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Apple cider donut holes on a plate with some broken in half on the side.

Apple Cider Donut Holes

These baked apple cider donut holes are moist, tender, loaded with apple flavor, and coated with a sweet cinnamon-sugar topping. The bite-sized treats are the ultimate fall dessert.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 cup granulated sugar
  • 2 cups apple cider, reduced to ½ cup
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon brown sugar
  • 1 large egg
Topping
  • 4 tablespoon melted butter
  • ½ - 1 cup granulated sugar
  • 2 tablespoon cinnamon

Equipment

  • mini muffin pan
  • saucepan

Method
 

  1. Preheat the oven to 350 and prepare a mini muffin tin with grease. Set to the side.
  2. Reduce the apple cider in a saucepan on medium-low heat. Reduce the cider until it is thick and has a syrup-like consistency.
  3. Make the batter. Combine the sugar, milk, vanilla, brown sugar, egg, and cider in a large bowl and whisk to combine.
  4. Mix in the flour, baking powder, and cinnamon.
  5. Scoop ¾ of the batter into each muffin slot. Bake the donut holes for 8-10 minutes. When done, they should puff up and bounce back. Let them fully cool before taking them out of the pan.
  6. Add the cooled donut holes to a plastic bag and add in the melted butter, cinnamon, and sugar. Close the bag and shake the donut holes until they are fully covered in the cinnamon and sugar. Adjust the sugar levels to your liking.