Baked Mini Apple Cider Doughnuts

Apple cider doughnuts are one of those foods tied inextricably to autumn the kind of thing you find at farm stands and apple orchards, usually bought by the bag and eaten immediately, still warm. The flavour is specific and wonderful: a slight tang from the cider, warm spices, tender crumb, crunchy cinnamon-sugar exterior. They are essentially perfect.

The only drawback is that they are traditionally deep-fried, which puts them in the occasional-treat category. This baked version changes that. A doughnut pan does the heavy lifting, the flavour is genuinely comparable to the fried original, and making them mini means faster baking time and an even better coating-to-doughnut ratio. Great breakfast idea for kids too they are the perfect size for little hands.

The Reduced Cider

This step is what separates apple cider doughnuts that taste like apple cider from ones that just taste like spiced cake. Pour 1 cup of fresh apple cider into a small saucepan and simmer until reduced to about ¼ cup 10–15 minutes. The result is an intensely concentrated apple syrup that goes directly into the batter. Don't skip this. It's genuinely the difference.

The Cinnamon Sugar Coating

While the mini doughnuts are still warm from the oven, brush lightly with melted butter then immediately roll in a shallow bowl of cinnamon sugar. The warmth helps the coating adhere and creates a lightly crunchy exterior that tastes exactly like the farm stand version. Work quickly the coating sticks best when the doughnuts are warm.

These are best eaten the day they are made while the exterior is still slightly crunchy. Store leftovers in an airtight container they soften overnight but remain delicious.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup apple cider

Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a mini doughnut pan with cooking spray or butter and set it aside.

2. Mix Dry Ingredients:

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.

3. Combine Wet Ingredients:

In another bowl, mix together the apple cider, melted butter, egg, and vanilla extract until well combined.

4. Combine Wet and Dry Mixtures:

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps in the batter are okay.

These Baked Mini Apple Cider Doughnuts are a delightful autumn treat that will have your kitchen smelling like a cozy apple orchard. Enjoy the warm flavors of cinnamon, nutmeg, and apple cider in every bite. Share them with friends and family, and let the flavors of fall brighten your day.

Estimated Nutrition per Serving

Calories: 350 calories per muffin

Total Fat: 12g

Saturated Fat: 8g

Cholesterol: 65mg

Sodium: 350mg

Total Carbohydrates: 7g

Dietary Fiber: 1g

Sugars: 13g

Protein: 4g

I admit it. One of the main reasons I love apple picking in the autumn is the opportunity to necessity of indulging in an apple cider doughnut.

These are honestly the only type of doughnuts I crave during the year, as they are far superior to any doughnut you can buy in a store. Freshly made and intoxicatingly aromatic, these rings of warm fried dough practically melt in your mouth.

Obviously not one to attempt (or be interested in, for that matter) deep-frying any food, I set out to make a baked version of this seasonal favorite.

These incredibly light, tender, and airy doughnuts are like little pillows of spiced apple cake. Although the texture is the absolute antitheses of dense, there is plenty of flavor packed into each mini doughnut.

Though they won’t win any points in the satiety department, these doughnuts are definitely a healthier option than the deep-fried variety. At around 45 calories per mini doughnut, you can guiltlessly add a couple to a healthy breakfast spread as either an “appetizer” or “dessert”.

As noted below, the doughnuts are best when eaten hot from the oven; but given how many we have left over, I’ve already started brainstorming what to do with the rest. How about crumbling a couple on top of tangy Greek yogurt or stirred into creamy stovetop oatmeal? Or perhaps transformed into doughnut bread pudding? Oooohhh, that just might be the winner ;).