Baked Apple Cider Donuts
This recipe for baked apple cider donuts is lighter than traditional fried donuts, but still delivers warm, cakey centers with crisp golden brown edges. They're coated in a sweet cinnamon sugar mix and filled with fall flavors that make them irresistible. The best part? They come together quickly in your own kitchen without much time or fuss!
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What are apple cider donuts?
Apple cider doughnuts are a nostalgic fall treat often found at bakeries, local apple orchards and farm stands.
Traditionally fried, these cake doughnuts get their signature apple flavor from fresh cider straight from the farm. Coated in a combination of cinnamon and sugar, they're one of the most popular fall treats in New England and beyond.
These homemade apple cider donuts are baked in doughnut pans instead of fried in vegetable oil, making them much easier to prepare.
Since they're cake donuts, there's no yeast or rising time required, and the donut batter is ready in minutes.
You'll love the strong apple cider flavor, cozy apple pie spice and tender texture that make them perfect for chilly fall days!
This old school apple cider doughnut recipe has been updated to be simpler and just a bit lighter, but they still taste like a treat!
Want more cozy baked apple recipes? Try these rich apple almond shortbread bars, this warm brown butter apple crisp or my grandma's classic apple pie.
Why This Recipe Works
- Baking instead of frying makes this an easy recipe for homemade donuts with less mess.
- The cake doughnuts have a crisp exterior and a soft, tender crumb inside.
- Using fresh apple cider creates authentic apple flavor without needing concentrated apple cider.
- Rolling the donuts in melted butter and a cinnamon sugar coating gives them that rich, classic finish.
- These require baking in a donut pan, but the batter can also be baked in muffin tins or mini muffin pans if you don't have one.
Ingredient Notes
Apple cider - Be sure to use pure, unflavored apple cider, not apple juice or a carbonated version. Look for cider in the refrigerated section of grocery stores or get it directly from a local apple orchard for the best results. Some recipes call for concentrated apple cider made by reducing it in a small saucepan, but it's a personal preference.
Flour - All purpose flour works best in this recipe. Make sure to measure with a proper measuring cup and level it off.
Spices - A combination of cinnamon, nutmeg, or apple pie spice enhances the apple flavor and gives these donuts their warm fall flavors. Always use fresh, high quality spices for the best results.
Butter - Melted butter is used in the donut batter and again for dipping before rolling in the cinnamon sugar mix. Using salted butter for the coating balances the sweetness and brings out the apple flavor.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Doughnut pans or Mini muffin pan
- Large mixing bowl
- Medium bowl
- Wire rack
- Cooling rack
- Measuring cup
- Disposable piping bag or ziplock bag (optional)
Step by Step Instructions
- Preheat the oven to 400°F. Spray doughnut pans or muffin tins with nonstick spray.
- In a medium bowl, whisk together the flour mixture: all purpose flour, baking powder, salt, and ½ teaspoon cinnamon.
- In a large mixing bowl, whisk the wet ingredients: melted butter, apple cider, brown sugar. Add the egg and whisk until just combined.
- Add the dry ingredients into the wet ingredients in a steady stream, then whisk until just combined. Be careful not to overmix or the cake doughnuts will turn out tough.
- Pipe or spoon batter into each greased donut pan cavity until about ¾ full.
Pro Tip: For the easiest way to divide batter neatly into prepared cups, transfer the donut batter to a disposable piping bag or a resealable plastic bag with the corner snipped.
- Bake for 7-10 minutes, or until the center of the thickest portion tests clean with a toothpick. For donut holes or muffins, baking time will be longer. Remove and let rest for 2 minutes, then turn out onto a wire rack.
- Pour a few tablespoons butter into a shallow bowl. In another bowl, combine cinnamon sugar coating by mixing sugar with a teaspoon cinnamon.
- While still warm, dip each donut in melted butter or brush with a pastry brush, then roll in the cinnamon sugar mix until coated.
