Apple Cider Doughnut Muffins

I love apple cider doughnuts, but they sure are a lot of work. These doughnut mini muffins are sort of a cheater version with much of the same appeal and a lot less effort, which means they can be made and eaten more frequently.

Apple Cider Doughnut Mini Muffins
Adapted from The Back in the Day Bakery Cookbook

For the muffins
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/4 cup milk
1/2 cup apple cider
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/2 cup sugar
1 large egg

For the topping
1 cup apple cider, at room temperature
1 cup sugar mixed with 1 tablespoon cinnamon

Preheat oven to 350ºF. Spray 24 mini muffin cups with cooking spray. Sift together the flour, baking soda, baking powder, salt and nutmeg together in a medium bowl. In a small bowl, combine the milk and apple cider. In a large mixing bowl, cream the butter using a handheld mixer for 2 to 3 minutes. Turn the speed to low and gradually add the sugar. Continue to mix until the mixture lightens in color. Add the egg, beating until just combined. Add the dry ingredients in thirds, alternating with the milk-cider mixture, mixing until smooth just combined.

With a tablespoon, scoop the batter into the prepared mini-muffin tin. Bake for 15-20 minutes until the tops are lightly golden and firm to the touch. Let the muffins cool in the pan for 5 minutes. Remove them and let them continue cooling on a wire rack. Fill one bowl with a cup of apple cider and the other bowl with the cinnamon-sugar mixture. Dunk each muffin, one by one, quickly in the cider then roll in the cinnamon-sugar mixture until it's coated. The muffins can be stored in an airtight container for up to 2 days.