Salted Apple Maple Munchkins

Ricotta adds a nice creamy tang, but it's the sweet maple glaze that keeps everyone reaching for more!

Original recipe source

Cook time: 15 minutes

Servings: 24

Ingredients

• 0 butter softened
• 0.33 cup cinnamon sugar
• 1.5 cups apple cider
• 0.33 cup ricotta cheese whole milk, optional
• 2 large eggs
• 0.33 cup apple butter
• 0.13 cup maple syrup
• 2 teaspoons vanilla extract
• 2 cups flour or white whole wheat flour
• 1.5 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 0.25 teaspoon nutmeg
• 0.5 teaspoon kosher salt
• 1 cup powdered sugar
• 0.25 cup maple syrup
• 2 tablespoons apple cider
• 0 pinch cinnamon
• 0 flaky sea salt

Instructions

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 and let cool.
3. In a bowl, stir together the boiled cider, ricotta, eggs, apple butter, maple syrup, and vanilla. Add the 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!