These Apple Cider Donuts taste like they came from a farmstand but are simple to make at home. They have bright apple flavor from concentrated cider, a warm hint of spice, and a crisp cinnamon-sugar coating. The crumb is moist, tender, and delightfully light.
I’ve been alternating between apple and pumpkin recipes lately, and I can’t get enough of both. Pumpkin is a fall classic, but I tend to prefer apple for my autumn baking. So expect both flavors to appear as they compete for the best seasonal treats.
These donuts may be near the top of my fall favorites.
Last week I shared an Apple Cider Doughnut Bundt Cake; these are essentially the donut version of that cake. They are formulated as cake donuts—soft, fluffy and tender—with concentrated apple flavor and a sparkling cinnamon-sugar coating that makes them irresistible.
The Donuts
This recipe is for baked cake donuts, so you’ll want a donut pan. Donut pans are widely available online and in craft stores, or you can use a muffin tin to make donut muffins. The ingredient list is straightforward: butter, sugars, eggs, vanilla, all-purpose flour, baking powder and salt, with warm spices and an apple cider concentrate to bring the flavor forward.
The Apple Flavor
The key to a pronounced apple taste is reducing the cider. Instead of adding cider directly to the batter, simmer 1 cup of apple cider until it reduces by half to about 1/2 cup. This concentrates the apple flavor and adds a richer, more vibrant note to the donuts than undiluted cider would.
All in all, these farmstand-inspired Apple Cider Donuts are a must-make this season.
*adapted from NYT Cooking
Apple Cider Baked Donuts
10 mins
12 mins
22 mins
18 donuts
Equipment
- Donut pan
Ingredients
- 1 cup prepared apple cider
- 10 Tbsp (1 stick plus 2 Tbsp) unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 1/4 cup granulated white sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 1¼ tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
For Coating:
- 6 Tbsp unsalted butter, melted
- 1/2 cup granulated white sugar
- 1 tsp ground cinnamon
Instructions
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Preheat the oven to 350°F. Grease two 6-cavity donut pans or a 12-cavity muffin pan with cooking spray and set aside.
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Place 1 cup apple cider in a small saucepan over medium heat. Bring to a boil, then reduce heat to medium-low and simmer until reduced by half, about 5 minutes. You should have approximately 1/2 cup concentrated cider. Set aside to cool slightly.
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In a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla. With the mixer on low, add the flour, baking powder, salt, cinnamon and nutmeg until combined. Slowly stream in the reduced apple cider until the batter comes together.
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Transfer batter to a piping bag and pipe into the prepared donut pans, filling each about two-thirds full. Alternatively, spoon the batter into a muffin tin, filling two-thirds full. Bake donuts for 12–15 minutes, or until a toothpick inserted near the center comes out clean. Muffins will need about 15–20 minutes.
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While the donuts bake, whisk together 1/2 cup granulated sugar and 1 tsp cinnamon in a small bowl. When the donuts are done, cool them in the pans for 5–10 minutes, then carefully invert onto a wire rack. Let cool another 5 minutes until slightly cooled but still warm. Dip each donut into melted butter, then dredge in the cinnamon-sugar to coat. Serve immediately. Donuts are easier to dredge when they’ve cooled a bit; fresh from the oven they can be fragile.
These donuts are a real treat—baking them at home is a game changer. They deliver that orchard-fresh flavor in an easy, make-at-home format.
Have a super sweet day!
xo, Hayley