Description
These Baked Cinnamon Crunch Apple Cider Doughnuts are a delightful autumn treat, perfectly capturing the warm spices and sweet apple flavors of the season. Baked instead of fried, they feature a tender, fluffy texture infused with apple cider and a crunchy cinnamon sugar topping that adds irresistible sweetness and spice. Ideal for fall breakfasts, brunches, or snacks, these doughnuts offer a healthier twist on a classic cider doughnut with a rich apple and spice profile.
Ingredients
Scale
Doughnuts
- 1 1/2 cups apple cider
- 2 tablespoons salted butter, melted
- 1 tablespoon vanilla extract
- 2 large eggs, at room temperature
- 1/4 cup apple butter
- 1/2 cup dark brown sugar, packed
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon salt
- 1 Honeycrisp apple, chopped (about 1/2 cup)
Cinnamon Sugar Coating
- 1/2 cup sugar
- 1 tablespoon cinnamon
Cinnamon Crunch Topping
- 1 cup dark brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cinnamon
- 3 tablespoons salted butter, melted
Instructions
- Preheat and prepare doughnut pan: Preheat your oven to 350° F (175° C). Grease a 6-cup doughnut pan or a 12-cup muffin pan thoroughly with melted butter to ensure the doughnuts release easily after baking.
- Reduce apple cider: Bring the 1 1/2 cups of apple cider to a boil over high heat on the stovetop. Once boiling, reduce the heat and simmer for 10 to 15 minutes until it reduces down to about 1/2 cup. Remove from heat, mix in 2 tablespoons melted butter, and allow the cider mixture to cool completely before using.
- Mix doughnut batter: In a large mixing bowl, combine the cooled apple cider mixture, eggs, apple butter, vanilla extract, and 1/2 cup packed dark brown sugar. Stir until the ingredients are fully incorporated. Next, add the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gently mix until just combined to avoid overworking the batter. Toss the chopped Honeycrisp apple pieces in 1 tablespoon of cinnamon sugar and fold them carefully into the batter.
- Prepare the cinnamon crunch topping: In a separate small bowl, mix the dark brown sugar, flour, cinnamon, and melted butter until the mixture has a crumbly texture. This will create the signature crunchy topping for the doughnuts.
- Fill pans and bake: Divide the batter evenly among the prepared doughnut or muffin pan cavities, filling each about halfway. Evenly sprinkle the cinnamon crunch topping over each filled cavity. Place in the preheated oven and bake for 13 to 14 minutes, or until the doughnuts are just set and a toothpick inserted in the center comes out clean. Remove the pan from the oven and let the doughnuts cool in the pan for 5 minutes.
- Remove and coat doughnuts: Run a knife gently around the edges of each doughnut to loosen them, then invert the pan to release. While still warm, generously coat each doughnut by tossing it back and forth in the cinnamon sugar mixture (made of 1/2 cup sugar and 1 tablespoon cinnamon) until fully covered. Serve slightly warm for the best flavor and texture enjoyment.
Notes
- These doughnuts offer a healthier alternative to traditional fried cider doughnuts by being baked, yet still deliver a moist, tender crumb.
- The reduction of apple cider intensifies the apple flavor, enriching the doughnuts naturally without extra sugar.
- Use fresh Honeycrisp apples for best crunch and sweetness; other tart apples like Granny Smith can also be used for contrast.
- Ensure the apple cider mixture is cooled completely before mixing with eggs to prevent curdling.
- Best enjoyed warm on the day of baking but can be gently reheated for a fresh taste the next day.
Nutrition
- Serving Size: 1 doughnut
- Calories: 231 kcal
- Sugar: 19 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
