Fall is arguably New England’s most spectacular season, and as it ushers in the cooler days and brilliant foliage that attract millions of visitors per year, it brings with it something equally as important – the cider donut.
Like halos from heaven, these crispy little bastards embody all that is holy and awesome. Truly, their delicious and enviable charm cannot be overstated.
But sadly, they can be wildly unpredictable. In an effort to fulfill unending demand, some bakeries and orchards repeatedly cook batches back-to-back, which prevents the oil from remaining hot. And when these buggers are fried at lower temperatures, they become richer in oil than the Beverly Hillbillies. And when this most dreadful of mishaps occurs, you’re left with a soggy disappointment that makes you question the meaning of life.
Yet all is not lost. While I still indulge if given the opportunity, I learned to re-create what I love most about these donuts without having to manage the unpredictability of frying them.
Enter the cider donut muffin.
A little known fact about me is that I once owned a small baking company. In the process, I probably tested more recipes than there are people on the planet. The good news, however, is that I learned how to simplify muffins mixes and recipes enough that even a kangaroo could bake them if it wanted.
These muffins are light, not overly sweet, and taste exactly like a cider donut – without the hassle of having to roll, cut and fry them. They also don’t contain any dairy or eggs, which not only means that they’re super simple to make, but they’re also easy to share with others who may choose or need to avoid those ingredients.
Without further adieu, I highly recommend you grab some cider at your local orchard (or the grocery store) and make these fabulous nuggets as soon as possible.
Cider Donut Muffins
2 cups all-purpose flour*
1/2 cup cane sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (I like Saigon cinnamon best)
1/8 teaspoon nutmeg
1 cup apple cider
1/3 cup oil*
Preheat oven to 350 degrees and either grease or line your muffin tin.
Add dry ingredients to medium mixing bowl and mix until well combined. Add cider and oil and mix until just combined. Fill muffin tin, and bake 18 to 22 minutes, or until toothpick inserted in center comes out clean.
If desired, you can top them with cinnamon sugar before baking. Preferences differ, but I tend to use 1 to 1.5 teaspoons of cinnamon per 1/4 cup of sugar.
*I’ve tried them with whole grain spelt flour as well and they turned out very well, though I often have to scale back on the cider by approximately 1/4 cup. I also tend to use sunflower oil, but you can use whatever oil you prefer.