If you like to eat your way through autumn as I do, you’ll love these moist apple cider doughnut muffins, with a crunchy coating just like the real thing (and they’re non-keto kid approved!)
Author:Amanda C. Hughes
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:12 Servings 1x
Category:Breakfast
Scale
Ingredients
2 bags of cinnamon apple spice tea (with 1 cup of boiling water)
1 tbsp mulling spices in a teabag or cheesecloth (you can make or buy it just make sure it’s sugar-free)
Boil one cup of water, then let tea bags and mulling spices (in a teabag or wrapped in cheesecloth) steep for five minutes. Then remove bags and set aside.
Meanwhile, preheat your oven to 375F and grease or line a 12-cup muffin tin. Set up two medium-sized bowls, one for wet(ish) ingredients and one for dry ingredients.
In your wet bowl, use a hand mixer to whip up your butter and sweetener until creamy. Then add eggs, sour cream and vanilla extract and mix until combined. Make sure your mulled tea is cool enough that it won’t cook the eggs, then add it to the wet bowl and mix until smooth.
In your dry bowl, mix almond flour, cinnamon, nutmeg, cloves, baking powder and baking soda (Note: Although most baked sweets use a pinch of salt, you won’t need it here because we’re using salted butter.)
Slowly add the dry ingredients to the wet mixed ingredients while mixing, until it creates a batter.
Pour the batter into the muffin tin or cups, then bake for about 15 minutes, or until the tops are slightly browned, and you can insert a fork into the top and it will come out clean.
Let cool, and then for the full apple orchard effect, brush the tops of your muffins in melted butter, then sprinkle with more granulated sweetener and cinnamon on top to add some crunch and a little more melt-in-your mouth perfection!