Yield : 60 cookies
Ingredients
White Frosting (option 2)
2 Tbsp melted butter
2 Tbsp milk
3/4 tsp vanilla
Directions
White Frosting (option 2)
Directions
Apple Cider Doughnut Mini Muffins Recipe
1/2 cup granulated sugar
1/2 tsp cinnamon
4 Tbsp melted butter
Set rack in center of oven, preheat to 400°F. Liberally spray mini muffin pans with nonstick spray, set aside. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg. Add brown sugar and work into mixture by hand to break up clumps. Set aside. In a second bowl, whisk together cider, egg, vanilla, and 3 tablespoons melted butter. Add wet to dry ingredients and quickly but gently fold together until all streaks of flour are just incorporated and you have a light, fluffy batter. Divide evenly between cups of muffin pans (about 2/3 full) and bake for 8-10 minutes, turning once.
While muffins are baking, whisk together 1/2 tsp cinnamon and granulated sugar. Melt 4 Tbsp butter in a shallow bowl. As soon as muffins are done, immediately turn out onto a rack and roll them a few at a time in the melted butter, then roll in cinnamon sugar and shake until well-coated. (Or if you prefer less sugar, just lightly dip top of muffin in butter and then the cinnamon sugar mixture.) Let muffins continue to cool on rack. You may reheat to serve, with the oven at 400°F— it will only take 1 or 2 minutes. Recipe credit - https://www.seriouseats.com/recipes/2013/10/apple-cider-doughnut-mini-muffins-draft.html