Baked Cinnamon Sugar Apple Cider Doughnut Holes
Let Me Tell You About These Doughnut Holes…
I have to confess—whenever fall rolls around, my kitchen basically turns into an apple cider laboratory. I get a little obsessed. I started making these baked cinnamon sugar apple cider doughnut holes after my youngest declared at the orchard, “Mom, can we have doughnuts every day?” (Spoiler: We cannot. But these come close.) The first batch was, let’s say, rustic in shape—more like doughnut blobs—but nobody complained. Now they’re a family staple, especially when the weather’s a bit on the nose and you need something that smells (and tastes) like a hug. Plus, no deep frying, so less mess and no lingering oil smell. Double win! And sorry in advance if you find cinnamon sugar on every surface for a week. I certainly do.
Why You’ll Love This (Or Why My Family Does, Anyway)
- I make these when I’m craving something cozy but can’t be bothered with oil splatters and the drama of frying (which, let’s be honest, is most days).
- My family goes slightly wild for these—especially my aunt, who insists they’re “almost as good as the ones from that farmstand upstate” (which I take as a major win).
- They’re a great excuse to use up that leftover apple cider you bought with grand pie-making intentions that never quite materialized (yep, been there).
- The cinnamon sugar coating is, well, sort of impossible not to sneak a taste of while you’re rolling them—if you have more self-control than me, teach me your ways.
- Sometimes, the shape comes out a bit wonky. But if anyone judges, just say they’re “artisan.”
What You’ll Need (Plus Substitutions From My Kitchen Chaos)
- 1 1/4 cups all-purpose flour (I’ve swapped in half whole wheat flour—makes them a tad denser, but nobody ever notices)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon (if you’re a cinnamon fiend, add a smidge more—no one’s watching)
- 1/4 tsp nutmeg (sometimes I use pumpkin pie spice instead, if that’s what I’ve got on hand)
- 1/4 tsp salt
- 2 tbsp unsalted butter, melted (or swap coconut oil if you’re feeling ~fancy~)
- 1/3 cup packed light brown sugar (white sugar works in a pinch, but brown gives a deeper flavor—at least that’s what my grandma says…)
- 1 large egg
- 1/2 cup apple cider (I’ve even used apple juice when I ran out of cider; it’s fine, just less oomph)
- 1/4 cup plain yogurt (or sour cream, or even vanilla yogurt in a moment of desperation—it’s all good)
- 1/2 tsp vanilla extract (confession: I never measure this exactly)
For the Coating:
- 3 tbsp melted butter (give or take, depending on your love of buttery things)
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
How To Make ‘Em—Step By Wobbly Step
- Preheat & Prepare: Set your oven to 350°F (175°C) and grease a mini muffin pan (I use a bit too much butter, but it helps with the sticking—nobody likes a stuck doughnut!) If you don’t have a mini muffin pan, I’ve tried using a regular one—just make them half full and call them “doughnut pucks.”
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Sometimes I use my hands; it’s oddly satisfying.
- Mix Wet Stuff: In another bowl, whisk the melted butter and brown sugar until it looks like wet sand. Add the egg, apple cider, yogurt, and vanilla. Don’t stress if it looks a bit curdled at first—it always smooths out with the flour.
- Combine: Pour the wet mixture into the dry. Stir gently (overmixing is the enemy here, trust me, I learned the hard way). If there are a few lumps, that’s totally fine.
- Fill & Bake: Spoon the batter into the muffin cups—about 2/3 full. (I use a cookie scoop, but two spoons work just as well.) Bake for 10–12 minutes, or until they spring back when you poke them. I set a timer but then usually check early, just in case.
- Cool & Coat: Let them cool for a couple minutes, but while they’re still warm, brush or dunk them in melted butter, then roll around in cinnamon sugar. This is where I usually sneak a taste—quality control, right?
Notes From My Many, Many Attempts
- If your doughnut holes stick, don’t panic—just loosen the edges with a butter knife and call any casualties “tester bites.” Actually, I find it works better if I let them cool for 5 minutes before prying them out.
