Muffins are one of my favorite ways to enjoy seasonal flavors and ingredients.

In the fall, I’m all about apple cider donut muffins, pumpkin muffins, and apple cinnamon muffins. 

In the spring, I can’t get enough of strawberry banana muffins and lemon poppy seed muffins.

And this time of year, I’m making batches of zucchini muffins and these lemon raspberry muffins on repeat. 

Sometimes I will store them in the freezer to enjoy in a few months when fresh raspberries are no longer in season, and sometimes I just bake them to share with my neighbors. 

Either way, you can’t go wrong with these bright, beautiful raspberry muffins.

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We make and eat muffins year-round at our house. But there’s still something about muffins that makes me think of back to school season.

I guess because I love digging into my muffin recipes and whipping up a batch as snacks for my girls. And they are always great for freezing for quick and easy weekday breakfasts, too.

Dominique Ansel’s banana bread is a family favorite around here, so I decided it was time to tweak the recipe and turn it into banana bread muffins. 

I know I’ll be making these on repeat when my oldest goes back to school next month. If you are already anticipating a busy fall season, save this recipe to help simplify at least one area of your life.

I can’t solve all of life’s problems, but at least I can offer you some amazing muffins.

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My homemade bisquick mix is one of my very favorite kitchen staples to keep on hand and I love coming up with new recipes that use it.

Bisquick biscuits and bisquick pancakes are some of my long-time favorite recipes, but there are so many other options beyond just those. Impossible coconut pie, 7UP biscuits, and bisquick breakfast casserole are just a few of the other recipes I regularly make with this mix. 

And now we can add these simple bisquick blueberry muffins to that list. 

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If you’re having guests over for the holidays, there’s one thing I know for sure: you’re gonna want some easy breakfast options on hand.

Especially if you have family members that all get up at different times. You need to have something on hand for the early birds and the late risers.

I like making a pan of my make-ahead breakfast casserole or Mexican breakfast casserole, thawing some frozen fruit, and setting out a batch of freshly baked muffins. There’s a little something for everyone!

This year, I’m definitely going to be making these cranberry orange muffins. 

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Fall is always a chaotic time. Even once we get settled into a back-to-school routine, there are extracurriculars and school pictures and parent-teacher conferences and holidays.

And that’s on top of trying to simply enjoy the fall season.

So obviously I look for ways to make breakfasts and afternoon snacks quick and easy. Sometimes that means making a batch of muffins for snacking on throughout the week.

Right now my girl is loving these banana nut muffins. The crunchy sugar topping is everything on these!

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One of the best parts of fall is taking a trip to the apple orchard. 

I’m all about grabbing a few bags of crisp apples, a dozen freshly made apple cider donuts, and a jug of pressed apple cider. 

And as much as I love making a big batch of spiced apple cider to enjoy while watching a movie, I also love taking some of that cider and recreating those orchard-fresh donuts with these apple cider donut muffins.

WHAT ARE DONUT MUFFINS?

Have you ever had a donut muffin before? I know we usually think of those as two separate breakfast treats, but magic happens when we combine them into one.

Imagine all of the deliciousness of a classic cake donut made just as easy as your favorite muffins.

Yes, you can use a donut pan to make baked donuts, but the one downside there is that you have to have a donut pan. 

But when you make donut muffins, you can make them in your standard muffin pan – no special equipment needed!

I love my glazed donut muffins, but this time I decided to channel the flavors of the apple orchard and apple cider donuts and make these apple cider donut muffins.

HOW TO MAKE APPLE CIDER DONUT MUFFINS

These apple cider donut muffins have apple cider in the batter and glaze. When combined with diced apples in the donuts and plenty of warm spices, they are bursting with fall flavor in every bite.

Ingredients you’ll need

To make the donut muffins, you will need:

• ¼ cup unsalted butter, softened
• ¼ cup vegetable oil
• ½ cup granulated sugar
• ⅓ cup lightly packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 ⅔ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 ½ teaspoons homemade apple pie spice
• ¾ teaspoon salt
• ¾ cup milk
• ¼ cup apple cider, at room temperature
• 1 cup diced Honey Crisp apples

I always love using my homemade apple pie spice. The combination of spices works perfectly in recipes like these apple cider donut muffins, apple hand pies, apple fritter bread, and so much more. 

If you don’t have apple pie spice on hand, feel free to use ground cinnamon instead.

If you want to make these during a time of year when apple cider isn’t available, you can substitute unfiltered apple juice for a very similar flavor.

For the glaze, you will need:

• 3 tablespoons butter; melted
• 1 cup confectioners’ sugar; sifted
• ¼ teaspoon homemade apple pie spice
• 3 tablespoons apple cider, at room temperature

Again, if necessary, you can substitute ground cinnamon for the apple pie spice and unfiltered apple juice for the apple cider.

Making this recipe

This recipe makes 12 donut muffins, so begin by lining a standard 12-cup muffin tin with paper liners.

To start the batter, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla and mix to combine.

In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, apple pie spice, and salt. 

In a measuring cup, combine the milk with the apple cider. 

Add half of the flour mixture to the butter mixture, then add the milk and cider, then end with the rest of the flour mixture. Make sure you combine well after each addition.

Fold in the diced apples, the divide the batter into the prepared muffin cups. The cups will be nearly full. 

