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Baked Apple Cider Donut Holes: Best Easy Recipe

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These baked apple cider donut holes capture the essence of fall with a tender, cake-like interior and a crisp cinnamon sugar coating. Made without frying, they come together in about 30 minutes with simple ingredients.

Ingredients

Scale
  • 1 cup apple cider
  • 1 ¾ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 large egg, room temperature
  • ¼ cup melted unsalted butter
  • ¼ cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)
  • ¼ cup melted unsalted butter (for coating)

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer uncovered for 12-15 minutes until reduced to about ¼ cup and syrupy. Set aside to cool.
  2. Preheat oven to 375°F (190°C). Spray a 24-cup mini muffin pan generously with non-stick cooking spray.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, ½ cup sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly distributed.
  4. Mix wet ingredients: In a large bowl, whisk together egg, ¼ cup melted butter, buttermilk, vanilla extract, and cooled reduced apple cider until smooth.
  5. Combine: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (10-12 strokes). Do not overmix; a few lumps are fine.
  6. Fill muffin cups: Use a 1-tablespoon cookie scoop or two spoons to drop batter into prepared cups, filling each about ¾ full.
  7. Bake: Place pan in oven and bake for 8-10 minutes, until tops are golden brown and a toothpick inserted into center comes out clean or with a few moist crumbs.
  8. Cool in pan: Let donut holes rest in pan for exactly 2 minutes, then transfer to a cooling rack.
  9. Prepare coating: While baking, mix ½ cup sugar and 1 ½ tablespoons cinnamon in a shallow bowl. Melt ¼ cup butter in a separate small bowl.
  10. Coat donut holes: While still warm, brush each donut hole with melted butter, then roll in cinnamon sugar mixture until coated. Place on cooling rack.
  11. Serve immediately: Best eaten within 30 minutes of baking.

Notes

Don’t rush the cider reduction; watch closely to avoid scorching. Use room temperature ingredients for best texture. Coat donut holes while warm for optimal cinnamon sugar adhesion. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, use coconut oil and dairy-free milk with vinegar.

Nutrition

Keywords: baked apple cider donut holes, apple cider donut holes, baked donut holes, fall dessert, apple cider recipe, cinnamon sugar donut holes

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