Baked Apple Cider Donuts

Autumn apple season is here and I love baking Apple Cider Donuts with rich apple cider flavor and a sweet cinnamon sugar topping. These donuts are perfect for breakfast, an afternoon snack, or even dessert. Since they are baked instead of fried, they are a lighter treat I can enjoy and happily share with the kids.

The main reason I created this recipe is because apple season is my favorite time of year, and I wanted something I could bake at home that reminded me of the orchard we visited last year as a family. To make these apple cider donuts, I was inspired by the treats I grew up enjoying in the fall, like homemade apple pie or a warm apple sheet cake with pecan streusel topping. So yummy!

Baking these donuts is my way of carrying on those traditions and giving my family sweet memories of their own. For this homemade Apple Cider Donuts recipe, I use simple ingredients like flour, apple cider, vanilla, butter, sugar, egg, milk, cinnamon, and nutmeg. They bake up like tender little apple cakes with a cinnamon sugar topping, and the crisp edges make them extra delicious. Let me show you how to make them step by step.

Why you will love this recipe

• Baking with pantry staples: I like that these donuts only need flour, apple cider, vanilla, butter, sugar, egg, milk, cinnamon, and nutmeg. Everything comes together quickly, and I let the oven handle the rest.
• Apple season in donut form: Reducing the apple cider makes the flavor deeper and richer. The donuts taste like little apple cakes that I roll in cinnamon sugar as soon as they are baked.
• Made for sharing at home or gatherings: This recipe makes plenty, so I set them out for breakfast, snacks, or dessert. My kids grab them warm with hot chocolate, and I usually pair mine with a cup of coffee.
• Soft donuts with crisp edges: I coat the donuts in cinnamon sugar while they are still warm from the oven. The edges stay crisp, the centers stay soft, and the sugar topping is simply unbelievable.

What you will need

• Flour and Leavening: I use cake flour for a soft texture along with baking powder and a little salt. This combination helps the donuts rise nicely.
• Liquids and Flavorings: Apple cider, vanilla, milk, and melted butter add moisture and flavor. The cider is the star ingredient that makes these donuts taste like fall.
• Sugars: I mix white sugar with brown sugar. Together they make the donuts sweet with a touch of richness.
• Spices: Cinnamon and nutmeg are the classic spices I always reach for in fall baking.
• Eggs: One large egg ties the ingredients together.
• Topping: I mix white sugar, nutmeg with ground cinnamon and roll the warm donuts in it after brushing them with melted butter. The butter helps the sugar stick and makes the coating sweet and crisp.

How to make

Preheat oven and reduce cider: I preheat the oven to 375 degrees and grease a donut pan with non-stick spray. At the same time, I bring the apple cider to a boil in a small saucepan for one minute, then lower the heat to medium to let it reduce.

Apple cider reduction: I let the cider simmer until it reduces to about half a cup, which usually takes 10 to 15 minutes. It darkens in color and thickens as it cooks, and when it is done, I measure out exactly half a cup and let it cool completely before moving on.

Whisk the dry ingredients: I whisk together the nutmeg, cinnamon, flour, salt, and baking powder in a large bowl. Once it is well mixed, I set the bowl aside.

Whisk the wet ingredients: I whisk the reduced apple cider, vanilla, milk, melted butter, brown sugar, egg, and white sugar in a medium bowl until everything is combined.

Combine the wet and dry ingredients: I pour the wet mixture into the bowl with the flour mixture and stir gently until everything is just combined. I make sure not to overmix so the donuts stay soft.

Fill the pan: I pour the batter into a zipper bag and snip off about half an inch from one corner. Then, I pipe the batter into the donut cavities until they are about halfway full.

Bake the donuts: I bake the donuts for 8 to 10 minutes until they are golden brown. I test them with a toothpick, and if it comes out clean, I transfer the donuts to a cooling rack.

Coat and serve baked donuts: I stir the nutmeg, sugar and cinnamon together in a small bowl. While the donuts are still warm, I roll them in melted butter and dip them into the cinnamon sugar, then give them a little shake and let them cool before serving.

Expert tip

Cool reduced cider first

The key tip for making the best baked Apple Cider Donuts is to reduce the cider ahead of time and let it cool completely before adding it to the batter. When the cider is well reduced, the apple flavor is stronger, and letting it cool keeps the butter and egg in the batter from cooking too soon. This one step makes the donuts taste richer and keeps the texture soft and tender.

More tips to consider:

• I always double check that I have exactly half a cup after reducing. Too much or too little can change the texture of the donuts.
• Use a nonstick spray with flour in it for baked goods for a better result.
• I stir the wet and dry ingredients together gently. Overmixing can make the donuts tough instead of soft and cake-like.
• I bake until a toothpick in the center comes out clean. Pulling them out at the right time keeps them moist instead of dry.
• Don’t have a cooling rack? Lay the finished donuts on a paper towel-lined plate instead.
• You could use apple juice instead of boiled cider, but it will not have as much flavor.

Recipe variations and add-ins:

• Donut holes: I like to use a mini muffin pan to make little donut holes. They are perfect for kids who want a smaller treat.
• Fried donuts: I heat about 2 cups of vegetable oil in a Dutch oven to 370°F and fry the batter until golden brown. I flip them after one minute so they cook evenly.
• Different sugars: I roll the warm donuts in half a cup of coconut sugar or powdered sugar instead of granulated sugar. Both toppings taste delicious in their own way.
• Apple butter: I stir in a quarter cup of apple butter to the batter. It deepens the apple flavor and makes the donuts taste even richer.
• Apple extract: When I only have apple juice, I add one teaspoon of apple extract. It boosts the flavor and keeps the donuts tasting like cider.
• Cut out donuts: I roll the dough flat on a floured surface and cut it with a donut cutter. I bake them on a parchment-lined cookie sheet until golden.

Serving suggestions

On Thanksgiving morning, I like to bake these apple cider donuts and serve them warm with Starbucks Pumpkin Spice Latte Copycat for the adults and milk for the kids. It starts the holiday on a sweet note and keeps everyone happy while the turkey is still roasting.

I sometimes serve them with my instant pot cinnamon apples or let the kids pile on whipped cream. Drizzling caramel sauce on top always turns into a game, with sticky fingers and plenty of giggles in the kitchen before we finally sit down to eat.

How to store leftovers:

• Store: I keep leftover apple cider donuts in an airtight container like a zipper bag or a bowl with a lid in the fridge. They stay fresh for about five days.
• Freeze: I wrap each donut in plastic wrap and place them in a freezer bag. They freeze well for up to four months.
• Thaw: For the best texture, I move the donuts to the fridge and let them thaw overnight before serving.

Frequently asked questions

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