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Apple cider donuts covered in cinnamon and sugar on a wire cooling rack.

Baked Apple Cider Donuts

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Creating these Baked Apple Cider Donuts was such a sweet victory in the kitchen! Wonderfully spiced, moist and fluffy, this apple cider donuts recipe is the best way to kick off the fall season!
Course Breakfast, Brunch
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 donuts
Calories 340
Author Kim

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.

Nutrition

Serving: 1donut | Calories: 340kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 82mg | Potassium: 221mg | Fiber: 1g | Sugar: 22g | Vitamin A: 534IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg