If you’re craving a cozy fall treat that’s bursting with apple cinnamon goodness, you’re going to absolutely adore this Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe. I love this recipe because it combines the best flavors of autumn into tender doughnuts with just the right sweetness, topped with a glaze that’s dreamy and perfectly spiced. Trust me, once you try these, they’ll be your go-to for breakfast, snack time, or even dessert!
Why You’ll Love This Recipe
- Naturally Sweet & Spiced: Using apple cider and warm spices creates an irresistible autumn flavor without being overly sugary.
- Baked, Not Fried: These doughnuts are baked to perfect tenderness, meaning they’re lighter and easier to make than traditional fried ones.
- Cinnamon Maple Glaze Magic: The glaze adds a luscious finish that’s both sweet and with just a hint of cinnamon and coffee depth.
- Perfect for Any Skill Level: Whether you’re a seasoned baker or trying doughnuts at home for the first time, this recipe walks you through it all with ease.
Ingredients You’ll Need
Each ingredient in this recipe works together to build those rich fall flavors and tender doughnut texture. I always recommend using fresh apple cider and good-quality spices for the best taste. Here’s a rundown with tips for what to look out for:
- Apple cider: Go for fresh, not from concentrate if you can – it makes a big flavor difference when reduced.
- Salted butter: Melted and used in the batter; the salted version balances sweetness nicely.
- Vanilla extract: Adds warmth and depth to the doughnuts.
- Eggs: Room temperature eggs help the batter mix more evenly.
- Apple butter: This packs extra apple flavor and moisture – no substitutions here!
- Dark brown sugar: For richness and a molasses-like undertone.
- All-purpose flour: Provides structure, so no skipping or swapping without adjusting something else.
- Baking powder & baking soda: These make sure your doughnuts rise perfectly fluffy.
- Ground cinnamon, nutmeg, ginger: The essential spices for that cozy fall vibe.
- Kosher salt: To enhance all those sweet and spiced notes.
- Honeycrisp apple: Chopped into the batter, fresh apples add a juicy pop of texture.
- Cinnamon sugar: Tossing the apples in this keeps those bites extra flavorful.
- Maple syrup: A big part of the glaze’s magic – real maple gives the best taste.
- Powdered sugar: For smooth sweetness in the glaze.
- Instant coffee: A pinch brings out richness in the glaze without tasting like coffee.
Variations
I’ve played around with this baked apple cider doughnuts with cinnamon maple glaze recipe quite a bit, and I love how forgiving it is to tweaks. Feel free to personalize it to suit your tastes or dietary needs—here are some ideas I recommend trying!
- Gluten-Free Version: I swapped the all-purpose flour for a gluten-free blend once, and it turned out beautifully – just make sure your blend includes xanthan gum for structure.
- Spice It Up: If you like things spicier, add a pinch of ground cloves or allspice to the batter; it deepens the autumn flavor wonderfully.
- Apple Varieties: Honeycrisp is my favorite because of its balance of sweet and tart, but Granny Smith works well too for a tarter edge.
- Maple Alternatives: If you don’t have real maple syrup, a high-quality pancake syrup works in a pinch, but I highly recommend authentic maple for the best glaze flavor.
How to Make Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe
Step 1: Reduce the apple cider for concentrated flavor
Start by pouring your apple cider into a small saucepan and bringing it to a boil over high heat. Then reduce the heat to a simmer and let it bubble away, reducing to about 1/2 cup. This step intensifies the apple flavor, and if you skip it, the doughnuts taste mild. It usually takes 10-15 minutes, so keep an eye on it and stir occasionally to prevent burning. Once done, remove from heat and let it cool to room temperature before mixing it into your batter.
Step 2: Mix your wet ingredients and dry spices
In a large bowl, whisk together the cooled boiled cider, melted butter, eggs, apple butter, vanilla extract, and dark brown sugar until it’s all combined and smooth. Then, add the flour, baking powder, baking soda, and your cozy spices – cinnamon, nutmeg, and ginger – plus the kosher salt. Stir just until combined; you want to avoid overmixing to keep the doughnuts tender.
Step 3: Fold in apples tossed with cinnamon sugar
I love adding fresh apple chunks for texture, and tossing them in cinnamon sugar before folding into the batter really helps disperse the cinnamon flavor evenly. Stir the apples in gently so they’re distributed without breaking down too much during baking.
Step 4: Bake your doughnuts to light perfection
Preheat your oven to 350°F and grease a 6-cup doughnut pan or a 12-cup muffin pan with melted butter. Scoop the batter evenly into the pan cavities, filling halfway to two-thirds full. Bake for 12-13 minutes or until the doughnuts are just set and spring back when you touch the tops lightly. Let them cool for about 5 minutes before running a knife around the edges to release and invert them onto a rack. This ensures the perfect shape without sticking.
Step 5: Make the heavenly cinnamon maple glaze
Here’s where the magic happens—melt 4 tablespoons of salted butter in a small pot over medium heat until it turns golden and smells toasted (about 2-3 minutes). Be careful not to burn it! Remove from heat and whisk in the maple syrup, powdered sugar, instant coffee, and cinnamon until smooth and glossy. This glaze is a game-changer, balancing sweetness with a slight spice and depth from that instant coffee touch.
Step 6: Glaze and enjoy warm doughnuts
Dip each doughnut into the glaze or drizzle it on top with a spoon. I highly recommend nibbling one while still warm—the glaze is perfectly gooey and the doughnut soft and fragrant. It’s honestly a hard habit to break!
Pro Tips for Making Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe
- Cool Your Cider Thoroughly: Make sure your boiled apple cider is completely cooled before adding it to the batter to avoid scrambling the eggs.
- Don’t Overmix the Batter: Stir just until all ingredients are combined to keep your doughnuts tender and light.
- Use Fresh Spices: Fresh ground cinnamon, nutmeg, and ginger deliver the most vibrant flavors in these doughnuts.
- Grease the Pan Well: Butter your pans carefully to make removing those doughnuts a breeze without breaking.
How to Serve Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe
Garnishes
I love sprinkling a little extra cinnamon sugar on top right after glazing for a sparkly finish and extra crunch. Sometimes, I toss on a few tiny apple slices or a light dusting of powdered sugar to make them look extra festive—especially when serving at a brunch or fall celebration.
Side Dishes
These doughnuts go perfectly with a hot cup of coffee or spiced chai. For a more substantial breakfast, I like to serve them alongside scrambled eggs with fresh herbs or a simple Greek yogurt parfait with autumn fruits like pears or pomegranate seeds.
Creative Ways to Present
If you’re making these for a holiday or party, arrange the doughnuts on a rustic wooden board with mini pumpkins and cinnamon sticks to set the mood. For an extra special touch, drizzle extra glaze in a decorative zigzag pattern and serve with small bowls of warm spiced cider on the side for dipping – trust me, it’s a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
When I have leftovers (which doesn’t happen often!), I store the doughnuts in an airtight container at room temperature for up to 2 days. Keep the glaze separate if you want to keep them from getting sticky overnight. Just add it right before serving to keep that fresh-tasting finish.
Freezing
These doughnuts freeze beautifully! I wrap them individually in plastic wrap and place them in a freezer bag. When I’m ready to enjoy, I thaw them overnight in the fridge or for a few hours on the counter—it’s a great way to have fall flavors ready anytime.
Reheating
I reheat the doughnuts in a toaster oven or conventional oven at 325°F for about 5-7 minutes to bring back their soft warmth and lightly crisp edges. Then I dip or drizzle the glaze fresh afterward to keep that perfect shine and flavor.
FAQs
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Can I use apple juice instead of apple cider?
While you can substitute apple juice in a pinch, apple cider has a richer, spiced flavor that’s critical to the authentic taste of these doughnuts. If you use juice, consider adding a pinch of cinnamon and nutmeg to the liquid to compensate.
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Do I have to use apples in the batter?
The chopped apples add lovely texture and freshness, but if you want a smoother doughnut, you can leave them out. Still, I highly recommend including them if you can for that signature fall bite.
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Why is there instant coffee in the glaze?
The instant coffee doesn’t make the glaze taste like coffee but enhances the overall depth, balancing the sweetness and cinnamon for a more complex flavor. It’s a little trick I discovered to elevate simple glazes!
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Can I make these doughnuts vegan?
With some substitutions like using flax eggs, dairy-free butter, and a plant-based apple butter, this recipe can be adapted for vegan diets, though I haven’t tried it myself yet. If you experiment, let me know how it turns out!
Final Thoughts
I absolutely love how these baked apple cider doughnuts with cinnamon maple glaze recipe come together so beautifully with minimal fuss but maximum cozy flavor. It’s one of those recipes that brings a little seasonal magic into your kitchen and makes everyone smile with just one bite. I hope you give this a try soon—you’ll enjoy the warm aromas, the tender crumb, and that heavenly glaze. It’s truly like autumn in every mouthful, and once you taste them, I bet you’ll be hooked just like my family and me!
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Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 14 doughnuts
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Baked Apple Cider Doughnuts with a warm cinnamon maple glaze, perfectly capturing the essence of autumn. Made with reduced apple cider, warm spices, and chopped honeycrisp apples, these moist doughnuts are lightly baked for a healthier twist on a classic fall treat. The cinnamon maple glaze adds a rich, sweet, and flavorful finish, making them an irresistible snack or breakfast option.
Ingredients
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 the oven to 350° F. Grease a 6-cup doughnut pan or a 12-cup muffin pan 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. Then reduce the heat to simmer and cook for 10-15 minutes, or until the cider reduces to about 1/2 cup. Remove from heat and allow it to cool.
- Mix Wet Ingredients: In a large mixing bowl, combine 1/2 cup of the reduced apple cider, melted butter, eggs, apple butter, vanilla extract, and dark brown sugar. Stir until well combined.
- Add Dry Ingredients and Apples: To the wet mixture, add the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and kosher salt. Mix gently until just combined to avoid overmixing. Toss the chopped honeycrisp apple pieces with the cinnamon sugar, then fold them into the batter.
- Fill and Bake: Evenly divide the batter among the prepared doughnut or muffin pans, filling each cavity about half to two-thirds full. Bake for 12-13 minutes until the doughnuts are just set and a toothpick inserted comes out clean. Remove from the oven and allow them to cool for 5 minutes. Run a knife around the edges and carefully invert onto a cooling rack.
- Prepare Cinnamon Maple Glaze: While the doughnuts cool, melt the butter in a small pot over medium heat. Continue cooking for 2-3 minutes until the butter browns slightly and gives off a toasted aroma. Remove from heat; whisk in the maple syrup, powdered sugar (start with 3/4 cup, adding more for desired thickness), instant coffee, and cinnamon until smooth.
- Glaze the Doughnuts: Dip the cooled doughnuts into the cinnamon maple glaze or drizzle it over them. Serve immediately, preferably warm for the best flavor and texture experience.
Notes
- These autumn spiced doughnuts are the perfect way to celebrate the fall apple season!
- Ensure the doughnuts are only baked until just set to keep them moist and tender.
- The glaze can be adjusted in thickness by varying the powdered sugar amount.
- Using fresh honeycrisp apples adds a nice crunch and sweetness; other tart apples can be substituted.
- Eat a few doughnuts warm for the best taste and texture.
Nutrition
- Serving Size: 1 doughnut
- Calories: 251 kcal
- Sugar: 17 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