- Don’t skip the butter before rolling in cinnamon sugar; I once tried skipping it, and the sugar basically just… fell off. Rookie mistake.
- If you’re in a hurry, you can use pre-made apple pie spice in the batter. Tastes a bit different, but still delicious.
Variations I’ve Tried (and One I Regret)
- Tried making them with a bit of chopped apple in the batter—tasty, but they got kind of soggy the next day. Not my best work.
- Once swapped in maple syrup for part of the sugar; it made them more moist, but also a little stickier. If you like sticky fingers, it’s a plus.
- Gluten-free flour blend works pretty well, though the texture is a bit crumblier. Still, nobody turned them down.
What If You Don’t Have The Right Equipment?
Mini muffin pan is ideal, but honestly, you can blob the batter onto a parchment-lined baking sheet and you’ll get slightly flatter “doughnut pillows”. Or use mini cupcake liners if you hate cleanup. I once used a silicone ice-cube tray—worked okay, but wonky shapes.
Storing These (Not That They Last Long…)
So, technically you can store these in an airtight container at room temp for 2 days. Or in the fridge for up to 4. But in my house, they’re basically gone by the next morning—someone always “samples” them late at night. If you do have leftovers, I think they taste better heated up for a few seconds in the microwave.
How We Serve ‘Em (Or: The Best Part)
I like to pile them into a big bowl and let everyone grab as they pass by (dangerous, but fun). Sometimes we dip them in extra cider, or even vanilla ice cream if we’re feeling indulgent. My cousin likes them with coffee, but honestly, hot cocoa is my thing. Oh, and they make a great snack for road trips if you can resist eating them all before you leave the driveway.
Stuff I Learned The Hard Way (My Pro Tips)
- I once tried to rush the cooling and dumped them out too soon—half of them split open. Just let them sit a few minutes. Patience. (I know, I know.)
- If you use Greek yogurt, the batter will be thicker—don’t add more cider to thin it, or they come out kind of stodgy. Ask me how I know.
- Actually, I find it works better if you let the melted butter cool for a minute before brushing. Too hot and it melts the sugar coating right off.
FAQ – Real Questions, Real Answers
Can I use apple juice instead of apple cider? Sure! It’s not quite as tangy, but works fine. Just try to find the cloudy kind, it has better flavor. (Anyone else get overwhelmed by all the juice options?)
Can I make these ahead? You can, but they’re best fresh. If you must—store them in a tight container and re-warm in the oven. Or microwave. I won’t tell.
Do I need to use butter for the coating? Technically, no, but the cinnamon sugar won’t stick as well. You could use a little coconut oil if you’re dairy-free. Or just give up and eat them plain—they’re still tasty.
Can I freeze them? Probably, but I’ve never had enough left for that. If you try it, let me know how they turn out—I’d love to actually have snacks stashed for once!
Where do you get your apple cider? I usually get mine fresh form the farmer’s market, but the grocery store stuff works too. If you’re curious, Bon Appétit explains the difference between cider and juice better than I ever could.
Oh, and if you want more doughnut ideas, Sally’s Baking Addiction has some really solid ones. I steal tips from her all the time.
Alright, that’s more than you probably wanted to know. But if you make these, let me know how it goes—or if you find a way to make them last more than a day, tell me your secret.
Ingredients
- 1 cup apple cider
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 cup granulated sugar (for coating)
- 1 tsp ground cinnamon (for coating)
- 2 tbsp unsalted butter, melted (for coating)
Instructions
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1Preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin.
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2In a small saucepan, simmer apple cider over medium heat until reduced to about 1/4 cup. Let cool.
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3In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
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4In another bowl, whisk together the egg, melted butter, milk, vanilla extract, and reduced apple cider. Add wet ingredients to dry and mix until just combined.
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5Spoon batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
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6While warm, brush doughnut holes with melted butter and roll in a mixture of cinnamon and sugar. Serve warm or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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