Apple Cider 'Donut' Muffins

Adapted from the New York Times recipe by Samantha Seneviratne with assistance from Sue Moran’s version.

Makes 12 muffins

For muffin batter

• Non-stick baking spray (with flour)
• 165 grams (3/4 C, packed) dark brown sugar
• 150 grams (3/4 C) granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 3/4 tsp. kosher salt
• 1 1/4 tsp. baking powder
• 225 grams (1 3/4 C) all purpose flour
• 1/2 cup apple cider

For cinnamon-sugar coating

• 1 C granulated sugar
• 1 tsp. ground cinnamon
• 6 Tbsp. unsalted butter, melted

1. Preheat oven to 350°F. Spray 12-cup muffin tin with baking spray (or butter & flour manually).
2. In a stand mixer, cream the butter and sugars until fluffy.
3. Add eggs, one at a time, fully incorporating each.
4. Beat in vanilla, cinnamon, nutmeg, salt, and baking powder.
5. With mixer on low, add the flour, then slowly add the cider. Finish mixing with a spoon or spatula to incorporate everything well.
6. Using a #X disher (or a large spoon), fill the 12 cavities in your muffin tin.
7. Bake 20 minutes.
8. Let cool 5 minutes, then invert onto a cooling rack to cool fully.
9. Whisk sugar and cinnamon for the coating. Brush muffins with melted butter, then toss in cinnamon-sugar to coat fully.