Irresistible Baked Apple Cider Donuts in 30 Minutes

There’s nothing like the smell of baked apple cider donuts warming up a cozy fall kitchen. That sweet, spiced aroma wraps around you like your favorite sweater, promising a treat that’s just as comforting. These aren’t your average donuts – they’re baked, not fried, with a soft cakey texture and that irresistible cinnamon sugar coating that clings to your fingers in the best possible way. I first fell in love with them as a kid in my grandma’s Ohio kitchen, standing on a step stool as she taught me how to dip the warm donuts in melted butter before rolling them in cinnamon sugar. She’d always say, “Carla, these taste like autumn in every bite.” Now I make them every September when the leaves start to turn, and they bring back all those sweet memories. Honestly, I love that these baked apple cider donuts give me that classic cider mill flavor without the guilt of deep frying – plus, they’re simple enough that even sleepy weekend bakers can pull them off before the coffee’s finished brewing.

SAVE IT

Why You’ll Love These Baked Apple Cider Donuts

Now let me tell you why these baked apple cider donuts will become your new fall obsession:

• Healthier indulgence – Unlike traditional fried donuts, these are baked, cutting down on grease without sacrificing that wonderful cakey texture
• Soft as a cloud – The apple cider reduction keeps them incredibly moist while giving that authentic orchard flavor in every bite
• Instant autumn vibes – That warm cinnamon sugar coating is basically fall in edible form (I may or may not lick my fingers every time)
• No fancy equipment needed – Just one bowl, a donut pan, and about 30 minutes from start to sugary finish

Trust me – one batch of these baked apple cider donuts, and you’ll be hooked. My neighbor actually hid the last one from her kids last year – that’s how good they are!

SAVE IT

Ingredients for Baked Apple Cider Donuts

Okay, let’s talk ingredients – because using the right stuff makes all the difference with these baked apple cider donuts. I learned the hard way that skipping the cider reduction or grabbing pre-ground nutmeg just doesn’t give the same magic. Here’s exactly what you’ll need:

• For the apple cider reduction:
  • 2 cups apple cider (the real cloudy stuff, not apple juice)
• For the donut batter:
  • 2 cups all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon cinnamon (I use Saigon cinnamon – more kick!)
  • 1/4 teaspoon freshly grated nutmeg (trust me, fresh makes a difference)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar (light or dark both work)
  • 1/2 cup whole milk (room temp)
  • 2 large eggs (straight from the fridge is fine)
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
• For the cinnamon sugar coating:
  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon
  • 4 tablespoons melted butter (for dipping)

SAVE IT

A quick note – I always use unsalted butter because I like controlling the salt myself. And don’t panic if your cider reduction looks super dark after simmering – that concentrated flavor is exactly what we want! Just let it cool to room temp before mixing it into your batter.

How to Make Baked Apple Cider Donuts

Alright, let’s get these heavenly baked apple cider donuts going! The process is simple, but a few key tricks make all the difference. Follow these steps, and you’ll have donuts that taste like they came straight from a fall farmer’s market.

Preparing the Apple Cider Reduction

First, grab that apple cider – this is where the magic starts. Pour 2 cups into a small saucepan and crank the heat to medium-high. You’ll want to let it bubble away until it reduces down to about 1/2 cup (takes 15-20 minutes). Watch it like a hawk toward the end – it goes from perfect to burnt fast! The syrup should coat the back of a spoon when ready. Let it cool completely before using – rushing this step will melt your butter and make the batter weird. Learned that one the hard way!

Mixing the Donut Batter

While the cider cools, whisk together your dry ingredients in a big bowl – flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, mix the sugars first (they help dissolve any lumps), then add milk, eggs, melted butter, vanilla, and finally that cooled cider reduction. Now comes the fun part – pour the wet into the dry and mix just until combined. Seriously, stop when you don’t see flour streaks anymore – overmixing makes tough donuts. The batter should look like thick pancake batter with tiny bubbles.

Baking and Coating the Donuts

Grease your donut pan really well (trust me, nothing’s sadder than stuck donuts). I use a piping bag to fill each cavity 3/4 full – way cleaner than spooning batter, though that works too. Bake at 350°F for 12-14 minutes until they spring back when touched. Now, melt butter for dipping and mix cinnamon sugar in a shallow bowl. Dip each warm donut in butter (both sides!), then roll in cinnamon sugar. Wait till you smell that cinnamon toast aroma – instant happiness! Pro tip: wear an apron – this step gets messy in the best way.

