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Best Guest-Favorite Brown Butter Apple Cider Donut Muffins

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These Brown Butter Apple Cider Donut Muffins are tender, moist, and coated in a crunchy cinnamon-sugar topping. The double dose of apple cider—both in the batter and reduced into a syrup—creates an intensely cozy fall flavor that makes them disappear fastest at every gathering.

Ingredients

Scale
  • 1 cup (240 ml) fresh apple cider
  • ½ cup (113 g) unsalted butter
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 large eggs, room temperature
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) light brown sugar, packed
  • ½ cup (120 ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (50 g) granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)
  • 3 tablespoons (42 g) unsalted butter, melted (for coating)

Instructions

  1. Reduce the apple cider: Pour 1 cup fresh apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about ¼ cup, 15–20 minutes. Stir occasionally. Set aside to cool slightly.
  2. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Stir constantly with a rubber spatula. After 5–7 minutes, when brown specks form and the butter smells nutty, remove from heat and pour into a heat-safe bowl. Let cool for 5 minutes.
  3. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
  4. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  5. Combine wet ingredients: In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in buttermilk, vanilla, and reduced apple cider syrup until smooth and glossy.
  6. Combine wet and dry: Pour dry ingredients into wet. Fold gently with a rubber spatula until just combined—do not overmix. A few lumps are okay.
  7. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about ¾ full. Use a cookie scoop for even portions.
  8. Bake: Bake for 16–18 minutes, until tops are golden and spring back when touched, and a toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
  9. Coat muffins: While muffins are warm, mix ¼ cup sugar and 1 teaspoon cinnamon in a small bowl. Melt 3 tablespoons butter in another bowl. Brush each muffin with melted butter, then roll in cinnamon-sugar mixture. Work quickly for best adhesion.

Notes

Brown butter can burn quickly—watch it closely and remove from heat as soon as brown specks appear. For best texture, use room temperature eggs and buttermilk. The reduced cider can be made a day ahead and stored at room temperature. Muffins are best the day they are made but reheat well.

Nutrition

Keywords: brown butter, apple cider, donut muffins, fall recipe, cinnamon sugar, easy muffins, brunch

Find it online: https://cookluma.com/best-guest-favorite-brown-butter-apple-cider-donut-muffins/