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

Easy baked apple cider donut holes with warm spices and a classic cinnamon sugar coating.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American
Servings 24 donut holes
Calories 86 kcal

Equipment

  • 1 mini muffin pan 24-cup preferred
  • 1 small saucepan for reducing cider
  • 2 mixing bowls
  • 1 Whisk
  • 1 measuring cups and spoons
  • 1 small cookie scoop optional for portioning
  • 1 wire rack optional for cooling

Ingredients
  

For the donut holes

  • 1 cup apple cider
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter melted and slightly cooled
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

For the cinnamon sugar coating

  • 3 tablespoons unsalted butter melted
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon

Instructions
 

  • Preheat the oven to 375°F and lightly grease a 24-cup mini muffin pan.
  • 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.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a large bowl, whisk together the brown sugar, granulated sugar, melted butter, egg, buttermilk, vanilla extract, and reduced apple cider until smooth.
  • Add the dry ingredients to the wet ingredients and stir just until combined.
  • Spoon or scoop the batter into the prepared mini muffin pan, filling each cup about three-quarters full.
  • Bake for 10 to 12 minutes, or until the tops spring back and a toothpick inserted in the center comes out clean.
  • Cool in the pan for 5 minutes, then transfer the donut holes to a wire rack or parchment-lined tray.
  • In a small bowl, mix the granulated sugar and cinnamon for the coating.
  • Brush each warm donut hole lightly with melted butter, then roll in the cinnamon sugar until evenly coated.
  • Serve warm or let cool completely before storing.

Notes

Reduce the apple cider for the best flavor. Do not overmix the batter. These are best served the day they are made. For freezing, store uncoated donut holes and add butter and cinnamon sugar after reheating.