I developed an easy Baked Apple Cider Donut Holes recipe that uses a simple trick to concentrate apple cider and offers either a cinnamon sugar coating or an apple cider glaze, plus a full-size baked donut option.

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I didn’t mean to get obsessed, but once the apple cider hit the pan and the whole place smelled like spice I kept testing one little hole after another. I always tuck a bit of ground cinnamon into the batter, taste, tweak, taste, because the smallest change makes these sing.

If you like Baked Apple Cider Donut Holes or even Air Fryer Apple Cider Donut Recipes, this version might surprise you, it’s not perfect and that’s why I love it. They come out cozy, a little crisp outside and soft inside, and trust me they wont stick around long.

Ingredients

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All-purpose flour: provides carbs and a bit of protein, gives structure and chew.
Apple cider: adds bright sweet-tart flavor, keeps donuts moist and adds natural sugars.
Granulated sugar: sweetens heavily, mostly empty calories, fuels browning and tender crumb.
Light brown sugar: brings moisture, deeper caramel notes, slightly more minerals than white sugar.
Egg: adds protein, structure and richness, helps bind and give lift.
Ground cinnamon: gives warm spice, little calories, strong aroma that makes them fall-worthy.
Butter or oil: fat for tenderness and flavor; butter richer, oil keeps donuts moist.
Powdered sugar (glaze): sweet, gives shiny glaze, adds sugar without grainy texture.

Ingredient Quantities

For the batter:

1 3/4 cups all-purpose flour (about 220 g)

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon fine salt

3/4 cup granulated sugar

1/4 cup packed light brown sugar

1 large egg

1/2 cup apple cider (120 ml)

1/4 cup milk (60 ml)

1/4 cup vegetable oil or melted butter

1 teaspoon vanilla extract

For the cinnamon sugar coating:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

2 tablespoons melted butter (for brushing, optional)

For the apple cider glaze:

1 cup powdered sugar

2 to 3 tablespoons apple cider

1/2 teaspoon vanilla extract

Pinch of salt

How to Make this

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1. Preheat oven to 350 F (175 C). Grease a mini donut pan or a mini muffin pan for donut holes, or a standard donut pan for full donuts, and set aside.

2. Whisk together the dry ingredients in a bowl: 1 3/4 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon fine salt.

3. In a separate bowl beat 3/4 cup granulated sugar with 1/4 cup packed light brown sugar, then add 1 large egg, 1/2 cup apple cider, 1/4 cup milk, 1/4 cup vegetable oil or melted butter and 1 teaspoon vanilla extract; whisk until combined.

4. Pour the wet into the dry and stir just until combined, dont overmix — the batter should be thick and a little lumpy.

5. Transfer batter to a piping bag or use a spoon to fill wells: fill mini donut or donut hole wells about 3/4 full, or donut rings about 2/3 full. Bake at 350 F; mini donut holes will take about 8 to 10 minutes, standard baked donuts about 9 to 12 minutes, until lightly golden and springy.

6. Let donuts cool in the pan 2 to 3 minutes, then turn out onto a wire rack to cool 4 to 5 minutes more; coat while still warm for best adhesion.

7. For the cinnamon sugar coating: mix 1/4 cup granulated sugar with 1 teaspoon ground cinnamon. Brush each warm donut or hole with 2 tablespoons melted butter if you like, then toss or press into the cinnamon sugar to coat.

8. For the apple cider glaze: whisk together 1 cup powdered sugar, 2 to 3 tablespoons apple cider, 1/2 teaspoon vanilla extract and a pinch of salt until smooth. If you want a stronger cider punch gently simmer the cider you plan to use for the glaze a minute or two to concentrate it, cool slightly, then whisk into the powdered sugar. Dip warm donuts, let excess drip, set on a rack until glaze firms.

