Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe

If you’re craving something that perfectly captures the cozy vibes of fall, you’ve got to try this Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe. I absolutely love how these doughnuts come out tender, spiced just right, and that glaze? It’s like a sweet hug of cinnamon and maple with a little hint of coffee magic. When I first tried this recipe, I was blown away by how easy it was to bake instead of fry, making it less messy but just as delicious. Stick around, and I’ll walk you through all the tips and tricks to get these beauties just right in your own kitchen.

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Ingredients You’ll Need

Each ingredient here plays its part in building layers of flavor and texture. From the reduced apple cider that gives a natural sweet tang to the spices that bring warmth, these ingredients are pretty easy to find and work beautifully together. I always recommend using fresh, high-quality apple cider and ripe honeycrisp apples for that perfect seasonal touch.

• Apple cider: Reducing it concentrates that sweet-tart flavor—don’t skip this step!
• Salted butter: Adds richness; melting it ensures it blends smoothly with the other wet ingredients.
• Vanilla extract: A splash amps up all the cozy flavors.
• Eggs: Brings structure and moisture; make sure they’re room temperature for easy mixing.
• Apple butter: Intensifies the apple aroma and adds moistness.
• Dark brown sugar: Adds caramel notes and keeps doughnuts moist.
• All-purpose flour: The base for a tender crumb; I sift it to avoid lumps.
• Baking powder & baking soda: Gives that perfect doughnut rise and lightness.
• Ground cinnamon, nutmeg, and ginger: Classic fall spices that offer warmth and depth.
• Kosher salt: Enhances all the flavors, don’t skip it!
• Honeycrisp apple: The fresh cut chunks add a juicy surprise inside every doughnut.
• Cinnamon sugar: Coats the apple bits to spread sweetness and spice evenly.
• Maple syrup: The sweet backbone of the glaze, go for pure maple for the best flavor.
• Powdered sugar: Builds the glaze’s creamy texture—adjust for your preferred sweetness.
• Instant coffee: Just a teaspoon gives a subtle depth to the glaze that you’ll notice even if you’re not a coffee fan.

Variations

I love how flexible this baked apple cider doughnuts recipe is. You can tweak it based on what you have or what flavors you prefer. Honestly, these doughnuts are fantastic as is, but I encourage you to add your spin—you’ll find it rewarding to make it your own.

• Gluten-Free Variation: I swapped out the flour for a gluten-free all-purpose blend once and the doughnuts still turned out tender and delicious—just be sure to check your blend’s rising agents.
• Spice It Up: If you like your treats a bit bolder, try adding a pinch of ground cloves or allspice to the spice mix.
• Fruit Twist: In place of honeycrisp apples, you can toss in small diced pears or cranberries for a different fruity surprise.
• Sugar Free Glaze: For a lighter glaze, substitute powdered sugar with coconut sugar and use pure maple syrup only—I’ve done this for a less sweet version and loved it.

How to Make Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe

Step 1: Reduce Your Apple Cider

First things first, bring that apple cider to a boil and then let it simmer down until it’s about half a cup. This concentrates the sweet-tart apple flavor and gives the doughnuts that unmistakable apple cider zing. I usually keep an eye on it and stir occasionally so it doesn’t scorch. Once it’s reduced, set it aside to cool—you don’t want it hot when mixing with eggs.

Step 2: Mix Up the Batter

In a big bowl, whisk together your cooled boiled cider, melted butter, eggs, apple butter, vanilla, and brown sugar until it’s smooth and shiny. Then, sift in your dry ingredients—flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt—and gently fold them in until just combined. Important: don’t overmix here or your doughnuts might turn out tough.

Next, toss those chopped honeycrisp apples in cinnamon sugar to coat them evenly. This little trick prevents the apples from sinking to the bottom and gives each bite a sweet-spicy pop. Stir them carefully into the batter last.

Step 3: Bake and Cool

Spoon your batter evenly into a greased doughnut or muffin pan, filling each cup about halfway to two-thirds full. Pop them in the oven preheated to 350°F and bake for 12-13 minutes until they’re just set — you’ll know they’re done when a toothpick comes out clean. Let them cool for about 5 minutes before carefully running a knife around the edges to release them. I learned this the hard way—trying to unmold while hot causes breakage, so a little patience pays off!

Step 4: Whip Up That Cinnamon Maple Glaze

This glaze is where the magic really happens. In a small saucepan over medium heat, melt your butter until it just starts to brown and smells toasty—about 2-3 minutes. Remove from heat and whisk in maple syrup, powdered sugar, instant coffee, and cinnamon until smooth. If it’s too thick, add a tiny splash of milk or extra maple syrup to reach your desired consistency.

Once the doughnuts are cool enough to handle, dip or drizzle them generously with the glaze. Honestly, I’ve been known to dip half the doughnut and then bite in before glazing the other half. It’s totally okay, I won’t tell!

How to Serve Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe

Garnishes

I tend to keep it simple with these—sometimes just an extra sprinkle of cinnamon sugar or a few of the leftover chopped apples on top for a pretty, natural look. A light dusting of powdered sugar can also add a nice touch. One time, I even tossed some chopped toasted pecans over the glaze for a little crunch, and my guests loved it.

Side Dishes

These doughnuts are delightful on their own, but if you want to turn your fall brunch up a notch, pair them with a warm spiced latte or a cup of chai tea. I also love serving them alongside a simple fruit compote or some whipped maple cream for a decadent spread.

Creative Ways to Present

For special occasions, I’ve placed these doughnuts on a rustic wooden board lined with parchment paper, surrounded by fall leaves and mini pumpkins for a festive touch. You could also stack them in a pretty tiered dessert stand to make an eye-catching centerpiece—perfect for a cozy fall party or gathering.

Make Ahead and Storage

Storing Leftovers

I store leftover doughnuts in an airtight container at room temperature for up to two days. If the glaze starts to soften or the doughnuts lose a bit of their fresh texture, popping them into the oven for just a few minutes helps revive that just-baked goodness.

Freezing

When I have extras, I freeze these doughnuts unglazed on a baking sheet until firm, then transfer them to a freezer-safe bag. This way, you can pull a few out whenever you want. Just thaw at room temperature and add the glaze fresh. I’ve found this keeps them tasting homemade and fresh.

Reheating

To reheat, I pop doughnuts into a 300°F oven for around 5-7 minutes. This warms them through without drying them out. If you’ve stored them glazed, I’d recommend reheating without the glaze and adding a fresh coat afterward for the best texture.

FAQs

Final Thoughts

This Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe has become one of my go-to fall indulgences—simple, comforting, and bursting with seasonal flavor. It’s the type of recipe I make when I want to impress friends without spending hours in the kitchen. I hope you enjoy making and sharing these doughnuts as much as I do—they really are a little bit of autumn happiness in every bite.

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