Apple Cinnamon Donuts with Apple Cider Glaze
Soft and tender baked apple cinnamon donuts made with fresh apple, warm spices, and apple cider, finished with a sweet homemade apple cider glaze. Perfect for breakfast, brunch, or a cozy fall treat.
Ingredients
- 1 ½ cups all-purpose flour — Provides the soft structure for the donuts
- 1 ½ tsp baking powder — Helps the donuts rise
- 1 ½ tsp ground cinnamon — Adds warm apple-pie flavor
- ¼ tsp ground nutmeg — Adds subtle warmth
- ¼ tsp salt — Balances the sweetness
- ⅓ cup granulated sugar — Sweetens the donut batter
- ¼ cup brown sugar — Adds deeper caramel-like sweetness
- ⅓ cup unsalted butter melted — Adds richness and moisture
- 2 large eggs — Helps bind and structure the batter
- 1 tsp vanilla extract — Adds a smooth aromatic flavor
- ½ cup apple cider — Brings concentrated apple flavor
- 1 medium apple finely diced — Adds fresh apple pieces throughout the donuts
- 1 cup powdered sugar — Creates the sweet glaze
- 2 tbsp apple cider — Thins the glaze and adds apple flavor
- ¼ tsp ground cinnamon — Adds extra spice to the glaze
Instructions
- Prepare the Donut Pan: Preheat the oven to 350°F. Lightly grease a donut pan with nonstick cooking spray or butter, making sure the cavities are well coated.
- Prepare the Apple: Peel and finely dice the apple into small pieces. Smaller pieces distribute more evenly throughout the donut batter.
- Combine the Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until evenly combined.
- Mix the Wet Ingredients: In a separate bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and apple cider until smooth.
- Make the Donut Batter: Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined, then fold in the diced apple. Do not overmix the batter.
- Fill the Donut Pan: Transfer the batter to a piping bag or zip-top bag with the corner snipped off. Pipe the batter evenly into the prepared donut cavities, filling each about three-quarters full.
- Bake the Donuts: Bake for 12–15 minutes, or until the donuts are lightly golden and spring back when gently touched. A toothpick inserted into a donut should come out clean or with a few moist crumbs.
- Cool the Donuts: Let the donuts cool in the pan for a few minutes, then carefully transfer them to a wire rack. Allow them to cool before glazing.
- Make the Apple Cider Glaze: Whisk the powdered sugar, apple cider, and cinnamon together in a small bowl until smooth. Add a little more powdered sugar or cider if needed to reach a thick but pourable consistency.
- Glaze the Donuts: Dip the tops of the cooled donuts into the apple cider glaze. Let the excess glaze drip off, then place the donuts back on the wire rack.
- Serve and Enjoy: Allow the glaze to set slightly before serving. Enjoy the donuts fresh with coffee, tea, warm apple cider, or your favorite breakfast drink.
Notes
- Use a firm, flavorful apple such as Honeycrisp, Pink Lady, or Granny Smith.
- Don't overmix the batter, as this can make the donuts dense.
- Let the donuts cool before glazing so the apple cider glaze stays thick and glossy.
- For the best texture, enjoy the donuts fresh on the day they are made.
- Store leftovers in an airtight container and refrigerate for longer storage.
Nutrition Facts
- Calories: 205 kcal
- Total Fat: 8 g
- Saturated Fat: 4 g
- Cholesterol: 43 mg
- Sodium: 145 mg
- Total Carbohydrates: 32 g
- Dietary Fiber: 1 g
- Total Sugars: 19 g
- Protein: 4 g
Nutrition information is an estimate and may vary depending on the specific ingredients and brands used.