Baked Apple Cider Donuts Recipe (Easy & Moist!)

On January 8, 2026

American

Embrace the warm, cozy vibes of fall with this easy Baked Apple Cider Donuts Recipe that skips the messy frying but delivers all the flavor and moistness you want. These baked donuts are tender and cakey, packed with rich apple cider flavor that’s been reduced to a syrupy perfection, then finished with a crunchy cinnamon-sugar coating that’s just irresistible. Whether you’re starting the day crisp or craving a cozy afternoon treat, these donuts hit all the right notes.

This Baked Apple Cider Donuts Recipe is about more than just flavor — it’s about filling your home with that amazing smell of apples and cinnamon and sharing a simple, scrumptious moment with your loved ones. I promise, baking these will quickly become a favorite easy fall tradition in your kitchen.

Just a handful of simple steps stand between you and the best baked apple cider donuts you’ll ever enjoy!

Imagine a chilly morning where your kitchen fills with the sweet-smoky scent of apples and cinnamon — that’s the magic this baked apple cider donuts recipe creates. Instead of frying, we go the simple route of baking, for tender, cakey donuts bursting with rich apple cider flavor that comes from reducing the cider to a potent syrup. The classic cinnamon-sugar coating adds that perfect little crunch.

In the steps I’ll walk you through, you’ll simmer down fresh apple cider to pump up the flavor, mix together everyday pantry ingredients, and bake a batch of dozen moist, soft donuts that will delight everyone. It’s easy to follow, forgiving, and quick—a win for beginner bakers and busy families. Plus, I’ll share tips for the best coating, storage, and fun variations so you can make this recipe your own.

• Makes: about 12 donuts
• Total time: roughly 40 minutes (15 minutes prep, 25 minutes baking)
• Why you’ll love it: rich apple flavor from reduced cider, tender crumb from yogurt and butter, and an easy cinnamon-sugar topping—no frying needed
• Must-have gear: a 12-cavity donut pan and a piping bag for easy filling (but no worries if you don’t have one!)

Why These Taste So Good

Many baked donut recipes can be dry or bland, but these baked apple cider donuts shine because of a simple yet key trick that takes them to the next level.

• Rich Apple Flavor: Simmering the apple cider down concentrates its sweet-tart goodness into a thick syrup that infuses every bite with deep fall flavor.
• Super Moist Texture: The combo of melted butter and creamy yogurt makes the crumb tender and moist, so these donuts stay soft for days.
• Easy Baking, No Frying: Baking keeps things clean and simple while still giving you fluffy, light donuts that taste bakery-fresh. Prefer the classic fried version? Try Easy Fried Apple Cider Donuts.

• Classic Cinnamon Sugar Coating: A generous roll in cinnamon and sugar creates a crunchy, sweet crust that perfectly complements the apple notes inside. If you love that cinnamon-sugar finish, try these Apple Snickerdoodles.

Don’t be shy with the cinnamon-sugar—go ahead and coat every nook and cranny!

What You’ll Need

• 1.5 cups Apple Cider to be reduced to 1/2 cup
• 2 cups All-Purpose Flour
• 1.5 tsp Baking Powder
• 0.5 tsp Baking Soda
• 1 tsp Ground Cinnamon
• 0.5 tsp Ground Nutmeg
• 0.25 tsp Ground Allspice
• 0.5 tsp Salt
• 1 Large Egg at room temperature
• 0.5 cup Brown Sugar packed
• 0.25 cup Granulated Sugar
• 0.5 cup Plain Yogurt or Sour Cream at room temperature
• 4 tbsp Unsalted Butter melted and slightly cooled
• 4 tbsp Unsalted Butter melted
• 0.75 cup Granulated Sugar
• 1.5 tsp Ground Cinnamon

Mixing and Baking Instructions

1. Pour 1½ cups apple cider into a small saucepan, bring to a boil, then simmer until reduced to about ½ cup (about 15–20 minutes); set aside to cool slightly.
2. Preheat oven to 350°F (175°C) and grease a 12-cavity donut pan well.
3. Whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground allspice, and salt in a large bowl.
4. In a separate bowl, beat the egg with packed brown sugar and ¼ cup granulated sugar until combined; whisk in 4 tablespoons melted butter, plain yogurt (or sour cream), and the cooled reduced apple cider until smooth.
5. Pour the wet mixture into the dry ingredients and fold with a spatula just until combined; let the batter rest for 10 minutes.

6. Transfer the batter to a piping bag or a zip-top bag with the corner cut off and pipe into the donut pan, filling each cavity about ¾ full.