9. Serve right away or store in an airtight container: cinnamon sugar donuts keep at room temp 1 to 2 days, glazed donuts are best refrigerated and eaten within 2 days.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. Mini donut pan or mini muffin pan for holes, or standard donut pan for full donuts
3. Two mixing bowls (one for dry, one for wet)
4. Measuring cups and measuring spoons
5. Whisk
6. Rubber spatula or wooden spoon
7. Piping bag (or a large spoon) to fill the wells
8. Wire cooling rack
9. Pastry brush (for butter) and a small bowl for glaze mixing

FAQ

Q: Can I make these without a donut pan? A: Yep. Use a standard muffin tin for full sized donuts or a mini muffin tin for donut holes. Fill wells about three quarters full, bake at 350 F (175 C), check early, full sized usually take about eight to ten minutes, mini ones about six to eight minutes. Test with a toothpick, it should come out mostly clean.

Q: I don't have apple cider, what can I use instead? A: Apple juice works fine but the flavor will be a bit lighter. For deeper cider flavor, simmer regular cider down until concentrated then cool, or add a little apple juice plus a splash of maple syrup. Avoid replacing the liquid with plain water unless you have no choice.

Q: How do I store and reheat the donuts? A: Store in an airtight container at room temp for about one to two days, or in the fridge up to four days. To freshen, warm in a toaster oven for three to four minutes or microwave for ten to fifteen seconds. If you want a fresh crisp coating, reheat then brush with melted butter and toss in the cinnamon sugar again.

Q: Can I use melted butter instead of vegetable oil? A: Yes, you can swap equal parts melted butter. Butter gives more flavor but the donuts may firm up more when chilled. Vegetable oil keeps them a little moister at room temp.

Q: Why did my donuts turn out dense or dry? A: Most likely overmixing or too much flour. Measure flour by spooning into the cup and leveling, dont pack it. Also check your baking powder it might be old, and dont overbake. Mix just until combined, a few small lumps are fine.

Q: Any tips for the cinnamon sugar and the glaze? A: For the cinnamon sugar, brush warm donuts with melted butter then toss in the sugar so it sticks evenly. For the cider glaze, whisk powdered sugar with two tablespoons cider, add the third tablespoon only if you need it, you want a glaze that will coat but not run off completely. Dip warm donuts, let excess drip on a rack, then set.

Baked Apple Cider Donuts (+ Donut Holes!) Recipe Substitutions and Variations

All-purpose flour
- Whole wheat pastry flour – swap 1:1 for a nuttier flavor, might be a touch drier so add 1 tbsp extra cider or milk if it feels stiff.
- Cake flour – use 1:1 for a lighter, softer donut, but texture will be more delicate, so handle gently.
- Gluten-free 1-to-1 baking blend – direct swap works, check if the blend already has xanthan gum, donuts can be slightly crumbly.
Apple cider
- Apple juice – same volume, add a pinch of cinnamon to boost flavor since juice is a bit sweeter and less spicy.
- Hard apple cider – same amount for an adult version, the alcohol mostly bakes off, gives a brighter apple note.
- Applesauce + water – use about 2 tbsp applesauce plus 2 tbsp water to replace 1/4 cup cider if you want more body and less acidity, expect a denser crumb.
Vegetable oil or melted butter
- Melted coconut oil – 1:1 swap, adds a mild coconut hint and works great for moistness.
- Canola or sunflower oil – neutral oils, swap 1:1, simple and reliable.
- Applesauce (for lower fat) – replace half the fat: use 2 tbsp applesauce + 2 tbsp oil instead of 1/4 cup oil for a moister, slightly cakier donut.
1 large egg
- Flax “egg” – 1 tbsp ground flax + 3 tbsp water, wait 5 min, good binder but makes the donut a bit denser.
- Unsweetened applesauce – 1/4 cup replaces 1 egg, adds moisture and a mild apple taste.
- Plain yogurt or buttermilk – 1/4 cup swaps for 1 egg, gives tang and tender crumb, use full-fat for best texture.

