Description

These Baked Apple Cider Doughnuts with Cinnamon Maple Glaze are a delightful autumn treat that combines the warm flavors of apple cider, cinnamon, and maple syrup. Lightly spiced and moist, these baked doughnuts are perfect for enjoying with a cup of coffee or tea. The cinnamon maple glaze adds a sweet and spiced finish that will have you reaching for seconds.

Ingredients

Scale

Doughnuts

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

Cinnamon Maple Glaze

4 tablespoons salted butter
1/3 cup maple syrup
3/4–1 cup powdered sugar
1 teaspoon instant coffee
1/2 teaspoon cinnamon

Instructions

Preheat and Prepare Pan: Preheat your oven to 350° F. Grease a 6-cup doughnut pan or a 12-cup muffin pan thoroughly with melted butter to prevent sticking.
Reduce Apple Cider: Pour the apple cider into a saucepan and bring it to a boil over high heat. Once boiling, reduce the heat and let it simmer for 10-15 minutes until it reduces to about 1/2 cup. Remove it from heat and let it cool completely.
Mix Wet Ingredients: In a large mixing bowl, combine the cooled 1/2 cup reduced apple cider, melted butter, eggs, apple butter, vanilla extract, and dark brown sugar. Stir until all ingredients are fully combined and smooth.
Add Dry Ingredients and Apples: Add the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and kosher salt to the wet mixture. Gently mix until just combined, being careful not to overmix. Toss the chopped honeycrisp apple in cinnamon sugar, then fold them into the batter evenly.
Fill and Bake: Divide the batter evenly among the prepared pan cavities, filling each 1/2 to 2/3 full. Bake in the preheated oven for 12 to 13 minutes, or until a toothpick inserted comes out clean. Let the doughnuts cool for 5 minutes in the pan, then run a knife around the edges to release them and invert the pan to remove.
Prepare Cinnamon Maple Glaze: In a small saucepan, melt the butter over medium heat. Continue cooking until the butter browns slightly and gives off a toasted aroma, about 2-3 minutes. Remove from heat and whisk in maple syrup, powdered sugar (start with 3/4 cup and add more if needed to reach desired consistency), instant coffee, and cinnamon until smooth.
Glaze Doughnuts: Dip the warm doughnuts into the cinnamon maple glaze or drizzle the glaze over the doughnuts. Allow the glaze to set slightly before serving. These doughnuts are best enjoyed warm.

Notes

Reduced apple cider adds a concentrated apple flavor; do not skip this step for best taste.
Use room temperature eggs for a smoother batter mixture.
You can substitute apple butter with pumpkin butter for a slight variation.
If you don’t have a doughnut pan, a muffin pan works as a great alternative.
Instant coffee in the glaze enhances the depth of flavor but can be omitted for a milder sweetness.
These doughnuts are best eaten the day they are made but can be stored in an airtight container for up to 2 days.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert, Breakfast, Snack
Method: Baking
Cuisine: American

Keywords: apple cider doughnuts, baked doughnuts, cinnamon maple glaze, autumn dessert, baked apple doughnuts, apple cinnamon treat