These moist and tender Baked Apple Cider Donuts are full of comforting Fall spices, fast and easy to whip up, and do not require any frying!
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Fall baking is in full swing already and I couldn't be happier! Although anything pumpkin spice is definitely my favourite Fall flavour, I can also appreciate a good apple dessert from time to time.
These donuts are truly wonderful in so many ways! Here are a few reasons for you to try this recipe ASAP:
- No deep frying is required. Don't get me wrong, I love a good fried doughnut. However, deep frying food is intimidating for most, quite time-consuming, and makes the entire house smell like grease for days. Baking these donuts is so much easier and takes less than 10 minutes. Um, yes, please!
- They are dunked in melted butter and then coated in cinnamon sugar. Oh, yes! The butter dunk makes these donuts taste just a greasy (in a good way) as your favourite fried donuts! And the cinnamon sugar is heavy on the cinnamon which makes these just taste like Fall!
- They are easy and fast. I mean, I've already said this several times but it's true. You can whip up this recipe and be eating donuts in 30 minutes!
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Baked Apple Cider Donuts
Equipment
- doughnut tin(s)
- non-stick cooking spray
- mixing bowls
- measuring cups & spoons
- whisk
Ingredients
- ½ cup salted butter, melted
- ½ cup granulated white sugar
- ¼ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- ¾ cup apple cider
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground allspice
- ½ cup salted butter, melted
- ½ cup granulated white sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat the oven to 350℉. Grease doughnut tins* with non-stick spray.
- In a large bowl, whisk together the melted butter, sugar, brown sugar, eggs, and vanilla until well combined. Add the sour cream and apple cider and whisk until incorporated.
- In another bowl, whisk together the flour, baking powder, baking soda, and allspice. Pour the dry ingredient mixture into the bowl with the combined wet ingredients and stir just until no streaks or large lumps of flour remain. Do not overmix!
- Transfer the batter to a Ziploc bag with the corner snipped off or a piping bag fitted with a wide tip. Pipe the batter into the prepared doughnut tins, filling each doughnut well about ½ full.
- Bake in the preheated oven for 8-10 minutes or until a toothpick inserted into the center of the doughnut comes out clean. Let cool in the pans for 5 minutes before transferring to a wire rack to cool for at least 10 more minutes. Bake the remaining donuts.
- Place the melted butter in a bowl that is at least wider than a donut. In another bowl that size, stir together the sugar and cinnamon. Dunk each cooled donut into the melted butter on one side only and then coat in the cinnamon sugar on both sides. (I found dunking both sides of the donuts in the melted butter made them too greasy, but you could if you want.) Repeat this process with all of the donuts. Enjoy!
Notes
LOVE,
Naomi ♡
Another winner! I had to use more cinnamon sugar than listed for coating the donuts, but no one complained about that!
Thank you so much for the kind review, Casey!
Naomi