These Cream Cheese Filled Apple Cider Donut Muffins are the ultimate fall treat! Soft spiced muffins made with simmered apple cider are filled with a sweet cream cheese center and topped with cinnamon sugar and crunchy pepitas. They’re cozy, bakery-style muffins that are simple to make at home and perfect for breakfast, dessert, or holiday baking.
You see a lot of apple cider donut muffins out there, they are a classic, simple fall treat. This batter can be turned into mini muffins, baked donuts, or donut bites! But most recipes don’t contain a sweet, tangy cream cheese filling. I wanted to combine a cream cheese pumpkin muffin with the flavors and texture of an apple cider donut muffin.
The apple cider gives a subtle spiced flavor that pairs well with the creamy filling. Cinnamon sugar topping is a must and the pepitas add a crunch and touch of nuttiness, chopped walnuts would be wonderful as well! When served warm, the cream cheese melts into the muffin creating a butter-like addition!
You will also like these classic vanilla muffins or my classic chocolate chip muffins! Find all of my quick bread, breakfast, and muffin recipes here for even more inspiration.
Why These Are Special
These Cream Cheese Filled Apple Cider Donut Muffins combine all the cozy flavors of fall in one irresistible bite! They start with a tender apple cider muffin base that tastes just like your favorite cider donut, the texture is a bit chewy like a cake donut but also light and fluffy. They get a dollop of sweet cream cheese filling in the center, which gives a unique flavor.
A crunchy cinnamon sugar pepita topping finishes them off, giving you the perfect mix. They’re bakery-style muffins made simple at home, and they’ll be a hit for breakfast, dessert, or any fall gathering. To me, they combine so many of the classic fall flavors and colors!
–Rachel
Key Ingredients
- Apple cider: reduced to concentrate the flavor for that classic cider donut taste.
- Spices: a mix of cinnamon, nutmeg, ginger, and allspice for warm fall flavor.
- Unsalted butter: melted for richness and tender texture. Salted butter also works, just reduce added salt slightly.
- Brown sugar: adds sweetness and moisture with a caramel note.
- Granulated sugar: balances the flavors and keeps the crumb light.
- Whole milk or half and half: adds creaminess; non-dairy milk works in a pinch.
- Egg: brings structure and helps the muffins rise.
- Vanilla extract: rounds out both the batter and filling with warmth.
- All-purpose flour: the base of the muffins; a gluten-free 1:1 blend also works.
- Cream cheese: softened so it blends into a smooth, creamy center. Mascarpone makes a good substitute.
- Sugar: sweetens the filling just enough to balance the tangy cream cheese.
- Cinnamon sugar: coats the muffins while warm for a donut-like finish.
- Raw pepitas: add a nutty crunch; chopped pecans or walnuts also work.
How to Make The Apple Cider Muffins
Let’s talk a little about how to make the Cream Cheese Filled Apple Cider Donut Muffins (The printable instructions are in the recipe card below.)
Quick overview:
- Simmer apple cider. Combine wet ingredients.
- Add in dry ingredients. Prep topping and cream cheese filling.
- Fill muffins, add in cream cheese filling, sprinkle over toppings.
- Bake and enjoy warm!
- Preheat oven to 350 degrees F, line or grease a standard 12-cup muffin tin and set aside.
- In a medium saucepan combine the apple cider, nutmeg, allspice, ginger, and cinnamon. Bring to a boil over medium-high heat, reduce heat and allow to simmer until reduced by about half, about 10 minutes. Allow to cool slightly.
- In a large mixing bowl combine the spiced apple cider mixture, melted butter, sugars, milk, egg, and vanilla. Whisk until smooth.
- Add the dry ingredients into the wet ingredients and fold to combine, a whisk can be helpful in removing any lumps.
- In a small mixing bowl combine the cream cheese, sugar, and vanilla. Mix to combine until smooth.
- In a separate small bowl combine the cinnamon and sugar mixture.
- Using a portion scoop or measuring spoon, fill each muffin cup 2/3rds of the way full with muffin batter. Add a dollop of the cream cheese mixture into the center of each. Sprinkle each muffin with a few pepitas around the edges and a heavy dusting of cinnamon sugar. Bake for 20-22 minutes until a toothpick inserted comes out clean. Transfer to a cooling rack.
- Enjoy immediately or store in the fridge for 2-3 days, these are best served warm!
Baking Tips For Muffins
- Reduce the apple cider before using to concentrate the flavor and give the muffins that true cider donut taste.
- Soften the cream cheese to room temperature so the filling mixes smooth and bakes evenly.
- Fold the dry ingredients gently into the wet mixture to avoid overmixing and keep the muffins light.
- Use portion scoops for the muffin batter and cream cheese filling.
- Bake until the muffins are golden brown and spring back lightly to the touch.
- Heavily coat the muffins with cinnamon sugar before baking.
