Apple Cider Doughnut Mini Muffins

If you’d like these to be vegan, oil instead of butter. For the egg, use 1⁄4 c applesauce or an egg replacer such as Bob’s Red Mill.

Mini Muffins

• 3⁄4 c + 2 T all-purpose flour

• 1⁄4 t kosher salt

• 1⁄2 t baking powder

• 1⁄2 t baking soda

• 1⁄2 t cinnamon

• 1⁄8 t grated nutmeg

• 8 T (1 stick) unsalted butter, softened, divided

• 1⁄4 c brown sugar

• 1⁄2 c granulated sugar, divided

• 1 egg

• 1⁄4 c apple cider

• 1 t vanilla bean paste

Sugar Topping

• 1⁄4 c sugar

• 1⁄2 t cinnamon

• 1⁄8 t grated nutmeg

Preheat oven to 375 degrees. Butter or spray a mini muffin tin.

Combine the flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream 5 tablespoons of butter with the brown sugar and 1⁄4 cup of granulated sugar. Add egg and vanilla, mix until well incorporated and scrape down the bowl. Slowly add in the flour mixture with the mixer on low speed. Drizzle in the cider in a slow steady stream. Mix until combined, scraping down the bowl if necessary. Divide batter among the mini muffin cups, filling about halfway. Bake 7-8 minutes until a toothpick or cake tester comes out clean.

Make the sugar topping by combining all the ingredients listed in a small bowl. Melt remaining 3 tablespoons butter. As the muffins are unmolded, brush with melted butter and dredge in the sugar mixture while still warm.