Description

These Baked Cinnamon Crunch Apple Cider Doughnuts are a delightful autumn treat that combine the warm flavors of reduced apple cider and spices with a crunchy cinnamon sugar topping. Lightly baked to perfection, these doughnuts are soft, moist, and infused with fresh Honeycrisp apple pieces, making them perfect for celebrating the apple season with a healthier twist on classic cider doughnuts.

Ingredients

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Batter Ingredients

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)

Topping Ingredients

1/2 cup cinnamon sugar (1/2 cup sugar + 1 tablespoon cinnamon)
1 cup dark brown sugar
1 tablespoon all-purpose flour
1 tablespoon cinnamon
3 tablespoons salted butter, melted

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Instructions

Preheat and Prepare 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 prevent sticking.
Reduce Apple Cider: Pour 1 1/2 cups of apple cider into a saucepan and bring it to a boil over high heat. Reduce the heat and let it simmer for 10-15 minutes until it reduces to about 1/2 cup. Remove from heat and stir in the 2 tablespoons of melted salted butter. Allow this mixture to cool.
Make the Batter: In a large mixing bowl, combine the cooled reduced cider (1/2 cup), eggs, apple butter, vanilla extract, and dark brown sugar. Stir until the ingredients are well incorporated. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients into the wet mixture, mixing just until combined. Toss the chopped Honeycrisp apples with 1 tablespoon of cinnamon sugar, then fold them gently into the batter.
Prepare the Cinnamon Crunch Topping: In a small bowl, mix together the dark brown sugar, all-purpose flour, cinnamon, and melted salted butter until crumbly and combined. This will create the crunchy topping for the doughnuts.
Fill and Bake: Divide the batter evenly among the prepared doughnut or muffin pan slots, filling each about halfway. Sprinkle the cinnamon crunch topping generously over each portion. Bake in the preheated oven for 13-14 minutes or until the doughnuts are just set and a toothpick inserted into the center comes out clean.
Cool and Coat: Remove the pan from the oven and allow the doughnuts to cool for 5 minutes. Run a knife around the edges to loosen them, then invert the pan to release the doughnuts. While still warm, toss each doughnut in the cinnamon sugar mixture to coat them generously. Serve them slightly warm for the best flavor and texture.

Notes

This recipe takes the classic cider doughnut to the next level with a delicious cinnamon crunch topping.
Using Honeycrisp apples adds a sweet and crisp texture that enhances autumn flavors.
For best results, eat the doughnuts slightly warm to enjoy their soft and moist texture.
Make sure to reduce the apple cider properly to intensify its flavor without making the batter too thin.
You can substitute apple butter with pumpkin butter for a seasonal variation.

Nutrition

Serving Size: 1 doughnut
Calories: 231 kcal
Sugar: 18 g
Sodium: 210 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: 55 mg