Apple Cider Donut Muffins with Salted Caramel
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 24
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 cup packed brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup granulated sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- topping
- 1 cup granulated sugar
- filling
- 1/2 cup apple cider
- 1/8 easpoon salt
- 1 large egg room temperature
- 2 cups white whole wheat flour or all purpose flour
- 2 tablespoons unsalted butter melted (i used gay lea spreadables butter)
- 1/2 cup buttermilk room temperature (can substitute with 1/2 cup milk + 1/2 tablespoon vinegar combined at least for 5 minutes or until curdled)
- 1/3 up unsweetened apple sauce
- 1/3 up unsalted butter melted (i used gay lea spreadables butter)
- 1/2 cup salted caramel - homemade or storebought
- Carbohydrate 8.02906254955858 g
- Cholesterol 37.5705555556776 mg
- Fat 11.0597115051016 g
- Fiber 0.220803120936721 g
- Protein 0.978725435464264 g
- Saturated Fat 6.82169931705732 g
- Serving Size 1 1 mini donut muffin (43g)
- Sodium 91.7306037692301 mg
- Sugar 7.80825942862186 g
- Trans Fat 0.897965610978939 g
- Calories 132 calories
Preheat oven to 350°F. Spray a mini muffin pan or donut pan with nonstick spray. Set aside.In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl. Set aside.In a medium bowl, whisk together the egg, granulated sugar and brown sugar together until smooth. Whisk in the melted butter, buttermilk, apple sauce, vanilla, and ½ cup of concentrated apple cider.Pour the wet ingredients into the dry ingredients and gently stir with spoon. Be careful not to overmix or your muffins will become dense. Whisk until all ingredients are just combined.Divide half of the batter into the mini muffin pan, evenly. Dollop with a ¼ teaspoon of salted caramel sauce. Top with the remaining half of the batter.Bake in preheated oven for 9-10 minutes or until a toothpick inserted in the center comes out clean.Meanwhile, make the topping. In a small bowl, mix the granulated sugar and cinnamon together.Remove donut holes from oven. Allow to cool for 10 minutes in the muffin tin before removing. Dip the top of the donut holes into the melted butter and roll them into the cinnamon sugar coating. Repeat with all the donuts.
