If you’re anything like me, fall and apple cider go hand in hand — and what better way to celebrate the season than with these Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe? I absolutely love how these doughnuts capture that cozy, spiced apple flavor but in a lighter baked form that feels both indulgent and a bit healthier than their fried counterparts. They’re perfect for a weekend brunch or an afternoon treat with a cup of tea or coffee.
When I first tried making baked doughnuts, I was skeptical they’d be as good as the fried kind, but this Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe totally won me over. What makes it so worth trying is the rich apple cider reduction that infuses every bite, paired with a glorious cinnamon maple glaze that’s just the right balance of sweet and spicy. Trust me, once you’ve had these, you’ll keep coming back for more — my family sure does!
Why You’ll Love This Recipe
- Seasonal flavors in every bite: The reduced apple cider and warm spices blend uniquely for that perfect fall taste.
- Baked, not fried: You get all the comfort of classic doughnuts without the mess and extra oil of frying.
- Simple ingredients, big flavor: Most pantry staples come together with a couple special touches like apple butter and instant coffee in the glaze.
- Family-approved and crowd-pleasing: Every time I bring these to a gathering, people ask for the recipe—so I’m sharing it with you!
Ingredients You’ll Need
This recipe is a cozy mix of classic baking ingredients and special flavors that really boost the apple cider doughnuts’ personality. When you shop, look for fresh apple cider and apple butter—the fresher, the better to give that authentic taste.
- Apple cider: It’s the star here! Reducing it concentrates the flavor for sweeter, richer bites.
- Salted butter: Adds creaminess and depth; melted butter helps keep the doughnuts tender.
- Vanilla extract: Enhances the sweetness and complements the spices beautifully.
- Eggs: I recommend room temperature for better batter mixing and rise.
- Apple butter: Adds that cozy apple richness and helps keep the doughnuts moist.
- Dark brown sugar: Packed with molasses flavor, it’’s perfect for autumn desserts.
- All-purpose flour: The base of the doughnuts—make sure to spoon and level your flour for accuracy.
- Baking powder and baking soda: Work together to give your doughnuts their lift and fluffy texture.
- Ground cinnamon, nutmeg, and ginger: Classic fall spices that create an irresistible aroma.
- Kosher salt: Balances sweetness and enhances the spices.
- Honeycrisp apple: Fresh apple pieces for texture and bursts of juicy sweetness in every bite.
- Cinnamon sugar: Tossed with apples for an extra touch of flavor and crunch.
- Maple syrup: For the glaze, it adds natural sweetness with rich complexity.
- Powdered sugar: Helps thicken the glaze with a smooth finish.
- Instant coffee: (Yes, really!) It brightens the maple glaze and adds depth—you won’t taste coffee, just that extra something special.
Variations
I love customizing this recipe depending on the occasion—it’s so easy to adjust for different tastes or dietary needs without losing that incredible apple spice vibe. Feel free to experiment with add-ins or swap out flavors to make it your own.
- Gluten-free version: I swapped all-purpose flour for a gluten-free blend once and the doughnuts still turned out wonderfully tender.
- Spiced up: Sometimes I add a pinch of cayenne or extra ginger for a warm kick that makes these doughnuts pop.
- Maple glaze swaps: For a sweeter treat, try a honey glaze or even a cream cheese drizzle instead of the cinnamon maple glaze.
- Apple varieties: Using Fuji or Gala apples can subtly change the sweetness and texture. I find Honeycrisp gives the best crunch and sweetness balance.
How to Make Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe
Step 1: Reduce Your Apple Cider to Perfection
Start by boiling your apple cider until it’s reduced to about half a cup. This step is a game-changer—it concentrates that lovely apple flavor, making your doughnuts extra special. Just keep an eye on it so it doesn’t burn, and let it cool before mixing it into your batter.
Step 2: Mix the Wet Ingredients
In a big mixing bowl, whisk together the cooled reduced cider, melted butter, eggs, apple butter, vanilla, and brown sugar. Make sure your eggs are at room temperature to help everything blend smoothly, and stir until you see a lovely, uniform mixture.
Step 3: Combine Dry Ingredients and Fold in Apples
Next, sift together your flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mixing them dry ensures even spice distribution. Toss the chopped Honeycrisp apples with cinnamon sugar before folding them gently into the batter. This little step adds sweetness and texture you don’t want to miss.
Step 4: Bake Your Doughnuts
Grease your doughnut pan well with melted butter, then fill each cavity about halfway to two-thirds full with batter. Bake at 350°F for 12 to 13 minutes until the doughnuts have just set—don’t overbake or they’ll be dry. Let them cool for 5 minutes, then gently release them from the pan with a knife, flipping them out to cool further.
Step 5: Whip Up the Brown Butter Cinnamon Maple Glaze
While the doughnuts bake, melt the butter over medium heat until it browns lightly and smells nutty, about 2 to 3 minutes. Remove from heat immediately to prevent burning. Whisk in maple syrup, powdered sugar, instant coffee, and cinnamon until smooth. This glaze is where the magic happens—it’s rich, glossy, with a little punch from the coffee balancing the sweetness.
Step 6: Glaze and Enjoy Warm
Dip the warm doughnuts into the glaze or use a spoon to drizzle it over. You’ll find that eating these when they’re still a little warm makes them extra comforting and irresistible. Honestly, try not to eat them all at once — but if you do, no judgment here!
