Baked Apple Donuts

Why You’ll Love This Recipe

I love that these donuts don’t require frying, yet they still come out fluffy, moist, and full of flavor. Using freshly grated apples makes a big difference in both taste and texture, and the cinnamon sugar coating adds just the right amount of sweetness and crunch. I also like that they’re easy to bake in a donut pan, so I can make a big batch for sharing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the apple donuts:
1 & ½ cups (210g) grated Granny Smith apples*
2 cups (250g) all-purpose flour, spooned and leveled
1 & ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup (150g) packed brown sugar, light or dark
¼ cup (60g) unsalted butter, melted and cooled
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
⅔ cup (160mL) milk, at room temperature

For the cinnamon sugar coating:
5 tablespoons (75g) unsalted butter, melted and cooled
¾ cup (150g) granulated sugar
1 teaspoon ground cinnamon

Directions

1. I preheat my oven to 400°F (200°C).

2. I grate the apples (peeling optional) and squeeze out excess liquid until I have 1 ½ cups (210g).

3. In a medium bowl, I whisk together flour, baking powder, baking soda, cinnamon, and salt.

4. In a large bowl, I whisk sugar, butter, eggs, and vanilla, then mix in milk and grated apples.

5. I stir in the dry ingredients until just combined, being careful not to overmix.

6. I butter and flour two 6-count donut pans, tapping out excess flour.

7. I fill each donut mold about ¾ full, using a spoon or piping bag for ease.

8. I bake the donuts for 7–10 minutes, until a skewer comes out with moist crumbs and edges are lightly browned.

9. I cool the donuts in the pan for 5 minutes, then transfer them to a wire rack.

10. For the coating, I dip each donut in melted butter, then roll in cinnamon sugar until fully coated.

11. I serve them warm for the best flavor and texture.

Servings and Timing

This recipe makes 12–14 donuts. It takes about 27 minutes to prepare and bake, plus cooling and coating time, for a total of about 1 hour and 27 minutes.

Variations

Sometimes I mix a little nutmeg or allspice into the batter for extra warmth. When I want a more indulgent version, I drizzle the finished donuts with a simple glaze made of powdered sugar and apple juice. I also like using different apples, like Fuji or Honeycrisp, for a sweeter twist.

Storage/Reheating

I store the donuts in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I warm them in the oven at 325°F for about 5 minutes, which helps refresh the coating. I avoid microwaving since it makes the sugar coating soggy.

FAQs

Can I use a muffin pan instead of a donut pan?

Yes, but the texture will be slightly different—they’ll be more like muffin bites.

Do I need to peel the apples?

No, peeling is optional. I like leaving the skin on for extra texture and nutrients.

Can I make these donuts ahead of time?

Yes, but I recommend coating them in cinnamon sugar right before serving so they stay fresh and crisp.

What are the best apples to use?

I prefer Granny Smith for their tartness, but Fuji, Honeycrisp, or Braeburn work beautifully too.

Can I freeze baked apple donuts?

Yes, I freeze them without the coating, then thaw and coat in butter and cinnamon sugar before serving.

Why do I need to squeeze out the apple juice?

Removing excess liquid keeps the batter from becoming too wet and ensures the donuts bake properly.

Can I make these donuts dairy-free?

Yes, I use plant-based milk and vegan butter substitutes with great results.

How do I know when the donuts are done?

They should spring back when lightly pressed and a skewer should come out with just a few moist crumbs.

Can I make mini donuts with this recipe?

Yes, I use a mini donut pan and reduce the baking time to 5–7 minutes.

How can I make them less sweet?

I reduce the sugar slightly in both the batter and coating, or skip the coating altogether.

Conclusion

These baked apple donuts are one of my favorite fall treats because they’re soft, moist, and packed with real apple flavor. I love how the cinnamon sugar coating adds sparkle and crunch, making them feel just as special as traditional cider donuts but much easier to bake at home. They’re perfect for cozy mornings, dessert spreads, or anytime I want a taste of autumn.