Baked Apple Cider Donuts (+ Donut Holes!) Recipe

I just perfected Baked Apple Cider Donut Holes that actually explode with cider flavor and one coating will make you never buy bakery donuts again.

I’m obsessed with Baked Apple Cider Donut Holes and the whole Apple Cider Donuts Recipe vibe. I love how sticky glaze clings, or the way cinnamon sugar flakes off in crumbs.

These donuts smell like fall but taste like actual apple, thanks to reduced apple cider and a punch of ground cinnamon. I eat them too fast, dusting my shirt and grinning like a twenty-year-old with a sugar rush.

And I don’t apologize. Soft inside, a little chew, and that tang from cider keeps them interesting.

Serious breakfast mood. Bring donuts.

I’ll take holes, please, every single time. No regrets.

Ingredients

• Apple cider reduced: Basically sweet apple punch that keeps donuts moist and adds real fall vibe.
• All purpose flour: The backbone that gives these donuts structure and light chew.
• Baking powder: It lifts the batter so donuts aren’t dense or sad.
• Baking soda: Helps them brown and gives a tiny tender crumb boost.
• Salt: Balances sweetness and makes the spices pop a bit more.
• Ground cinnamon: Classic warm spice that screams autumn in every bite.
• Ground nutmeg: A little warmth and cozy, nutty background note.
• Ground ginger: Adds a sharp, zippy edge to cut through sweetness.
• Unsalted butter: Richness and tenderness, makes the crumb melt in your mouth.
• Granulated sugar: Sweetens and helps create a bit of exterior crisp.
• Light brown sugar: Gives molassesy depth and keeps donuts chewy and moist.
• Eggs: Binds everything together and gives lift and protein structure.
• Greek yogurt or sour cream: Basically the tangy fat that keeps donuts irresistibly tender.
• Vanilla extract: Rounds flavors and softens spice edges with cozy sweetness.
• Nonstick spray or butter: Prevents sticking so your donut holes come out perfect.
• Cinnamon sugar coating: Classic crunchy-sweet finish that’s irresistible on warm donut holes.
• Apple cider glaze: Thin, sticky glaze that adds glossy apple sweetness and drizzle appeal.

Ingredient Quantities

• 1/2 cup apple cider, reduced down from about 2 cups
• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened (1 stick)
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1/2 cup plain Greek yogurt or sour cream
• 1 teaspoon vanilla extract
• Nonstick spray or a little melted butter for greasing the pan
• For the cinnamon sugar coating: 1/2 cup granulated sugar plus 1 tablespoon ground cinnamon
• For the apple cider glaze: 1 cup powdered sugar, plus 1 to 2 tablespoons reserved reduced apple cider (or milk) and a pinch of salt

How to Make this

1. Preheat oven to 350F. Pour about 2 cups apple cider into a small saucepan and simmer until reduced to 1/2 cup, about 20 to 30 minutes, stirring occasionally so it doesn’t scorch; set aside to cool, reserve 1 to 2 tablespoons for the glaze.

2. Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ginger in a bowl; set aside.

3. In a large bowl cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes. Beat in 2 large eggs one at a time, then stir in 1/2 cup plain Greek yogurt (or sour cream), 1 teaspoon vanilla extract, and the cooled reduced apple cider until combined.

4. Fold the dry ingredients into the wet just until no streaks of flour remain; do not overmix or the donuts will be tough. Batter should be thick but spoonable.

5. Grease a donut pan or donut hole pan with nonstick spray or a little melted butter. Spoon or pipe batter into donut wells, filling each about 3/4 full for donuts and about 2/3 full for holes. If you make both, bake donut holes about 8 to 10 minutes and full donuts about 10 to 12 minutes, until they spring back when touched and a toothpick comes out clean.

6. Let donuts and donut holes cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly more before coating. They are fragile when hot so be gentle.

7. For the cinnamon sugar coating: mix 1/2 cup granulated sugar with 1 tablespoon ground cinnamon in a shallow bowl. While donuts are still warm, brush lightly with melted butter or dip in a teaspoon of reserved reduced cider so the sugar sticks, then toss in the cinnamon sugar until coated.

8. For the apple cider glaze: in a small bowl whisk 1 cup powdered sugar with 1 to 2 tablespoons reserved reduced apple cider (or milk) and a pinch of salt until smooth; adjust consistency with more liquid if needed. Dip cooled donuts into glaze and set on a rack to let excess drip off. Add sprinkles if you want.

9. Serve same day for best texture. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate the glazed ones up to 3 days; reheat briefly in a low oven to refresh if they get a little stale.

10. Quick tips: don’t skip reducing the cider, it gives real apple flavor; if batter seems too thick add a tablespoon of milk at a time; when testing doneness use a toothpick in the thicker part; use parchment strip if your donut pan sticks sometimes.

Equipment Needed

1. Oven (preheated to 350F)
2. Small saucepan (for reducing the cider)
3. Large mixing bowl and a medium bowl (for dry and wet ingredients)
4. Whisk and measuring cups and spoons (for drys and liquids)
5. Electric mixer or sturdy wooden spoon (for creaming the butter and sugar)
6. Rubber spatula or spoon (for folding batter)
7. Donut pan or donut hole pan (greased)
8. Piping bag or small ice cream scoop / tablespoon (to fill the wells)
9. Wire cooling rack (for cooling and glazing)
10. Small bowl and pastry brush or fork (for glaze and brushing with cider)

FAQ

Baked Apple Cider Donuts (+ Donut Holes!) Recipe Substitutions and Variations

• Reduced apple cider: use 1/3 cup apple juice concentrate or 1/2 cup unsweetened apple juice simmered till slightly thick, or try 1/2 cup pear cider for a milder flavor.
• All purpose flour: swap for 2 1/2 cups whole wheat pastry flour (makes them a bit denser), or use 2 1/2 cups 1-to-1 gluten free flour blend if you need gluten free.
• Unsalted butter: replace with 1/2 cup melted coconut oil (adds a touch of tropical flavor), or use 1/2 cup neutral vegetable oil for a softer, moister donut.
• Eggs: for a vegan or egg-free option use 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water, sit 5 minutes) or 1/2 cup unsweetened applesauce for a slightly cakier texture.

Pro Tips

1) Reduce the cider slowly and watch it. If it bubbles too hard it can scorch and taste bitter, so lower the heat near the end and stir more often. Let it cool completely before adding to the batter so you do not scramble the eggs or thin the batter too much.

2) Get ingredients close to room temp. Eggs, butter and yogurt all mix smoother and trap air better when not straight from the fridge. If your butter is too soft and greasy, pop it in the fridge for 10 minutes to firm up a bit before creaming.

3) Fold, don’t beat. Once you add the flour mix, stop as soon as no streaks remain. Overmixing gives you dense, chewy donuts instead of light tender ones. The batter should be thick but still spoonable.

4) Fill the wells carefully and watch bake times. Fill about 3 4ths for donuts and 2 3rds for holes. Donut holes can go from perfect to dry fast, so start checking a minute or two before the lower end of the time range. A toothpick should come out clean and the top should spring back.

5) Coat smartly for best texture. For cinnamon sugar, brush warm donuts with a little melted butter or a teaspoon of the reduced cider so the sugar clings. For the glaze, wait until donuts are just cooled or the glaze will slide off. Store plain or cinnamon coated at room temp and glazed ones in the fridge, and warm briefly in a low oven to revive them.