People will think these are traditional cider doughnut holes, but they never actually see a fryer, instead getting a quick bath in melted butter and a toss in cinnamon sugar while still warm from the oven. They're super cute, super delicious, and even better, super easy and super fast.
About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.
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- Yield:Makes 36 mini muffins
- Active time: 10 minutes
- Total time:20 minutes
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon, divided
- 1/2 teaspoon ginger
- 3/4 teaspoon nutmeg
- 1/3 cup dark brown sugar
- 1 cup apple cider
- 1 egg
- 1 teaspoon vanilla extract
- 7 tablespoons butter, melted and cooled, divided
- 1/2 cup granulated sugar
Set rack in center of oven, preheat to 400°F. Liberally spray mini muffin pans with nonstick spray, set aside. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg. Add brown sugar and work into mixture by hand to break up clumps. Set aside. In a second bowl, whisk together cider, egg, vanilla, and 3 tablespoons melted butter. Add wet to dry ingredients and quickly but gently fold together until all streaks of flour are just incorporated and you have a light, fluffy batter. Divide evenly between cups of muffin pans (about 2/3 full) and bake for 8-10 minutes, turning once.
While muffins are baking, whisk together remaining cinnamon and granulated sugar. As soon as muffins are done, immediately turn out onto a rack and roll them a few at a time in the melted butter, then remove to cinnamon sugar and shake until well-coated. Let muffins continue to cool on rack. You may reheat to serve, with the oven at 400°F— it will only take 1 or 2 minutes.