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Easy Baked Apple Cider Donuts with Cinnamon Sugar

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These easy baked apple cider donuts are soft, cakey, and coated in cinnamon sugar, delivering a cozy autumn flavor without the grease of frying. Perfect for quick breakfasts or fall gatherings.

Ingredients

Scale
  • 1 cup (240 ml) apple cider, reduced by simmering to concentrate flavor
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon (plus extra for coating)
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 tablespoons (55 g) unsalted butter, melted
  • 3/4 cup (150 g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • For the cinnamon sugar coating:
  • 1/2 cup (100 g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons (30 g) melted butter for brushing

Instructions

  1. Reduce the apple cider: Pour 1 cup (240 ml) apple cider into a small saucepan. Simmer over medium heat until reduced by half (about 10-15 minutes). Let cool completely.
  2. Preheat oven to 350°F (175°C). Lightly grease a donut pan with butter or nonstick spray.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg, and salt.
  4. Combine wet ingredients: In another bowl, whisk melted butter, brown sugar, eggs, vanilla extract, and cooled reduced apple cider until smooth.
  5. Pour wet mixture into dry ingredients and fold gently until just combined. Batter should be thick but scoopable.
  6. Fill donut pan cavities about 3/4 full with batter.
  7. Bake for 12-15 minutes until donuts spring back lightly and a toothpick comes out clean or with a few moist crumbs.
  8. Let donuts rest in pan for 5 minutes, then transfer to a cooling rack for 10 minutes.
  9. Prepare cinnamon sugar by mixing granulated sugar and 2 teaspoons cinnamon in a shallow bowl.
  10. Brush each warm donut with melted butter, then toss in cinnamon sugar until fully coated.

Notes

Reducing the apple cider is essential to concentrate flavor and prevent a wet batter. Do not overmix the batter to keep donuts light and tender. Brush donuts with melted butter while warm before coating with cinnamon sugar for best adhesion. Mini muffin pans can be used if donut pans are unavailable, but shapes will differ. Donuts can be stored at room temperature for 2 days or frozen plain for up to a month.

Nutrition

Keywords: apple cider donuts, baked donuts, cinnamon sugar donuts, fall recipes, easy donuts, autumn breakfast, healthy donuts

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