Baked Apple Cider Donuts
Warm, spiced, and dusted in cinnamon sugar, these baked apple cider donuts are the perfect autumn treat, delivering big flavor with minimal fuss.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Substitute: 1:1 gluten-free blend for GF; reduce mix time slightly.
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup apple cider A reduced cider concentrate adds extra depth.
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted Can use neutral oil for a slightly lighter crumb.
- 2 large eggs
Cinnamon Sugar Coating
- 1/2 cup granulated sugar For coating.
- 1 teaspoon ground cinnamon For coating.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a donut pan well or spray with nonstick spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk the apple cider, granulated sugar, melted butter, and eggs until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined — a few small lumps are fine.
- Spoon or pipe batter into the donut pan, filling each cavity about two-thirds full.
Baking
- Bake for 15–20 minutes, until the tops are set and a toothpick comes out clean.
- Let donuts cool in the pan for 2–3 minutes, then transfer to a wire rack.
Coating
- In a small bowl, mix the 1/2 cup sugar and 1 teaspoon cinnamon for the coating.
- While donuts are still warm (but not piping hot), brush lightly with melted butter if desired, then toss or brush with the cinnamon-sugar to coat.
Notes
For extra apple aroma, try swapping 2 tablespoons of the sugar for light brown sugar, or reducing 1/4 cup cider down to a thick syrup for a brighter flavor. Store in an airtight container at room temperature for up to 2 days, and freeze uncoated donuts for up to 2 months.