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Baked Cinnamon Crunch Apple Cider Doughnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 73 reviews
  • Author: Lauren
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 16 doughnuts
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Baked Cinnamon Crunch Apple Cider Doughnuts are a delightful autumn treat featuring tender doughnuts infused with reduced apple cider and warm spices, topped with a buttery cinnamon sugar crunch. Perfect for celebrating the apple season with a healthier baked twist on a classic favorite.


Ingredients

Scale

Doughnut Batter

  • 1 1/2 cups apple cider
  • 2 tablespoons salted butter, melted
  • 1 tablespoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/4 cup apple butter
  • 1/2 cup dark brown sugar, packed
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 Honeycrisp apple, chopped (about 1/2 cup)

Cinnamon Sugar Coating

  • 1/2 cup cinnamon sugar (1/2 cup sugar + 1 tablespoon cinnamon)

Cinnamon Crunch Topping

  • 1 cup dark brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cinnamon
  • 3 tablespoons salted butter, melted


Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350° F. Grease a 6-cup doughnut pan or a 12-cup muffin pan thoroughly with melted butter to prevent sticking.
  2. Reduce the apple cider: Bring 1 1/2 cups of apple cider to a boil over high heat. Once boiling, reduce the heat and simmer for 10-15 minutes until the cider is reduced to about 1/2 cup. Remove from heat and stir in 2 tablespoons melted salted butter. Allow this mixture to cool.
  3. Make the doughnut batter: In a large mixing bowl, combine the cooled reduced apple cider, 2 large eggs at room temperature, 1/4 cup apple butter, 1 tablespoon vanilla extract, and 1/2 cup packed dark brown sugar. Stir until well combined. In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1 teaspoon salt. Add the dry ingredients to the wet ingredients and mix until just combined. Toss the chopped Honeycrisp apple with 1 tablespoon of the cinnamon sugar and gently fold into the batter.
  4. Prepare the cinnamon crunch topping: Mix together 1 cup dark brown sugar, 1 tablespoon all-purpose flour, 1 tablespoon cinnamon, and 3 tablespoons melted salted butter until well combined and crumbly.
  5. Fill the doughnut pans and bake: Divide the batter evenly among the greased doughnut or muffin pan cavities, filling each about halfway. Sprinkle the cinnamon crunch topping generously over the batter in each cavity. Bake in the preheated oven for 13-14 minutes or until the doughnuts are just set and a toothpick inserted comes out clean.
  6. Cool and coat with cinnamon sugar: Remove the pan from the oven and let the doughnuts cool for about 5 minutes. Run a knife around the edges to loosen them, then invert the pan to release the doughnuts. While still warm, toss the doughnuts in the prepared cinnamon sugar coating to generously cover each one. Serve slightly warm for the best flavor.

Notes

  • These doughnuts are best enjoyed slightly warm to savor their tender texture and cinnamon sugar coating.
  • Using Honeycrisp apples adds a crisp sweetness that complements the spices perfectly.
  • Reducing the apple cider concentrates the flavor, making these doughnuts uniquely aromatic and moist.
  • You can use either a doughnut pan or muffin pan depending on what you have available; the flavor remains delicious either way.
  • Store any leftovers in an airtight container for up to 2 days; reheat gently before serving.

Nutrition

  • Serving Size: 1 doughnut
  • Calories: 231 kcal
  • Sugar: 18 g
  • Sodium: 190 mg
  • Fat: 8 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 2.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 1.5 g
  • Protein: 3 g
  • Cholesterol: 45 mg