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Best Easy Baked Apple Cider Donuts with Cinnamon Sugar

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These baked apple cider donuts are tender, cakey, and coated in cinnamon sugar. Made with reduced apple cider for intense flavor, they come together in under 30 minutes without any deep-frying or yeast.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup (60 ml) buttermilk
  • 4 tablespoons (57 g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (100 g) granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • 3 tablespoons (42 g) unsalted butter, melted (for brushing)

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about ¼ cup, about 12-15 minutes. Stir occasionally. Pour into a small bowl and let cool.
  2. Preheat oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with butter or non-stick spray.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  4. In a medium bowl, whisk together buttermilk, melted butter, egg, vanilla extract, and cooled reduced apple cider until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Transfer batter to a piping bag or zip-top bag with a corner snipped off. Pipe batter into donut cavities, filling each about ¾ full.
  7. Bake for 9-11 minutes, until golden brown and a toothpick inserted into the thickest part comes out clean. Let cool in pan for exactly 2 minutes.
  8. While donuts cool, mix ½ cup granulated sugar and 1½ teaspoons cinnamon in a shallow bowl. Melt 3 tablespoons butter in a small bowl.
  9. Turn donuts out onto a cooling rack. While still warm, brush each donut generously with melted butter, then immediately dip into cinnamon sugar mixture, coating both sides. Shake off excess.
  10. Repeat with remaining batter if using one pan (let pan cool, wipe clean, re-grease). Recipe makes about 10-12 donuts.

Notes

Don’t skip the cider reduction—it concentrates the apple flavor. Let reduced cider cool before adding to batter. Weigh flour for best results. Don’t overbake; start checking at 9 minutes. Coat donuts while warm for best adherence. Store in an airtight container at room temperature for up to 2 days. Freeze for up to 2 months.

Nutrition

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

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