Baked Apple Cider Donuts
Packed with cider and cinnamon flavor, these baked apple cider donuts will immediately put you in the fall mindset. They can be baked in a donut pan or muffin tin and are ready to eat in under an hour. Use fresh apple cider and cinnamon sugar for the ultimate fall flavor!
Happy first day of fall! The mornings have been crisp and days sunny, which is perfection in my mind. What better way to kick off the season than with some freshly baked apple cider donuts? Cider donuts have been on my baking list for a couple years now. They remind me of trips to the apple orchards in Connecticut where you can see how they make apple cider from scratch! The fresher the apple cider, the more flavor these donuts will have.
Why You’ll Love This Recipe
- Ready in under an hour. A fresh batch of cider donuts is ready in no time at all!
- Baked (not fried). so you know the cake-like texture is on point.
- Bold cider flavor. Simmering the cider to a reduction concentrates the flavor making each bite delicious!
- Versatile recipe. If you don’t have a donut tin, you can use a muffin tin.
Ingredient Notes
- Apple cider: Fresh spiced apple cider will make the most flavorful donuts. If you can’t find spiced cider, add 1/4 teaspoon ground cloves to the apple cider before reduction.
- Flour: All purpose flour is best for baked donuts. I do not recommend whole wheat flour since it will make the donut more dense.
- Baking powder and baking soda: These leavening agents help the batter rise to create a fluffy texture. Check that they are not expired for the best results.
- Salt: To activate the leavening agents, add salt to the dry ingredients.
- Spices: Ground cinnamon and ground nutmeg add more flavor to these donuts.
- Sugar: Granulated sugar helps make the donuts moist, but still light in texture. You’ll also need sugar for the cinnamon coating.
- Brown sugar: To complement the spices, brown sugar is used and adds a subtle molasses flavor.
- Butter: Use unsalted butter that is room temperature. Different brands of salted butter have various amounts of salt added so it’s best to control the amount yourself.
- Eggs: Use large eggs at room temperature to help bind the ingredients.
- Vanilla: Pure vanilla extract adds a warm aroma to these cake-like donuts.
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Use a muffin tin instead. Baking time will be around 20 minutes for a standard muffin tin. For apple cider donut holes, use a mini muffin tin and bake for 7 to 8 minutes. You can also try my apple cider muffins with streusel topping.
Add a simple glaze. Try the cinnamon glaze from my apple cider bread or the brown butter glaze on my baked banana donuts.
How to Make Baked Apple Cider Donuts
- Make the apple cider reduction. Place cider in a medium saucepan and simmer until reduced to 1/3 cup.
- Whisk together the dry ingredients—flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set bowl aside.
- Combine the wet ingredients: In a separate bowl, beat the butter and sugars together until light and fluffy, then add the eggs and vanilla.
- Add the dry ingredients to the wet ingredients. Mix just until combined.
- Slowly add the apple cider reduction and stir until incorporated.
- Bake donuts: Transfer batter to a greased donut pan and bake at 350 degrees for 12 to 15 minutes. Cool donuts in pan for 5 minutes then transfer to a wire cooling rack..
- Add cinnamon sugar: Brush melted butter on warm donuts and then generously coat the donuts in cinnamon sugar.
Expert Tips
The most important step is simmering the apple cider into a reduction. Don’t skip it! This makes all the difference in the flavor for these donuts. After the cider has simmered down, measure it again in a liquid measuring cup. If you have a little extra you can dispose it. Remember: fresh spiced apple cider is best!
Whenever I make cake donuts, I like to transfer the batter to a piping bag or ziplock bag to make filling the donut tin easy. If using a ziptop bag, cut the corner of the bag with scissors.
Storage Tips
Store donuts in an airtight container at room temperature for up to 3 days. They taste best when eaten the day they are baked. Place parchment paper between layers to keep the cinnamon sugar coating in tact.
Freeze for up to 1 month. Once the donuts have cooled completely, place them in an airtight container or freezer bag. They can be frozen with or without the cinnamon sugar coating. Defrost in the refrigerator before bringing to room temperature and serving.
Recipe FAQ
Yes, but simmering the cider down will yield a stronger more delicious flavor.
Technically yes, but the apple flavor fill not be as noticeable. Instead, I recommend trying to make apple cider from scratch.
I don’t recommend it since apples have extra moisture. It might weigh down the donuts and not make them as light and fluffy.
Related Recipes
Here are a few of my favorite fall recipes including some more baked donuts!
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Get the Recipe: Baked Apple Cider Donuts
Ingredients
Cider Donuts
- 1 cup (240 ml) apple cider
- 1 ¾ cup (225 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- ½ cup (100 g) granulated sugar
- 1 teaspoon cinnamon
- 6 tablespoons (85 g) unsalted butter, melted
Instructions
Cider Donuts
- Reduce apple cider for concentrated flavor. In a small saucepan over medium heat, simmer the apple cider, stirring occasionally, until you’re left with about 1/2 cup. Start checking at 10 minutes until you have 1/3 cup (80 ml). Mine takes between 12 and 15 minutes. Set aside to cool completely.
- Preheat the oven to 350° F. Lightly grease two 6-cavity doughnut pans. Set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), mix together butter, brown sugar and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl if necessary. Add the eggs and vanilla, and mix until incorporated.
- Add the flour mixture and mix just until combined (avoid over mixing). Slowly add the apple cider reduction and mix just until combined. Use a rubber spatula to scrape the sides and bottom of the bowl to remove any remaining flour pockets.
- Transfer batter to a ziplock bag and cut a hole in the corner. Pipe batter into prepared donut tins, filling each cavity about three-quarters full.
- Bake donuts 12 to 15 minutes or until golden brown and a toothpick inserted into one comes out clean.
Cinnamon Sugar Coating
- While the donuts bake, whisk together 1/2 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. In a separate small bowl, melt 6 tablespoons of butter in the microwave.
- Remove donuts from oven when baked and allow them to cool for 5 minutes in the pan. Gently remove them them from the pans and while they are still warm brush with the melted butter and generously coat them in the cinnamon sugar. Serve immediately or cool to room temperature.
