Fluffy Baked Apple Cider Donuts are filled with apple cider flavor and rolled in spiced cinnamon sugar for the tastiest Fall treat. They're baked rather than fried and I promise you won't miss it!
This donut recipe is my absolute favorite and I’m always transforming it to make different versions - like these easy cinnamon sugar donuts. The recipe is a winner every time! These apple donuts come out super moist, perfectly tender and have so much delicious spice flavor with a little spicy sweetness from the apple cider. The smell of these apple cider donuts baking is so intoxicating, I dare you to stop at just one! I know I can’t. Especially when they’re warm straight out of the oven.
What are apple cider donuts?
If you've ever gone to an apple orchard to pick apples I bet you've probably enjoyed an apple cider donut! I also bet there was even a long line to get them.
The secret to making flavorful baked apple cider donuts is boiling apple cider until it reduces down to a syrup-like consistency. Doing this makes the apple cider flavor super concentrated so it really gives the baked donuts a punch of sweet spiced apple flavor.
Jump to:
Why you'll love this recipe
- Instead of buying your cider donuts this Fall, make them fresh at home with this easy recipe!
- Baked rather than fried so less mess and less guilt! We don't count apple cider donuts calories though.
Ingredient Notes
- Butter: Unsalted melted butter is used in both the donut batter and to dip the donuts in after baking so cinnamon sugar will adhere properly.
- Buttermilk: How to make buttermilk at home: Add 1 tablespoon distilled white vinegar or fresh lemon juice to ¾ cup of milk in this recipe. Stir and allow to sit for 5-10 minutes until thickened. You want to use 1 tablespoon per 1 cup of milk in any recipe.
- Apple cider: Apple cider, not apple juice! The liquid gets reduced down into. concentrate to enhance the flavor of the donuts to create a true apple cider taste. In a pinch you can substitute regular apple juice, but the flavor will not be the same - still will be delicious though!
How to make homemade apple cider donuts
- Before you begin, you'll need to reduce the apple cider. Pour apple cider in a small saucepan a simmer on low-medium heat until reduced down to ¾ cup.
- In a large bowl, whisk together the flour, baking powder, pinch of salt, cinnamon and nutmeg.
- In a separate bowl, mix the melted butter and sugars together until smooth.
- Whisk in the eggs and vanilla. Pour in the buttermilk and reduced apple cider and mix until smooth. Stir in the flour mixture.
- Pour batter into prepared pan about ¾ to the top of each donut well.
- Bake for 14-15 minutes or until baked through and the tops are firm and spring back slightly when you touch them. Do not over bake!
- When done, remove donuts from the oven and let them cool in the pan for 5 minutes.
- In a small bowl, melt butter in the microwave. Set aside.
- In another small bowl, mix together the cinnamon and sugar.
- Dip the tops into the melted butter and then quickly into the cinnamon sugar mixture. Repeat for the entire batch.
Jessica's Recipe Tips
- Reducing the apple cider is a mandatory step for this recipe as this is what concentrates the apple cider flavor. When it's ready, the liquid should be a thick, syrup-like consistency.
- Don't over bake them or you will have dry donuts!
- To get the batter into the wells of the donut pan easily, pour the batter into a ziploc bag and cut off one corner. Squeeze the batter out into each one. This makes it MUCH easier and more efficient.
- To make these donuts you’ll need a donut pan. When I first bought my donut pan I thought I would never use it but I use it all the time. There’s just nothing like homemade donuts! If you don’t have a donut pan, you can use a mini muffin pan and make donut “holes”.
Recipe FAQs
Substitute gluten free flour 1:1.
These baked donuts are best served fresh the same day, but will stay soft and fluffy for up to 3 days stored in an airtight container. If they get a bit firm, you can reheat in the microwave for a few seconds to soften them up.
Wrap room temperature donuts individually in plastic wrap and then into a freezer-safe bag. Freeze for up to three months. Thaw on countertop until room temperature. Brush the donuts with some melted butter and toss with the spiced sugar.
More recipes you'll enjoy
📋 Recipe
Baked Apple Cider Donuts
Ingredients
Donuts
- 10 tbs unsalted butter, melted
- ½ cup light brown sugar, packed
- ½ granulated sugar
- 2 eggs
- 2 teaspoon vanilla extract
- ¾ cup buttermilk*
- 2 cups apple cider, reduced to ¾ cup
- 3 teaspoon baking powder
- 2 ½ cups all-purpose flour
- 3 teaspoon cinnamon
- 2 teaspoon nutmeg
- pinch salt
Topping
- 6 tbs unsalted butter, melted
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup granulated sugar
Instructions
- Preheat oven to 350°F. Grease a donut pan very well and set aside.
