Baked Apple Cider Donuts
Creating these Baked Apple Cider Donuts was such a sweet victory in the kitchen! Wonderfully spiced, moist and fluffy, this delicious breakfast or brunch recipe is the best way to kick off the fall season!
These apple cider donuts are soft, moist and perfectly tender. They are coated in a wonderful cinnamon, sugar, nutmeg mix and have the best balance of sweet and spicy flavor. And because they are baked, not fried, you can feel a twinge less guilt when you consume one, two or three. They are one of our favorite fall treats and really delicious alongside a big bowl of creamy Greek yogurt that’s been drizzled with honey for breakfast. They great for dessert too!
You’re going to LOVE these – they’re insanely delicious! And addicting. Don’t say I didn’t warn ya!
These were terrific. I followed the directions, but did not use butter after the donuts baked. Just dipped them in the cinnamon sugar right out of the oven. Awesome fall recipe that I could make with my kiddo.
— Ava
You will need a non-stick donut pan for this recipe. You can find donut pans at most major retailers, and they typically come with 6 donut indentations to a pan. I ordered mine from Amazon and it was just over 10 bucks. It is this donut pan from Nordic Ware and it does the job quite nicely.
Ingredients needed
This baked apple cider donuts recipe is made with common baking ingredients like all-purpose flour, butter, sugar, eggs and buttermilk; which gives them the perfect soft, tender crumb. An easy apple cider reduction is mixed into the batter for that classic apple cider flavor, and then after the donuts are baked, they are coated in a sweet cinnamon/sugar mixture. Here are all of the ingredients you’ll need:
- Apple cider. I recommend using a high-quality organic apple cider for the best flavor. Be sure not to use apple cider vinegar by mistake!
- All-purpose flour. For the best results, you need regular all-purpose flour. I have not experimented with using different flour varieties for this recipe.
- Baking powder. For the perfect fluffiness!
- Cinnamon + nutmeg. For warm, cozy flavor!
- Salt. Just a small amount brings all of the flavors together.
- Unsalted butter. Adds flavor, structure, and moistness to the donuts.
- Sugar. Use a combination of light brown and white sugar because brown sugar helps to make the donuts soft, moist and flavorful. You can just use all white, granulated sugar, if that’s what you have available.
- Eggs. You’ll need two eggs to help with binding and ensure they bake properly.
- Vanilla extract. Always adding vanilla for delicious flavor!
- Buttermilk. You can really use any milk, but buttermilk is wonderful in this recipe because it creates a slightly acidic batter that helps keep the doughnuts moist and tender by breaking down tough strands of gluten. They will be lighter and fluffier!
- Cinnamon/sugar/nutmeg coating. So good! But if you’d rather glaze your donuts, make a simple vanilla glaze like in my chocolate donuts recipe.
How to make this recipe
These baked donuts are very easy to make – no stand mixer required! Here’s a quick rundown of the process:
The most time-consuming part of the recipe is making the apple cider reduction, but it’s a MUST for BIG flavor!
- Apple cider reduction. Add apple cider to a small saucepan and simmer on low-medium heat for 15-20 minutes or until the cider reduces down to 3/4 cup. Once it is reduced, set it aside to cool for about 10 minutes before adding it to the batter.
- Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, cinnamon, ground nutmeg and salt; set aside.
- Stir together wet ingredients. In a separate bowl, stir the melted butter and sugars together until smooth. Add in the eggs and vanilla and stir until completely combined. Pour in the buttermilk and the reduced apple cider and mix until smooth.
- Combine wet and dry ingredients. Add the wet ingredients in with the flour mixture; stir until just incorporated. Do NOT over mix or donuts will be tough.
- Add batter to the pan. Spoon batter into the donut pan or use a piping bag or freezer bag with the tip snipped off to pipe the donut batter into the pan.
- Bake. Place in the oven and bake for 14-15 minutes or until the tops are firm and spring back slightly when you touch them. Do NOT over bake or they will be dry. Once baked, let cool while you melt the butter and make the cinnamon and sugar mix.
- Coat the donuts. Once cool enough to handle, dip both sides of each donut in the melted butter, then generously in the cinnamon sugar mix. Repeat for the entire batch of donuts, and serve immediately.
Expert tips
These homemade apple cider donuts are super simple to make, but here are a few tips to make sure they are perfect every time!
- Follow the recipe. The best way to ensure the success of this recipe is to follow the instructions and use the exact ingredients as written (unless substitutions are noted).
- Use room temperature eggs. They will mix and incorporate with other ingredients better. Also, if your eggs are too cold, the melted butter might harden back up. To bring your eggs to room temp, simply place them in a bowl of warm water for 3-5 minutes before you use them. Also make sure your butter has cooled slightly, after melting it.
- Do not over-mix the batter. If you over-mix batter you’ll end up with donuts that are more dense and gummy instead of fluffy and soft.
- Use fresh baking powder. If your baking powder is older than 3 months, we suggest grabbing a new one for best baking results. When you open a new container, write the date on the lid.
