November 02, 2012

Apple Cider Doughnut Muffins

I love all the aspects of seasonal cooking in the fall, including apples and apple cider.  That's why I recently purchased a gallon of apple cider from Apple Barn Orchard in Elkhorn, Wisconsin.

At that time, I figured I'd have at least one recipe pinned on my Fall/Winter Recipes Pinterest board that called for apple cider.  Not that apple cider isn't delicious on its own, but a gallon is bit much for me to drink by myself (Chris doesn't like cider unless it has booze in it).

This week a friend commented on Facebook that Barthel Fruit Farm was almost out of apples, so I headed there the next day to ensure that I got another batch this season (my previous trip was in September).

This time around I picked up a 1/4 peck of Golden Delicious and a peck of Honeycrisp.  The apples pictured on the left below are Cortlands that were lingering in my fridge, so that's what I added to my muffins.

Despite both apples and apple cider being added to the muffin batter, there's just a faint apple flavor.  In fact, next time I'd likely add more apples, and perhaps some walnuts too.

In general, I think is a great recipe, I just have a couple gripes.  First, I think the original recipe should make more than 12 muffins because my muffin pan was way too full.

While the tops were delicious, I thought the bottoms were overcooked, which is bound to happen when making such massive muffins.

My second gripe is that the apple cider glaze makes these muffins too sweet.  Unfortunately, I glazed half before taste testing, and found myself wishing I had stopped at one.  If you really love sweets, you'll probably like the glaze, but I highly recommend trying the muffins plain first.

Apple Cider Doughnut Muffins

Prep Time: 20 minutes
Cook Time: 15-17 minutes

Ingredients (18 muffins)
  • 1/4 cup butter, softened
  • 1/4 cup vegetable oil
  • 1/2 cup sugar
  • 1/3 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 3/4 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup apple cider
  • 1 cup diced apples
  • Heat oven to 425 degrees. Line muffin tins with 18 paper muffins cups.
  • In a stand mixer bowl, cream together the butter, oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.
  • In a medium bowl, combine the flour, baking powder, baking soda, spices and salt. In a glass measuring cup, combine the milk and apple cider.
  • Stir the flour mixture into the butter mixture alternately with the milk/cider, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in diced apples.
  • Add batter to muffins cups, so they are approximately 2/3 full (I use a large Oxo scoop).
  • Bake muffins for 15 to 17 minutes, or until a toothpick comes out clean. Remove muffins from pan, and place on a cooling rack.
Recipe adapted from: My Baking Addiction
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1 comment:

  1. These remind me of my pumpkin doughnut muffins. I love apples, so I'm putting this on my baking list.