Bake for 15-17 minutes. The donut muffins are done when the tops are domed and golden and a toothpick inserted in the center comes out clean.

Let the muffins cool for 15-20 minutes, then whisk together the glaze.

In a bowl, whisk together the glaze ingredients until smooth. Place a piece of parchment paper or a rimmed baking sheet under the cooling rack the muffins are on – this will help catch any glaze that drips off of the muffins.

Dip the muffin tops in the glaze, then set them back on the rack to allow the glaze to harden. If you have enough glaze left, you could even dip them twice for an extra-thick glaze.

HELPFUL RESOURCES

• Before getting started, make sure you know how to measure flour correctly. You can also use this measuring method for the powdered sugar.
• If you’re out of brown sugar, try whipping up a quick brown sugar substitute. You can also learn how to soften brown sugar if yours has hardened and save yourself a trip to the grocery store.
• Don’t stress if you ran out of powdered sugar; learn how to make powdered sugar for an easy substitute.
• Grab a few of my tips for how to soften butter quickly if you forgot to set yours out to soften ahead of time.

STORAGE

Store the apple cider donut muffins in an airtight container at room temperature for up to 3 days. Because of the fresh apple in the muffins, they will get more moist as the days go on, so the glaze may start to soak into the tops of the muffins. 

If you would like to make these donut muffins ahead of time and freeze them, I recommend freezing them before they are glazed. Place them in a zip-top freezer bag and freeze for up to a month. Thaw at room temperature before glazing.

Print

Apple Cider Donuts

Flavored with rich apple cider and filled with diced apples and warm spices, these apple cider donut muffins are a special fall treat. Top them with the apple cider glaze for the perfect sweet finish.

Course Breakfast

Keyword Apples, Autumn Recipes, brunch, fall, fall recipe, muffins, quick bread

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Calories 326kcal

Author Jamie

Equipment

• Standard cupcake/muffin tin

Ingredients

• ¼ cup unsalted butter softened
• ¼ cup vegetable oil
• ½ cup granulated sugar
• ⅓ cup lightly packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 ⅔ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 ½ teaspoons apple pie spice
• ¾ teaspoon salt
• ¾ cup milk
• ¼ cup apple cider at room temperature
• 1 cup diced Honey Crisp apples

For the Glaze

• 3 tablespoons butter; melted
• 1 cup confectioners’ sugar; sifted
• ¼ teaspoon apple pie spice
• 3 tablespoons apple cider at room temperature

US Customary – Metric

Instructions

• Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
• 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.
• 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.
• Spoon the batter evenly into the prepared pan, filling the cups nearly full.
• 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 15-20 minutes.
• In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, apple pie spice and apple cider. Whisk until smooth.
• 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

Store in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 326kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 264mg | Potassium: 96mg | Fiber: 1g | Sugar: 27g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

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I know that fall is just around the corner, but with this week’s heat wave, I just can’t think about pumpkin just yet.

Besides, I’m still trying to use up the zucchini in my refrigerator.

So today we’re making some perfect zucchini muffins. They are moist and flavorful, with a crunchy sugar top that I can’t get enough of. My neighbors totally felt the same way when I shared some of these babies with them!

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I love when I get to enjoy a leisurely cup of coffee after getting Elle out the door to school. 

I’ll sip on some coffee sweetened with vanilla coffee syrup (or maybe a vanilla chai) and scroll through my social media feeds before I get started on work. And it’s a really good morning when I have a muffin or scone to snack on.

I love muffins that are packed with tons of fruit, like apple streusel muffins, morning glory muffins, or blueberry crumb muffins. 

These strawberry banana muffins fall into that category. And they’re perfect for this time of year when fresh strawberries are really starting to get good!

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Are you a muffin kind of person? I totally am, but most of the time, I prefer muffin tops.

Yep, I’m the girl at Starbucks ordering one of their giant blueberry muffins and tossing the entire bottom of the muffin into the trash. It’s wasteful, I know.

I’ve tried to pawn the muffin bottoms off on Elle by over-exaggerating their level of deliciousness, but the girl knows what’s up; she’s not having it.

Then there are the muffins at our local grocery store that are to die for good! Okay, that’s a minor exaggeration, but you feel me, right?

Their pistachio muffins are LOADED with chopped pistachios and topped with a ridiculous amount of sparkling sugar. But guess what, once that crunchy sugar and perfectly golden top are gone, I’m out.

My husband does the same thing, only with chocolate glazed donuts. He slices them in half like a bagel so he can simply enjoy all that chocolate frosting goodness with a wee little bit of donut. I’m typically intercepting him on the way to the trash like, ummm, gimme that. Because carbs.

There are a few muffins that I’ll enjoy in their entirety and one of them happens to be these morning glory muffins.

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There is nothing better than enjoying a slow morning after getting Elle off to school.

Once she’s at out the door, it’s time to pour a cup of coffee (or maybe make myself a vanilla chai latte) and give myself a few minutes to scroll through social media while sipping on my drink at a leisurely pace.

The only thing that makes this better is when I have a baked good to snack on.

I don’t care what time of year it is, there is never a wrong time to enjoy a blueberry crumb muffin. These are some of my favorites to enjoy on my slow fall mornings right now!

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