The first time I made these, I used fresh apple cider. The resulting donuts were really good! Light and fluffy, but there was really only a hint of cider flavor in there. For the next few tests, I used boiled cider instead, and finally ended up with the perfect apple cider donuts!

top view of copper bowl of cinnamon sugar dusted donuts this recipe

Pans

If you don’t have a donut pan, you can easily use this batter to make apple cider muffins! After you bake them, just sprinkle the cinnamon sugar on top of each muffin.

However, if you want to shape these like donuts and don’t mind another pan in the pantry, these Wilton donut pans are reasonably priced and lightweight. If donut baking is something you plan to do a lot of, then I recommend this heavy duty donut pan, which is what I use.

Apple Cider (And how to make boiled cider yourself)

You could use plain apple cider, but the flavor won’t be as pronounced as using the boiled/reduced cider. Both will yield yummy donuts! It just depends on what flavor you’re looking for.

If you have apple cider and want to reduce it down yourself, it doesn’t take a lot of work, just a fair amount of time. Add 1/2 gallon of apple cider to a large 4 quart saucepan and bring to a boil over medium high heat. Once it comes to a boil, reduce to a simmer and allow to reduce for 3 hours, stirring every 30 minutes. In the last hour of cooking, stir the cider every 15 minutes to keep it from burning.

After reducing, you should have about 1 cup of boiled cider. Use half for these apple cider donuts and save the other half for pancakes or waffles, even ice cream!

stack of cinnamon sugar dusted donuts with a bite taken out

Finishing

As soon as they come out of the oven, brush the donuts or muffins with melted butter and add cinnamon sugar. If you made donuts, then you can roll them. If you made muffins, then sprinkle the cinnamon sugar on top. Serve warm and make sure they all get eaten the same day! These do keep at room temp for a few days, but not much longer than that.

copper bowl of cinnamon sugar dusted donuts with apples in the background
Print
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stack of cinnamon sugar dusted donuts with a bite taken out

Baked Apple Cider Donuts

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  • Author: Megan
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 18 donuts or muffins 1x
  • Category: Brunch, Sweet
  • Method: Oven
  • Cuisine: American
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Description

Fresh from the oven, these donuts are packed with apple flavor and warm spice.

Ingredients

Units Scale

To make the donuts:

  • 1 3/4 cups all purpose flour
  • 1 1/4 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 10 TB unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup apple cider (see notes)

ToΒ finish donuts:

  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 TB cinnamon

Instructions

  1. Preheat oven to 350F. Depending on the pans you use, either grease three 6-cavity donut pans, (if you don’t have three, you can easily re-grease the pans between batches) or line two 12-cavity muffin tins with cupcake liners.
  2. Set the prepared pans aside and whisk together the flour, baking powder, salt, cinnamon and nutmeg in a mixing bowl. Set aside.
  3. Using a stand mixer and paddle attachment, cream the butter, brown sugar and granulated sugar together for about 4 minutes, until it’s light and fluffy. Add the eggs one at a time, scraping the bowl after each egg. Add the vanilla extract, mix well, and scrape down the bowl once more.
  4. Add the flour/spice mixture all at once, and mix on low speed until just a few streaks of flour remain. Keep the mixer on low and slowly stream in the apple cider, just until incorporated. Use a spatula to scrape down the bowl and make sure everything is combined.
  5. Fill the prepared donut or muffin pans about 2/3 of the way full, I like to use a piping bag to fill the donut cavities or a cookie scoop for the muffins. Bake both until they are golden and a toothpick comes out clean from the highest point, about 15 minutes.
  6. While the donuts are baking, whisk together 3/4 cup granulated sugar and about a TB of cinnamon, more or less to taste.
  7. As soon as the donuts come out of the oven, brush them with the melted butter and immediately coat them completely in the cinnamon sugar. If making muffins, brush with butter and sprinkle with the cinnamon sugar. Serve warm.

Nutrition

  • Serving Size: 1 donut or muffin
  • Calories: 253
  • Sugar: 24.9 g
  • Sodium: 142.3 mg
  • Fat: 12.2 g
  • Saturated Fat: 7.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 0.6 g
  • Protein: 2.1 g
  • Cholesterol: 51.2 mg

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