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.
Servings: 12 muffins
Cost: $8
Ingredients
Muffins:
- 1 1/4 cups apple sauce (unsweetened or sweetened are both fine!)
- 1 1/4 cup white sugar (250g)
- 1/2 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
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon kosher salt
Streusel:
- 1/3 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!
Nutrition
Calories: 198kcal | Carbohydrates: 47g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 204mg | Potassium: 79mg | Fiber: 2g | Sugar: 26g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg