Cinnamon Sugar Apple Cider Doughnuts

1. Preheat Oven and Grease Pans

Preheat your oven to 350 degrees Fahrenheit and generously grease two 6-cavity doughnut pans or a 12-cup muffin tin with nonstick cooking spray.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, fine sea salt, 1 teaspoon of ground cinnamon, and freshly grated nutmeg.

3. Cream Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, cream together 10 tablespoons of the butter, the light brown sugar, and 1/4 cup of the granulated sugar on medium speed for about 3 to 4 minutes until the mixture is light and fluffy.

4. Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition, and then mix in the vanilla extract.

5. Combine Wet and Dry Ingredients

With the mixer on low speed, alternate adding the flour mixture and the apple cider to the batter, beginning and ending with the flour mixture.

6. Fill Pans and Bake

Spoon the batter into the prepared doughnut pans or muffin tin, filling each cavity about two-thirds full. Bake the doughnuts in the preheated oven until they are golden brown and a toothpick inserted into the center comes out clean, about 12 to 15 minutes for doughnuts or 15 to 20 minutes for muffins.

7. Prepare Coating

While the doughnuts are baking, prepare the coating by whisking together 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon in a small bowl. Melt the remaining 6 tablespoons of butter in another small bowl using the microwave.

8. Coat Doughnuts

Allow the doughnuts to cool in the pan for about 5 minutes before transferring them to a wire rack. While they are still warm, brush each doughnut with the melted butter and dredge them in the cinnamon sugar mixture until they are evenly coated.

9. Serve

Serve the doughnuts immediately for the best taste and texture, or let them cool to room temperature before enjoying.