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Cozy Brown Butter Apple Cider Donut Muffins

brown butter apple cider donut muffins - featured image
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These tender, moist muffins are infused with nutty brown butter and tangy apple cider, then coated in a crisp cinnamon-sugar topping for a bakery-style treat that tastes like a warm hug of fall.

Ingredients

Scale
  • 1/2 cup unsalted butter (1 stick)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1/2 cup apple cider
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted (for topping)
  • 1/3 cup granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams and golden brown specks form (about 4-5 minutes). Remove from heat immediately and pour into a heat-safe bowl to stop cooking. Let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease well.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. Combine wet ingredients: In a medium bowl, whisk together cooled browned butter, granulated sugar, and brown sugar until smooth. Add egg and whisk vigorously. Then add apple cider, buttermilk, and vanilla extract; whisk until smooth.
  5. Fold batter: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Batter will be thick but scoopable.
  6. Fill muffin cups: Divide batter evenly among 12 cups (about 3/4 full each). Use a 1/4 cup scoop for even portions.
  7. Bake for 15-18 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Tops should be golden and spring back when touched.
  8. Cool in pan for exactly 5 minutes, then transfer to a cooling rack for 2-3 minutes until warm but not hot.
  9. Prepare coating: Melt 1/4 cup butter in a small bowl. In another shallow bowl, mix 1/3 cup granulated sugar with 1 teaspoon cinnamon. Working one at a time, brush each muffin with melted butter (or dip top), then roll in cinnamon-sugar mixture to coat top and sides.
  10. Serve warm or at room temperature.

Notes

For best results, use fresh refrigerated apple cider rather than shelf-stable. Brown butter can burn quickly—watch carefully and pour into a cool bowl immediately. Buttermilk is key for tenderness; if unavailable, mix 1/3 cup milk with 1 teaspoon lemon juice and let sit 5 minutes. Coat muffins while warm but not hot for best sugar adherence. Store uncoated muffins for longer freshness; coat just before serving.

Nutrition

Keywords: apple cider muffins, brown butter muffins, fall muffins, cinnamon sugar muffins, donut muffins, easy muffin recipe

Find it online: https://clunkcook.com/cozy-brown-butter-apple-cider-donut-muffins/