- Place back on the cooling rack and serve warm.
Tips for Success
- Stop mixing as soon as the flour mixture is incorporated to keep the donuts tender.
- Always grease the doughnut pans well to prevent sticking.
- Use salted butter for the cinnamon sugar coating to enhance flavor.
- For best results, serve the donuts warm right after coating.
- If making ahead, roll in cinnamon sugar right before serving for the best texture.
Variations
- Add ¼ cup sour cream to the wet ingredients for extra moisture and a richer texture.
- Make apple cinnamon donuts with an apple cider glaze instead of cinnamon sugar.
- Try a maple glaze or drizzle to switch up the topping.
- Bake the batter in a mini muffin pan for apple cider donut holes.
- Add splash of homemade vanilla extract for more flavor.
- For an extra strong apple flavor, use reduced apple cider. Double the amount of cider in the recipe, then boil it in a saucepan over medium-high heat until it's reduced by half. Cool, then proceed with the recipe.
Serving Suggestions
These delicious donuts pair beautifully with a hot cup of coffee or homemade cold brew coffee for breakfast.
For a fun brunch spread, try serving them with creamy soft scrambled eggs with ricotta and savory homemade bacon or sweet candied bacon.
To turn these into a sweet treat, drizzle them with this silky salted caramel sauce and chopped maple roasted pecans for crunch!
How to Store and Reheat
These easy baked apple cider donuts are best served warm, but leftovers can be stored in an airtight container at room temperature for 2-3 days.
To maintain freshness, wrap in plastic wrap or place in a ziplock bag. Reheat on a sheet pan in a 300°F oven for 5 minutes or warm briefly in the microwave.
These donuts don't freeze as well as fried donuts, so it's best to enjoy them fresh.
FAQ
I don't recommend it. Apple juice lacks the strong apple cider flavor that makes these apple cinnamon donuts special.
Some apple cider donut recipes call for concentrated apple cider by simmering in a small saucepan. While it creates stronger apple flavor, I find it's not necessary for delicious apple cider donuts.
A greased donut pan is the easiest way to achieve the traditional donut shape. A mini muffin pan or prepared cups in a muffin tin will also work if you don't mind skipping the donut hole.
Yes, this apple cider donuts recipe works with a gluten free all purpose flour blend for nearly identical results.
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Apple Cider Baked Donuts
Ingredients
For the Doughnuts:
For the Topping:
- 4 tablespoons salted butter melted
- ⅓ cup sugar
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In another bowl, mix the melted butter with the apple cider, sugar and egg. Add this to the dry ingredients until just combined. Do not overmix or the doughnuts will turn out tough.
- Spray a doughnut pan or muffin tin with cooking spray. Carefully spoon the batter into the pan. Bake for 7-10 minutes, or until a toothpick inserted in the center comes out clean. (Muffins may take a few extra minutes.)
- Let cool for 1-2 minutes before removing from the pan.
- Pour the remaining melted butter into a shallow bowl. In a separate bowl, stir together the sugar and cinnamon. While the doughnuts are still warm, dip each one in the butter on both sides, then roll in the cinnamon sugar until fully coated.
- These doughnuts are best enjoyed warm, right out of the oven.
Notes
- Stop mixing as soon as the flour mixture is incorporated to keep the donuts tender.
- Always grease the doughnut pans well to prevent sticking.
- Use salted butter for the cinnamon sugar coating to enhance flavor.
- For best results, serve the donuts warm right after coating.
- If making ahead, roll in cinnamon sugar right before serving for the best texture.
Going to try these this week.
Could we reduce the cider ahead of time and return to the refrigerator for next day use?
yes! they will definitely have a more pronounced apple cider flavor that way. go for it!
Hey Nick, think I could double the recipe and make a cake from this?
I don't see why not. You'd just have to adjust the baking time.
These look yummy, love baked doughnuts. Kudos on the addition of apple cider.
Thanks, Matt!