There’s something magical about that first bite of a warm Baked Apple Cider Donut on a crisp autumn morning. That distinctive sweet-tart flavor wrapped in cinnamon sugar immediately transports you to apple orchards and pumpkin patches. But why wait for a special trip when you can create that same experience in your kitchen?
These Baked Apple Cider Donuts capture fall’s essence in every bite – without the hassle of deep-frying. They’re the perfect weekend baking project that fills your home with irresistible aromas and creates memories around your breakfast table.
Why This Recipe is Awesome
What makes these Baked Apple Cider Donuts truly special is their intense apple flavor achieved through a clever technique: reducing apple cider into a concentrated syrup. This creates depth without making the donuts soggy.
Unlike many donut recipes that require frying equipment and thermometer-watching, these bake beautifully in a standard donut pan. They develop a tender crumb with a slightly crisp exterior that perfectly mimics their fried counterparts—but with significantly less mess and a healthier profile. The cinnamon-sugar coating creates that classic cider donut experience, and the subtle hint of nutmeg and allspice woven throughout the batter elevates these from simple treats to bakery-worthy confections.
Best of all, they come together in about 30 minutes of active time, making them accessible even for beginner bakers.
Equipment needed: Donut pan, mixing bowls, whisk, saucepan, cooling rack
Baked Apple Cider Donut
Ingredients
- 2 cups apple cider reduced to ½ cup
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ½ teaspoon salt
- 2 tablespoons unsalted butter melted
- ¼ cup vegetable oil
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs room temperature
- ½ teaspoon vanilla extract
For coating
- ½ cup granulated sugar
- 1 tablespoon cinnamon
- 3 tablespoons unsalted butter melted (for brushing)
Instructions
- Reduce the apple cider by pouring 2 cups into a small saucepan and simmering over medium heat until it reduces to about ½ cup, approximately 20-30 minutes. Set aside to cool completely.
- Preheat your oven to 350°F (175°C) and generously grease your donut pan with non-stick spray or butter.
- Whisk together the dry ingredients in a medium bowl: flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.
- In a large bowl, combine the wet ingredients by whisking together the melted butter, oil, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and cooled cider reduction.
- Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix – a few small lumps are fine.
- Transfer the batter to a piping bag or ziplock bag with a corner snipped off, and pipe into the donut cavities, filling each about ⅔ full.
- Bake for 10-12 minutes until the donuts spring back when lightly touched and a toothpick inserted comes out clean.
- Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack.
- While still warm, brush each donut lightly with melted butter and immediately roll in the cinnamon-sugar mixture to coat all sides.
- Serve while still slightly warm for the most authentic cider donut experience.
Notes
- The concentrated apple cider is crucial for flavor – don’t skip this step! You can reduce the cider a day ahead and refrigerate it.
- If you don’t have a donut pan, you can make these as muffins in a standard muffin tin, but increase baking time to 15-18 minutes.
- For extra apple flavor, add ½ cup finely diced apples to the batter.
- These donuts are best enjoyed the day they’re made, but will keep in an airtight container for up to 2 days.
- You can freeze unfrosted donuts for up to 2 months; defrost and warm slightly before coating in cinnamon sugar.
Calories & Nutritional Info
- Calories per donut: Approximately 260 calories
- Carbohydrates: 40g
- Fat: 10g
- Protein: 3g
- Sugar: 23g
- Allergens: Contains wheat, dairy, eggs
- Dietary suitability: Vegetarian, nut-free
Common Mistakes to Avoid
- Not reducing the cider enough – The concentrated flavor is essential; make sure it’s reduced to exactly ½ cup for the right flavor intensity.
- Overmixing the batter – This develops too much gluten and results in tough, dense donuts instead of tender ones.
- Overfilling the donut cavities – Fill only ⅔ full or the holes will close up during baking.
- Letting the donuts cool completely before coating – The warm donut helps the butter and cinnamon-sugar mixture adhere properly.
- Underbaking – Donuts should spring back when touched; pale donuts will be doughy inside.
Alternatives & Substitutions
- Gluten-free option: Substitute a 1-to-1 gluten-free flour blend, but add ¼ teaspoon xanthan gum if it doesn’t already contain it.
- Dairy-free: Use plant-based butter or coconut oil instead of butter.
- Apple cider substitute: In a pinch, unfiltered apple juice will work, but the flavor won’t be as rich and complex.
- Spice variations: Add ⅛ teaspoon cardamom or ginger for different fall flavor profiles.
- Sugar coating alternatives: Try a maple glaze (1 cup powdered sugar + 3 tablespoons maple syrup + 1 tablespoon milk) instead of cinnamon sugar.
FAQs
Can I make these donuts without a donut pan?
Absolutely! You can use a mini muffin tin for donut “holes” (bake for 8-10 minutes) or a regular muffin tin (bake for 15-18 minutes). They won’t have the classic donut shape, but the flavor will be identical.
Why do I need to reduce the apple cider?
Reducing concentrates the apple flavor and removes excess liquid that would make the donuts soggy. This technique gives you that authentic apple orchard taste without compromising texture.
Can I make the batter ahead of time?
I don’t recommend making the batter ahead as the leavening agents start working immediately. However, you can measure out your dry ingredients the night before and reduce your cider in advance to streamline the morning baking process.
How can I make these donuts more intensely spiced?
For a more pronounced fall flavor, double the cinnamon and nutmeg in the batter and add ¼ teaspoon of ground cloves. You could also add apple pie spice to the sugar coating.
Are these as good as fried apple cider donuts?
While baked donuts have a slightly different texture than fried ones, most people can’t tell the difference once they’re coated in cinnamon sugar. The flavor is identical, and many prefer the lighter, cake-like texture of the baked version.
Final Thoughts
These Baked Apple Cider Donuts aren’t just a recipe—they’re an experience that captures autumn’s best flavors without the intimidation factor of traditional donut-making. There’s something deeply satisfying about creating such an iconic seasonal treat in your own kitchen. Whether shared at a weekend brunch or savored quietly with your morning coffee, these donuts have a way of making ordinary moments feel special.
