3/4 cup neutral baking oil
3 large eggs
1 tablespoon vanilla extract
3/4 cup sour cream, full-fat

For the Cinnamon Sugar Coating:

4 tablespoons melted butter
1/2 cup granulated sugar
2 teaspoons cinnamon

Instructions:

Preheat your oven to 375°F. Line a standard 12-cup muffin pan with paper liners or lightly grease the pan.

Place 2 cups of apple cider in a small saucepan over medium heat. Simmer until the cider reduces to approximately 3/4 cup. Remove from heat and allow it to cool slightly.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

In a separate bowl, whisk together the brown sugar, granulated sugar, oil, eggs, vanilla extract, reduced apple cider, and sour cream until smooth.

Add the wet ingredients to the dry ingredients and stir just until combined.

Generously fill each muffin cup, then bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a cooling rack.

In a small bowl, combine the granulated sugar and cinnamon for the coating.

Brush each warm muffin with melted butter, then roll or sprinkle generously with the cinnamon sugar mixture.

Serve warm or at room temperature.

Storage & Freezing:

Store leftover muffins in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate for up to 5 days.

Freezing Instructions:

Allow the muffins to cool completely. Place them in a freezer-safe container or freezer bag and freeze for up to 3 months.

For best results, freeze them before coating with cinnamon sugar.

When ready to serve, thaw, warm slightly, brush with melted butter, and roll in cinnamon sugar.

More Cozy Apple Recipes

If your kitchen is full of freshly picked apples, here are a few more family favorites: