Hi there fellow bakers! Today we have, dun dun dun, apple cider donut holes! Growing up in Massachusetts, apple picking is an autumn festivity. Lots of people spend their Sunday afternoons going to fall fairs, pumpkin patches, and of course picking apples! After spending all this time reaching for the top apple on the tree, what should I do with all of my delicous findings, I thought to myself. There are soooo many different apple recipes. From apple pies, to strudels, to applesauce, there are lots of possibilities!
Last year, while apple and pumpkin picking, my friend and I went to the concession stand and got apple cider donuts. When we tasted the moist, soft treats, we loved them, but thought about how much better they would be if we made them at home! The next week, the same friend and I made those scrumptious donuts, but in bite-sized form and instantly, a tradition was formed! Now every year we make these, and each year they get better and better!
Make these muffins for a delicious, easy, perfectly flavored snack! They pair perfectly with a tall glass of apple cider, or simply on their own! Hope you enjoy:)
This recipe is adapted from Sally’s Baking Addiction’s Spiced Apple Cider Donut Holes, and makes about 72 mini muffins.
- 1 cup apple cider
- 2 cups flour
- ¾ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter, melted
- ½ cup light brown sugar
- ½ granulated sugar
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup sugar
- ¾ teaspoon cinnamon
- 3 tablespoons butter, melted
- In a medium-sized pot, simmer the apple cider until it is reduced to ½-¾ cup. This will take about 20 minutes.
- In the meanwhile, preheat the oven to 350°F. Spray a mini muffin pan with a non-stick cooking spray. Set aside.
- Whisk the flour, baking powder, baking soda, cinnamon, cloves, and salt together in your largest bowl. Set aside. In a medium bowl, whisk the egg, melted butter, brown sugar, and sugar together until combined. Whisk in the buttermilk, vanilla, and ½ of the apple cider reduction.
- With a rubber spatula, lightly indent the dry mixture into the sides. Pour the wet mixture into the center, and combine. Gently mix together until just combined, and very few lumps remain. DO NOT OVER MIX!
- Pour the batter* into the muffin pans until ¾ full. Bake the muffins for 10 minutes, or until a toothpick comes out clean.
- Combine the sugar and cinnamon to make cinnamon-sugar. Lightly brush the butter onto the muffins and dip them into the cinnamon-sugar. Serve that day, or cover tightly for up to three days! Yum!
*Spray the spoon with non-stick cooking spray before pouring the butter. It will keep the batter from sticking to the spoon!