Pro Tips

1) Let the batter rest 10 minutes before filling the pan — it calms the lumps and hydrates the flour so the donuts bake more evenly. Don’t wait too long though or the leaveners lose oomph.

2) Use a piping bag or a sturdy zip‑top bag with the corner snipped to fill wells cleanly; a small cookie scoop works too. This keeps fills even so everything cooks at the same rate.

3) For a stronger cider kick gently reduce a few tablespoons of the cider first by simmering, then cool and use that in the glaze. It’ll concentrate the flavor without making the glaze too runny.

4) Brush warm donuts lightly with melted butter before tossing in cinnamon sugar so the coating sticks like a charm. If glazing, dip while warm and let excess drip off on a rack so the glaze sets smooth.

5) To revive day‑old donuts, give them 5–8 seconds in the microwave or 3–4 minutes in a 300 F oven — they come back soft and fresh. Keep glazed ones chilled and eat within a couple days, cinnamon-sugar ones are better at room temp.

Baked Apple Cider Donuts (+ Donut Holes!) Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Oven (preheat to 350 F / 175 C)
2. Mini donut pan or mini muffin pan for holes, or standard donut pan for full donuts
3. Two mixing bowls (one for dry, one for wet)
4. Measuring cups and measuring spoons
5. Whisk
6. Rubber spatula or wooden spoon
7. Piping bag (or a large spoon) to fill the wells
8. Wire cooling rack
9. Pastry brush (for butter) and a small bowl for glaze mixing

Ingredients

For the batter:
1 3/4 cups all-purpose flour (about 220 g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon fine salt
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/2 cup apple cider (120 ml)
1/4 cup milk (60 ml)
1/4 cup vegetable oil or melted butter
1 teaspoon vanilla extract
For the cinnamon sugar coating:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter (for brushing, optional)
For the apple cider glaze:
1 cup powdered sugar
2 to 3 tablespoons apple cider
1/2 teaspoon vanilla extract
Pinch of salt

Directions

Preheat oven to 350 F (175 C). Grease a mini donut pan or a mini muffin pan for donut holes, or a standard donut pan for full donuts, and set aside.
Whisk together the dry ingredients in a bowl: 1 3/4 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon fine salt.
In a separate bowl beat 3/4 cup granulated sugar with 1/4 cup packed light brown sugar, then add 1 large egg, 1/2 cup apple cider, 1/4 cup milk, 1/4 cup vegetable oil or melted butter and 1 teaspoon vanilla extract; whisk until combined.
Pour the wet into the dry and stir just until combined, dont overmix — the batter should be thick and a little lumpy.
Transfer batter to a piping bag or use a spoon to fill wells: fill mini donut or donut hole wells about 3/4 full, or donut rings about 2/3 full. Bake at 350 F; mini donut holes will take about 8 to 10 minutes, standard baked donuts about 9 to 12 minutes, until lightly golden and springy.
Let donuts cool in the pan 2 to 3 minutes, then turn out onto a wire rack to cool 4 to 5 minutes more; coat while still warm for best adhesion.
For the cinnamon sugar coating: mix 1/4 cup granulated sugar with 1 teaspoon ground cinnamon. Brush each warm donut or hole with 2 tablespoons melted butter if you like, then toss or press into the cinnamon sugar to coat.
For the apple cider glaze: whisk together 1 cup powdered sugar, 2 to 3 tablespoons apple cider, 1/2 teaspoon vanilla extract and a pinch of salt until smooth. If you want a stronger cider punch gently simmer the cider you plan to use for the glaze a minute or two to concentrate it, cool slightly, then whisk into the powdered sugar. Dip warm donuts, let excess drip, set on a rack until glaze firms.
Serve right away or store in an airtight container: cinnamon sugar donuts keep at room temp 1 to 2 days, glazed donuts are best refrigerated and eaten within 2 days.

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.