- Do not overfill the pan with batter. Only fill the indentations up to 3/4 of the way full. If you add too much batter, the donuts will rise up over the edges of the cavities and lose that classic shape.
Frequently asked questions
Apple cider donuts are an irresistible way to enjoy the fall season! They are a cake donut flavored with sweet apple cider and often coated with cinnamon sugar. The secret to the best apple cider donuts is boiling high-quality apple cider until it becomes syrup-like in texture. This intensifies the delicious signature apple cider flavor.
Apple cider doughnuts are very similar to traditional cake doughnuts, but have the additional ingredient of apple cider or apple juice. They are likely associated with fall because of the harvest of apples and farm animals (extra fat for frying).
If you like spice cakes and/or apple flavor, then you’ll love this treat. The donuts have a dense crumb similar to muffins, and they are so moist and tender. Their texture is almost as wonderful as their taste. Even though they are baked and not fried, they taste just like something you’d buy fresh from a bakery shop or an apple orchard.
Yes, make donut muffins in a standard 12-cup muffin pan. Grease the pan or use muffin liners, fill each 3/4 full, then bake at 350°F for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Makes about 10 apple cider muffins.
Storage recommendations
- Storing leftovers. Baked apple cider donuts are best the day of making them. However, you can store them in an airtight container for up to 2 days. Allow the cinnamon sugar coating to fully dry before stacking them, so that they don’t stick together. If you need them to last longer than 2 days, you can store them in an airtight container in the fridge for up to about 5 days. Microwave them for about 20-30 seconds when you’re ready to eat.
- To freeze. These are freezer-friendly! Simply wrap donuts individually (coated or not coated) in freezer-safe bags or store them in a large freezer bag for up to 2 months. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
The smell of these apple cider donuts is so intoxicating, I dare you to stop at just one! I know, I can’t. Especially when they’re warm straight out of the oven.
More breakfast recipes
- Bacon & Swiss Crustless Quiche
- Easy Coffee Cake Recipe
- Sausage Egg Breakfast Casserole
- Chocolate Chip Banana Muffins
- Baked Blueberry Donuts
If you try this apple cider donuts recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Baked Apple Cider Donuts
Ingredients
For the donuts
- 2 cups apple cider, reduced to 3/4 cup
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 3 teaspoons cinnamon
- 2 teaspoons nutmeg
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, melted
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk (other milk varieties will work)
For the topping
- 6 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Before you begin, you will need to reduce the apple cider. Add apple cider to a small saucepan and simmer on low-medium heat for 15-20 minutes or until the cider reduces down to 3/4 cup. Once it is reduced, set it aside to cool for about 10 minutes.
- Preheat oven to 350°F. Spray a donut pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt; set aside.
- In a separate bowl, mix the melted butter and sugars together until smooth. Add in the eggs and vanilla and stir until completely combined. Pour in the buttermilk and apple cider and mix until smooth.
- Add the wet ingredients in with the dry ingredients; stir until just incorporated. Do NOT over mix or donuts will be tough.
- Spoon the batter into a ziploc bag and snip off one corner. This makes it much easier to add batter into the donut wells. Add batter into prepared pan about 3/4 to the top of each donut well. Alternatively, you can spoon the batter into the donut cavities.
- Bake donuts for 14-15 minutes or until the tops are firm and spring back slightly when you touch them. Do NOT over bake or you will have dry donuts.
- When done, remove donuts from the oven and let them cool in the pan for 5 minutes. Then carefully remove them from the pan and place on a wire rack to cool until they are warm to the touch, but you are to handle them. While they are cooling, get your butter + cinnamon/sugar topping ready.
- In a small bowl, melt butter in the microwave. Set aside.
- In a separate bowl, mix together the cinnamon and sugar. Set aside.
- Once donuts are cool enough to be handled, dip the tops and bottoms into the melted butter and then quickly into the cinnamon sugar mixture. Repeat for the entire batch of donuts.
Notes
- Storing leftovers. These are best the day of making them. However, you can store them in an airtight container for up to 2 days. Allow the cinnamon sugar coating to fully dry before stacking them, so that they don’t stick together. If you need them to last longer than 2 days, you can store them in an airtight container in the fridge for up to about 5 days. Microwave them for about 20-30 seconds when you’re ready to eat.
- To freeze. These are freezer-friendly! Simply wrap donuts individually (coated or not coated) in freezer-safe bags or store them in a large freezer bag for up to 2 months. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
- No donut pan? Make donut muffins in a standard 12-cup muffin pan. Grease the pan or use muffin liners, fill each 3/4 full, then bake at 350°F for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Makes about 10 apple cider muffins.
Did you make this recipe?
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These were terrific. I followed the directions, but did not use butter after the donuts baked. Just dipped them in the cinnamon sugar right out of the oven. Awesome fall recipe that I could make with my kiddo.
So happy you enjoyed! Thanks for your comment!
These turned out so good! Will definitely be making again. Thanks for the delicious recipe!