Let them dry and finish cooling on the wire rack before storing them in an airtight container at room temperature. Let them rest in the tin for 2 minutes (set a timer!) while you melt your butter and mix up your cinnamon sugar, then dip and roll them while they’re still warm. It’s best to coat these donut muffins with cinnamon sugar right after they’re baked. (We recommend looking right at the 8-minute mark if you’re using a light-colored mini muffin pan if your pan is dark, check a minute or so earlier.) You’ll want to pull the donut muffins out of the oven the moment a toothpick yields a few moist crumbs if it’s coming out totally clean, chances are they’re already slightly overbaked. Donut muffins this small can easily dry out if they’re left in the oven for even a few extra minutes, so make sure you check on them early. While it’s always important to be conscious of your bake time, it’s extra important here. Without it, they will taste like a bland, vaguely spiced donut hole. ![]() Reducing the cider down on the stove may seem like a pain, but taking that time to concentrate the cider’s flavor before incorporating it into the muffin batter is essential to actually tasting the apple in the baked muffin. Infused with reduced apple cider and rolled in cinnamon sugar, these bite-sized baked donut holes are the perfect treat to put you in the autumn spirit.Ī duo of store-bought apple butter and reduced apple cider (not juice!) is the key to getting true appley essence into these muffins. If you’re ready to embrace the fall vibes, make these apple cider donut muffins.
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