Farmhouse Apple Cider Donut Muffins Recipe

Farmhouse Apple Cider Donut Muffins

Bring the taste of the orchard home with these tender, warmly spiced muffins. Reduced apple cider gives every bite concentrated fall flavor, while The Farmer’s Cow whole milk and farm-fresh eggs create a soft, satisfying crumb. Brushed with butter and rolled in cinnamon sugar, they are perfect for breakfast or an after-school snack, served with a cold glass of milk.

Yield: 12 muffins

Ingredients

Fritters

1½ cups apple cider
½ cup The Farmer’s Cow whole milk
½ tbsp lemon juice or white vinegar
2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
1½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp kosher salt
½ cup unsalted butter, melted and slightly cooled
½ cup packed light brown sugar
¼ cup granulated sugar
2 The Farmer’s Cow large eggs, at room temperature
1 tsp vanilla extract
4 tbsp unsalted butter, melted
⅓ cup granulated sugar
1½ tsp ground cinnamon

Instructions

Reduce the cider. Pour the apple cider into a small saucepan. Bring to a gentle boil over medium-high heat, then reduce the heat and simmer for 15–20 minutes until the cider reduces to about ½ cup. Let cool for at least 10 minutes.
Make the buttermilk. Place lemon juice or vinegar in a measuring cup and add enough milk to equal ½ cup. Sitr and let stand for 10-15 minutes to thicken.
Prepare the pan. Preheat the oven to 375°F. Grease a standard 12-cup muffin pan with cooking spray or softened butter, or line with parchment liners. NOTE: For a more donut-like exterior, bake the muffins directly in the pan rather than using paper liners.
Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Combine the wet ingredients. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Add the eggs one at a time, whisking well after each addition. Whisk in the buttermilk, vanilla, and cooled reduced cider.
Make the batter. Add the dry ingredients to the wet ingredients. Fold gently just until no dry streaks remain. Do not overmix.
Fill the pan. Divide the batter evenly among the muffin cups, filling each approximately three-quarters full.
Bake. Bake for 16–20 minutes, until the muffins are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool briefly. Let the muffins cool in the pan for 5 minutes, then carefully transfer them to a wire rack.
Add the coating. Combine the granulated sugar and cinnamon in a small bowl. While the muffins are still slightly warm, brush the tops and upper sides lightly with melted butter. Dip or roll the buttered portions in the cinnamon-sugar mixture.
Serve. Enjoy with a cold glass of The Farmer’s Cow milk!