Name: Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups apple cider; 2 tablespoons salted butter, melted; 2 teaspoons vanilla extract; 2 large eggs, at room temperature; 1/4 cup apple butter; 1/2 cup packed dark brown sugar; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/2 teaspoon kosher salt; 1 honeycrisp apple, chopped (about 1/2 cup); 1 tablespoon cinnamon sugar; 4 tablespoons salted butter; 1/3 cup maple syrup; 3/4-1 cup powdered sugar; 1 teaspoon instant coffee; 1/2 teaspoon cinnamon

Introduction

Baked Apple Cider Doughnuts with Cinnamon Maple Glaze offer a moist, flavorful twist on a classic fall treat. These doughnuts combine the warm spices of cinnamon and nutmeg with tender bits of honeycrisp apple, all topped with a rich, fragrant glaze. Perfect for breakfast or an afternoon snack, they bring cozy autumn flavors to your kitchen.

The image shows a group of about nine donuts with light brown glaze on top, each donut having one layer of soft cake visible under the glaze, and some donuts are broken to reveal a crumbly texture inside with small pieces of apple. A shiny red apple is placed near the top center among the donuts, adding a bright contrast. A white cup with a red handle filled with coffee or tea, with star anise floating inside, is located at the bottom right corner. The donuts and apple rest on a white marbled surface, scattered with star anise and pieces of white parchment paper. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups apple cider

2 tablespoons salted butter, melted

2 teaspoons vanilla extract

2 large eggs, at room temperature

1/4 cup apple butter

1/2 cup packed dark brown sugar

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon kosher salt

1 honeycrisp apple, chopped (about 1/2 cup)

1 tablespoon cinnamon sugar

4 tablespoons salted butter (for glaze)

1/3 cup maple syrup

3/4 to 1 cup powdered sugar

1 teaspoon instant coffee

1/2 teaspoon cinnamon (for glaze)

Instructions

Step 1: Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter.

Step 2: Bring the apple cider to a boil over high heat. Reduce heat and simmer 10–15 minutes until reduced to about 1/2 cup. Remove from heat and let cool.

Step 3: In a large bowl, stir together the 1/2 cup boiled cider, melted butter, eggs, apple butter, vanilla extract, and dark brown sugar until well combined.

Step 4: Add flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt to the wet ingredients. Mix until just combined, being careful not to overmix.

Step 5: Toss the chopped honeycrisp apple with cinnamon sugar, then fold the apples gently into the batter.

Step 6: Divide the batter evenly among the prepared pan, filling each cavity about half to two-thirds full.

Step 7: Bake 12 to 13 minutes or until the doughnuts are just set. Let cool 5 minutes, then run a knife around the edges and invert the pan to release the doughnuts.

Step 8: While the doughnuts bake, make the glaze. Melt butter in a small pot over medium heat until it browns slightly and smells toasted (about 2–3 minutes). Remove from heat and whisk in maple syrup, powdered sugar, instant coffee, and cinnamon until smooth.

Step 9: Dip or drizzle the warm doughnuts in the glaze. Serve immediately for the best flavor and texture.

Tips & Variations

Use a tart apple variety like Granny Smith or Braeburn if you prefer a tangier bite.

For a dairy-free option, substitute the butter with coconut oil and use a maple syrup glaze without butter.

If you don’t have instant coffee, espresso powder or brewed strong coffee can add a subtle depth to the glaze.

Try adding chopped nuts such as pecans or walnuts to the batter for extra crunch.

FAQs

Can I make these doughnuts without a doughnut pan?

Yes, you can use a muffin pan instead. Fill each cup about half full and bake as directed. The texture and flavor remain the same, though the shape will be different.

Why is the apple cider reduced before adding to the batter?

Reducing the apple cider concentrates its flavor and removes excess moisture, which helps prevent the doughnuts from becoming too wet and ensures a rich apple taste.