Apple Cider Doughnut Mini Muffins

People will think these are traditional cider doughnut holes, but they never actually see a fryer, instead getting a quick bath in melted butter and a toss in cinnamon sugar while still warm from the oven. They're super cute, super delicious, and even better, super easy and super fast.

Special equipment: mini muffin pans, nonstick spray, whisk, spatula, mixing bowls

Ingredients

serves Makes 36 mini muffins, active time 10 minutes, total time 20 minutes

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon cinnamon, divided
• 1/2 teaspoon ginger
• 3/4 teaspoon nutmeg
• 1/3 cup dark brown sugar
• 1 cup apple cider
• 1 egg
• 1 teaspoon vanilla extract
• 7 tablespoons butter, melted and cooled, divided
• 1/2 cup granulated sugar

Procedures

1. 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.
   
2. While muffins are baking, whisk together remaining cinnamon and granulated sugar. 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 remove to cinnamon sugar and shake until well-coated. 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.

Mini Muffin Tin Cinnamon Rolls

Special equipment

24-cup mini muffin tin, whisk

Ingredients

serves makes 24 mini rolls

• For the Cinnamon Rolls
• 1/2 17.3 ounce package frozen puff pastry, thawed
• 2 tablespoons butter, melted
• 6 tablespoons light brown sugar
• 4 tablespoons sugar
• 2 teaspoons cinnamon
•  
• For Glaze
• 2/3 cup confectioners sugar
• 1 1/2 tablespoon heavy cream, plus more if needed

Procedures

1. Adjust oven rack to middle position and preheat oven to 400°F. Grease 24 cup mini muffin tin with butter. In a small bowl, whisk together light brown sugar, sugar, and cinnamon; set aside.
   
2. For the Cinnamon Rolls: Place puff pastry, long side facing you, on a lightly floured surface. Brush with butter. Top pastry with cinnamon sugar mixture, leaving a 1/4-inch border around all sides. Roll pastry up, jellyroll style, into a log. Brush top with butter and cut into 1/2-inch rolls. Place a roll cut-side down in each muffin tin. Bake until pastries are puffed and golden, about 20 minutes. Let cool then run a sharp knifE around sides of pastries and release from pan.
   
3. For the Glaze: Whisk together confections sugar and heavy cream, adding cream by the teaspoon until a thick yet pourable consistency is reached. Drizzle over cinnamon rolls. Let sit for 15 minutes or until set.