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

For cinnamon-sugar coating

  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.