Baked Apple Cider Donut Holes

Well, it’s almost the end of the season for fresh cider. I found this wonderful recipe for cider doughnuts [HERE] to make at home. Is there any better way to wrap up the fall season then some wonderful spiced doughnuts? (If there is, TELL ME! But until then let’s enjoy some excellent doughnuts together.)

Baked Apple Cider Donut Holes

Total Time 52 minutes
Makes 24 bite sized doughnuts


  • 1 cup (240ml) apple cider (reduced to 1/2 cup – 120ml)
  • 1 and 1/2 cups (190 grams) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup (60 grams) plain Greek yogurt (or sour cream)
  • 1/2 cup (100 grams) brown sugar
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 3 tablespoons (45 grams) unsalted butter , melted and slightly cooled

For the cinnamon sugar coating:

  • 4-6 tablespoons (65-85 grams) unsalted butter , melted and slightly cooled
  • 3/4 cup (150 grams) granulated sugar
  • 2 teaspoons ground cinnamon


To make the donut holes:

  • Preheat oven to 350°F. Spray a 24-count mini muffin pan with nonstick cooking spray and set aside.
  • Add the apple cider to a saucepan and heat over medium heat. Bring to a boil and allow to boil for 7-10 minutes or until the apple cider has reduced to 1/2 cup. Remove from the heat, pour the apple cider into a heatproof bowl, and allow to cool for at least 15 minutes.
  • In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
  • In a separate bowl, mix together the cooled reduced apple cider, Greek yogurt, brown sugar, egg, vanilla, and melted butter until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
  • Evenly distribute the batter between all 24 cavities of the mini muffin pan. I prefer to use a piping bag to make this step easier, but a ziplock bag with the corner cut off works well too.
  • Bake at 350°F for 11-14 minutes or until a toothpick inserted into the center of the donut holes comes out clean. Remove from the oven and allow to cool in the pan for about 5 minutes. Carefully remove from the pan and transfer to a wire rack to cool.

To make the cinnamon sugar coating:

  • Add the melted butter to a small heatproof bowl and set aside. Start with 4 tablespoons and melt 1-2 more tablespoons of butter if needed to coat all of the donut holes.
  • In a separate bowl, mix together the granulated sugar and cinnamon until well combined. Take each donut hole and dunk it into the melted butter, making sure it is fully coated. Then dip it into the cinnamon and sugar mixture, making sure to coat well. Repeat until all of the donut holes are coated, then serve and enjoy!


Baked donut holes and donuts are best served the day they are prepared. However, they will keep well covered tightly on the counter for 1-2 days.
To make baked apple cider donuts: Spray 2 donut pans with nonstick cooking spray. Pipe or spoon the batter evenly between 10 cavities in the donut pans. Bake at 350° for 10-12 minutes or until a toothpick inserted into the donuts comes out clean.
To make an apple cider glaze: In a mixing bowl, whisk together 1 cup (120 grams) powdered sugar and 1-2 tablespoons (15-30 ml) of apple cider. If the glaze is too thick, add a little more apple cider. If the glaze is too thin, add more powdered sugar. Dip the donut holes or donuts into the glaze and transfer to a wire rack for 10-15 minutes so the glaze can harden. Feel free to double the glaze recipe if you prefer more on your donuts/donut holes.

Original recipe from

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