Apple Cider Doughnut Muffins

These Apple Cider Doughnut Muffins taste like an apple cider doughnut but are in muffin form. They’re super tall and delicious with a crispy streusel cinnamon sugar topping. This post is sponsored by Saveur Selects. 

Apple Cider Doughnuts 

When I think of apple cider doughnuts, I think of apple picking adventures, hay rides and piping hot apple cider doughnuts. Unfortunately in Los Angeles, we don’t have a ton of cozy adventures because fall for us is usually on the warmer side. But it doesn’t mean we can’t try and celebrate. 

Saveur Selects Muffin Tin

I love a good muffin tin. And this muffin tin from Saveur Selects is exceptional because the non-stick element means zero cooking spray or muffin liners needed! They came right out of the muffin tin with ease (zero sticking!). The product conducted the perfect amount of heat, resulting in beautifully domed muffins! 

How to Make Apple Cider Doughnut Muffins

1. Whisk together the apple sauce, white sugar, neutral oil, eggs and vanilla together. 
2. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, allspice and kosher salt. Pour the wet into the dry ingredients and mix just until you no longer see any speckles of flour. 
3. Cover the bowl with plastic wrap and allow to stand at room temperature for 20 minutes. I find that resting the batter like this really creates beautifully domed muffins. 
4. Meanwhile, make the streusel topping. Mix together the flour, sugar, cinnamon and salt together. And then mix in the cold butter, pressing it with your fingers. Mix it throughout the flour mixture until they’re are teeny tiny beads of butter. 
5. Divide the batter amongst the muffin tin cavities. Top each muffin with a handful of streusel topping.
6. Transfer to the oven to bake for 20 to 22 minutes, until a skewer inserted into the center comes out clean. Allow to cool in the pan for 5 minutes and then pop the muffins out and transfer to a cooling rack. 

Tips and Tricks 

• These muffins are nearly fool-proof but I will say that resting the batter for 20 minutes is super important in resulting that bakery-like, beautiful muffin. If you skip it, know that they won’t be as perfectly domed and pretty. 
• Can I make these ahead: Yes! You’re welcome to make the batter up to a one day in advance, cover with plastic wrap and transfer to the fridge. Bake them the next morning! 

If you make these, make sure to let me know on Instagram!

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4.76 from 29 votes

Print Recipe

Apple Cider Doughnut Muffins

Author: Adrianna Adarme

These Apple Cider Doughnut Muffins taste like an apple cider doughnut but are in muffin form. They’re super tall and delicious with a crispy streusel cinnamon sugar topping. This post is sponsored by Saveur Selects. 

Course: Breakfast

Keyword: apple cider doughnuts, bakery-style muffins, breakfast rolls

Prep Time: 15 minutes mins

Cook Time: 22 minutes mins

Resting Time: 20 minutes mins

Total Time: 57 minutes mins

Serving Size: 12 muffins

Ingredients

Muffins:

• 1 ¼ cups apple sauce (unsweetened or sweetened are both fine!)
• 1 ¼ cup white sugar (250g)
• ½ cup neutral oil (such as grapeseed, avocado or canola)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour (240g)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground allspice
• ½ teaspoon kosher salt

Streusel:

• ⅓ cups all-purpose flour (40g)
• 2 tablespoons white sugar (25g)
• 1 teaspoon ground cinnamon
• Pinch kosher salt
• 2 tablespoons cold unsalted butter, cut into cubes (28.5g)

Instructions

To Make the Muffins:

• Preheat oven to 350 degrees F. In a medium bowl, whisk together the apple sauce, white sugar, neutral oil, eggs and vanilla.
• In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and kosher salt. Pour the wet ingredients into the dry and mix just until combined, being sure not to over mix because this will cause tough muffins. Cover with plastic wrap and allow to stand for 20 minutes. I find that this is the key to super tall, gorgeous muffins.

To Make the Streusel Topping:

• Mix together the flour, white sugar, cinnamon and pinch of salt together. Add the butter and mix it together with your fingers. It should have teeny bits of butter throughout.
• Spray your muffin tin with cooking spray, if needed (I didn’t need it) and divide the batter amongst the 12 muffin cavities. Top it with a handful of the streusel topping and then transfer to the oven to bake for 20 to 22 minutes, until a skewer inserted into the center comes out clean.

Notes

Tips and Tricks

• These muffins work with sweetened and unsweetened apple sauce. I've tried either and both are delicious. Obviously one is sweeter than the other 🙂 
• These muffins are nearly fool-proof but I will say that resting the batter for 20 minutes is super important in resulting that bakery-like, beautiful muffin. If you skip it, know that they won’t be as perfectly domed and pretty. 
• Can I make these ahead: Yes! You’re welcome to make the batter up to a one day in advance, cover with plastic wrap and transfer to the fridge. Bake them the next morning! 

Equipment: 

Muffin Tin

Nutrition

Calories: 198kcal (10%) | Carbohydrates: 47g (16%) | Protein: 3g (6%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 204mg (9%) | Potassium: 79mg (2%) | Fiber: 2g (8%) | Sugar: 26g (29%) | Vitamin A: 70IU (1%) | Vitamin C: 1mg (1%) | Calcium: 18mg (2%) | Iron: 2mg (11%)

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