I’m sharing an Apple Cider Donuts Recipe that uses pantry staples plus one surprising swap to make a quick, homemade treat.

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I never thought a quick donut could make me stop, but Quick & Easy Baked Apple Cider Donuts did. I love how all purpose flour gives a soft, almost pillow like crumb while a dusting of ground cinnamon sneaks in and keeps you curious about each bite.

This feels like one of those Apple Cider Donuts Recipe finds that looks simple but hides tiny surprises, the kind you tell your friends about. I mean I say theyre for morning, yet they disappear at night, perfect for Breakfast Sweets or whenever you need something a little irresistible.

Try just one, if you can.

Ingredients

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All purpose flour: Main carb gives structure and chew, little fiber, not very nutritious.
Apple cider: Tart sweet liquid, adds apple flavor and sugar, low calories, some fruit acids.
Granulated sugar: Pure carbs makes donuts sweet, no vitamins, quick energy spike.
Light brown sugar: Adds sweetness plus a hint of molasses, slightly more moist and flavor.
Eggs: Adds protein and moisture helps set crumb, gives richness and binding power.
Unsalted butter: Adds fat and flavor makes donuts tender, high in saturated fat.
Cinnamon: Warm spice almost zero calories, adds aroma and perceived sweetness without sugar.

Ingredient Quantities

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves (optional)

1/2 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs room temp

1/2 cup apple cider

1/4 cup buttermilk

4 tablespoons unsalted butter melted

1 teaspoon vanilla extract

1 cup powdered sugar (for glaze)

2 to 3 tablespoons apple cider or milk (for glaze)

1/2 cup granulated sugar (for coating)

1 tablespoon ground cinnamon (for coating)

pinch of salt

How to Make this

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1. Preheat oven to 350°F (175°C) and grease a 6 or 12 cavity donut pan well, or if you dont have one, grease a muffin pan and plan to cut centers out later.

2. Whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves in a bowl until evenly mixed.

3. In a separate bowl beat 1/2 cup granulated sugar and 1/4 cup packed light brown sugar with 2 large room temp eggs until combined, then stir in 1/2 cup apple cider, 1/4 cup buttermilk, 4 tablespoons melted unsalted butter and 1 teaspoon vanilla extract until smooth.

4. Pour the wet mixture into the dry ingredients and fold gently until just combined dont overmix or the donuts will be tough, a few small lumps is fine.

5. Transfer batter to a piping bag or a zip top bag with the corner snipped off or use a spoon, fill each donut cavity about 3/4 full (or fill muffin wells if using that method).

6. Bake for 8 to 10 minutes, or until the tops spring back when touched and a toothpick comes out cleanish, then let donuts cool in the pan 2 to 3 minutes before transferring to a wire rack.

7. While donuts bake whisk a quick glaze by combining 1 cup powdered sugar with 2 to 3 tablespoons apple cider or milk and a pinch of salt, start with 2 tablespoons and add more to reach a glossy but thick pourable glaze.

8. Make the coating by stirring together 1/2 cup granulated sugar, 1 tablespoon ground cinnamon and a pinch of salt in a shallow bowl.

9. When donuts are warm but not piping hot, dip the tops in the glaze or brush it on, then immediately toss or roll each donut in the cinnamon sugar so it sticks. Let glaze set a few minutes and serve warm.

Equipment Needed

1. Donut pan (6 or 12) or muffin pan if you dont have a donut pan
2. Mixing bowls, large and medium (one for dry, one for wet)
3. Measuring cups and spoons for dry and wet ingredients
4. Whisk plus a rubber spatula for folding, scraping and smoothing
5. Hand mixer or a sturdy whisk to beat the eggs and sugars (optional but handy)
6. Piping bag or zip top bag with the corner snipped, or a spoon to fill the cavities
7. Wire cooling rack and oven mitts for safe handling and cooling
8. Small bowl and spoon for the glaze, shallow bowl for the cinnamon sugar, and a toothpick to test doneness

FAQ

Q: Can I use apple juice instead of apple cider? A: Yeah you can, juice will work but the flavor is milder because cider is unfiltered and richer. If you only have concentrate dilute it to 1/2 cup, and if you want more apple punch add a little extra cinnamon.

Q: I dont have a donut pan, what can I do? A: No problem, use a muffin tin for little "donut muffins" (bake 10 to 12 min) or pipe rings onto a parchment lined sheet and bake 10 to 12 min until set. They wont be perfect rings but still delicious.

Q: How do I keep these donuts soft and not dry? A: Dont overmix the batter, stop when it's just combined, and dont overbake. Pull them as soon as a toothpick comes out with a few crumbs. Brush warm donuts with a little melted butter before coating to lock in moisture.

Q: Can I make them ahead or freeze them? A: Yes, bake them unglazed and freeze in a single layer until firm then bag up to 2 months. Thaw, warm in a 300 F oven 5 to 7 min, then glaze or coat. Batter is best fresh, baking powder and soda lose strength if stored too long.

Q: How do I get the glaze and cinnamon sugar to stick? A: Dip slightly warm donuts into the glaze or brush with melted butter first, then roll in cinnamon sugar while still tacky. For glaze consistency add cider or milk 1 tsp at a time until it coats but is not runny.

