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Best Baked Apple Cider Donuts: Easy Cinnamon Sugar Recipe

Baked Apple Cider Donuts - featured image
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Moist, tangy baked donuts infused with concentrated apple cider flavor and coated in a warm cinnamon sugar mixture. A quick, easy alternative to fried donuts that captures the essence of autumn.

Ingredients

Scale
  • 2 cups fresh apple cider (reduced to 1/2 cup)
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup granulated sugar (for coating)
  • 1 tablespoon cinnamon (for coating)

Instructions

  1. Pour 2 cups of apple cider into a saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until reduced to about 1/2 cup. Let cool completely.
  2. Preheat oven to 350°F (175°C). Generously grease a baked donut pan with non-stick spray or butter, then dust with flour and tap out excess.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 1 1/2 teaspoons cinnamon, and nutmeg. Set aside.
  4. In a large bowl, beat the softened butter and 3/4 cup granulated sugar until light and fluffy, about 2-3 minutes.
  5. Beat in the eggs one at a time, followed by the vanilla extract. Mix until just combined. Pour in the cooled, reduced apple cider and whisk until smooth.
  6. Gradually add the dry ingredients to the wet ingredients. Use a spatula to fold them together until no streaks of flour remain. Do not overmix.
  7. Spoon or pipe the batter into the prepared donut pans, filling each cavity about 2/3 full.
  8. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.
  9. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Mix the coating ingredients (1/2 cup sugar and 1 tablespoon cinnamon). Toss the cooled donuts in the mixture until fully coated.

Notes

Ensure the apple cider is reduced sufficiently to concentrate flavor and prevent wet batter. Do not overmix the batter to avoid tough donuts. Eggs and butter should be at room temperature. If using a muffin tin instead of a donut pan, grease heavily and use a piping bag. Store in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.

Nutrition

Keywords: baked apple cider donuts, cinnamon sugar donuts, easy donut recipe, fall baking, apple cider recipes, baked donuts, homemade donuts

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