Apple Cider Donut Muffins Irresistible and Soft Treat

Ingredients

• 1 cup apple cider
• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 cup granulated sugar
• 0.5 cup brown sugar, packed
• 2 large eggs
• 0.5 cup unsweetened applesauce
• 0.5 cup vegetable oil
• 1 teaspoon vanilla extract
• 0.5 cup granulated sugar (for coating)
• 2 teaspoons ground cinnamon (for coating)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a small saucepan, bring the apple cider to a boil over medium heat. Reduce the heat to medium-low and simmer for about 10-15 minutes, or until the cider is reduced to about ½ cup. Allow it to cool slightly.
3. In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
4. In another large bowl, combine the granulated sugar, brown sugar, eggs, applesauce, vegetable oil, and vanilla extract. Mix until well-combined and creamy.
5. Add the cooled apple cider to the wet mixture and stir to incorporate.
6. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in dense muffins.
7. Fill each muffin cup about three-quarters full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. While the muffins are baking, mix together the remaining granulated sugar and ground cinnamon in a shallow dish.
9. Once the muffins are done baking, remove them from the oven and let them cool for about 5 minutes in the tin before transferring them to a wire rack.
10. While they are still warm, roll each muffin in the cinnamon-sugar mixture until fully coated.