Q: Any easy substitutions for buttermilk, eggs or for gluten free? A: For 1/4 cup buttermilk use 1/4 cup milk + 1/2 tsp vinegar or lemon juice, let sit 5 min. Eggs can be swapped with 2 flax eggs or 1/2 cup applesauce for moisture (texture changes). For GF try a 1-to-1 cup for cup gluten free flour blend and add a little xanthan gum if the blend doesnt have it.

Quick & Easy Baked Apple Cider Donuts Recipe Substitutions and Variations

All purpose flour: swap for a cup-for-cup gluten-free all-purpose blend (make sure it has xanthan gum) for same measurements, or use whole wheat pastry flour 1:1 for a nuttier, slightly denser donut (you might need a tbsp or two more apple cider if it’s too dry).
Buttermilk: use 1/2 cup plain yogurt thinned with 1 to 2 tbsp milk or water, or stir 1/2 tbsp lemon juice or vinegar into 1/2 cup milk and let sit 5 minutes — works great and tastes almost the same.
Eggs (2 large): replace each egg with 1/4 cup unsweetened applesauce (so 1/2 cup total) for moisture and less fat, or use 1 tbsp ground flaxseed + 3 tbsp water per egg (mix, wait until gelled) for a vegan-friendly binder.
Unsalted butter melted: swap with neutral oil (canola or vegetable) 1:1, or melted coconut oil 1:1 if you don’t mind a faint coconut note; if you use salted butter cut the pinch of added salt slightly.

Pro Tips

– Let the eggs and buttermilk come to room temp before you start, they mix way better and give fluffier donuts. If youre in a rush, put the eggs in warm water for 5 minutes. Melted butter should be warm not hot when it goes in or itll start cooking the eggs.

– Dont overmix the batter, fold until just combined, a few small lumps are fine. Overworking makes the donuts tough, and you can tell you’re done when you cant see streaks of flour but the batter still looks a little shaggy.

– If you dont have a donut pan, use a muffin tin and cut centers out while the muffins are still warm with a 1 inch round cutter or push a straw through the middle. Pipe the batter or use a zip bag for more even rings and fill each cavity only about 3/4 full so they keep their shape.

– Glaze and coating timing matters. Dip the donuts while theyre warm but not piping hot so the glaze sticks but doesnt run off. For more apple flavor reduce some cider to a syrup before adding it to the glaze, and always add a pinch of salt to the glaze to make the flavors pop. Store in an airtight container, and refresh in the microwave for 10 seconds or a 5 minute 325 F oven to get them back to just-baked.

Quick & Easy Baked Apple Cider Donuts Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m sharing an Apple Cider Donuts Recipe that uses pantry staples plus one surprising swap to make a quick, homemade treat.

Servings

servings

Calories

220

kcal

Equipment: 1. Donut pan (6 or 12) or muffin pan if you dont have a donut pan
2. Mixing bowls, large and medium (one for dry, one for wet)
3. Measuring cups and spoons for dry and wet ingredients
4. Whisk plus a rubber spatula for folding, scraping and smoothing
5. Hand mixer or a sturdy whisk to beat the eggs and sugars (optional but handy)
6. Piping bag or zip top bag with the corner snipped, or a spoon to fill the cavities
7. Wire cooling rack and oven mitts for safe handling and cooling
8. Small bowl and spoon for the glaze, shallow bowl for the cinnamon sugar, and a toothpick to test doneness

Ingredients

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves (optional)
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs room temp
1/2 cup apple cider
1/4 cup buttermilk
4 tablespoons unsalted butter melted
1 teaspoon vanilla extract
1 cup powdered sugar (for glaze)
2 to 3 tablespoons apple cider or milk (for glaze)
1/2 cup granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)
pinch of salt

Directions

Preheat oven to 350°F (175°C) and grease a 6 or 12 cavity donut pan well, or if you dont have one, grease a muffin pan and plan to cut centers out later.
Whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves in a bowl until evenly mixed.
In a separate bowl beat 1/2 cup granulated sugar and 1/4 cup packed light brown sugar with 2 large room temp eggs until combined, then stir in 1/2 cup apple cider, 1/4 cup buttermilk, 4 tablespoons melted unsalted butter and 1 teaspoon vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and fold gently until just combined dont overmix or the donuts will be tough, a few small lumps is fine.
Transfer batter to a piping bag or a zip top bag with the corner snipped off or use a spoon, fill each donut cavity about 3/4 full (or fill muffin wells if using that method).
Bake for 8 to 10 minutes, or until the tops spring back when touched and a toothpick comes out cleanish, then let donuts cool in the pan 2 to 3 minutes before transferring to a wire rack.
While donuts bake whisk a quick glaze by combining 1 cup powdered sugar with 2 to 3 tablespoons apple cider or milk and a pinch of salt, start with 2 tablespoons and add more to reach a glossy but thick pourable glaze.
Make the coating by stirring together 1/2 cup granulated sugar, 1 tablespoon ground cinnamon and a pinch of salt in a shallow bowl.
When donuts are warm but not piping hot, dip the tops in the glaze or brush it on, then immediately toss or roll each donut in the cinnamon sugar so it sticks. Let glaze set a few minutes and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.