Apple Cider Donut Holes Baked Not Fried, Still Crisp
Apple cider donut holes baked not fried are mini-muffins that behave like cake donuts once you do the butter dip + cinnamon-sugar coat, giving you that fall donut-shop vibe without deep-frying.
Equipment
- Mini muffin pan (24 wells)
- Nonstick spray
- Small saucepan
- Wire rack
- Mixing bowls
- Whisk
Ingredients
Donut holes
- 1 1/2 cups apple cider not hard cider; reduce to 1/2 cup (120 ml)
- 2 cups all-purpose flour
- 3/4 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp fine salt
- 1 tsp ground cinnamon
- 1 tsp apple pie spice or extra cinnamon + a pinch of nutmeg and/or cardamom
- 2 Tbsp unsalted butter melted (for the batter)
- 1/2 cup brown sugar packed; light or dark
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1/2 cup milk room temperature; whole preferred (2% ok; unsweetened oat milk works)
- 1 tsp vanilla extract
Coating
- 6 Tbsp unsalted butter melted (for dipping)
- 1 cup granulated sugar
- 3/4 tsp ground cinnamon
- 3/4 tsp apple pie spice
Instructions
- Reduce the cider: Pour 1 1/2 cups (360 ml) apple cider into a small saucepan. Simmer on low until reduced to 1/2 cup (120 ml), about 20 minutes. Cool 10 minutes so it doesn’t scramble the egg.
- Heat the oven and prep the pan: Preheat to 350°F / 177°C. Spray a mini muffin pan well with nonstick spray.
- Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and apple pie spice, breaking up any clumps.
- Mix the wet ingredients: In a medium bowl, whisk melted butter, brown sugar, granulated sugar, egg, milk, and vanilla until smooth.
- Combine, then add the reduced cider: Pour wet into dry and whisk just until the flour disappears. Add the cooled cider reduction and whisk until the batter is smooth and thick (don’t overmix).
- Portion the batter: Spoon a heaping tablespoon of batter into each mini muffin well, about 3/4 full.
- Bake: Bake 7–9 minutes, until tops are set and lightly golden and a toothpick comes out clean or with a couple moist crumbs.
- Make the sugar coating: In one bowl, whisk together the granulated sugar, cinnamon, and apple pie spice. In another bowl, melt the butter.
- Coat while warm: Cool donut holes 2–3 minutes in the pan, then remove. Dip each hole in melted butter (let excess drip off), then toss in the spiced sugar. If they cool too much, microwave about 10 seconds, then coat.
- Rest on a rack: Set coated donut holes on a wire rack for a few minutes so they don’t steam and turn soggy.
Nutrition
Calories: 135kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 18mgSodium: 85mgPotassium: 35mgFiber: 0.6gSugar: 13gVitamin A: 180IUVitamin C: 0.3mgCalcium: 25mgIron: 0.7mg
Tried this recipe?Let us know how it was!
