apple cider and cinnamon mini muffins
These spicy little muffin morsels are also affectionately known
as "donut" holes because of their size and how quickly they
disappear!
Batter:
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 ½ teaspoons ground cinnamon
1 large egg
⅔ cup light brown sugar
½ cup apple cider
1 teaspoon vanilla extract
⅓ cup local honey
⅓ cup Greek yogurt
2 tablespoons coconut oil, softened
Topping:
2 tablespoons unsalted butter
¼ cup Turbinado sugar
1 tablespoon ground cinnamon
Preheat the oven to 400° F.
Combine the flour, baking powder, baking soda, salt and cinnamon in a large
mixing bowl and set aside. In another large bowl, whisk together the remaining
batter ingredients. Add this moist mixture to the bowl of dry ingredients and
whisk just until the two are combined. Don’t over-mix – the batter is supposed
to be lumpy.
Using a tablespoon, fill each mini muffin tin hole ¼ of the way full with batter
and bake for about 8-10 minutes. Bake an extra 2-3 minutes for mini bundt pan. The best test for doneness is still poking middle of muffins with toothpick, when they come out clean (without wet batter attached) they are ready.
While the muffins are baking, melt the unsalted
butter and mix the sugar and cinnamon together in a small bowl. When the muffins
come out of the oven, and while they’re still warm, brush each with melted
butter and roll in the cinnamon sugar mixture. Serve warm or at room
temperature.
