Baked Apple Cider Donuts

Soft, moist baked apple cider donuts with warm fall spices and a buttery cinnamon sugar coating. These cake-style donuts deliver classic cider donut flavor without frying.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 13

Total Time 33

Servings servings

Calories 321kcal

Author Diane Gail

Ingredients

1 3/4 cups all-purpose flour
1 1/4 teaspoon baking powder
2 teaspoons ground cinnamon divided
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup butter room temperature, divided
3/4 cup brown sugar
3/4 cup granulated sugar divided
2 large eggs room temperature
1 teaspoon vanilla extract
1/2 cup apple cider

US Customary - Metric

Instructions

Preheat the oven to 350°F (177°C). Grease the cavities of a donut pan.
Whisk together the flour, baking powder, 1 teaspoon cinnamon, salt, and nutmeg in a medium bowl. Set aside.
Cream 10 tablespoons butter with the brown sugar and 1/4 cup granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
Mix in the vanilla extract until fully combined.
Add the flour mixture and mix on low speed just until combined.
With the mixer on low, add the apple cider in a slow, steady stream and mix just until incorporated.
Spoon or pipe the batter into the prepared donut pan, filling each cavity about 2/3 full.
Bake for 12–15 minutes, or until a toothpick inserted into a donut comes out clean. Transfer the donuts to a cooling rack and cool for 5 minutes.
While the donuts cool, melt the remaining butter. Whisk together the remaining granulated sugar and cinnamon in a shallow bowl.
Brush the top of each donut with melted butter, then dredge the buttered side in the cinnamon sugar mixture until coated.

Notes

No piping bag? Use a zip-top bag with one corner snipped off to easily fill the donut pan.
No donut pan? Bake the batter in a greased muffin pan instead, filling each cavity about 2/3 full. The muffins may need additional baking time.
Store leftover donuts covered at room temperature for up to 2 days or refrigerated in an airtight container for up to 5 days. Freeze in an airtight freezer-safe container for up to 3 months.
Brush the donuts with melted butter and add the cinnamon sugar coating while they are still warm for the best adhesion.

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