Best Baked Apple Cider Donuts Recipe

Introduction

These Best Baked Apple Cider Donuts bring all the cozy flavors of fall into a tender, lightly spiced treat. With a sweet cider glaze and cinnamon sugar coating, they’re perfect for enjoying with a warm drink any time of day.

Ingredients

• 1 cup apple cider
• 3 tbsp unsalted butter
• 1/4 cup sugar
• 1 large egg
• 2 tbsp plain Greek yogurt
• 1/2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• Pinch ground nutmeg
• Pinch ground cloves
• Pinch salt
• For the topping:
• 3 tbsp unsalted butter
• About 2 tbsp reduced apple cider (reserved from above)
• 1/2 cup granulated sugar
• 1 1/2 tsp ground cinnamon

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease two 6-cup donut pans with butter or non-stick spray. If you only have one pan, plan to reuse it for the second batch.
2. Step 2: In a microwave-safe container or saucepan, reduce 1 cup apple cider to 1/2 cup by heating on high for 8–10 minutes or simmering on medium heat for about 10 minutes. Immediately whisk in 3 tablespoons unsalted butter until smooth. Let cool.
3. Step 3: In a large bowl, whisk together 1/2 cup of the cooled reduced cider mixture, 1/4 cup sugar, 1 large egg, 2 tablespoons Greek yogurt, and 1/2 teaspoon vanilla extract until smooth.
4. Step 4: In another bowl, combine 1 cup flour, 1/2 teaspoon cinnamon, pinch of nutmeg, pinch of cloves, pinch of salt, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder. Add dry ingredients to wet ingredients and stir gently just until no flour remains.
5. Step 5: Spoon batter into donut pans, filling each cavity about two-thirds full. Bake 9–11 minutes until donuts have risen and edges are lightly browned. Cool for 2–3 minutes before transferring to a wire rack.
6. Step 6: While donuts bake, melt 3 tablespoons unsalted butter and whisk in about 2 tablespoons of the reserved reduced cider. In a separate bowl, mix 1/2 cup sugar with 1 1/2 teaspoons cinnamon to make the coating.
7. Step 7: Dip warm donuts into the butter-cider mixture, then coat in cinnamon sugar. Let the topping set on a wire rack before serving. For extra flavor, roll the entire donut in cinnamon sugar.

Tips & Variations

• Use plain Greek yogurt for a tender crumb; sour cream can be a substitute if needed.
• To deepen the spice flavor, increase cinnamon slightly or add a dash of ground ginger.
• If you don’t have donut pans, bake in muffin tins for a similar shape, adjusting bake time slightly.
• For a dairy-free option, substitute butter with coconut oil and use a non-dairy yogurt.

Storage

Store the donuts in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh but can be frozen for up to 1 month; thaw at room temperature and reheat briefly in a microwave or oven. Reapply cinnamon sugar after reheating for the best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend. Make sure the blend contains xanthan gum or add a small amount to help with texture.

Do I have to reduce the apple cider?

Reducing the cider concentrates its flavor and prevents the batter from being too wet. This step is important for the best taste and texture of the donuts.

Best Baked Apple Cider Donuts Recipe

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★★★★★

4.7 from 65 reviews

These Best Baked Apple Cider Donuts are tender, lightly spiced, and infused with the rich flavor of reduced apple cider. Baked instead of fried, they offer a lighter yet flavorful treat topped with a buttery cinnamon-sugar glaze that perfectly complements their warm autumnal spices. Easy to prepare and bake at home, these donuts bring the taste of fall to your kitchen without the heaviness of traditional fried versions.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 30 minutes
• Yield: 12 donuts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Donut Batter:

• 1 cup apple cider
• 3 tbsp unsalted butter
• 1/4 cup sugar
• 1 large egg
• 2 tbsp plain Greek yogurt
• 1/2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• Pinch ground nutmeg
• Pinch ground cloves
• Pinch salt

For the Topping:

• 3 tbsp unsalted butter
• About 2 tbsp reduced apple cider (reserved from above)
• 1/2 cup granulated sugar
• 1 1/2 tsp ground cinnamon

Instructions

1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease two 6-cup donut pans with butter or non-stick spray to ensure the donuts won’t stick and bake evenly. If only one pan is available, be prepared to bake in batches.
2. Reduce Apple Cider: In a microwave-safe bowl or saucepan, reduce 1 cup apple cider by cooking it on high in the microwave for 8-10 minutes or simmering over medium heat for about 10 minutes until it thickens to about 1/2 cup. Immediately whisk in 3 tablespoons unsalted butter until silky and combined, then let cool slightly. Reserve 1/2 cup of this mixture for later use.
3. Mix Wet Ingredients: In a large bowl, whisk together 1/2 cup of the cooled reduced cider/butter mixture, 1/4 cup sugar, 1 large egg, 2 tablespoons Greek yogurt, and 1/2 teaspoon vanilla extract until smooth and well combined.
4. Combine Dry Ingredients: In a separate medium bowl, whisk 1 cup all-purpose flour with 1/2 teaspoon ground cinnamon, a pinch each of nutmeg, cloves, salt, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder. Carefully fold the dry ingredients into the wet mixture just until combined, avoiding over-mixing to keep the donuts tender.
5. Fill Donut Pans and Bake: Spoon or pipe the batter into the prepared donut pans, filling each about two-thirds full. Bake for 9 to 11 minutes until the donuts have risen and edges are lightly golden. Cool in pan for 2-3 minutes before transferring to a wire rack.
6. Prepare Topping: While donuts bake, melt 3 tablespoons unsalted butter in a large bowl. Whisk in about 2 tablespoons of the reserved reduced cider. In a separate bowl, combine 1/2 cup granulated sugar with 1 1/2 teaspoons ground cinnamon to create the coating.
7. Coat Donuts: When donuts are warm but easy to handle, dip one side into the melted butter-cider mixture, then immediately coat with the cinnamon sugar mix. For extra flavor, roll the entire donut in the cinnamon sugar. Place on a wire rack to let the topping set.

Notes

• Ensure not to overmix the batter to maintain light and tender donuts.
• If you don’t have donut pans, you can use a muffin tin though the shape will differ.
• Use a piping bag or plastic bag with the corner snipped off for neat filling of donut pans.
• Donuts are best enjoyed the day they are baked but can be stored in an airtight container for 1-2 days.
• Reheat gently before serving to refresh texture and flavor.

Keywords: apple cider donuts, baked donuts, fall recipes, autumn desserts, cinnamon donuts, homemade donuts