Irresistible Apple Cider Donuts Ready in 20 Minutes

Oh, that first bite of warm apple cider donut straight from the oven – it’s like autumn in dessert form! I wait all year for cider season just to make these beauties. What makes them magical? Real apple cider boiled down to concentrate its flavor gets baked into tender, spiced donuts that fill your kitchen with the coziest cinnamon-apple aroma. My kids start hovering the second they smell these baking.

The best part? These are baked, not fried – so much easier (and less messy!). Just mix the batter, pop them in the oven, and in about 20 minutes you’ve got the perfect fall treat. I love enjoying them fresh with a mug of hot cider while the leaves turn outside. It’s become our family’s favorite October weekend tradition.

Why You’ll Love These Apple Cider Donuts

Seriously, these donuts have everything going for them – let me count the ways:

• That warm, spiced apple flavor hits all the right fall notes without being overly sweet
• The cake-like texture stays perfectly soft and tender (no dry donuts here!)
• They come together in under 30 minutes – no yeast, no waiting around
• The whole house smells like an apple orchard while they bake
• Kids go crazy for them (mine beg to lick the bowl!)

Trust me, once you try homemade, those grocery store versions will never compare again.

Ingredients for Apple Cider Donuts

Now, let’s talk ingredients – and I mean the good stuff. These simple pantry staples come together to create something magical:

• 2 cups all-purpose flour (spooned & leveled – no packing!)
• 1/2 cup packed brown sugar (dark brown for extra molasses flavor)
• 1 tsp baking powder (make sure it’s fresh!)
• 1/2 tsp baking soda
• 1/2 tsp salt (I use kosher)
• 1 tsp ground cinnamon (the fragrance is everything)
• 1/4 tsp ground nutmeg (freshly grated if you’re fancy)
• 1/2 cup apple cider (the real, unfiltered kind – don’t even think about juice!)
• 1/4 cup milk (whole milk gives the best texture)
• 1 large egg (room temp works best)
• 2 tbsp unsalted butter, melted (and slightly cooled)
• 1 tsp vanilla extract (the good stuff – none of that imitation business)

See? Nothing weird or hard-to-find. Just honest ingredients that make honest-to-goodness amazing donuts.

How to Make Apple Cider Donuts

Okay, here’s where the real magic happens! These donuts come together so easily you’ll wonder why you ever bought them from the store. Just follow my grandma-approved method (with a few modern tweaks I’ve picked up over the years).

Step 1: Preheat and Prep

First things first – fire up that oven to 350°F (175°C). While it’s heating, grab your donut pan and give it a good greasing. I use melted butter and a pastry brush to get into all those nooks and crannies – nothing worse than donuts sticking! Pro tip: If you’re using a metal pan, a light dusting of flour after greasing gives extra insurance.

Step 2: Mix Dry Ingredients

Now, grab your biggest mixing bowl and whisk together all the dry ingredients – flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk it really well – we want those spices evenly distributed so every bite sings with flavor. I like to do this part by hand (no mixer needed!) because it helps me feel connected to the process.

Step 3: Combine Wet Ingredients

In another bowl (or large measuring cup), whisk together the apple cider, milk, egg, melted butter, and vanilla until smooth. The cider should be at room temp so it doesn’t solidify the butter. Pour this gorgeous liquid into the dry ingredients and gently fold together. Stop mixing when you just see the last streaks of flour – overmixing makes tough donuts!

Step 4: Bake and Cool

Spoon the batter into your prepared pan, filling each cavity about halfway. They’ll puff up beautifully! Bake for 10-12 minutes until golden and springy to the touch. The toothpick test works perfectly here – it should come out with a few moist crumbs attached. Let them cool in the pan for 5 minutes before transferring to a rack (they’re delicate when hot!).

The hardest part? Waiting until they’re cool enough to eat without burning your tongue. But that first warm, cinnamon-spiced bite? Absolute heaven.

Tips for Perfect Apple Cider Donuts

After making these donuts more times than I can count, I’ve picked up a few tricks that take them from good to unforgettable:

• Reduce that cider! Simmer 1 cup down to 1/2 cup for concentrated apple flavor that really shines
• Don’t overmix – stir just until combined for that perfect tender crumb
• Roll warm donuts in cinnamon sugar (1/2 cup sugar + 1 tsp cinnamon) for that classic fair-style finish
• Use room temp ingredients – cold cider or eggs can make the batter seize up
• Test one donut first – oven temps vary, so check at 10 minutes

My secret? Eat one straight from the oven while it’s still warm – that’s when the magic really happens!

Serving Suggestions for Apple Cider Donuts

These donuts are perfect with a steaming mug of spiced coffee or – my personal favorite – a tall glass of hot apple cider for double the apple goodness. For a special breakfast, serve them warm with a dollop of whipped cream and an extra sprinkle of cinnamon. They also disappear fast at brunch buffets when paired with fresh fruit!

Storing and Reheating Apple Cider Donuts

These donuts are best fresh, but if you’ve got leftovers (lucky you!), store them in an airtight container at room temp for up to 2 days. Want that just-baked warmth? Pop them in a 300°F oven for 5 minutes – it’s like magic! I don’t recommend the microwave – it makes them rubbery. For longer storage, freeze them in a single layer first, then transfer to a freezer bag for up to 3 months. Thaw at room temp and give ’em a quick oven warm-up before serving.

Apple Cider Donuts FAQ

You’ve got questions? I’ve got answers! Here are the most common things people ask me about these irresistible donuts:

Q: Can I use apple juice instead of cider?
Oh honey, don’t even think about it! Apple cider has that deep, rich flavor you just can’t get from juice. But if you’re truly desperate, reduce 1 cup apple juice to 1/2 cup by simmering – it’ll at least concentrate the flavor some.

Q: How do I freeze these donuts?
Absolutely! Let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. They’ll keep for 3 months. Thaw at room temp and give them a quick warm-up in the oven – good as fresh!

Q: Can I make these without a donut pan?
Sure can! Spoon the batter into greased muffin tins (fill halfway) and bake a few minutes longer. They’ll taste just as amazing, just won’t have that classic donut shape.

Q: Why are my donuts tough?
Two likely culprits: overmixing the batter (stop when just combined!) or using cold ingredients (bring everything to room temp first). Oh, and don’t overbake – pull them when that toothpick shows moist crumbs!

Nutritional Information for Apple Cider Donuts

Here’s the skinny on these sweet treats (based on one donut): about 150 calories, 4g fat, and 25g carbs. Remember, these are estimates – your exact counts may vary slightly depending on ingredients. Everything in moderation, right? But hey, fall only comes once a year!

Did you make these apple cider donuts? I’d love to hear how they turned out! Leave a comment below or share your photos – nothing makes me happier than seeing your kitchen filled with that same cozy fall aroma.

Print