Apple Cider Donuts (Printable)

Tender cake-style donuts with apple cider flavor, coated in cinnamon sugar. Ideal for cozy autumn moments.

# What You Need:

→ Wet Ingredients

01 - 1 cup apple cider
02 - 2 tablespoons unsalted butter, melted
03 - 2 large eggs
04 - 1/2 cup whole milk
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 2 cups all-purpose flour
07 - 3/4 cup granulated sugar
08 - 2 teaspoons baking powder
09 - 1 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon salt

→ Coating

12 - 1/2 cup granulated sugar
13 - 1 tablespoon ground cinnamon
14 - 4 tablespoons unsalted butter, melted

# How to Make:

01 - Pour apple cider into a small saucepan and simmer over medium heat until reduced to 1/2 cup, about 10 to 12 minutes. Allow to cool completely.
02 - Preheat oven to 350°F. Grease a standard donut pan thoroughly.
03 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground nutmeg, and salt until evenly incorporated.
04 - In a separate bowl, combine cooled reduced apple cider, melted butter, eggs, whole milk, and vanilla extract. Whisk until smooth.
05 - Gently fold wet ingredients into dry ingredients until just combined, taking care not to overmix to maintain tender texture.
06 - Spoon or pipe batter into the prepared donut cavities, filling each about three-quarters full.
07 - Bake in preheated oven for 12 to 15 minutes, or until donuts spring back lightly when pressed.
08 - Allow donuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
09 - Combine granulated sugar and ground cinnamon in a shallow bowl. Brush each warm donut with melted butter, then coat generously with cinnamon sugar.
10 - Serve donuts warm or at room temperature for best flavor.

# Expert Tips:

01 -
  • They're tender and fluffy, not dense or heavy, because you're using baking powder instead of yeast.
  • The cinnamon sugar coating sticks beautifully to warm donuts, creating that crackly exterior everyone reaches for first.
  • You only need a donut pan and basic kitchen tools, so there's no fancy equipment standing between you and these.
  • Apple cider gives an authentic seasonal depth that boxed mixes can never capture.
02 -
  • The cinnamon sugar coating only sticks properly to warm donuts; if they cool completely, brush with butter again before coating.
  • Don't skip reducing the apple cider—it sounds like an extra step, but that concentration is what separates these from regular cinnamon donuts.
  • Overworking the batter is the enemy; your hands will want to keep stirring, but resist the urge to smooth out every lump.
03 -
  • If you don't have a donut pan, you can bake these as regular muffins in a standard muffin tin and they'll still taste incredible.
  • Melting the butter before mixing keeps the batter smooth and ensures even distribution of fat for tender crumbs.
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