Baked Apple Cider Donuts

These baked apple cider donuts are soft, warmly spiced, and coated in cinnamon sugar. Reducing the cider first gives every bite a concentrated apple flavor, while baking keeps the recipe easy and mess-free.

Why You’ll Love These Baked Apple Cider Donuts

• Big apple flavor: Reduced cider adds more flavor without making the batter watery.
• No frying: The donuts bake quickly in a standard donut pan.
• Perfect fall texture: Greek yogurt keeps the crumb soft and tender.
• Easy cinnamon-sugar finish: Melted butter helps the coating stick beautifully.

Ingredients You’ll Need

• Apple cider: Use fresh, unfiltered cider for the strongest apple flavor.
• All-purpose flour: Measure it with the spoon-and-level method.
• Brown and granulated sugar: Brown sugar adds moisture; granulated sugar sweetens the coating.
• Warm spices: Cinnamon and nutmeg give the donuts their classic fall flavor.
• Greek yogurt: Adds moisture and tenderness.
• Egg, melted butter, and vanilla: Build richness and flavor.
• Baking powder and baking soda: Help the donuts rise.

How to Make Baked Apple Cider Donuts

1. Reduce the cider. Simmer the apple cider until it reduces to 1/2 cup, then cool slightly.
2. Prepare the pan. Heat the oven to 350°F and grease a donut pan well.
3. Mix the dry ingredients. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Mix the wet ingredients. Whisk the reduced cider, brown sugar, egg, yogurt, melted butter, and vanilla.
5. Make the batter. Fold the dry mixture into the wet mixture just until combined.
6. Fill and bake. Pipe the batter into the pan and bake for 10–12 minutes.
7. Coat the donuts. Brush the warm donuts with melted butter and toss in cinnamon sugar.

Tips for the Best Apple Cider Donuts

• Reduce the cider before mixing the batter; this is the key to strong apple flavor.
• Do not overmix or the donuts may turn dense.
• Fill each cavity about three-quarters full.
• Coat the donuts while they are still slightly warm.

Storage and Make-Ahead

Store the donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze the uncoated donuts for up to 2 months. Thaw, warm briefly, then add the butter and cinnamon-sugar coating.

Frequently Asked Questions

Can I use apple juice instead of apple cider?

Apple juice works in a pinch, but unfiltered apple cider produces a deeper, more seasonal flavor.

What if I do not have a donut pan?

Bake the batter in a greased mini muffin pan and begin checking for doneness after 9 minutes.

Why do I need to reduce the cider?

Reducing removes excess water and concentrates the apple flavor without making the batter too thin.

Can I make these dairy-free?

Yes. Use dairy-free yogurt and plant-based butter with similar fat content.

More Cozy Baking Ideas

Serve these baked apple cider donuts with coffee, hot tea, or warm cider for an easy fall breakfast or afternoon treat.

Baked Apple Cider Donuts

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• Author: Emma & Ella Frost
• Total Time: 32 minutes
• Yield: 12 donuts 1x
• Diet: Vegetarian

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Description

Soft baked apple cider donuts with concentrated apple flavor, warm fall spices, and a sparkling cinnamon-sugar coating.

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Ingredients

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1 1/2 cups apple cider

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup packed light brown sugar

1 large egg

1/2 cup plain Greek yogurt

4 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

For coating: 4 tablespoons melted butter, 1/2 cup granulated sugar, and 1 teaspoon cinnamon

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Instructions

1. Reduce the cider: Simmer the apple cider in a small saucepan until reduced to 1/2 cup. Cool for 10 minutes.
2. Prepare the pan: Heat the oven to 350°F and grease a donut pan well.
3. Mix the dry ingredients: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Mix the wet ingredients: Whisk reduced cider, brown sugar, egg, yogurt, melted butter, and vanilla.
5. Make the batter: Fold the dry ingredients into the wet mixture just until combined.
6. Fill and bake: Pipe batter into the donut pan, filling each cavity three-quarters full. Bake for 10–12 minutes.
7. Coat the donuts: Cool for 5 minutes, brush with melted butter, and toss in cinnamon sugar.

Notes

Reduce the cider for the strongest apple flavor. Do not overmix the batter. Coat the donuts while they are still slightly warm.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 donut
• Calories: 245
• Sugar: 22 g
• Sodium: 160 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Carbohydrates: 39 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 35 mg