Apple Cider Donut Muffins with Golden Milk

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By Little Apple Treats
Rated 5.0 stars by 1 users
By Little Apple Treats
Makes 12-15 muffins
This recipe is reposted (and adapted slightly) from our friends at Little Apple Treats.
A warmly spiced twist on our apple cider donut muffins! We've added Oaktown Spice Shop's Golden Milk to the batter, bringing layers of ginger, cinnamon, and cardamom that go beautifully with the apple cider's natural sweetness.
We've been fans of Oaktown Spice Shop forever (we even make a Golden Milk Caramel for them!), and their golden milk powder is perfectly balanced here with the double dose of apple—it adds depth and warmth while letting the fruit shine.
2 teaspoons vanilla extract
¾ teaspoon kosher or flake salt
¼ teaspoon ground nutmeg
1 tablespoon Oaktown Spice Shop Golden Milk powder
½ cup (113g) butter, at room temperature
¼ cup butter, melted
¾ cup sugar (or maple sugar is also delicious)
½ tablespoon cinnamon
Measure ½ cup of fresh apple cider and set aside. Boil the remaining 3½ cups cider until it is reduced to ½ cup of apple syrup, about 10-15 minutes. Keep an eye on it to ensure it doesn’t burn.
Sift together the flour, baking powder, baking soda, salt, nutmeg, and Golden Milk powder.
Grease or spray one or two 12-cup muffin pans. Do not use papers.
Set the batter aside in the refrigerator for 30 minutes— your muffins will be lighter and fluffier with this rest and chill. At this point, you can cover the pan and leave in the fridge overnight.
Muffins keep for a day or two tightly wrapped.