SAVE IT

Tips for Perfect Baked Apple Cider Donuts

After dozens of batches (and a few hilarious disasters), I’ve nailed down the secrets to perfect baked apple cider donuts every time. First – don’t overfill those donut cavities! Trust me, overflowing batter makes a mess and creates dense donuts instead of light, tender ones. I fill mine just 3/4 full. Next, use a piping bag or ziplock with the corner snipped off for clean, even filling – way easier than spooning batter into skinny donut rings. Most important? Coat those babies while they’re still warm from the oven – the cinnamon sugar sticks beautifully thanks to the melted butter bath. Here’s my golden rule: if you wait until they’re cool, you’ll lose that magical crackly sugar crust we all love. Oh, and pro tip? Make double batches – these baked apple cider donuts disappear suspiciously fast when kids (or husbands) are around!

Gluten-Free and Air-Fryer Adaptations

Don’t let dietary restrictions stop you from enjoying these baked apple cider donuts! I’ve tested them with a reliable 1:1 gluten-free flour blend (I swear by Bob’s Red Mill), and honestly? You can’t taste the difference. Just swap it in cup-for-cup—no other changes needed. The batter might feel a tad thicker, but don’t worry, they bake up just as tender. Now, for air-fryer fans – yes, you can cheat the oven! Grease your air-fryer donut pan (or silicone molds), fill ‘em 2/3 full, and cook at 325°F for about 10 minutes. They won’t get quite as tall, but that cinnamon sugar crunch? Still perfection.

Serving and Storing Baked Apple Cider Donuts

Oh, that first bite of warm baked apple cider donuts – pure bliss! Serve them fresh from the oven when they’re practically singing with fall flavors. Personally, I love them with a steaming cup of coffee (the cinnamon sugar topping makes the perfect sweet dip) or alongside cold apple cider for double the orchard vibes. My grandma always insisted these tasted best the day you make them, but let’s be real – nobody in my house lets them last that long! If you somehow have leftovers, stash them in an airtight container at room temp for up to 2 days. Pro tip: Pop yesterday’s donuts in the microwave for 10 seconds to bring back that just-baked magic.

Nutritional Information

Just a quick note before you dive into these baked apple cider donuts – the nutrition info here is just an estimate. Depending on the exact brands of ingredients you use and how generous you are with that cinnamon sugar coating, your numbers might wiggle a little. That’s totally normal with homemade treats! What I can promise is that baking instead of frying saves you loads of unnecessary fat while keeping all that cozy fall flavor. Treat yourself and enjoy every bite without overthinking it – life’s too short to skip homemade donuts!

Share Your Baked Apple Cider Donuts Experience

I’d love to hear how your baked apple cider donuts turned out! Did your kitchen smell like a dreamy autumn morning? Snap a photo of those cinnamon-sugar beauties and tag me on Instagram – nothing makes me happier than seeing your creations. And leave a comment below if you have any brilliant twists (my neighbor adds a pinch of cardamom with the cinnamon sugar… genius!). Your ratings help other bakers know this recipe’s worth trying, so don’t be shy. Now go enjoy those donuts – you’ve earned every delicious bite!

Baked Apple Cider Donuts

SAVE IT

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, cake-style donuts flavored with apple cider reduction and coated in cinnamon sugar. Baked, not fried, for a healthier treat.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 min
• Yield: 12 donuts 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 2 cups apple cider
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/2 cup milk
• 2 eggs
• 4 tbsp melted butter
• 1 tsp vanilla extract
• 1/2 cup sugar (for coating)
• 1 tbsp cinnamon (for coating)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F. Grease a donut pan.
2. Simmer apple cider in a saucepan until reduced to 1/2 cup. Let cool.
3. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
4. In another bowl, mix sugar, brown sugar, milk, eggs, melted butter, vanilla, and reduced cider.
5. Combine wet and dry ingredients until just mixed.
6. Fill donut pan cavities 3/4 full. Bake 12-14 minutes.
7. Mix sugar and cinnamon for coating. Dip warm donuts in melted butter, then coat with cinnamon sugar.

Notes

• For gluten-free donuts, use a 1:1 gluten-free flour blend.
• Store leftovers in an airtight container for up to 2 days.

Nutrition

• Serving Size: 1 donut
• Calories: 180
• Sugar: 18g
• Sodium: 150mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg