Baked apple cider donut holes are mini muffins that taste just like donut holes! This easy recipe makes delicious apple cider spice muffins.
Fall brings all sorts of delicious pumpkin and apple treats. One of my favorites is apple cider donuts!
These baked apple cider donut holes are moist and lightly spiced mini muffins that taste like donut holes. They’re light and fluffy with a buttery cinnamon-sugar coating that makes them extra delicious.
How to make apple cider donut muffins
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In a large mixing bowl, whisk the apple cider, egg, and vanilla together until combined.
Step 2: Add the brown sugar and 3 tablespoons melted butter to a mixing bowl. Whisk until combined.
Step 3: Stir in the flour, baking soda, baking powder, baking soda, salt, and apple pie spice just until incorporated. Don’t overmix.
Step 4: Divide the batter between the prepared mini muffin tin cups.
Step 5: Bake for 8-10 minutes, or until muffins spring back when lightly pressed.
Step 6: When muffins are cool enough to handle, brush the tops with melted butter or dip in melted butter.
Step 7: Roll the muffins in cinnamon-sugar.
Step 8: Let the muffins cool on wire cooling rack to room temperature or serve warm.
Recipe Tips!
- Brown sugar: Light or dark brown sugar will work in this recipe.
- Butter: I use salted butter in this recipe. If you’re using unsalted butter, add an extra pinch or two of salt.
- Flour: To properly measure the flour, either weigh it or sift or stir it to break it up. Lightly spoon it into the measuring cup and level. Avoid packing the flour as packing the flour will give you dense or heavy donut holes.
- Mixing: This is an easy, one-bowl muffin recipe. I recommend mixing it by hand to avoid overmixing the batter.
- Cinnamon-sugar coating: For a heavier cinnamon-sugar coating, double that portion of the recipe.
Storage
Store any leftover donut muffins in an airtight container at room temperature. The muffins will keep for up to 4 days when properly stored.
More baked donut recipes!
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Baked Apple Cider Donut Holes
Equipment
- Mini muffin tin
Ingredients
Muffins
- 1 cup apple cider at room temperature
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar
- 6 tablespoons butter melted and slightly cooled, divided
- 2 cups all purpose flour properly measured
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon apple pie spice
- 1/2 teaspoon salt
Topping
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat to 400F. Generously grease a 24-cup mini muffin pan with nonstick spray. Set aside.
- In large bowl, whisk together the apple cider, egg, and vanilla until combined.
- Whisk in the brown sugar and 3 tablespoons melted butter until well-combined.
- Add flour, baking powder, baking soda, salt, and apple pie spice.
- Whisk in dry ingredients just until incorporated. Don't overmix.
- Divide batter evenly between cups of muffin pans.
- Bake for about 8-10 minutes.
- While muffins are baking, whisk together granulated sugar and cinnamon in a shallow dish.
- When the muffins are finished baking and are just cool enough to handle, dip tops of muffins in melted butter.
- Roll muffins in cinnamon sugar mixture.
- Let muffins cool to room temperature on wire cooling rack.
Notes
- Brown sugar: Light or dark brown sugar will work in this recipe.
- Butter: I use salted butter in this recipe. If you’re using unsalted butter, add an extra pinch or two of salt.
- Flour: To properly measure the flour, either weigh it or sift or stir it to break it up. Lightly spoon it into the measuring cup and level. Avoid packing the flour as packing the flour will give you dense or heavy donut holes.
- Mixing: This is an easy, one-bowl muffin recipe. I recommend mixing it by hand to avoid overmixing the batter.
- Cinnamon-sugar coating: For a heavier cinnamon-sugar coating, double that portion of the recipe.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Caryn says
These were excellent. I made the batter the night before and left it in the fridge. It made for an easy and delicious morning. The muffins took maybe one extra minute with the batter being cold but other than that I made no changes. We already have requests to make these again!
Kate says
Thank you so much!
Catherine says
Edit to previous comment i used all spice because i didn’t have apple pie spice. They were still delicious
Catherine says
I have made these twice and i have to say it is very easy. My entire family loves them. I used both at room temp and cold. They both came out delicious
Kate says
I’m so glad that they’ve been a hit!
Sharlana says
Has anyone tried this recipe in a donut maker?
Annie says
Can I use a regular muffin pan if I don’t have a mini one?
Kate says
Hi! I haven’t tried this recipe with a regular muffin tin to say for certain. If you try it, I’d love to hear how it turns out!
Kate says
Very good! Perfect for a fall day with a cup of cider.
Kate says
Thanks! So glad that you liked them. =)