The Best Baked Apple Cider Donuts You Will Ever Make
Enjoy the taste of fall with these easy Baked Apple Cider Donuts. They are soft, sugary, and ready in just 35 minutes!
There’s something magical about the smell of cinnamon on a crisp autumn evening. You know that cozy feeling? These Baked Apple Cider Donuts bring that vibe right to your kitchen. No heavy frying required here.
Forget those long lines at the apple orchard. You can make these faster than you can drive there. They are soft, sugary, and packed with flavor. You need these Baked Apple Cider Donuts in your life today.
Why You’ll Love This Recipe
This is the ultimate comfort food for a chilly morning. These donuts are baked, not fried, which means less mess. They still have that perfect, tender cake texture. Your family will think they came from a bakery.
The secret is in the reduced apple cider. It packs a massive punch of seasonal flavor. They are also kid-approved and perfect for little hands. You get all the autumn vibes without any grease. It is a total win for your weekend.
Simple Method
Making these is actually quite therapeutic. You start by simmering the cider to concentrate it. Then, it is a simple matter of mixing. Even if you are a baking beginner, you can do this. Piping the batter makes them look professional.
Ingredients You’ll Need
These treats use mostly pantry staples and fresh cider. It is seasonal produce at its absolute best.
- 1.5 cups apple cider
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- 0.5 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 0.5 cup buttermilk, room temperature
- 1 teaspoon pure vanilla extract
- 0.5 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
- 3 tablespoons unsalted butter, melted (for coating)
Step-by-Step
- In a small saucepan over medium-high heat, simmer the apple cider until it reduces to 0.5 cup, approximately 15 minutes. Set aside to cool.
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 12-count donut pan with non-stick spray or butter.
- In a large bowl, whisk together the flour, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg, and salt until well combined.
- In a medium bowl, whisk together the 2 tablespoons melted butter, egg, brown sugar, 0.5 cup granulated sugar, buttermilk, vanilla extract, and cooled reduced apple cider.
- Pour the wet ingredients into the dry ingredients and whisk until just combined, ensuring no large lumps of flour remain while avoiding overmixing.
- Transfer the batter to a piping bag or a large zip-top bag with the corner snipped off, and pipe the batter into the donut cavities, filling them about two-thirds full.
- Bake for 10 to 12 minutes or until the donuts are springy to the touch and a toothpick inserted into the center comes out clean.
- Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly.
- In a small bowl, combine the remaining 0.5 cup granulated sugar and 1 teaspoon cinnamon. Brush each warm donut lightly with the 3 tablespoons of melted butter and toss in the cinnamon sugar mixture until evenly coated.
Best Ways to Enjoy It
Serve these while they are still slightly warm. The sugar coating is extra crunchy then. Pair them with a hot cup of coffee. Or try a glass of cold cider. They are perfect for a lazy morning.
How to Store Leftovers
Keep them in an airtight container at room temperature. They stay fresh for about two days. If you want them longer, freeze them without sugar. Just thaw and coat when you are ready. They reheat beautifully in the microwave.
Tips for Best Results
- Always reduce your cider for the best flavor.
- Do not overmix the batter or they get tough.
- Use room temperature egg and buttermilk for smoothness.
- A zip-top bag makes piping the batter very easy.
- Grease your donut pan very well to avoid sticking.
- Coat them in sugar while they are still warm.
- Measure your flour using the spoon and level method.
Ways to Switch It Up
- Dip them in a maple glaze for extra sweetness.
- Add a pinch of cardamom to the batter.
- Use a mini donut pan for party snacks.
- Try a gluten-free 1-to-1 flour blend for guests.
Common Questions
Can I use apple juice instead of cider?
Apple cider has a much deeper, complex flavor. Stick with cider for the best results here. Juice is often too sweet and thin.
What if I don’t have a donut pan?
You can use a standard muffin tin instead. They will be “donut muffins” but taste great. Just adjust the bake time slightly longer.
Go ahead, treat yourself to the best flavors of the season. Your kitchen is about to smell like heaven!
— Jasmine
Ingredients
Method
- In a small saucepan over medium-high heat, simmer the apple cider until it reduces to 0.5 cup, approximately 15 minutes. Set aside to cool.
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 12-count donut pan with non-stick spray or butter.
- In a large bowl, whisk together the flour, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg, and salt until well combined.
- In a medium bowl, whisk together the 2 tablespoons melted butter, egg, brown sugar, 0.5 cup granulated sugar, buttermilk, vanilla extract, and cooled reduced apple cider.
- Pour the wet ingredients into the dry ingredients and whisk until just combined, ensuring no large lumps of flour remain while avoiding overmixing.
- Transfer the batter to a piping bag or a large zip-top bag with the corner snipped off, and pipe the batter into the donut cavities, filling them about two-thirds full.
- Bake for 10 to 12 minutes or until the donuts are springy to the touch and a toothpick inserted into the center comes out clean.
- Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly.
- In a small bowl, combine the remaining 0.5 cup granulated sugar and 1 teaspoon cinnamon. Brush each warm donut lightly with the 3 tablespoons of melted butter and toss in the cinnamon sugar mixture until evenly coated.