How to reduce apple cider
- Before you begin, you will need to reduce the apple cider. Pour apple cider in a small saucepan a simmer on low-medium heat for 15-20 minutes or until the cider reduces down to ¾ cup. Once it is reduced, set it aside to cool completely.
For the donuts
- In a large bowl, whisk together the flour, baking powder, pinch of salt, cinnamon and nutmeg and set aside.
- In a separate bowl, whisk the melted butter and sugars together until smooth. Add in the eggs and vanilla and stir until completely combined. Pour in the buttermilk and apple cider and whisk until smooth. Stir in the flour mixture and mix until just incorporated. Do not over mix or donuts will be tough.
- Pour the batter into a ziploc bag and snip off one corner. This makes it much easier to pour into the donut wells. Pour batter into prepared pan about ¾ to the top of each well.
- Bake for 14-15 minutes or until the tops are firm and spring back slightly when you touch them. Do not over bake or donuts will be dry.
- Remove baked donuts from the oven and allow them to cool in the pan for 5 minutes before removing carefully and place them on a wire rack to cool until they are warm to the touch so you are able to handle them.
- Melt butter in a small bowl.
- In a separate bowl, mix together the cinnamon and sugar. Set aside.
- Dip the tops into melted butter and then quickly into the cinnamon sugar mixture. Repeat for the entire batch of donuts.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Andrea says
I don't have any cider. Would it work to reduce Apple Juice?
Jessica says
You can, but the donuts will not have the same flavor profile as apple cider would give the donuts.
Denise says
Hello, could you swap whole milk or 2% with the butter milk?
Jessica says
Yes, that should be fine!
- Jessica
Suzie says
How much sugar for the donuts? It only says 1/2 granulated sugar
Christine Manning says
I have a scone pan. I wonder about making scones.
Jessica says
These cannot be made as scones.
Barbara says
So the donuts take 10 tablespoons of butter and topping takes 4 making it a total of 14 tablespoons needed. Correct?
Heather says
These were really good! Definitely going to make again. Next time I am going to add more nutmeg and cinnamon to the mix. I also managed to make 18 donuts! Crazy! Now, if they last an hour isn't he question of the day.
Ellen says
These are killer. Light, and delish.
Dawn says
Just made these today as we are living overseas nowhere near an apple orchard... these are soooo delicious!! Perfect donuts!
Do you think these can ne made in a mini muffin pan as donut holes?
Jessica says
That's awesome!! I don't see why not!
Mary Ann says
Can you use boiled apple cider instead of the apple cider? What would be the measurement?
Jessica says
I'm sorry, I don't understand your question. :/
Amy D says
Only two years after your comment, but I just recently learned there is a difference between boiling regular apple cider and buying a bottle of boiled apple cider which is super molasses-thick cider. You would definitely need to add some water with the boiled cider to thin it out. I would make regular cider from your boiled cider by following the directions on the bottle by adding it to water to make 2 cups worth. Then boil this until you are down to the 3/4 cup this recipe calls for. I read you can add 1 tablespoon of boiled cider to 3/4 cup water to make regular cider so you may just be able to just add those straight to the recipe. I've never used boiled cider and I'm not sure how concentrated the flavor is compared to regular cider.
Erin says
Hi! I'm wanting to make these for thanksgiving but I don't have a donut pan yet. What brand do you recommend. Also, I know someone else asked about refrigerating the batter and baking the next day but has anyone tried it? If so did it turn out fine? Thank you!
Jessica says
I use Wilton. I have not tried refrigerating the batter, but I am sure it will be just fine! Just allow it to sit out for about 15 minutes before piping into the donut pan.
Elizabeth says
Just made these--delicious! I added some spices to the dry ingredients to make the flavors a little more complex--a bit of cardamom and some ground ginger. Son and husband devoured them; they're really delicious and tender, even without the topping!
Jessica says
Sounds relish!
Pearl says
Can the donut mix be made ahead of time..like overnight and refrigerated?
Jessica says
I have never tried but I don't see why not!
Bev says
The Apple cider is it Apple cider vinegar?
Jessica says
No! Please use apple cider juice. 🙂