   

7. Bake the donuts at 350°F (175°C) for 10–12 minutes, or until a toothpick inserted comes out clean.
8. While the donuts bake, stir together ¾ cup granulated sugar and 1½ teaspoons ground cinnamon in a shallow bowl and melt the remaining 4 tablespoons butter in a small bowl.
9. Let the donuts cool in the pan for a couple minutes, transfer to a wire rack, then while still warm brush each donut with melted butter and toss in the cinnamon-sugar mixture to coat every side.

Pro Tips for Perfect Donuts

Want your baked apple cider donuts to taste like they came from your favorite bakery? Here are my top tips!

• Don’t Overmix: That’s the number one secret. Stir just until combined, or you’ll risk dense, tough donuts.
• Use a Piping Bag: It keeps things neat and makes filling the donut pan a breeze.
• Keep an Eye on Baking Time: Donuts can dry out quickly, so test around 10 minutes and remove as soon as a toothpick comes out clean.
• Coat While Warm: Dip your donuts in cinnamon-sugar while they’re still warm, when the butter melts perfectly and makes a sticky, delicious crust. For a cozy spread, serve with chai spiced apple butter, or finish with a light drizzle of caramel icing.

Flavor Swaps and Substitutions

Feel like switching things up? Here are some easy ways to customize your baked apple cider donuts:

• Dairy-Free & Vegan: Swap out yogurt or sour cream for plain dairy-free yogurt (like soy or coconut) or ¼ cup applesauce. Replace butter with neutral oil or vegan butter. The texture will be slightly different but equally moist.
• Gluten-Free: Use a gluten-free flour blend that contains xanthan gum. If it doesn’t, add a ¼ teaspoon per cup of flour. Baking time remains about the same — just check early. Prefer a dedicated gluten-free apple bake? Try my gluten-free apple fritter bread (vegan & allergy-free).
• Boost Apple Flavor: Reduce the apple cider a bit more for a thicker, stronger syrup, or fold in ¼ to ½ cup finely diced peeled apple (tossed in a little flour to keep from sinking).
• Spice It Up: Swap the cinnamon, nutmeg, and allspice for 1 ½ teaspoons pumpkin pie spice, or just bump cinnamon to 1 ½ teaspoons for a simple warming twist.
• Different Toppings: Skip the cinnamon-sugar and try a maple cider glaze by whisking 1 cup powdered sugar with 2-3 tablespoons maple syrup and 1-2 tablespoons reduced cider until smooth.
• Add Mix-ins: Stir in ⅓ cup chopped toasted pecans or walnuts, or add ⅓ cup raisins or dried cranberries for extra texture and flavor.
• Healthier Options: Swap half the all-purpose flour for whole wheat pastry flour for nuttier flavor, or replace brown sugar with coconut sugar (which will change color and flavor slightly).
• Mini Donuts or Donut Holes: Use a mini donut pan or fill a mini muffin tin and reduce baking time to 6-8 minutes. Check early for doneness.

Storage and Make-Ahead

These baked apple cider donuts are best enjoyed fresh the day you make them. But if you have leftovers, simply store them in an airtight container at room temperature for up to 2 days. Keep in mind, the cinnamon-sugar coating might soften a bit over time, but the flavor stays delicious. If you’re looking for a make-ahead apple bake that stays fresh longer, try Apple Cinnamon Bread.

Frequently Asked Questions

Can I make this recipe into muffins?

Yes, you absolutely can! Use the same batter to make apple cider muffins. Just grease your muffin tin, fill each cup about ¾ full, and bake at 350°F (175°C) for 15-18 minutes, or until a toothpick inserted in the center comes out clean. You’ll get that same tender, moist apple goodness in muffin form. If you’re craving more fall muffins, try our Best Pumpkin Muffins.

Can I use apple juice instead of apple cider?

You can, but keep in mind the flavor won’t be as rich or complex. Apple cider tends to be unfiltered and has a deeper, more robust apple taste that really makes these donuts special. Using apple juice will give a milder apple flavor.

How do I store baked apple cider donuts?

Store them in an airtight container at room temperature for up to 2 days. For best texture and crunch, enjoy them the same day you bake them.

How do I get the sugar to stick to baked donuts?

The trick is brushing the donuts with melted butter right after baking while they’re still warm. The butter melts into the donuts and creates the perfect surface for the cinnamon-sugar mixture to cling to, making a crunchy, flavorful crust.

What’s the best way to fill a donut pan?

Using a piping bag or a zip-top bag with a small corner cut off is the cleanest and easiest way to fill the donut cavities evenly without spilling. It lets you control the flow and keeps your kitchen tidy.