Apple Cider Doughnut Muffins

By 1For_Him

Ingredients

• For the Batter:
• 1/4 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup lightly packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 2/3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon homemade apple pie spice
• 3/4 teaspoon salt
• 3/4 cup milk
• 1/4 cup apple cider, at room temperature
• 1 cup diced Honey Crisp apples
• For the Glaze:
• 3 tablespoons butter; melted
• 1 cup confectioners’ sugar; sifted
• 1/4 teaspoon homemade apple pie spice
• 3 tablespoons apple cider, at room temperature

Details

Adapted from mybakingaddiction.com

Preparation

Step 1

1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.

2. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.

3. In a medium bowl, combine the flour, baking powder, baking soda, apple pie spice and salt. In a glass measuring cup, combine the milk and apple cider. Stir the flour mixture into the butter mixture alternately with the milk/cider, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in diced apples.

4. Spoon the batter evenly into the prepared pan, filling the cups nearly full.

5. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Remove pan to a cooling rack and allow muffins to cool for about 10 minutes.

6. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, apple pie spice and apple cider. Whisk until smooth.

7. Place a layer of wax or parchment paper under the cooling rack. Dip the muffin crowns into the glaze, place the muffins back onto the cooling rack and allow the glaze to harden.

NOTES:
- I used Green Mountain Naturals® Hot Apple Cider. I have not tested this recipe with regular apple cider, but I think it will be just fine.
- Muffins will keep in a sealed container at room temperature for about a day.