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A stack of apple cider donuts on a white plate with red apples

Apple Cider Donuts

4 from 7 votes
A classic fall favorite, these baked apple cider donuts are coated in cinnamon sugar - and not fried! In less than an hour they'll be ready to eat and your kitchen will smell heavenly.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 donuts


Apple Cider Donuts

  • 1 ½ cups apple cider
  • 1 cinnamon stick
  • 2 Tablespoons unsalted butter, melted and cooled slightly
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • teaspoon cardamon powder
  • 1 large egg, room temperature
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • ½ cup milk, room temperature
  • ½ teaspoon vanilla extract

Cinnamon Sugar Topping

  • 1 cup granulated sugar
  • 1 ¼ teaspoon ground cinnamon
  • ¼ cup unsalted butter, melted



  • Preheat oven to 350° F. Spray donut pan with nonstick spray and set aside.
  • In a small saucepan, combine cider and cinnamon stick and simmer over low heat for about 15 minutes. Let simmer until you have ½ cup of reduced cider. Set aside and allow to cool.
  • Melt butter and set aside to cool slightly.
  • In a large bowl, combine flour, baking powder, baking soda, cinnamon, salt and cardamom. Set aside.
  • In a medium bowl, lightly beat egg with whisk. Add melted butter, brown sugar, granulated sugar, milk, vanilla and whisk until smooth. Add reduced apple cider and whisk until well-combined.
  • Pour the wet mixture into the dry mixture and whisk together until combined and smooth, but don't overmix! The batter will be a light caramel color.
  • Pour the batter into the prepared pan, filling each about ⅔ full. The easiest way to fill them is to use a pastry bag (or a plastic bag with a hole cut into the corner). Make sure to wipe the pan of any excess batter! Bake for 10 minutes. Remove from pan and let cool on wire racks.


  • Place melted butter in a shallow bowl. In a separate small bowl, whisk to combine sugar and cinnamon.
  • Dip the tops of donuts in melted butter, then coat them in the sugar mixture. Set each coated donut on a wire rack, lined baking sheet, or directly to a serving bowl or plate. They're best served the same day, but you can store them in a closed container for up to 3 days in the fridge. Enjoy!


Making muffins: Grease or spray a 12 cup muffin pan with nonstick spray, add batter to fill each cavity about ⅔-3/4 full and bake at 350°F for about 20 minutes or until the tops bounce back when pressed. You'll get 10-12 muffins this way.
Making donut holes: Grease or spray a mini muffin pan with nonstick spray, add batter to fill each cavity about ⅔ full and bake at 350°F for about 9 minutes or until the tops bounce back when pressed.
Storage: Best eaten same day, but can be kept in an airtight container at room temperature overnight, or up to 3 days in an airtight container in the fridge.
Freezing: After you've baked the donuts, let them cool completely and then store in a single layer in an airtight container or freezer bag for up to 3 months. When you're ready to eat them, let them thaw at room temperature, then coat in the melted butter and cinnamon sugar mixture.


Calories: 285kcal | Carbohydrates: 54g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 190mg | Potassium: 88mg | Fiber: 1g | Sugar: 37g | Vitamin A: 215IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
Course Breakfast
Cuisine American
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