I don't know about you, but I LOVE apple cider donuts. In preparation for our upcoming apple orchard trip this fall, I started searching for a recipe that I could mimic so I could indulge with the rest of the family. I didn't have donut molds at home, so I turned this recipe into muffins!!
The day we went to the orchard, I grabbed a gallon of their Apple cider and came home to make my Apple Cider Muffins - Egg Free. With a few simple tweaks, I was able to make this recipe safe for me to eat!! And Oooooh this was so good!
Ingredients for Apple Cider Muffins egg-free
1.5 cups apple cider or natural style apple juice
2 cups flour
1 teaspoon baking soda
¾ teaspoon baking powder
1.5 teaspoons ground cinnamon
¼ teaspoon kosher salt
2 tablespoons unsalted butter, melted
½ cup light brown sugar, packed
½ cup granulated sugar
½ cup buttermilk
1 teaspoon pure vanilla extract
For The Topping the Apple Cider Muffins 1 cup granulated sugar
1.5 teaspoons ground cinnamon
6 tablespoons unsalted butter, melted
Directions
Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about ½ cup. Start checking after 10 minutes, 15 minutes, 20 minutes, etc until you have ½ cup. Set aside to cool for 10 minutes.
Preheat oven to 350°F. Grease a donut pan. Set aside.
Whisk the flour, both sugars, baking soda, baking powder, cinnamon and salt together in a large bowl. Set aside.
In the medium bowl, whisk together 1/2 cup buttermilk, the cooled melted butter, the vanilla and the cooled reduced apple cider until combined. (Make sure the melted butter isn't hot because if you pour hot butter into the cold milk, it will be chunky.)
Slowly pour the wet ingredients into the dry and use a whisk to combine. If it gets too thick, switch to using a spatula.
Spoon the batter into the greased muffin pan filling each well about halfway.
Bake the muffins in the center rack of the 350 degree oven for 11 minutes. The muffins should be risen and spring back at you when gently touched. (If you gently poke the donuts and a dent forms, they're not done baking. You can also insert a toothpick and make sure it comes out clean.)
Let the muffins cool in the pans for at least 5 minutes before taking them out.
Place the muffins on a cooling rack with a baking sheet underneath. The next part is a bit messy.
Put the 12 tablespoons of butter in a medium heat safe bowl. Microwave in 20 second increments, stirring after each time, until the butter is melted.
Place the 1 cup of granulated sugar and 1 teaspoon of ground cinnamon together in a bowl. Whisk to combine.
Take one muffin and dip it in the melted butter. (Do it quickly, you don't want it submerged too long but you do want the entire muffin coated.) Both sides. Immediately put the muffins into the bowl of cinnamon sugar and coat all over. Repeat these two steps with the rest of the muffins.
Place each finished muffin on the cooling rack with the baking sheet underneath. Let them dry a bit then enjoy the Apple Cider Muffins- Egg Free
