halfbakedharvest4.0
Salted Apple Maple Munchkins
Ricotta adds a nice creamy tang, but it's the sweet maple glaze that keeps everyone reaching for more!
👥 24 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 350° F. Butter a 24-cup mini muffin pan or 12-cup regular pan. Sprinkle the inside of each with cinnamon sugar. 2. Bring the apple cider to a boil over high heat. Reduce the heat and simmer for ⏱️ 10-15 minutes, until the cider is reduced to 3/4 cup. Remove from the heat. Let cool.3. In a bowl, stir together the boiled cider, ricotta, eggs, apple butter, maple syrup, and vanilla. Add the flour/whole wheat flour, baking powder, cinnamon, nutmeg, and salt. Mix until just combined.4. Divide the batter evenly among the prepared pan, filling 1/2-2/3 the way full. Bake ⏱️ 10-12 minutes for mini doughnuts or 18-20 for regular muffins, until just set. Remove and let cool for ⏱️ 5 minutes, then remove from pan.5. Meanwhile, make the glaze. Whisk together the powdered sugar, maple syrup, 2 tablespoons of cider, a pinch of cinnamon, and salt. If needed, thin with additional cider. 6. Dip or drizzle the doughnuts into the glaze. I highly recommend eating a few of these warm!
cup cinnamon sugar1/3ground cinnamon1 teaspooncinnamon1 pinchlarge eggs2maple syrup2 tablespooncup maple syrup1/4powdered sugar1 cup
Nutrition Facts
calories
105 kcal
serving Size
1 serving
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