I’ll probably be sharing a lot of recipes coming up because I have SO many apple and pumpkin recipes in my files from my food column days. Those articles don’t exist anymore, so I’m happy to now have a new way to share the recipes I worked on years ago! (And I’m sure I’ll come up with some new ones, too.)
This recipe is a homemade version of the popular apple cider donuts that you’re likely to see in bakeries this time of year. This version is baked in mini muffins tins and makes some substitutions to create a healthier (but still tasty!) rendition of the original. Made with cake flour, yogurt, apple cider and applesauce, these muffins are soft, light and fluffy. The bit of cinnamon sugar on top makes them taste even more like the traditional favorite. These tasty donut muffins are the perfect fall breakfast or treat. I like them with a cup of hot apple cider.
- 2 cups cake flour (you can use all-purpose flour, they just won’t be as light)
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 2 Tablespoons butter, melted
- 1/4 cup light brown sugar
- 1 Tablespoon maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup nonfat plain Greek yogurt
- 1/2 cup apple cider
- 1/2 cup unsweetened applesauce
- 1/4 cup butter, melted
- 1/3 cup sugar
- 3 teaspoons cinnamon
- Preheat oven to 400 degrees.
- Grease two 24-cup mini muffin tins with spray or butter.
- In a mixing bowl, whisk together the flour, baking soda, salt and cinnamon.
- In a separate bowl, whisk together the butter, brown sugar, syrup, eggs, vanilla, yogurt, apple cider and applesauce.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.
- Divide batter evenly among muffin cups. Bake for 8-10 minutes, or until a toothpick comes out clean.
- Allow muffins to cool completely.
- While muffins are cooling, mix together cinnamon and sugar to prepare the topping.
- Dip the tops of the cooled muffins in melted butter, then lightly roll in cinnamon sugar.