5 from 24 votes
Baked Apple Cider Donuts
Baked Apple Cider Donuts use apple cider reduced to a concentrated syrup combined with a spiced flour mixture and buttermilk to create tender baked donuts. The batter, containing warm spices like cinnamon and nutmeg, is gently mixed to maintain a delicate crumb. A cinnamon sugar topping adds a sweet, slightly crunchy finish. Donut or mini muffin pans can be used.
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
Servings:
12
Calories:
125 kcal
Course:
Dessert, Breakfast, Snacks
Cuisine:
American
Ingredients
- 1 ½ cups apple cider
- 2 cups all-purpose flour mixture of all-purpose and white whole wheat flour
- 2 cups white whole wheat flour mixture of all-purpose and white whole wheat flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon cardamom optional
- ¼ teaspoon kosher salt
- ½ cup buttermilk room temperature
- ¾ light brown sugar or coconut sugar
- 1 egg room temperature, large
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter melted
Cinnamon sugar topping
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon unsalted butter melted
Instructions
- Preheat oven to 350 °F. Brush two 6-cavity donut baking pans with melted butter or spray with cooking spray. If making donut holes, use two 24-cup mini muffin pans.
- Heat the apple cider in a saucepan. Simmer over medium heat until it has reduced to ½ cup, stirring occasionally. This will take about 20 minutes. Remove from heat and let the reduced cider cool. This step can be done ahead of time and the cider can be refrigerated.
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cardamom and salt together in a large bowl.
- Whisk the reduced apple cider, buttermilk, sugar, egg, vanilla and melted butter together in a large bowl.
- Add the dry ingredients to the wet ingredients and stir until just combined (the batter will have some small lumps). Do not overmix.
- Spoon or pipe the batter into the prepared donut pans, filling the wells about ¾ full. You can make a piping bag by taking a large zipped-top bag and cutting one of the corners off. If making donut holes, spoon or pipe the batter into a mini muffin pan, filling the wells about ½ full.
- Bake donuts in the oven for 10-12 minutes until puffed up and lightly browned. Bake donut holes for 9-10 minutes. Remove from oven and cool for a few minutes. Transfer donuts to a wire rack.
- To make the cinnamon sugar topping, mix the sugar and cinnamon together in a shallow bowl. Brush the tops of the donuts with a little melted butter and then dip them in the cinnamon sugar, coating them well.
- The donuts are best when served immediately. They can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
Cup of Yum
Notes
- Use actual apple cider, not apple cider vinegar, for the correct flavor.
- Reduce the cider slowly over medium heat, stirring occasionally to prevent scorching.
- Room temperature eggs and buttermilk create a better batter consistency.
- Do not overmix the batter; some lumps are normal and help keep the donuts tender.
- If you don’t have a donut pan, use a 24-cup mini muffin tin and fill wells about half full for donut holes.
Nutrition Information
Calories
125kcal
(6%)
Carbohydrates
20g
(7%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
22mg
(7%)
Sodium
134mg
(6%)
Potassium
99mg
(2%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
125IU
(3%)
Vitamin C
1mg
(1%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 125
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 134mg | 6% |
| Potassium | 99mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.