Description

Delight in the flavors of fall with these Baked Cinnamon Crunch Apple Cider Doughnuts. Featuring a tender, spiced apple cider-infused doughnut base topped with a crisp cinnamon sugar crunch, these baked doughnuts are a healthier twist on the classic fried cider doughnut. Perfectly moist and bursting with warm autumn spices and juicy apple bits, they make a delicious treat for breakfast or an afternoon snack.

Ingredients

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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

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 6-cup doughnut pan or a 12-cup muffin pan thoroughly with melted butter to prevent sticking.
Reduce Apple Cider: Pour the apple cider into a saucepan and bring it to a boil over high heat. Once boiling, lower the heat and simmer for 10-15 minutes, or until reduced to about 1/2 cup. Remove from heat, stir in 2 tablespoons melted butter, and allow it to cool completely.
Mix Doughnut Batter: In a large mixing bowl, combine the cooled reduced cider, eggs, apple butter, vanilla extract, and 1/2 cup packed dark brown sugar. Stir until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and salt. Gradually add the dry ingredients to the wet ingredients, 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 small bowl, mix the dark brown sugar, flour, cinnamon, and melted butter until crumbly and combined. This topping will add a delightful crunch to your doughnuts.
Fill and Bake: Spoon the doughnut batter evenly into the prepared pan cavities, filling each about halfway. Sprinkle the cinnamon crunch topping generously over each portion of batter. Bake in the preheated oven for 13-14 minutes, or until the doughnuts are just set and a toothpick inserted comes out clean. Remove from oven and let cool for 5 minutes.
Release and Coat Doughnuts: Run a knife around the edges of the doughnuts to loosen them, then invert the pan to release. While still warm, toss each doughnut in the remaining cinnamon sugar mixture to coat generously. Serve slightly warm for the best flavor and texture.

Notes

These doughnuts are baked, not fried, making them a lighter yet delicious alternative to classic cider doughnuts.
Using Honeycrisp apples adds a nice balance of sweetness and tartness; feel free to substitute with other crisp apple varieties if preferred.
Ensure the reduced apple cider is completely cooled before mixing with eggs to avoid curdling.
For a dairy-free version, substitute butter with a plant-based alternative.
Best enjoyed fresh but can be stored 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: 150 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 45 mg