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Cider Doughnut Muffins

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  • Prep 10 min
  • Total 40 min
  • Servings 12
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Delicious doughnut-like muffins, perfect for the fall.
by: Girl vs Dough
Updated Nov 11, 2014
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  • 1/4 cup butter, softened
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 tablespoons thawed apple juice concentrate
  • 2 eggs
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of nutmeg
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 2 2/3 cups unbleached, all-purpose flour
  • 1 cup milk
  • 3 tablespoons butter (for topping)
  • 6 tablespoons cinnamon sugar


  • 1
    Preheat oven to 425°F (375°F if using a dark, non-stick tin). Place baking cups in a 12-cup muffin tin and lightly grease the insides. Set aside.
  • 2
    In the bowl of a stand mixer, thoroughly whisk together butter, oil, sugars and apple juice concentrate. Add eggs, beating to combine, until mixture is smooth. Stir in baking powder, baking soda, nutmeg, cinnamon and salt.
  • 3
    Add the flour to the butter mixture alternately with the milk, starting and ending with the flour. Stir to combine well.
  • 4
    Spoon or scoop batter evenly into muffin cups. Bake until a toothpick inserted into one of the center muffins comes out clean, about 15 minutes. Remove from oven and allow to cool 10 minutes.
  • 5
    Melt butter for topping. Dip the tops of each muffin into the butter, then roll in the cinnamon-sugar mixture. Place on a cooling rack to cool completely.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • To me, doughnuts are a real treat.

    I love biting into that cake-like dough topped with a sugary glaze. But muffins are equally as tasty, and sometimes hit the spot even better than a doughnut. From blueberry to apple to chocolate chip, a muffin can make any day brighter.

    But a doughnut muffin? That is the best of both worlds.

    These Cider Doughnut Muffins are great to make for a quick breakfast or yummy snack during these crisp, cool fall months. They combine the texture of a doughnut with the ease of making muffins (no doughnut pans or hot oil baths for frying needed). Plus, the flavors of apple, cinnamon and sugar really shine through with the additions of cider or apple juice concentrate and a buttery, cinnamon-sugar topping.

    These doughnut muffins make great on-the-go school day breakfasts or after-school treats. They’re also perfect for Sunday brunches, potlucks or other get-togethers. Of course, you can make a whole batch just because and enjoy them yourself, too – let’s be honest, “just because” is reason enough to bake something this delicious.

    I personally prefer to make this recipe as simple as possible, so the doughnut texture can stand out, but for fans of extra crunch and flavor, feel free to add a little chopped apple or nuts to the mix. You also can swap out the cinnamon-sugar topping for your favorite streusel topping or doughnut glaze. When you’re making something called a doughnut muffin, you really can’t go wrong.

    Go Nuts with Doughnuts

    Doughnut Holes Recipe
    Baked Sugar Doughnuts Recipe
    Applesauce Doughnuts Recipe

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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