Apple Cider Doughnut Mini Muffins

Ingredients

• 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

Directions

1. Place a rack in the middle of the oven and heat it to 400 degrees F. Coat mini muffin pans generously with nonstick spray and put them aside. In a medium mixing bowl, whisk the flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg. Add the brown sugar, then use your hands to rub it in and get rid of any lumps. Set the bowl aside.
2. In a second bowl, whisk the cider, egg, vanilla, and 3 tablespoons melted butter. Pour the wet mixture into the dry ingredients, then fold it together gently and briskly, stopping as soon as the flour disappears and the batter looks light and fluffy.
3. Portion the batter evenly into the muffin pan cups, filling them about 2/3 full. Bake for 8-10 minutes, rotating the pans once during baking.
4. While the muffins bake, whisk the remaining cinnamon with the granulated sugar. When the muffins are finished, turn them out right away onto a rack. Working with a few at a time, roll them in the melted butter, then move them into the cinnamon sugar and shake to coat them well. Return the muffins to the rack to finish cooling.
5. To reheat before serving, place them in a 400 degrees F oven for 1 or 2 minutes.