Apple Cider Donut Muffins 🍎🍂 (recipe makes 12 muffins) Apple Cider Reduction: 1½ cups apple cider, reduced to ½ cup, then cooled Batter: ½ cup (113g) unsalted butter, melted & slightly cooled ¾ cup (150g) brown sugar, packed ¼ cup (50g) granulated sugar 2 eggs, room temp 2 tsp vanilla extract ½ cup (120g) sour cream, room temp ½ cup reduced apple cider, cooled 2 cups (240g) all-purpose flour, spooned & leveled or weighed (don’t pack it in) 1¼ tsp baking powder ½ tsp baking soda ½ tsp salt 1½ tsp cinnamon ¼ tsp nutmeg ⅛ tsp allspice Pinch of cloves Cinnamon Sugar: ⅓ cup sugar 1-1½ tsp cinnamon 3 tbsp melted unsalted butter (for brushing) Instructions: Pour the 1½ cups of apple cider into a saucepan and simmer over medium heat until reduced to ½ cup (~20-30 minutes). Pour into a shallow dish to cool to room temperature. Preheat oven to 400°F. Line a standard 12-cup muffin pan with liners. Whisk together the melted butter and both sugars until smooth. Mix in the eggs and vanilla, followed by the sour cream, and reduced cider. In a separate bowl, combine flour, baking powder, baking soda, salt, and spices. Fold the dry ingredients into the wet ingredients until just combined, some small lumps are ok. Don’t over mix. Spoon the batter into the liners. Bake at 400°F for 5 minutes. Without opening the door, reduce the oven to 350°F and continue baking for 15-20 minutes. A toothpick inserted in the center should come out clean/mostly clean. Let them cool for ~10 minutes or until warm but not hot. Brush melted butter over the warm muffins and roll in cinnamon sugar. Enjoy! #bakingrecipe #appleciderdonuts #applecider #muffins #fallrecipes — @audreybakes TikTok