Baked Apple Cider Doughnuts with Cinnamon Sugar Coating

Basic Information

• Total Time: ~35 minutes (prep + baking)

• Yield: 12 doughnuts (or 12 muffins, as a variation)

• Difficulty: Easy (with optional hand-mixing method)

Ingredients

For the Doughnut/Muffin Batter

• Nonstick cooking spray (for greasing pans)

• 1¾ cups (225g) all-purpose flour

• 1¼ teaspoons baking powder

• ¾ teaspoon fine sea salt

• 1 teaspoon ground cinnamon

• ½ teaspoon freshly grated nutmeg

• 10 tablespoons (140g) unsalted butter, softened to room temperature

• ¾ cup (165g) light brown sugar

• ¼ cup (50g) granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• ½ cup (120ml) apple cider

For the Cinnamon Sugar Coating

• ½ cup (100g) granulated sugar

• 1 teaspoon ground cinnamon

• 6 tablespoons (85g) unsalted butter, melted

Instructions

Step 1: Preheat & Prep Pans

Preheat oven to 350°F (175°C). Lightly grease 2 (6-cavity) doughnut pans or 12 standard muffin cups with nonstick spray. For metal pans, ensure even coverage to prevent sticking; silicone pans may skip spray.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, salt, 1 teaspoon cinnamon, and nutmeg. Set aside to aerate.

Step 3: Cream Butter & Sugars

Using a stand mixer (paddle attachment) or hand mixer, beat softened butter, brown sugar, and ¼ cup granulated sugar on medium speed until pale and fluffy (3–4 minutes). Add eggs one at a time, mixing 1 minute per addition, and scrape the bowl to ensure even mixing. Stir in vanilla extract.

Step 4: Combine Wet & Dry Mixtures

With the mixer on low, gradually add the dry ingredient mix, stirring until just incorporated (avoid overmixing). With the mixer running, stream in apple cider and mix until smooth and homogeneous. Scrape the bowl thoroughly to ensure a uniform batter.

Step 5: Fill & Bake

Spoon batter into pans, filling each mold ⅔ full (≈1/3 cup per doughnut). For even distribution, use a piping bag or resealable bag with a ½-inch corner cut. Bake 12–15 minutes for doughnuts, rotating pans halfway (≈7 minutes) to ensure even browning. For muffins, bake 15–20 minutes (rotating halfway).

Test doneness: A toothpick inserted into the center should emerge clean.

Step 6: Make Cinnamon Sugar Coating

While baking, mix remaining ½ cup sugar and 1 teaspoon cinnamon in a small bowl. Melt 6 tablespoons butter in the microwave (30 seconds, stir halfway) or over a double boiler.

Step 7: Cool & Coat

Let doughnuts cool in pans for 5 minutes, then unmold onto a wire rack. Brush warm doughnuts with melted butter, then immediately dredge in cinnamon sugar until coated. Serve warm or cool completely.

Tips & Variations

• Alternative Mixing: Without a stand mixer, hand-beat butter-sugar for 5 minutes (add patience!).

• Muffin Substitution: Swap doughnut pans for muffin cups; bake 15–20 minutes at 350°F.

• Apple Cider Upgrade: Reduce apple cider to ¼ cup and simmer to concentrate flavor (e.g., add a pinch of lemon zest for brightness).

• Spice Adjustments: Omit nutmeg (per user feedback) or add ¼ tsp cardamom to the sugar coating for complexity.

• Storage: Cooled doughnuts freeze for 1 month; reheat in an air fryer at 300°F (149°C) for 2 minutes per side.

User Reviews

• "Soft texture, not overly cinnamon-y—perfection!" — First Commenter

• "Reduced apple cider to ¼ cup and simmered; added cardamom to sugar. Over-the-moon good!" — Bibi

• "Muffin variation: 22 minutes baking, 3.5 tbsp butter for coating. Left nutmeg out (no odd taste)." — Anonymous

Nutrition (per serving): ~265 calories, 12g fat, 38g carbs, 4g protein.