Baked Cider Donuts: Easy Recipe with Apple Cider

These baked cider donuts capture all the warm, spiced flavor of classic apple cider donuts without the fuss of deep frying. Made with reduced apple cider for a concentrated apple taste, they come together quickly and bake up soft, tender, and perfectly coated in cinnamon sugar. This recipe is a simple, reliable way to enjoy a fall favorite any morning.

Ingredients

1 cup (240 ml) apple cider
2 cups (250 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 g) unsalted butter, melted and slightly cooled
1/2 cup (100 g) granulated sugar
1/2 cup (110 g) packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup (120 ml) buttermilk, at room temperature

For the cinnamon sugar coating:

1/2 cup (100 g) granulated sugar
1 tablespoon ground cinnamon
4 tablespoons (56 g) unsalted butter, melted, for brushing

Instructions

Reduce the apple cider: In a small saucepan over medium heat, bring the apple cider to a gentle simmer. Cook, stirring occasionally, until reduced to about 1/2 cup (120 ml), roughly 15–20 minutes. Remove from heat and let cool completely. You can speed this up by placing the pan in an ice bath.
Preheat and prep the pan: Preheat your oven to 350°F (175°C). Lightly grease a 12-well donut pan with nonstick spray or melted butter.
Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
Mix wet ingredients: In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each. Stir in the vanilla, buttermilk, and the cooled reduced cider.
Combine: Pour the dry ingredients into the wet mixture. Stir with a spatula or spoon just until no streaks of flour remain. Do not overmix; the batter will be slightly lumpy.
Fill the pan: Transfer the batter to a piping bag or a zip-top bag with a corner snipped off. Pipe the batter into the prepared donut wells, filling each about 3/4 full. Smooth the tops with a small offset spatula if needed.
Bake: Bake for 10–12 minutes, until the donuts spring back when lightly pressed and a toothpick inserted into the thickest part comes out clean. Let them cool in the pan for 5 minutes, then turn out onto a wire rack.
Coat: While the donuts are still warm but not too hot to handle, brush each one all over with melted butter. In a shallow bowl, mix the coating sugar and cinnamon. Dip each buttered donut into the cinnamon sugar, turning to coat completely. Place on a rack to set.

Tips

Don’t skip reducing the cider: Boiling the cider concentrates its flavor and removes excess water, which would otherwise make the donuts gummy. If you’re short on time, you can substitute 1/2 cup (120 ml) of store-bought apple cider concentrate, but reduce the sugar in the batter to 1/4 cup (50 g) granulated and 1/4 cup (55 g) brown sugar.
Room temperature ingredients matter: Cold eggs or buttermilk can seize the melted butter and create a dense batter. Set them out 30 minutes before starting, or warm the buttermilk briefly in the microwave (about 20 seconds) and soak the eggs in warm water for 5 minutes.
Don’t overfill the wells: The donuts will rise and puff, so filling the wells more than 3/4 full will cause them to overflow and lose their hole. Use a piping bag for clean, even filling.
Check for doneness early: Ovens vary, and overbaked donuts become dry. Start checking at 9 minutes. The tops should be golden and a toothpick should come out with just a few moist crumbs, not wet batter.

Serving Suggestions

Serve these donuts warm, right after coating, for the best texture. They pair beautifully with hot coffee, spiced chai, or a glass of cold apple cider. For a more indulgent treat, serve them alongside a scoop of vanilla ice cream or a drizzle of caramel sauce. They’re also perfect for a fall brunch table, a harvest party, or a weekend breakfast with the family.

Variations

Apple cider glaze: Instead of the cinnamon sugar coating, whisk 1 cup (120 g) powdered sugar with 2 tablespoons of the reduced apple cider and 1/2 teaspoon vanilla. Dip the tops of the cooled donuts in the glaze and let set.
Spice it up: Add 1/2 teaspoon of ground ginger or a pinch of cardamom to the dry ingredients for a more complex spice profile.
Add apple bits: Fold 1/2 cup (60 g) of finely diced fresh apple (such as Honeycrisp or Granny Smith) into the batter just before filling the pan. This adds little pockets of fruit.
Make it dairy-free: Substitute the butter with a plant-based butter (use a stick-style, not spreadable) and use a dairy-free buttermilk (1/2 cup non-dairy milk mixed with 1/2 tablespoon lemon juice).
Mini donuts: Use a mini donut pan and reduce the baking time to 6–8 minutes. This will yield about 24 mini donuts.

Storage and Reheating

Room temperature: Store uncoated donuts in an airtight container at room temperature for up to 2 days. Coated donuts are best eaten the same day, but they’ll keep for 1 day; the sugar may become slightly sticky.

Refrigerator: You can refrigerate them in an airtight container for up to 4 days, but refrigeration tends to dry them out. Let them come to room temperature before serving.

Freezer: Freeze uncoated, baked donuts in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature. Reheat in a 350°F (175°C) oven for 5–7 minutes, then coat with butter and sugar.

Reheating: For just-baked flavor, microwave a single donut for 10–15 seconds, or warm a few in a toaster oven at 300°F (150°C) for 5 minutes. If reheating coated donuts, the sugar may melt slightly; that’s fine.

Frequently Asked Questions

Can I use apple juice instead of apple cider? Yes, but the flavor will be less intense and the donuts will be slightly less sweet. Reduce the apple juice to 3/4 cup (180 ml) and simmer until reduced to 1/2 cup (120 ml) as directed. You may want to add an extra 1/4 teaspoon of cinnamon to compensate.

Why did my donuts turn out dense? Dense donuts are usually caused by overmixing the batter, which develops too much gluten. Mix only until the flour is just incorporated, and don’t beat the batter. Also, make sure your baking powder and baking soda are fresh (less than 6 months old).

Can I make this batter ahead of time? It’s best to bake immediately, as the leavening agents start working as soon as they’re mixed. However, you can prepare the dry mix and the reduced cider up to 2 days ahead and store them separately in the refrigerator. Combine everything when you’re ready to bake.

Do I need a donut pan? Yes, a donut pan is essential for the classic shape. If you don’t have one, you can bake the batter as muffins in a standard muffin tin, but you’ll need to adjust the baking time to 15–18 minutes. Or, you can use a mini muffin tin for donut holes.

Can I use whole wheat flour? You can substitute up to half of the all-purpose flour with white whole wheat flour. Using 100% whole wheat will make the donuts heavier and denser, and they’ll absorb more moisture. If using whole wheat, reduce the buttermilk to 1/3 cup (80 ml) and add an extra 2 tablespoons of reduced cider.

How do I get the cinnamon sugar to stick without butter? If you’re avoiding butter, you can brush the warm donuts with a little maple syrup or honey before dipping them in the cinnamon sugar. The coating will be slightly less crisp but still delicious.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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