I enjoy how these doughnuts stay tender thanks to the apple butter, yogurt, and cider. The batter comes together quickly, and the baked doughnuts hold their shape beautifully without the mess of frying. I also love the glaze; it’s sweet, salty, and full of apple flavor, giving the doughnuts that irresistible glossy finish.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
for the donuts 2 cups all-purpose flour 1 1/2 teaspoon baking powder 1 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1 large egg, lightly beaten 2/3 cup packed brown sugar 1/2 cup apple butter 1/3 cup pure maple syrup 1/3 cup apple cider 1/3 cup plain yogurt
for the glaze 4 tablespoons caramel sauce (store bought ice cream topping is fine here) 1/4 teaspoon sea salt 1 cup confectioners sugar 1-3 tablespoon apple cider (if too thick for dipping)
Directions
I preheat the oven to 375°F and spray the cavities of a doughnut pan generously with baking spray.
In a mixing bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, I whisk the egg, brown sugar, apple butter, maple syrup, cider, yogurt, and vegetable oil until smooth.
I add the dry ingredients to the wet and stir just until moistened.
I fill each doughnut mold about halfway and bake for 12–15 minutes, or until the tops spring back when lightly touched.
I let the doughnuts cool in the pan for 5 minutes, then transfer them to a cooling rack.
For the glaze, I mix the caramel sauce, sea salt, and confectioners sugar until smooth. If it’s too thick for dipping, I add apple cider a tablespoon at a time until it loosens.
I dip each doughnut into the glaze and place it back on the rack to set before enjoying.
I sometimes sprinkle chopped nuts on top after glazing for extra crunch. When I want a stronger apple flavor, I cook down the cider to concentrate its sweetness before adding it. I also enjoy swapping the caramel glaze for a cinnamon-sugar coating on days I want something simpler.
Storage/Reheating
I keep the doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them for up to 5 days. They reheat beautifully in the microwave for 8–10 seconds to bring back their softness. I avoid glazing ahead of time if I’m storing them, and instead glaze right before serving.
FAQs
Can I make these without a doughnut pan?
Yes, I spoon the batter into a lined muffin tin and bake slightly longer, though the shape will be different.
Can I use applesauce instead of apple butter?
I can, but the flavor will be milder unless I cook the applesauce down to thicken and darken it.
Why are my doughnuts dry?
I make sure not to overbake them and check for doneness early, since baked doughnuts cook quickly.
Can I substitute the yogurt?
Yes, I use sour cream for a similar texture.
Can I freeze these doughnuts?
Yes, I freeze them unglazed for up to 2 months and glaze after thawing.
How do I make the glaze thinner?
I add cider a little at a time until I reach dipping consistency.
Can I double the recipe?
Yes, the batter scales well.
Can I make mini doughnuts?
Absolutely, I reduce the bake time to about 8–10 minutes.
Can I make the doughnuts more spiced?
I increase the cinnamon or add a pinch of cloves for deeper warmth.
Why is my glaze grainy?
I whisk until every bit of confectioners sugar dissolves and add a touch more liquid if needed.
Conclusion
I love how these Baked Apple Cider Doughnuts capture everything comforting about fall in one warm, tender bite. With their fragrant spice, apple-rich batter, and glossy caramel glaze, they’re perfect for sharing—or keeping entirely to myself on a chilly morning.
