You probably think we are the family of mini-muffins. But I have a confession to make — these were supposed to be donut holes.

When I came across the recipe from Sally’s Baking Addiction, I knew they would be a perfect way to celebrate fall. And get everyone out of bed on a Monday morning — I mean, who can stay sleeping when the house smells like cinnamon and apple cider?

However, my donut holes turned out like mini-muffins. Still amazingly delicious. Still devoured by the whole fam. Including our littlest of muffin monsters. Perfect for little fingers.

I made a few tweaks to the original recipe. Not quite Weber’s, but a yummy homemade substitute until you can get over to their farm!

Apple Cider Mini Muffins - (cool) progeny

apple cider mini muffins

ingredients

  • 1 and 1/4 cups apple cider
  • 1 cinnamon stick
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 2 tablespoons melted butter
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup  buttermilk, room temperature
  • 1 teaspoon vanilla extract

topping 

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

directions

Simmer apple cider and cinnamon stick over low-medium heat in a small saucepan on the stove for 15-20 minutes. Allow to cool in the fridge as you prep the batter.

Preheat oven to 350F degrees. Spray a mini muffin pan or donut pan with nonstick spray. Set aside.

Toss the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl. Set aside.

In a medium bowl, whisk the egg, melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the buttermilk, vanilla, and 1/2 cup of concentrated apple cider.

Pour the wet ingredients into the dry ingredients and very gently mix together with a whisk. Don’t over mix! Whisk until all ingredients are *just combined.* {Don’t want a tough muffin!}

Pour the batter into the mini muffin pan, filling 1/2 of the way full.  Bake the muffins for 9-10 minutes or until a toothpick inserted in the center comes out clean. Remove from oven. Allow to cool slightly.

Mix the topping ingredients in a small bowl. Dip the top of each warm muffin into the cinnamon/sugar. Enjoy!

The original recipe says these donuts will keep for 2-3 days in an airtight container. I doubt anyone in our house will let them last that long…