Cream Cheese Filled Apple Cider Donut Muffins
Equipment
Ingredients
For the muffins:
- 1 cup Apple Cider
- 1 tsp Ground Nutmeg
- 1 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 1/2 tsp Ground Allspice
- 1/2 cup Unsalted butter, melted
- 1/2 cup Brown Sugar, packed
- 1/2 cup Granulated sugar
- 1/4 cup Whole milk or half and half
- 1 whole Egg, room temperature
- 2 tsp Vanilla Extract
- 2 cups All-purpose flour
- 2 tsp Baking Powder
- 1/2 tsp Kosher salt
For the cream cheese filling:
- 6 oz. Cream cheese, softened
- 1 tsp Vanilla extract
- 3 tbsp Granulated sugar
For the cinnamon sugar topping:
- 2 tbsp Granulated sugar
- 1 tbsp Cinnamon
- 2 tbsp Raw pepitas , optional
Instructions
- Preheat oven to 350 degrees F, line or grease a standard 12-cup muffin tin and set aside.
- In a medium saucepan combine the apple cider, nutmeg, allspice, ginger, and cinnamon. Bring to a boil over medium-high heat, reduce heat and allow to simmer until reduced by about half, about 10 minutes. Allow to cool slightly.1 cup Apple Cider, 1 tsp Ground Nutmeg, 1 tsp Ground Ginger, 2 tsp Ground Cinnamon, 1/2 tsp Ground Allspice
- In a large mixing bowl combine the spiced apple cider mixture, melted butter, sugars, milk, egg, and vanilla. Whisk until smooth.1/2 cup Unsalted butter, 1/2 cup Brown Sugar, packed, 1/2 cup Granulated sugar, 1/4 cup Whole milk or half and half , 2 tsp Vanilla Extract, 1 whole Egg
- Add the dry ingredients into the wet ingredients and fold to combine, a whisk can be helpful in removing any lumps.2 cups All-purpose flour , 2 tsp Baking Powder, 1/2 tsp Kosher salt
- In a small mixing bowl combine the cream cheese, sugar, and vanilla. Mix to combine until smooth.6 oz. Cream cheese, 1 tsp Vanilla extract , 3 tbsp Granulated sugar
- In a separate small bowl combine the cinnamon and sugar mixture.2 tbsp Granulated sugar, 1 tbsp Cinnamon
- Using a portion scoop or measuring spoon, fill each muffin cup 2/3rds of the way full with muffin batter. Add a dollop of the cream cheese mixture into the center of each. Sprinkle each muffin with a few pepitas around the edges and a heavy dusting of cinnamon sugar. Bake for 20-22 minutes until a toothpick inserted comes out clean. Transfer to a cooling rack.2 tbsp Raw pepitas
- Enjoy immediately or store in the fridge for 2-3 days, these are best served warm!
Notes
- Reduce the cider: Simmering the apple cider first concentrates the flavor and makes the muffins taste extra rich without adding too much liquid.
- Soften the cream cheese: Let the cream cheese sit at room temperature before mixing so the filling turns out smooth. The mixture can be mixed by hand or with a mixer.
- Don’t overmix the batter: Fold the dry ingredients in gently until just combined for light, fluffy muffins. A wire whisk helps to mix out any lumps.
- Fill the muffins evenly: Use a portion scoop to fill each muffin 2/3rds full. Add a small scoop (about a tablespoon) of cream cheese filling, then top with the cinnamon sugar.
- Coat while warm: sprinkle over extra cinnamon sugar after baking if desired.
- Swap the topping: If you don’t have pepitas, chopped pecans or walnuts add a great crunch.
Nutrition
If you enjoyed this recipe, I would appreciate if you left a star rating on the recipe card above or a comment below sharing your experience! I value your feedback, it would also mean a lot if you could share this recipe or my website with friends or loved ones. Cheers!
Related Recipes
Storage & Reheating
These apple cider donut muffins are best enjoyed warm the day they are baked, but they keep well for a few days if stored properly. Once cooled, place the muffins in an airtight container and keep them in the refrigerator for 2-3 days. Because of the cream cheese filling, it’s best not to leave them out at room temperature for long.
If you’d like to make them ahead, the muffins also freeze beautifully. Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag or container. Stored this way, they will last for up to two months. When you’re ready to enjoy them, thaw the muffins overnight in the refrigerator before reheating.
To reheat, warm the muffins in a 325°F oven for about 8 to 10 minutes until heated through. Or microwave a single muffin in 15 to 20 second bursts, but take care not to overheat or the cream cheese center can become too runny.
Helpful FAQs
Yes, if using a mini muffin pan, fill each about halfway full. Bake at 350 degrees F for 9-12 minutes, or until a toothpick inserted comes out clean. You will get about double the amount if making them mini.
Yes, apple juice will work if cider isn’t available. The flavor will be a little lighter, but you’ll still get a delicious muffin. Reducing the juice down first will help concentrate the flavor. Apple cider can be found in most juice or holiday aisles.
Because of the cream cheese filling, it’s best to store them in the refrigerator. They’ll stay fresh for 2-3 days in an airtight container.
Pepitas are optional, Chopped pecans, walnuts, or even almonds work well if you’d like a different crunchy topping.
Yes. If you prefer a classic muffin without filling, simply skip that step. The muffins will still bake up soft and spiced, with a crunchy cinnamon sugar top.
Tools I Recommend Using
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
- Muffin Tin: I love my USA Pan products and this muffin tin is no exception. It’s easy to clean and the non-stick surface means no more burnt on batter. I have a few of these on hand for cupcakes and muffins.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
