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Cozy Brown Butter Apple Cider Doughnut Muffins Easy Cinnamon Sugar Recipe

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These cozy brown butter apple cider doughnut muffins feature a rich, nutty flavor with a tender crumb and a warm cinnamon sugar coating, perfect for fall mornings or any cozy occasion.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup (113 g) unsalted butter, browned
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (180 ml) apple cider
  • 1 teaspoon apple cider vinegar
  • ½ cup granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)
  • ¼ cup (57 g) unsalted butter, melted (for topping)

Instructions

  1. Brown the butter: Place ½ cup (113 g) unsalted butter into a medium saucepan over medium heat. Stir frequently as it melts, foams, then starts to turn golden brown with a nutty aroma (about 5-7 minutes). Pour into a heatproof bowl to stop cooking and let cool slightly.
  2. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups (240 g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 tablespoon ground cinnamon, and ¼ teaspoon ground nutmeg. Set aside.
  4. Combine wet ingredients: In a medium bowl, whisk ¾ cup (150 g) granulated sugar, ¼ cup (50 g) packed brown sugar, 2 large eggs, 1 teaspoon vanilla extract, ¾ cup (180 ml) apple cider, and 1 teaspoon apple cider vinegar until smooth. Stir in the cooled brown butter until combined.
  5. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  6. Evenly divide the batter among the 12 muffin cups, filling about ¾ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and tops are golden and spring back lightly when touched.
  8. While baking, mix ½ cup granulated sugar with 1 tablespoon ground cinnamon in a shallow bowl. Melt ¼ cup (57 g) unsalted butter in another bowl.
  9. When muffins come out of the oven, let cool for about 5 minutes. Brush or gently dip each muffin top into melted butter, then roll in the cinnamon sugar mixture to coat completely.
  10. Transfer coated muffins to a wire rack to cool completely, preventing soggy bottoms and allowing the cinnamon sugar to set.

Notes

Use Kerrygold unsalted butter for best browning flavor. Avoid overmixing batter to keep muffins tender. If brown butter hardens before mixing, gently warm or whisk to liquefy. Don’t skip apple cider vinegar for proper lift and tender crumb. Muffins are best enjoyed warm and fresh. Store leftovers in airtight container for up to 2 days or freeze up to 3 months.

Nutrition

Keywords: brown butter, apple cider, doughnut muffins, cinnamon sugar, fall baking, cozy muffins, easy muffins, breakfast muffins

Find it online: https://realityeats.com/cozy-brown-butter-apple-cider-doughnut-muffins-easy-cinnamon-sugar-recipe/