‘Tis the season for everything apple cider.
Last Autumn, I went on a heartbreaking quest for apple cider doughnuts in Portland, and came up empty. I went to the farm that Yelp claimed had the best apple cider doughnuts in town, and they were sad. Bland. Tasteless. As you know, I’m a little picky about my doughnuts (hello, Portland Doughnut Crawl!), but I don’t think it’s too much to ask that apple cider doughnuts taste like apple cider. Right? Right.So, this Autumn, rather than entering a heartbreaking chase around Portland for a doughnut that will only end in disappointment, I made my own. And I made them easy. We’re baking these, because frying things in a 600-square-foot apartment is a dangerous closet-stinking situation.
These look like muffins (because they are baked in a mini muffin pan for maximum easiness), but they have the texture of a doughnut. It’s magic. And the flavor. Oh, the flavor. They taste like apple cider. They taste like cinnamon. They taste like nutmeg. Eric referred to these little doughnut bites as “Autumn in a muffin.”
After baking these doughnut holes, you give them a little butter bath (yes!) and then roll them around in cinnamon sugar. And then you’ll have this magical butter-cinnamon-sugar mixture stuck on your fingers, which is like second dessert. So, go ahead. Treat yo’self.
- 1 cup all-purpose flour
- ¾ cup whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, softened
- ½ cup sugar
- 1 egg
- ¼ cup buttermilk
- ½ cup apple cider
- ½ cup unsalted butter, melted
- ¾ cup sugar
- 1½ tablespoons cinnamon
- Preheat the oven to 350 degrees, and prepare a mini muffin pan with baking spray.
- In a medium bowl, stir together the flours, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In the bowl of a stand mixer, cream together the butter and sugar. Mix in the egg. Add the dry ingredients and mix until incorporated. Stir in the buttermilk and apple cider, one at a time, mixing until smooth.
- Divide the batter evenly between 24 mini muffin cups. Bake for 18-20 minutes. Allow to cool for a few minutes.
- Melt the ½ cup butter in a small bowl. Stir together the sugar and cinnamon in another small bowl.
- Dip each doughnut hole into the melted butter, thoroughly coating it with butter before rolling it in the cinnamon sugar mixture.