Description
These Baked Cinnamon Sugar Apple Cider Doughnut Holes are a delightful fall-inspired treat featuring warm spices and the rich flavor of apple cider. Lightly baked and tossed in browned butter cinnamon sugar, they’re perfect for cozy mornings or afternoon snacks alongside a hot beverage.
Ingredients
Scale
Batter Ingredients
- 1 1/2 cups apple cider
- 4 tablespoons salted butter, melted
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/3 cup apple butter
- 1/4 cup maple syrup
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
- 6 tablespoons salted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter a 24-cup mini muffin pan or a 12-cup regular muffin pan thoroughly to prevent sticking.
- Reduce Apple Cider: Bring the apple cider to a boil over high heat, then reduce heat to a simmer and cook for 10-15 minutes until it reduces down to about 1/2 cup. Remove from heat and stir in the 4 tablespoons melted butter. Allow this mixture to cool.
- Mix Batter: In a large bowl, combine the cooled apple cider mixture with eggs, apple butter, maple syrup, and 2 teaspoons vanilla extract. Stir until smooth. Add both flours, baking powder, baking soda, cinnamon, cardamom, ginger, nutmeg, and salt to the wet ingredients. Mix until just combined, careful not to overmix.
- Fill and Bake: Divide the batter evenly into the prepared pan, filling each cup about halfway to two-thirds full. Bake for 10-12 minutes if making mini doughnut holes or 18-20 minutes for regular-sized muffins until the doughnuts are set and a toothpick inserted comes out clean. Let them cool for about 5 minutes in the pan, then gently run a knife around the edges to loosen and remove.
- Prepare Browned Butter Coating: While the doughnuts bake, melt 6 tablespoons of salted butter in a skillet over medium heat. Cook for 3-4 minutes, letting the butter brown and develop a toasted aroma. Remove from heat and stir in 1 teaspoon of vanilla extract.
- Coat Doughnut Holes: In a separate bowl, mix the granulated sugar with 1 tablespoon cinnamon. Brush each warm doughnut with the browned butter mixture, then roll them in the cinnamon sugar until fully coated.
- Serve: Enjoy your baked cinnamon sugar apple cider doughnut holes warm or at room temperature, perfect paired with a hot chocolate or latte.
Notes
- This recipe is perfect to enjoy alongside a steaming mug of hot chocolate or your favorite latte for a cozy treat.
- Use a mini muffin pan to make bite-sized doughnut holes or a regular muffin pan for larger pastries.
- Be careful not to overmix the batter to keep the doughnut holes tender and light.
- Allowing the butter to brown adds a nutty depth to the coating, enhancing the cinnamon sugar flavor.
Nutrition
- Serving Size: 1 doughnut hole
- Calories: 148 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
