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Crispy Baked Apple Cider Donut Holes Easy Homemade Recipe with Cinnamon Sugar

Easy baked apple cider donut holes with a tender cakey center and warm cinnamon sugar coating.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 donut holes
Course: Breakfast, Dessert
Cuisine: American
Calories: 101
Ingredients Equipment Method Notes

Ingredients
  

For the donut hole batter
  • 1 cup apple cider
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter melted and slightly cooled
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
For the cinnamon sugar coating
  • 4 tablespoons unsalted butter melted
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon

Equipment

  • 1 mini muffin pan 24-cup
  • 1 small saucepan for reducing cider
  • 2 mixing bowls
  • 1 whisk
  • 1 wire rack for cooling
  • 1 pastry brush for butter coating

Method
 

Prepare the batter
  1. Preheat the oven to 350°F and grease a 24-cup mini muffin pan well.
  2. Add the apple cider to a small saucepan and simmer over medium heat until reduced to 1/2 cup, about 8 to 10 minutes. Let cool slightly.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a large bowl, whisk together the brown sugar, granulated sugar, melted butter, eggs, buttermilk, vanilla extract, and reduced cider until smooth.
  5. Add the dry ingredients to the wet ingredients and stir gently just until combined.
Bake and coat
  1. Spoon or pipe the batter into the prepared mini muffin pan, filling each cup about three-quarters full.
  2. Bake for 10 to 12 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean.
  3. Cool the donut holes in the pan for 5 minutes, then transfer to a wire rack while still warm.
  4. In a small bowl, mix the granulated sugar and cinnamon for the coating.
  5. Brush each warm donut hole lightly with melted butter, then roll in the cinnamon sugar until evenly coated.
  6. Serve warm or let cool completely before storing.

Notes

Reduce the cider for the best apple flavor. Do not overmix the batter. Coat the donut holes while warm so the cinnamon sugar sticks well. Freeze uncoated donut holes and coat after reheating for the freshest texture.