There’s something so cozy about a batch of Baked Apple Cider Donuts on a crisp fall morning. Made with apple cider and warm spices like cinnamon and nutmeg, these donuts are soft, tender, and full of comforting autumn flavor.
They’re baked instead of fried, which makes them simple to prepare and easy enough for a relaxed weekend breakfast. I love serving them warm with a little cinnamon sugar they’re a family-friendly treat that pairs perfectly with a hot cup of coffee or cider.
Table of Contents
Baked Apple Cider Donuts Ingredients
- 1 ½ cups apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
How to Make Baked Apple Cider Donuts
Step 1: Reduce the Apple Cider
Simmer the apple cider in a saucepan over medium heat until it reduces and becomes more concentrated. Let it cool slightly before using.
Step 2: Prepare the Batter
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in one bowl. In another bowl, mix the melted butter, sugars, eggs, vanilla, and cooled apple cider.
Step 3: Combine the Ingredients
Gently stir the dry ingredients into the wet mixture until just combined. Avoid overmixing so the donuts stay soft and tender.
Step 4: Fill the Donut Pan
Grease a donut pan and spoon or pipe the batter into each cavity, filling them about two-thirds full.
Step 5: Bake the Donuts
Bake in a preheated 350°F (175°C) oven until the donuts are lightly golden and a toothpick inserted into the center comes out clean.
Step 6: Add the Cinnamon Sugar
Let the donuts cool for a few minutes. Brush them lightly with melted butter, then toss them in cinnamon sugar while they are still warm.
Why You’ll Love This Recipe
- Full of Fall Flavor: Apple cider, cinnamon, and nutmeg give these donuts a cozy autumn taste.
- Baked, Not Fried: Baking makes them lighter and keeps the recipe simple without dealing with hot oil.
- Soft and Tender: The donuts have a fluffy texture with just the right amount of sweetness.
- Easy to Make: The batter comes together with simple ingredients and straightforward steps.
Tips and Shortcuts
- Avoid Overmixing: Stir the batter just until the ingredients are combined to keep the donuts soft and tender.
- Use a Piping Bag: Transfer the batter to a piping bag or a zip-top bag with the corner cut off for easy, neat filling.
- Grease the Donut Pan: Lightly grease the pan before adding the batter to help the donuts release easily after baking.
What to Serve with Baked Apple Cider Donuts
Baked apple cider donuts are such a fun treat to make on a cozy fall morning. I like serving them warm with a sprinkle of cinnamon sugar, while my friends enjoy theirs with cold apple cider or Smoothie. They’re soft, lightly spiced, and perfect for sharing after breakfast or as an afternoon snack.
Frequently Asked Questions
Can I use apple juice instead of apple cider ?
Apple cider gives these donuts a richer, more concentrated apple flavor. Apple juice can work in a pinch, but the flavor will be lighter.
Do I need to reduce the apple cider ?
Yes. Reducing the cider concentrates its flavor and helps give the donuts that classic apple cider taste.
Can I use whole wheat flour ?
You can replace part of the all-purpose flour with whole wheat flour, but using too much may make the donuts heavier and less tender.
Why did my cinnamon sugar not stick ?
The donuts need a light coating of melted butter while they are still slightly warm. This helps the cinnamon sugar adhere to the surface.
How to Store Leftovers
Refrigerator Storage
Store cooled donuts in an airtight container for up to 3–4 days. Warm briefly before serving.
Freezer Storage
Freeze cooled donuts in a freezer-safe bag for up to 2 months. Thaw at room temperature and warm gently before serving.
Baked Apple Cider Donuts
Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy12
servings15
minutes15
minutes230
kcal30
minutesSoft, tender baked donuts made with concentrated apple cider, cinnamon, and nutmeg, finished with a buttery cinnamon-sugar coating. They’re a cozy homemade treat that’s simple enough for breakfast or an afternoon snack.
Ingredients
.For the Donuts
1 ½. cups apple cider
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup unsalted butter, melted
½ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
.For the Cinnamon Sugar Coating
½ cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter
Directions
- Reduce the cider: Simmer the apple cider in a saucepan over medium heat until reduced and concentrated. Let it cool slightly.
- Mix the dry ingredients: Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix the wet ingredients: In a separate bowl, combine the melted butter, granulated sugar, brown sugar, eggs, vanilla, and cooled apple cider.
- Make the batter: Gently stir the dry ingredients into the wet mixture until just combined. Do not overmix.
- Fill the pan: Grease a donut pan and fill each cavity about two-thirds full with batter.
- Bake: Bake at 350°F (175°C) until lightly golden and a toothpick inserted into a donut comes out clean or with a few moist crumbs.
- Coat the donuts: Let the donuts cool slightly. Brush with melted butter, then coat with the cinnamon-sugar mixture while still warm.
Notes
- Reduce the apple cider before adding it to the batter for a more concentrated apple flavor.
- Avoid overmixing the batter to keep the donuts soft and tender.
- Coat the donuts while they are slightly warm so the cinnamon sugar sticks well.
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