Brown Butter Apple Cider Donut Muffins

Everything you love about a warm apple cider donut, baked into the softest little muffin.

Nutty brown butter, concentrated apple cider, cozy cinnamon spice and that irresistible buttery cinnamon sugar coating.

No frying. Just simple ingredients and all the cozy fall bakery vibes.

Made with Quay Naturals Gluten-Free All-Purpose Flour and coconut sugar for a rich, caramel-like sweetness.

Ingredients

• 1½ cups Quay Naturals Gluten-Free All-Purpose Flour
• ½ cup Quay Naturals Organic Coconut Sugar
• 1 cup apple cider, reduced to ⅓ cup
• 5 tbsp butter, browned
• ½ cup milk or buttermilk
• 1 egg
• 1 tsp vanilla
• 1½ tsp cinnamon
• ¼ tsp nutmeg
• 1½ tsp Quay Naturals Baking Powder
• ¼ tsp Quay Naturals Baking Soda
• ¼ tsp salt

Cinnamon Sugar Coating

• ¼ cup coconut sugar
• 1½ tsp cinnamon
• 2 tbsp melted butter

Directions

1. Simmer apple cider until reduced to ⅓ cup.
2. Brown butter until golden and nutty.
3. Whisk together the wet ingredients. Fold in the dry ingredients and rest the batter for 10 minutes.
4. Scoop into lined muffin cups.
5. Bake at 425°F for 5 minutes, then reduce to 350°F and bake another 12–16 minutes for standard muffins, until golden and set.
6. While warm, brush with melted butter and dip into cinnamon coconut sugar.

Soft inside, buttery outside and full of apple cider flavor.