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Baked Apple Cider Donuts

Close-up of a freshly baked apple cider donut coated in cinnamon sugar on a cooling rack.
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Enjoy the taste of fall with these tender baked apple cider donuts. Reduced apple cider provides an intense flavor, and a cinnamon-sugar coating adds a sweet finish. These donuts are baked, not fried, for a lighter treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup reduced apple cider (simmer 2 cups cider until 1/2 cup remains)
  • 1/4 cup buttermilk
  • 1/2 cup (1 stick) unsalted butter, melted (for coating)
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a donut pan or a standard muffin tin.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
  3. In a large bowl, cream together the softened butter and 3/4 cup granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, combine the reduced apple cider and buttermilk.
  6. Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Spoon the batter into the prepared donut pan or muffin tin, filling each cavity about two-thirds full.
  8. Bake for 10-12 minutes for donut pans, or 15-18 minutes for muffin tins, or until a wooden skewer inserted into the center comes out clean.
  9. Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  10. While the donuts are cooling, prepare the cinnamon-sugar coating. In a shallow dish, combine 1/2 cup granulated sugar and 1 teaspoon cinnamon.
  11. Once the donuts are completely cool, brush each donut generously with the melted butter.
  12. Dip each buttered donut into the cinnamon-sugar mixture, ensuring it is fully coated.

Notes

  • For a more intense apple cider flavor, ensure your cider is reduced properly.
  • If you don’t have a donut pan, a muffin tin works well. The shape will be different, but the flavor will be the same.
  • To keep baked donuts moist, avoid overbaking.
  • The cinnamon-sugar coating will stick best to donuts that are completely cool and have been brushed with melted butter.

Nutrition

Find it online: https://recipestokeep.com/baked-apple-cider-donuts/