There’s something about apple cider that instantly tastes like fall, cozy, crisp, and full of warmth. These Apple Cider Sourdough Donut Muffins are a seasonal twist on my beloved sourdough donut muffins recipe, one of the most popular fall bakes on the blog.
Infused with apple cider and rolled in spiced sugar, they’re soft, fluffy, and bursting with the flavors of autumn. Perfect for a fall morning treat, a weekend baking project, or to share with friends and family, these muffins capture everything we love about the season in each bite.
What is a donut muffin?
A donut muffin is a hybrid baked good that combines the texture and flavor of a classic donut with the convenience and shape of a muffin. Unlike traditional fried donuts, donut muffins are baked, making them easier to prepare at home without deep frying.
They typically have a soft, cakey interior similar to a cake donut. Donut muffins are often rolled in cinnamon sugar or topped with a glaze to mimic the traditional donut coating. They can come in various flavors, such as vanilla, chocolate, or pumpkin spice!
Why you’ll love sourdough donut muffins
- Unique Flavor: The sourdough starter adds a delightful depth of flavor that sets these muffins apart from traditional baked goods.
- Moist and Tender: Sourdough’s natural fermentation process helps create a wonderfully moist and tender crumb, making every bite satisfying and delicious.
- Versatile and Customizable: You can easily adjust the recipe with different spices or fillings to suit your tastes or to match the season!
How to make apple cider sourdough donut muffins
Sourdough discard: I recommend using sourdough discard that is no more than a week old to avoid any sour flavor in the muffins.
Can I long ferment the muffins? Yes! These muffins can be long fermented for deeper flavor and better digestibility.
Here’s how: Overnight Refrigeration: Mix all ingredients cover, and refrigerate overnight. In the morning pull the batter from the fridge and let it get to room temperature, scoop into muffin liners, and bake as usual.
Wet Ingredients:
- 120 grams apple cider (reduced to 60 grams-see below)
- 30 grams unsalted butter (melted)
- 30 grams neutral oil (I use avocado oil)
- 100 grams unsweetened applesauce
- 50 grams full fat sour cream or Greek yogurt
- 1 large egg (room temperature)
- 100 grams sourdough discard (fed or unfed and room temperature)
- 5 grams vanilla extract
- 100 grams sugar
Dry Ingredients:
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
For the topping:
- 50 grams (1/4 cup) of sugar
- 1 & 1/2 teaspoons of cinnamon
- 30 grams (2 tablespoons) unsalted melted butter (cooled)
Equipment
- Measuring cups and spoons
- Mixing bowl
- 1 24-cup mini muffin pan
- 1.5 tablespoon cookie scoop (optional but handy)
Instructions
- Reduce the apple cider: In a small saucepan, simmer 120 grams apple cider over medium-low heat until it reduces by about half (60 grams). This concentrates the flavor and prevents excess liquid in the batter. Let it cool to room temperature.
- Preheat the oven to 425 degrees F and spray your muffin pan with a non-stick oil.
- In a medium bowl, whisk together the cooled apple cider, melted butter, oil, applesauce, sour cream, egg, sourdough discard, vanilla extract, and sugar until combined.
- To the same bowl add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Then, divide the batter among the prepared muffin pan using a 1.5 tablespoon cookie scoop or measuring spoons.
- Bake the donut muffins at 425°F (220°C) for 3–4 minutes, then reduce the oven to 350°F (175°C) and continue baking for 8–10 minutes, or until a toothpick comes out clean.
- Remove the muffins from the oven and allow them to cool for 5-10 minutes in the pan before removing them, Loosen the edges with a small spoon or knife and transfer the muffins to a cooling rack to cool completely.
- While the muffins cool, melt the butter in one bowl and mix the cinnamon and sugar together in another.
- Dip the tops of each sourdough donut muffin into the melted butter and then in the cinnamon sugar mixture. This will give them that true cake donut taste!
- Any leftover apple cider sourdough donut muffins can be stored in an airtight container on the counter for 3 days or up to 1 week in the fridge.
More sourdough fall recipes
- Sourdough Donut Muffins
- Apple Cinnamon Sourdough Scones (w/ a caramel glaze!)
- Sourdough Applesauce Cake
- Sourdough Pumpkin Quick Bread
Apple Cider Sourdough Donut Muffins
Equipment
- Measuring cups and spoons
- Food scale
- Mixing bowl
- 1 24 cup mini muffin pan
- 1.5 tablespoon cookie scoop optional but handy
Ingredients
Wet Ingredients
- 120 grams apple cider reduced to 60 grams see instructions
- 30 grams unsalted butter melted
- 30 grams neutral oil I use avocado oil
- 100 grams unsweetened applesauce
- 50 grams full fat sour cream or Greek yogurt
- 1 large egg
- 100 grams sourdough discard fed or unfed and room temperature
- 5 grams vanilla extract
- 100 grams sugar
Dry Ingredients
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
For the topping
- 50 grams sugar
- 1 &1/2 teaspoons cinnamon
- 30 grams (2 tablespoons) unsalted butter melted
Instructions
- Reduce the apple cider: In a small saucepan, simmer 120 grams apple cider over medium-low heat until it reduces by about half (60 grams). This concentrates the flavor and prevents excess liquid in the batter. Let it cool to room temperature.
- Preheat the oven to 425 degrees F and spray your muffin pan with a non-stick oil.
- In a medium bowl, whisk together the cooled apple cider, melted butter, oil, applesauce, sour cream, egg, sourdough discard, vanilla extract, and sugar until combined.
- To the same bowl add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Then, divide the batter among the prepared muffin pan using a 1.5 tablespoon cookie scoop or measuring spoons.
- Bake the donut muffins at 425°F (220°C) for 3–4 minutes, then reduce the oven to 350°F (175°C) and continue baking for 8–10 minutes, or until a toothpick comes out clean.
- Remove the muffins from the oven and allow them to cool for 5-10 minutes in the pan before removing them, Loosen the edges with a small spoon or knife and transfer the muffins to a cooling rack to cool completely.
- While the muffins cool, melt the butter in one bowl and mix the cinnamon and sugar together in another.
- Dip the tops of each sourdough donut muffin into the melted butter and then in the cinnamon sugar mixture. This will give them that true cake donut taste!
- Any leftover apple cider sourdough donut muffins can be stored in an airtight container on the counter for 3 days or up to 1 week in the fridge.
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