Baked Apple Cider Donut Holes
User Reviews
5
Baked Apple Cider Donut Holes
Description
This recipe yields small baked donut holes made with apple cider, brown sugar, and warming apple pie spice. The batter is mixed gently to avoid toughness, incorporating baking powder and baking soda for lightness. Melted butter and vanilla add moistness and flavor depth.
After baking about 8-10 minutes in a mini muffin pan, the warm donut holes are dipped in melted butter and rolled in a mixture of granulated sugar and cinnamon. This coating provides a crunchy sweet crust complementing the soft interior. The finished donut holes capture the essence of traditional apple cider donuts without frying.
The recipe suggests careful flour measuring to keep texture light and a one-bowl mixing method to simplify preparation. Using salted butter is recommended, but unsalted can be substituted with added salt. Adjust the cinnamon sugar amount for a heavier coating if desired.
These baked donut holes make a cozy snack or breakfast treat during apple season or fall. They can be served at room temperature, and their mini size makes them convenient for sharing and portion control.
Ingredients
Muffins
- 1 cup apple cider at room temperature
- 1 egg at room temperature, large
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar
- 6 tablespoons butter melted and slightly cooled, divided
- 2 cups all-purpose flour properly measured
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon apple pie spice
- 1/2 teaspoon salt
Topping
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat to 400F. Generously grease a 24-cup mini muffin pan with nonstick spray. Set aside.
- In large bowl, whisk together the apple cider, egg, and vanilla until combined.
- Whisk in the brown sugar and 3 tablespoons melted butter until well-combined.
- Add flour, baking powder, baking soda, salt, and apple pie spice.
- Whisk in dry ingredients just until incorporated. Don't overmix.
- Divide batter evenly between cups of muffin pans.
- Bake for about 8-10 minutes.
- While muffins are baking, whisk together granulated sugar and cinnamon in a shallow dish.
- When the muffins are finished baking and are just cool enough to handle, dip tops of muffins in melted butter.
- Roll muffins in cinnamon sugar mixture.
- Let muffins cool to room temperature on wire cooling rack.
Notes
- Use light or dark brown sugar interchangeably based on preference for sweetness and flavor.
- If using unsalted butter, add a pinch or two of salt to balance flavors.
- Measure flour by weighing or lightly spooning then leveling to avoid dense texture.
- Mix batter gently by hand to prevent overmixing and tough muffins.
- Double the cinnamon-sugar coating for a more pronounced topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24mini muffins
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Serving | 1baked donut hole | |
| Calories | 99kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 101mg | 4% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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