Baked Apple Cider Donuts (+ Donut Holes!) Recipe

I developed a Baked Apple Cider Donut Holes recipe jam packed with apple cider flavor, finished in cinnamon and sugar or an apple cider glaze, and I also share how to make Baked Apple Cider Donuts.

I love a donut that actually tastes like fall, and these Baked Apple Cider Donut Holes do exactly that. The batter is bright with apple cider and a little ground cinnamon so each bite is punchy, not cloying.

I’ve messed with Air Fryer Apple Cider Donut Recipes and even a fried batch, but the baked version wins for texture and ease. And the choice between cinnamon sugar or a tart apple cider glaze means you can switch moods any morning.

They bake up tender, light, and very addicting — honestly they vanish faster than I expect.

Ingredients

• Apple cider reduction: Concentrated apple flavor, adds sweet tang, boosts aroma not many nutrients.
• All purpose flour: Mostly carbs, small protein, gives structure, not much fiber or vitamins.
• Granulated and brown sugar: Pure carbs, quick energy, brown sugar adds molasses flavor, kinda more moisture.
• Butter: High in fat and calories, makes donuts tender, adds rich buttery flavor.
• Buttermilk: Acidic, helps leavening and tender crumbs, adds slight tang and moisture.
• Eggs: Provide protein and structure, help browning, give richness and lift.
• Cinnamon and nutmeg: Warm spices, low calories, big aroma, make donuts taste cozy.
• Powdered sugar glaze: Sweet, mostly carbs, adds glossy finish, can be thinned with cider.

Ingredient Quantities

• 1 cup apple cider, reduced to about 1/3 cup
• 2 cups all purpose flour (about 250 g)
• 3/4 cup granulated sugar (150 g)
• 1/4 cup packed light brown sugar (about 50 g)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 2 large eggs
• 1/2 cup unsalted butter, melted and cooled (1 stick)
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar + 1 1/2 teaspoons ground cinnamon (for cinnamon sugar coating)
• 2 tablespoons unsalted butter, melted (for coating)
• 1 1/2 cups powdered sugar (for glaze)
• 3 tablespoons apple cider reduction or plain apple cider (to mix into glaze)
• 1/2 teaspoon vanilla extract (for glaze)
• Pinch of fine salt (for glaze)
• Nonstick cooking spray or extra butter for the donut pan (optional)

How to Make this

1. Reduce the cider: pour 1 cup apple cider into a small saucepan and simmer over medium heat until it’s thick and syrupy, about 15–20 minutes, until you have roughly 1/3 cup; let cool. If you need a little extra for the glaze, use plain cider to top up or start with a bit more cider.

2. Preheat oven to 350°F (175°C) and grease a donut pan or mini muffin/donut hole pan with nonstick spray or softened butter.

3. Whisk the dry ingredients in a large bowl: 2 cups all purpose flour, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon fine salt.

4. In another bowl beat the wet ingredients: 2 large eggs, 1/2 cup melted and cooled unsalted butter, 1/2 cup buttermilk, 1 teaspoon vanilla extract, and about 1/3 cup of the cooled apple cider reduction (if your reduction is short, add a tablespoon or two of plain cider).

5. Pour the wet into the dry and stir until just combined. Don’t overmix or the donuts will be dense; a few small lumps are fine.

6. Transfer batter to a piping bag or a zip-top bag with the corner snipped, or just spoon it in. Fill donut wells about 3/4 full for mini donut holes or to the rim for full donuts. Bake on the middle rack: mini donut holes about 8–10 minutes, standard baked donuts about 8–10 minutes too, until lightly golden and a toothpick comes out clean.

7. Cool in the pan for 2–3 minutes then transfer to a wire rack. If you want cinnamon sugar coating do this while warm: brush or toss each donut with 2 tablespoons melted butter then roll in a mixture of 1/2 cup granulated sugar and 1 1/2 teaspoons ground cinnamon until well coated.

8. For the apple cider glaze whisk together 1 1/2 cups powdered sugar, 3 tablespoons apple cider reduction or plain cider, 1/2 teaspoon vanilla extract and a pinch of fine salt until smooth; add more powdered sugar for thicker glaze or more cider for thinner. Dip cooled donuts or donut holes in the glaze, let excess drip off, then set on a rack to finish setting.

9. Serve fresh, they’re best same day. Store leftovers in an airtight container at room temp up to 2 days. Tip: if you don’t have buttermilk mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice and let sit 5 minutes; use a piping bag so you don’t overfill; and don’t skip cooling the melted butter before mixing or you’ll scramble the eggs.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. Small saucepan (for reducing the apple cider)
3. Donut pan or mini muffin/donut hole pan
4. Set of mixing bowls (at least one large for dry, one medium for wet)
5. Measuring cups and spoons
6. Whisk (for dry mix and the glaze)
7. Spatula or wooden spoon (for folding batter)
8. Piping bag or zip top bag (corner snipped) or a spoon for filling wells
9. Pastry brush (for brushing melted butter)
10. Wire cooling rack and a toothpick or cake tester for doneness testing

FAQ

Baked Apple Cider Donuts (+ Donut Holes!) Recipe Substitutions and Variations

• Apple cider reduction (to about 1/3 cup): you can use 1/3 cup apple juice concentrate or 1/3 cup apple juice plus 1 tbsp maple syrup for depth; pear cider or pear juice also works about 1:1. it won’t be exactly the same but still tasty.
• Buttermilk (1/2 cup): mix 1/2 cup milk with 1/2 tbsp lemon juice or white vinegar, let sit 5 minutes; or use 1/2 cup plain yogurt thinned with a little milk, or 1/2 cup kefir. gives the same acidity for the leaveners.
• All purpose flour (2 cups): swap with whole wheat pastry flour cup for cup for a nuttier, slightly denser donut, or use a 1-to-1 gluten free baking blend (make sure it has xanthan gum) to avoid a gummy crumb.
• Eggs (2 large): per egg use 1 tbsp ground flaxseed + 3 tbsp water (mix and wait 5 min), or 1/4 cup unsweetened applesauce for moisture (reduces rise a bit), or a commercial egg replacer following package directions.

Pro Tips

1) Reduce the cider low and slow, taste as you go. If it gets too thick for the glaze just thin with a splash of plain cider or water, and stash extra reduction in an ice cube tray so you can thaw only what you need later.

2) Don’t overmix the batter, stop when you still see small lumps. Overworking the flour makes dense donuts, so fold gently with a spatula and try to undermix rather than overdo it, you’ll get lighter texture that way.

3) Let melted butter cool to nearly room temp before adding to the eggs, or temper the eggs by whisking a tablespoon of warm butter into them first. If the butter is too hot you’ll partially cook the eggs and end up with weird bits in the batter.

4) Use a piping bag or a zip-top with a corner snipped for neat, even filling and only fill wells about three quarters full so they don’t overflow. Tap the pan gently on the counter to pop any trapped air bubbles before baking.

5) Coat in cinnamon sugar while the donuts are still warm for best adhesion, but only glaze when they’re cooled so the glaze sets smooth. If glaze is too runny add more powdered sugar a little at a time, if it’s too thick add tiny splashes of cider until it pours.