Gluten-Free Apple Cider Donut Muffins
Tender gluten-free apple cider donut muffins made with reduced apple cider, cinnamon and nutmeg, then dipped in a buttery cinnamon sugar coating. They taste just like apple cider donuts!
Servings: 12 muffins
Equipment
- medium saucepan
Ingredients
Apple Cider
- 240 grams apple cider
Muffin Batter
- 236 g Bob’s Red Mill 1:1 Gluten-Free Flour
- 110 g granulated sugar
- 36 g light brown sugar
- 1¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon table salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 57 g unsalted butter softened
- 90 g reduced apple cider cooled
- 85 g sour cream
- 54 g avocado or vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon-Sugar Topping
- 28 g unsalted butter melted
- 50 g granulated sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
Reduce the Cider
- Pour 240 grams apple cider into a small saucepan.
- Bring to a boil over medium heat, then reduce the heat to maintain a steady simmer.
- Cook until the cider is reduced by half, to about ½ cup. Set aside to cool before measuring the amount needed for the batter.
Make the Muffins
- Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the 236 g Bob’s Red Mill 1:1 Gluten-Free Flour, 110 g granulated sugar, 36 g light brown sugar, 1¼ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon table salt, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg.
- With an electric mixer, blend the softened 57 g unsalted butter into the dry ingredients until it’s evenly distributed and the mixture looks like damp sand. There should be no visible clumps of butter.
- In a separate bowl, whisk together 90 g reduced apple cider, 85 g sour cream, 54 g avocado or vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract.
- Pour into the flour mixture. Blend until the batter is thick and smooth, scraping down the sides of the bowl as needed.
- Divide the batter evenly amongst the 12 muffin cups. Bake for 20–25 minutes, until the tops are golden brown and the center of a muffin reaches 205°F.
- Remove the muffins from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool long enough to handle.
Cinnamon-Sugar Topping
- Melt 28 g unsalted butter in a small bowl. In another small bowl, stir together 50 g granulated sugar, ½ teaspoon ground cinnamon, and ⅛ teaspoon ground nutmeg.
- While the muffins are still warm, lightly brush the tops with melted butter. Then coat the tops with the cinnamon-sugar mixture.
Notes
I recommend measuring your ingredients by weight for the most consistent results. Use the Metric/US buttons at the top of the ingredients list to switch the units.
Storage: These muffins are best the day they are baked but can be stored in an airtight container at room temperature for 2 to 3 days. For longer storage, freeze the muffins without the topping for up to 2 months. Thaw uncovered at room temperature, then add the topping before serving.
