Go Back
+ servings
Four baked apple cider donuts with a cinnamon sugar topping on a black mesh rack.
Print Pin
5 from 12 votes

Baked Apple Cider Donuts

Baked Apple Cider Donuts are the most amazing treat for a cool fall or winter day! Made with real apple cider, these donuts are just delicious! These donuts blow away any store bought donuts.
Course Baking, Breakfast/Snack, Brunch, Dessert
Cuisine American
Keyword fall comfort food, fall/winter snack
Prep Time 10 minutes
Cook Time 15 minutes
cooling time 5 minutes
Total Time 25 minutes
Servings 12 donuts
Calories 253kcal
Author Eileen Kelly


Apple Cider Donuts

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 1 1/4 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg

Wet Ingredients

  • 1/2 cup apple cider
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 4 Tablespoons unsalted butter, room temperature.
  • 1/2 cup white sugar I use Imperial Sugar
  • 1/2 cup brown sugar I use Imperial Sugar

Cinnamon Sugar Topping

    Butter/Sugar/Egg mixture

    • 4 Tablespoons unsalted butter
    • 1/4 cup white sugar
    • 1/4 cup brown sugar
    • 2 large eggs, add one at a time
    • 1 teaspoon cinnamon
    • 1/4 teaspoon fresh ground nutmeg
    • non-stick cooking spray


    • Preheat the oven to 350 degrees. Spray a donut pan with non-stick spray, set aside. 
    • In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside
    • In a medium bowl combine apple cider, buttermilk, and vanilla. Set aside.
    • In a stand mixer or large bowl blend unsalted butter, white and brown sugar until fluffy. Add in eggs, one at a time. Blend until well mixed.
    • At the lowest speed on mixer add 1/2 flour mix and 1/2 cider mix. Blend, then remaining flour and cider mix. Fold ingredients to blend. 
    • Use either a large plastic storage bag and place batter into the bag. Cut the corner off and pipe the batter into the donut pan. Or use a piping bag with a circle tip to pipe the batter into the donut pan
    • Bake for about 15 minutes. A toothpick would be clean after sticking it into the donut. Let donuts cool about 3 minutes on a cooling rack.
    • While the donuts are baking, melt the butter in a small saute pan. In a small bowl, combine the white sugar, brown sugar, cinnamon, and nutmeg.
    • While the donuts are warm, brush them with the melted butter and then dip the donuts in the cinnamon sugar. Place them back on the cooling rack. The donuts can be eaten when warm. 


    Note 1: The donuts are best the first day. Keep them well covered on day 2. 
    Note 2: These donuts freeze well. Wrap each donut with plastic wrap then place in a labeled freezer storage bag. They keep well for 3 months. 
    Note 3: To defrost, place in fridge overnight. I place in a 300-degree oven wrapped in aluminum foil for a few minutes.
    • Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes


    Serving: 1donut | Calories: 253kcal | Carbohydrates: 43g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 342mg | Potassium: 90mg | Fiber: 0g | Sugar: 27g | Vitamin A: 240IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 1.1mg