Baked Apple Cider Donuts
Skip the traditional fried version and make these baked apple cider donuts in a muffin tin at home.
Servings: 12 muffins
- 1 cup apple cider reduced to 1/2 cup, see instructions in recipe
- 1/2 cup butter melted and cooled
- 3/4 cup brown sugar
- 2 eggs room temperature
- 1 teaspoon vanilla
- 1 3/4 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup buttermilk
For the topping
- 1/4 cup butter melted and cooled
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
Pour the apple cider into a small saucepan and place over medium heat. Simmer until reduced to 1/2 cup. Let cool.
Preheat oven to 350 F. Grease and flour a regular sized muffin tin with 12 wells. Make sure it is well greased.
Stir together the melted butter, brown sugar, eggs, vanilla and cooled apple cider in a large bowl. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Add the dry ingredients to the wet alternately with the buttermilk. Stir until just combined.
Divide the batter evenly between the 12 muffin wells. They should be 1/2 to 2/3 full. Bake at 350 F for 16 to 18 minutes or just until a toothpick inserted comes out clean. Remove for pan to cool on wire rack.
Stir together the granulated sugar and cinnamon for the topping in a small bowl. Dip or brush each muffin with melted butter and coat with cinnamon sugar. The keep well at room temperature for 2 days.
Serving: 1muffin | Calories: 266kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 266mg | Fiber: 1g | Sugar: 21g