Apple Cider Donut Muffins
Apple Cider Donut Muffins Written by Diana Jeffra, Photography by Tom McGovern for Harvest to Home
Apple cider donut muffins: the art of combining classics.
When the air turns crisp and leaves start to don their golden hues, there’s an undeniable urge to immerse oneself in the comforting aromas of fall baking. It's during these moments of seasonal transitions that culinary creativity often shines its brightest. But have you ever pondered over the idea of intertwining two beloved classics into one delicious masterpiece?
Enter the Apple Cider Donut Muffin—a harmonious blend that marries the spiced warmth of apple cider donuts with the fluffy, moist texture of a muffin. This recipe isn't just about creating a mouth-watering treat; it's about exploring the art of recipe development. It's a journey of understanding how flavors and textures can come together in unexpected yet delightful ways, making it a must-try for anyone with a passion for culinary crafts.
For aspiring food stylists, presenting these muffins is an opportunity to play, experiment, and showcase. Think of a light dusting of sugar contrasting against a rich, brown muffin top, or a drizzle of caramel sauce adding an extra layer of indulgence.
So, whether you're looking to satiate your seasonal cravings, dive deeper into the intricacies of recipe development, or finesse your food styling skills, this Apple Cider Donut Muffin recipe is your muse. Let's embark on this delicious journey together.
Apple Cider Donut Muffins
Serves 6-8 | Prep Time 5 minutes | Total Time 35 minutes
INGREDIENTS
½ cup (118 mL) apple cider
1 ½ cups (180 g) all-purpose flour
3/4 cup sugar (150 g), divided
1 ½ teaspoons baking powder
½ teaspoon kosher salt
2 teaspoons cinnamon, divided
¼ teaspoon nutmeg
1 egg, beaten
½ cup (118 mL) milk
1 teaspoon vanilla extract
10 tablespoons (142 g) unsalted butter, divided
¼ teaspoon cardamom
DIRECTIONS
1. Heat oven to 350°F with a rack positioned in center of the oven.
2. In a small pot bring ½ cup cider up to a boil, then reduce heat to a simmer. Cook down cider for 10 minutes or until the cider has reduced by half.
3. Grease muffin tin with non-stick spray
4. In a large bowl whisk together flour, ½ cup sugar, baking powder, salt, 1 teaspoon cinnamon, and nutmeg.
5. In a medium bowl mix together egg, milk, boiled down cider, vanilla, and 5 tablespoons melted butter.
6. Gently mix the wet ingredients into the dry ingredients. Stirring just until combined.
7. Spoon the batter into the prepared muffin tin, filling the cups ¾ way full.
8. Bake for 20-25 minutes. Allow to cool slightly.
9. Melt 5 tablespoons of butter. In a small bowl combine ¼ cup sugar, 1 teaspoon cinnamon, and cardamom.
10. Brush the top of each muffin with butter and sprinkle with sugar mixture.