These cider donut holes are tender, spiced mini muffins that capture the cozy flavor of apple cider in every bite. Made by reducing fresh cider to a concentrated syrup, they have a deep, tangy apple taste that bakes into a soft, cake-like crumb. Coated in cinnamon sugar while warm, they are a simple, crowd-pleasing treat that comes together in about 30 minutes.
Ingredients
- 1 cup (240 ml) apple cider
- 1 ¾ cups (220 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅓ cup (75 g) unsalted butter, melted
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) packed light brown sugar
- 1 large egg, at room temperature
- ⅓ cup (80 ml) buttermilk, at room temperature
- 1 teaspoon vanilla extract
- For the coating: ½ cup (100 g) granulated sugar mixed with 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 24-cup mini muffin tin with butter or nonstick spray.
- In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the cider is reduced to about ¼ cup (60 ml). This takes about 10–12 minutes. Set it aside to cool slightly while you prepare the dry ingredients.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until combined. Whisk in the egg, then the buttermilk, vanilla, and the reduced cider syrup.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few lumps are fine.
- Spoon the batter into the prepared mini muffin cups, filling each about ¾ full. Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the donut holes cool in the pan for 2 minutes, then turn them out onto a wire rack. While they are still warm, roll each one in the cinnamon-sugar mixture until coated. Serve immediately.
Tips
- Don’t skip reducing the cider: This step concentrates the apple flavor and removes excess water, which would otherwise make the batter too thin and the texture gummy.
- Use fresh, unfiltered cider for the best flavor. If you only have filtered apple juice, the result will be less tangy and more sweet.
- Do not overmix the batter: Overmixing develops gluten and makes the donut holes tough. Stir just until the flour disappears.
- Make ahead: You can prepare the reduced cider up to 2 days ahead and store it in the refrigerator. The baked donut holes are best the day they are made, but they freeze well.
Serving Suggestions
Serve these donut holes warm, piled on a plate for a fall brunch or alongside a hot mug of spiced tea or coffee. They also make a great addition to a dessert board with caramel sauce or apple butter for dipping.
Variations
- Spiced: Add ¼ teaspoon ground ginger and a pinch of cloves to the dry ingredients for a warmer spice profile.
- Glazed: Instead of cinnamon sugar, dip the tops in a simple glaze made with 1 cup (120 g) powdered sugar, 2 tablespoons apple cider, and ½ teaspoon vanilla.
- Whole wheat: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and slightly denser texture.
- Vegan: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and replace the buttermilk with ⅓ cup (80 ml) non-dairy milk mixed with 1 teaspoon lemon juice. Use melted coconut oil instead of butter.
Storage and Reheating
Store the donut holes in an airtight container at room temperature for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 3–5 minutes, or microwave for 10–15 seconds per donut hole. For longer storage, freeze the uncoated donut holes in a zip-top bag for up to 2 months; thaw at room temperature, then reheat and roll in cinnamon sugar.
Frequently Asked Questions
Can I use apple juice instead of apple cider? Yes, but the flavor will be milder and sweeter. Reduce the juice the same way, and consider adding a teaspoon of lemon juice to brighten the flavor.
Do I need a mini muffin tin? You can use a regular 12-cup muffin tin and bake for 18–20 minutes, but the texture will be more like a muffin than a donut hole. A mini muffin tin gives the classic small, round shape.
Why did my donut holes stick to the pan? Make sure to grease the pan very well, including the top surface around each cup. Using a nonstick mini muffin pan also helps. Let them cool for exactly 2 minutes before turning out—if they cool too long, they can stick.
Can I make the batter ahead of time? It’s best to bake immediately after mixing, as the leavening starts working right away. You can, however, mix the dry ingredients and the reduced cider ahead of time.
How do I know when they are done? Insert a toothpick into the center of a donut hole; it should come out clean or with just a few moist crumbs. The tops should spring back when lightly pressed.
Can I fry these instead of baking? This recipe is designed for baking. For a fried version, you would need a yeast-based dough, which is a different recipe entirely.
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