Cider Doughnut Muffins
These fantastic cider doughnut muffins pack all the flavor of cider doughnuts without the fuss and the frying.
By Yankee Magazine|Sep 27 2016|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanWant more? See how to make these tasty muffins in our Cider Doughnut Muffins Video!
Yield:
12 muffinsIngredients
2 cups sweet apple cider
1/2 cup unsalted butter, softened, plus more for pan
3/4 cup granulated sugar
2 large eggs, at room temperature
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1-1/4 teaspoons ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
Instructions
Preheat your oven to 375° and set a rack to the middle position. Lightly grease a standard 12-cup muffin pan and set aside.
Put the apple cider in a large saucepan over high heat and bring to a boil. Reduce the heat slightly and simmer until the liquid is reduced to 1 cup. Set aside to cool.
Using a standing or handheld mixer, cream the butter with the sugar in a large bowl at medium speed until fluffy, about 4 minutes. Add the eggs, one at a time, blending well after each. Add the vanilla extract and blend.
In a medium-size bowl, whisk together the flour, nutmeg, baking powder, baking soda, and salt. Add a third of this mixture to the butter mixture and beat just to combine. Add half the reduced cider and beat to combine. Repeat with another third of the flour mixture, then the rest of the cider, then the remaining flour mixture. Divide the batter evenly among the prepared muffin cups and transfer to the oven. Bake until tops are firm and a tester inserted into the center comes out clean, 15 to 17 minutes. Remove from the oven and let cool 10 minutes.
years ago you published a recipe for Hungarian Goulash with Hungarian paprika
years ago you had a recipe for Hungarian Goulash with Hungarina paprika..Can I get the recipe? please..
Google is your friend…
https://newengland.com/today/food/hungarian-goulash/
If you like cider doughnuts you will love this recipe. It does take time to make but really worth it. I make it in the fall for family and friends and they can’t wait for these muffins.
I was very disappointed with my muffins, but I’m certain it is something I did…and I don’t know what. Everything went fine until I placed them into the oven. I tested them at 15 minutes, but center was not done. It was so moist, I set the time for 5 more minutes. The tooth pick came out clean this time, so I removed them from the oven. I had poured the batter into cupcake papers in a cupcake tin, co when it came time to coat with melted butter and sprinkle with cinnamon and sugar, I only did the tops. About 10 min later, I decided to try one. To my surprise, the center was not completely done. What did I do wrong? The muffins had a delightful cider taste, but never browned like other muffins do, and they were in a 375 degree oven for 22 minutes. Thank you for any advice or comments.
These are pretty tasty. Not sure what happened to Anne’s muffins in 2018 but I made sure to beat the eggs, sugar and butter for a good long time. The recipe calls for 4 minutes of beating the sugar and butter. I forgot to do that so just beat in the eggs and vanilla for a longer time. This made for a very light and fluffy muffin. Another bonus was that, unlike with making donuts, my kitchen didn’t smell like a fry-o-lator afterwards!