Description
These Baked Cinnamon Crunch Apple Cider Doughnuts are a delightful autumn treat combining the rich flavors of reduced apple cider, warm spices, and a crisp cinnamon sugar topping. Lightly baked and coated with cinnamon sugar, these doughnuts offer a perfect balance of sweetness and spice, ideal for enjoying slightly warm during the apple harvest season.
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
- Preheat and prepare pan: Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan thoroughly with melted butter to prevent sticking.
- Reduce apple cider: Bring the apple cider to a boil over high heat in a saucepan. Reduce to a simmer and cook for 10-15 minutes until reduced to about 1/2 cup. Remove from heat and stir in the melted butter. Allow to cool completely.
- Make the batter: In a large mixing bowl, combine the cooled boiled cider (1/2 cup), eggs, apple butter, vanilla extract, and dark brown sugar. Stir until well combined. Add the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and salt, mixing just until incorporated. Toss the chopped Honeycrisp apple with 1 tablespoon of cinnamon sugar, then fold the apples into the batter gently.
- Prepare cinnamon crunch topping: In a separate bowl, mix together the dark brown sugar, flour, cinnamon, and melted butter until crumbly and combined well.
- Fill and top batter: Divide the batter evenly among the greased doughnut or muffin pan cavities, filling each about halfway. Evenly sprinkle the cinnamon crunch topping over each portion of batter.
- Bake doughnuts: Bake in the preheated oven for 13-14 minutes, or until doughnuts are just set and a toothpick inserted into the batter portion comes out clean. Remove from oven and allow doughnuts to cool for 5 minutes in the pan. Run a knife around the edges to loosen, then invert the pan to release the doughnuts.
- Coat with cinnamon sugar: While still warm, toss each doughnut generously in the cinnamon sugar mixture, coating completely. Serve immediately for the best flavor and texture.
Notes
- These doughnuts taste best when enjoyed slightly warm, enhancing their soft texture and cinnamony flavor.
- Using Honeycrisp apples adds a nice tartness and crunch; feel free to substitute with another firm apple variety.
- Make sure to reduce the apple cider sufficiently to intensify the apple flavor in the doughnuts.
- The cinnamon crunch topping adds a delightful texture contrast to the soft doughnuts.
- For best results, serve doughnuts fresh but you can store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 doughnut
- Calories: 231 kcal
- Sugar: 18 g
- Sodium: 230 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
