Apple Cider Donut Muffins
All the flavor of orchard-fresh apple cider donuts baked into an easy gluten-free, dairy-free muffin, dipped twice for maximum cinnamon-sugar coating.
- Prep Time
- 15 min
- Cook Time
- 22 min
- Total Time
- 37 min
- Servings
- 12 muffins
My daughter picked "how different flours affect muffins" for her science project this year, so we baked the same muffin three ways — all-purpose, whole wheat, and gluten-free all-purpose. She tasted all three and, to my complete shock, picked the gluten-free one as her favorite.
That happy accident got me thinking about turning the base recipe into something a little more fun, so I added a hint of apple cider to the batter and dipped the tops in more cider and cinnamon sugar. The result tastes just like the apple cider donuts we get at the orchard in the mountains — minus the drive.
Ingredients
For the Muffins
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 3/4 cup maple sugar*
- 1 egg, beaten
- 3/4 cup apple cider
- 1/2 cup liquid coconut oil
For the Topping
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup apple cider
Instructions
- 1Preheat oven to 400 degrees.
- 2In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, salt, nutmeg, and maple sugar. Make a well in the center.
- 3Add the oil, apple cider, and beaten egg, and stir just until combined — the batter will be lumpy.
- 4Distribute the batter evenly into a lined muffin pan and bake for 20-24 minutes, until light golden brown.
- 5Remove from the oven and transfer muffins to a cooling rack to cool completely.
- 6Whisk together the cinnamon and sugar for the topping in a small bowl.
- 7Dip the top of each muffin first into the apple cider, then into the cinnamon sugar mixture.
Tips
- Maple sugar can be swapped for granulated sugar — I prefer maple sugar because it has a lower glycemic index and more nutritional value than cane sugar.
Storage & Reheating
Store muffins in an airtight container for up to 3 days, or wrap individually and freeze for up to 3 months.
