Salted Apple Maple Munchkins
Ricotta adds a nice creamy tang, but it's the sweet maple glaze that keeps everyone reaching for more!
Foto: Half Baked HarvestIngredients
- salted butter, softened
- 1/3 cup cinnamon sugar
- 1 1/2 cups apple cider
- 1/3 cup whole milk ricotta cheese ((optional, see note))
- 2 large eggs
- 1/3 cup apple butter
- 2 tablespoon maple syrup
- 2 teaspoons vanilla extract
- 2 cups flour or white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon kosher salt
- 1 cup powdered sugar
- 1/4 cup maple syrup
- 2 -4 tablespoons apple cider
- 1 pinch cinnamon
- flaky sea salt
Steps
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!
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