Apple Cider Doughnut Muffins

 All you need today for a quick morning start is your favorite beverage and an Apple Cider Doughnut Muffin. You will be energized by the smell and taste of fall.  

The recipe was adapted from Southern Living, September 2026. You can easily find apple pie spice at larger grocery stores. The recipe makes 10 muffin doughnuts, and no mixer is needed!. 

Ingredients:

• 1 cup apple cider, not apple juice
•  2 cups flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons apple pie spice, divided 
• 1 cup brown sugar
• 1/3 cup canola or vegetable oil
• 8 tablespoons butter, melted and cooled, divided
• 2 large eggs at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup granulated sugar

Directions:

• Bring apple cider to a boil in a small saucepan over medium-high heat. Boil, stirring occasionally, until the liquid is reduced to 1/2 cup, about 8 minutes.
• Transfer cider to a heatproof bowl and set aside.
• Place 10 paper liners in a regular-sized muffin pan. Preheat oven to 350 degrees.
• Whisk flour, baking powder, salt, and a teaspoon of apple pie spice mix in a medium bowl. Set aside.
• In another bowl, combine the brown sugar, oil, and 4 tablespoons melted butter. Whisk to blend. Add eggs one at a time, whisking to combine until smooth. Whisk in vanilla. 
• Add half of the flour mixture to the oil mixture. Whisk in the apple cider blend until smooth. 
• Add in the remaining flour mixture and whisk only until combined.
• Divide the mixture among 10 paper liners and bake for 18 minutes.
• On the counter, place two pieces of wax paper and set the baking rack on top of the wax paper. 
• Remove muffins from tin and place on baking rack for 5 minutes.
• In a pie pan, mix 1/2 cup sugar and 1 teaspoon apple pie spice.
• Baste each muffin with the remaining butter. Roll the muffin in the sugar mixture to coat. Shake off excess sugar and place on the baking rack to cool.  

Baking tip: I found doing one muffin at a time works well.