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Baked Apple Cider Donuts

Baked apple cider donuts with a spiced cinnamon-sugar coating and a tender, cake-like crumb. Reduced apple cider adds deep apple flavor while baking in a greased donut pan.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp salt
Cider and wet ingredients
  • 1 cup apple cider Reduce to 1/2 cup; cool completely.
  • 0.5 cup brown sugar Packed.
  • 0.25 cup granulated sugar
  • 2 eggs
  • 0.33 cup unsalted butter Melted.
  • 0.33 cup sour cream
  • 1 tsp vanilla extract
Cinnamon sugar coating
  • 4 tbsp melted butter For brushing.
  • 0.33 cup sugar For rolling.
  • 2 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Reduce the apple cider
  1. Reduce apple cider to 1/2 cup over medium heat, stirring occasionally, until thickened slightly. Cool completely before using.
Mix and fill the donut pan
  1. Preheat the oven to 375F and grease a donut pan so the donuts release easily. Keep the pan ready for filling.
  2. Whisk all-purpose flour, baking powder, cinnamon, nutmeg, allspice, and salt in a bowl until evenly combined. Make sure there are no spice clumps.
  3. Whisk brown sugar, granulated sugar, eggs, melted unsalted butter, sour cream, reduced apple cider, and vanilla extract until smooth. The batter should look glossy and fully blended.
  4. Fold the dry mixture into the wet mixture until just combined, then spoon or pipe the batter into the donut pan. Fill each cavity evenly for consistent baking.
Bake and coat
  1. Bake for 10-12 minutes at 375F until a toothpick comes out clean. The edges should be set and lightly golden.
  2. Brush warm donuts with melted butter, then roll in cinnamon sugar while they are still warm. Coat quickly so the sugar sticks.

Notes

For the best cider flavor, reduce the apple cider until you truly get 1/2 cup, then cool it completely before mixing. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days; rewarm briefly for a softer bite. Freezing is yes: freeze cooled donuts up to 2 months and thaw before brushing/refreshing with cinnamon sugar. For a dairy swap, use full-fat plain Greek yogurt in place of sour cream for similar tang and moisture.