Dipped in melted butter and enrobed with cinnamon sugar on the outside the scrumptious and moist interior reveals just a hint of nutmeg. Fall arrives this weekend and what better way to celebrate the changing of the seasons than with a Cider Mill Donut in the form of muffins. The first taste takes me back to my childhood and memories of the fall season in Michigan. Add a tall frosty mug of fresh apple cider for a Midwest treat.
Quick and easy – with no need to fry. This recipe is quick to measure, mix, bake, and coat with cinnamon sugar. The recipe will take about an hour to make from start to finish. Perfect for breakfast, an afternoon snack, or for unexpected guests that stop by.
The method of mixing this recipe is called the Creaming Method in which the butter and sugar are beaten until light and fluffy before the eggs are beaten in one at a time to make a light and creamy mixture. The dry ingredients and buttermilk are added in three additions and mixed thoroughly after each addition. This produces a cake like texture in the crumb of the baked muffin. I prefer to mix by hand, but the recipe can be mixed with an electric hand mixer or stand mixer.
As with all baking recipes I recommend you weigh the ingredients for the Cider Mill Donut Muffins. Weighing ensures you have a consistent dough each and every time. As bakers, we are always striving to remove any variables from the process of baking.
The full instructional video for Cider Mill Donut Muffins is at the bottom of this blog post. Follow this link to “LIKE” and “SUBSCRIBE” to my YouTube Channel “Just One Bite, Please?”
Equipment: (Shop my Amazon Page for Ingredients & Equipment)
- Measuring Cup & Spoon/Electronic Baker’s Scale
- Mixing Bowls
- Rubber Spatula
- Plastic Bowl Scraper
- Non-Stick Muffin Pan (Calphalon)
- 2-inch Pastry Brush
- ¼-cup All-Purpose Flour (for dusting the muffin pan)
- ¼-cup Butter (room temperature)
- 1/3 cup Portion Scoop or Large Spoon
- Cooling Rack
Pre-heat the oven to 350°F (177°C) 30 minutes prior to baking the muffins
Preparing the Muffin Pan
- Using a pastry brush, generously butter the bottoms and sides of each muffin pan well.
- Add a spoonful of all-purpose flour to the muffin pan wells and turn and tap to coat the bottoms and sides of each muffin well.
- Flip the muffin pan over and tap out the excess flour from the muffin pan.
- Set aside until need to fill for baking.
Cider Mill Donut Muffins:
- Measured Grams Ingredients
- 3-¼ cups 454 g. All Purpose Flour (unbleached & unbromated)
- 2 tsp. 6 g. Baking Powder
- ½ tsp. 3 g. Baking Soda
- 1 tsp. 8 g. Sea Salt (fine)
- ½ tsp. 3 g. Nutmeg (ground)
- 1 cup 226 g. Butter (unsalted, room temperature)
- 1 cup 226 g. Granulated Sugar
- 2 each 2 each Eggs (large, room temperature)
- 1-½ tsp. 7 g. Vanilla Extract (pure)
- 1 cup 256 g. Buttermilk (room temperature)
Mixing and Baking the batter:
- In a sifter over a mixing bowl combine the all-purpose flour, baking powder, baking soda, sea salt, and nutmeg.
- Sift the dry ingredients together and then set aside until needed.
- In a large bowl combine the butter and granulated sugar and beat together until light and creamy.
- Add the eggs one at a time to the creamed butter/sugar mixture. Beat in the first egg until light and creamy. Add the second egg and the vanilla extract to the creamed mixture and beat until light and creamy.
- To the creamed mixture add 1/3 the dry ingredients and 1/3 of the buttermilk. Fold and mix well to combine the batter after each addition.
- Fold and scrape down the bottom and sides of the bowl to ensure the batter is evenly mixed.
- Scoop or spoon the batter evenly into the 12 wells of the muffin pan.
- Place the filled muffin pan into the pre-heated oven.
- Bake the Cider Mill Donut Muffins at 350°F (177°C) for 24 to 26 minutes. The center should spring back when touched.
- Remove the muffins from the oven and place the pan on a cooling rack. Let cool for 10 minutes before coating with butter and the cinnamon sugar.
- Small Mixing Bowls
- 1 cup – Butter (melted)
- Measured Grams Ingredients
- 1-½ cups 340 g. Granulated Sugar
- 1 Tbsp. 6 g. Cinnamon (ground)
Coating and Rolling the Cider Mill Donut Muffins:
- In a microwave proof bowl melt the butter on high. Stirring every 30 seconds until the butter is just melted.
- In a bowl combine the granulated sugar and cinnamon. Whisk to combine well.
- Work with one muffin at a time. Remove the warm Cider Mill Donut Muffin from the muffin pan and quickly dip the entire muffin into the butter, coating the exterior of the muffin completely. Shake off any excess butter from the muffin.
- Place the dipped muffin into the cinnamon sugar mixture. Coat the muffin completely in the cinnamon sugar. Tap off any extra cinnamon sugar from the muffin and place onto a serving tray.
- Continue to dip the remaining muffins in melted butter and cinnamon sugar.
- Serve the Cider Mill Donut Muffins warm with a tall cold glass of fresh apple cider, hot cocoa or hot coffee for a snack or for breakfast.
2 thoughts on “Cider Mill Donut Muffins”
Have you ever made this into a loaf!? I’m curious how it would hold up?
Hello Claire, I haven’t but I don’t see why you couldn’t bake small loaves of the batter. I would recommend reducing the oven temperature to 325°F (163°C) and baking until the top is golden brown and the sides of the loaf start to release from the sides of the pan. Cool the loaf completely in the pan to retain the moisture. I’d love to hear how they turn out for you. Happy Baking!