Pro Tips for Making Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe
- Use a fresh doughnut pan: Over time, old pans lose non-stick properties, so a good-quality pan helps doughnuts release cleanly and maintain shape.
- Don’t skip reducing the cider: This step boosts flavor hugely—trust me, it transforms the whole doughnut.
- Keep glazed doughnuts on a wire rack: This prevents them from getting soggy and keeps the glaze from pooling underneath.
- Avoid overbaking: Check doughnuts a minute or two before the timer; your goal is a tender crumb, not dryness.
How to Serve Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe
Garnishes
I like adding a sprinkle of extra cinnamon sugar or a few chopped toasted pecans on top of the glaze for some crunch and contrast. A dusting of powdered sugar also looks pretty and adds a subtle sweet touch that’s just lovely with the cinnamon maple flavors.
Side Dishes
These doughnuts pair perfectly with hot apple cider or a rich latte. For a brunch spread, I usually serve them alongside scrambled eggs and a fresh fruit salad to balance the sweetness with something light and refreshing.
Creative Ways to Present
For a fall party, I arrange these doughnuts on a rustic wooden board with little bowls of extra glaze and cinnamon sugar for dipping. You can also stack them in a doughnut tower, piping the glaze decoratively over the top for a festive centerpiece everyone will admire.
Make Ahead and Storage
Storing Leftovers
Store leftover doughnuts in an airtight container at room temperature for up to 2 days. If the glaze starts to soften, a quick re-dip or drizzle before serving refreshes them beautifully.
Freezing
I’ve frozen these doughnuts without glaze in a single layer on a baking sheet, then transferred to a freezer bag. They freeze well for up to 3 months—just thaw overnight in the fridge or on the counter and then glaze fresh before serving.
Reheating
To warm up doughnuts, I use my microwave for about 15-20 seconds, which is usually enough to restore that fresh-baked softness without drying them out. Adding glaze after reheating makes them taste freshly made!
FAQs
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Can I use regular sugar instead of brown sugar in this recipe?
While you can substitute with granulated sugar, brown sugar adds moisture and a deeper molasses flavor that really complements the apple and spices, so I recommend sticking with brown sugar if possible for the best taste and texture.
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What if I don’t have an instant coffee for the glaze?
If you don’t have instant coffee, you can leave it out, but it does add an extra dimension to the glaze’s flavor. Alternatively, a tiny pinch of espresso powder works just as well, or you can try a bit of brewed strong coffee reduced to a syrup consistency.
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Can these doughnuts be made vegan?
To make a vegan version, try replacing eggs with flaxseed meal or applesauce, use vegan butter or coconut oil, and pick a maple syrup glaze without dairy. I haven’t tried this exact recipe veganized, but those swaps usually work well in baked doughnuts.
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What’s the best way to prevent doughnuts from sticking to the pan?
Greasing the pan with melted butter works great, and sometimes I like to spray it lightly with non-stick spray afterward. Letting the doughnuts cool for a few minutes before removing them from the pan also helps prevent breakage.
Final Thoughts
Honestly, this Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe has become a fall staple for me. It feels like a warm hug in doughnut form—comforting, flavorful, and not overly complicated to make. I hope you enjoy these as much as my family and friends do, and that they bring a little sweetness and spice to your cozy days ahead. Give it a try—you might just find your new favorite homemade treat!
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Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 14 doughnuts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Baked Apple Cider Doughnuts are a delightful autumn treat, featuring a tender, spiced dough infused with rich apple flavors and topped with a luscious cinnamon maple glaze. Made healthier by baking instead of frying, they offer the perfect balance of warmth and sweetness, ideal for cozy mornings or festive gatherings.
Ingredients
Doughnuts
- 1 1/2 cups apple cider
- 2 tablespoons salted butter, melted
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1/4 cup apple butter
- 1/2 cup packed dark brown sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1 honeycrisp apple, chopped (about 1/2 cup)
- 1 tablespoon cinnamon sugar
Brown Butter Cinnamon Maple Glaze
- 4 tablespoons salted butter
- 1/3 cup maple syrup
- 3/4–1 cup powdered sugar
- 1 teaspoon instant coffee
- 1/2 teaspoon cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350° F. Grease a 6-cup doughnut pan or a 12-cup muffin pan with melted butter to prevent sticking.
- Reduce Apple Cider: Pour the apple cider into a saucepan and bring it to a boil over high heat. Once boiling, reduce to a simmer and cook for 10-15 minutes until the cider has reduced to about 1/2 cup. Remove from heat and allow to cool.
- Mix Wet Ingredients: In a large mixing bowl, combine the cooled 1/2 cup boiled cider, melted butter, eggs, apple butter, vanilla extract, and brown sugar. Stir well until the mixture is smooth and uniform.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and kosher salt to the wet mixture. Mix gently until just combined to avoid overmixing the batter.
- Incorporate Apples: Toss the chopped honeycrisp apple in the cinnamon sugar to evenly coat. Fold the coated apple pieces into the batter carefully.
- Fill Pan and Bake: Divide the batter evenly among the prepared doughnut or muffin pan cavities, filling each 1/2 to 2/3 full. Bake in the preheated oven for 12-13 minutes, or until the doughnuts are just set and spring back lightly when touched.
- Cool Doughnuts: Remove the pan from the oven and let the doughnuts cool for 5 minutes. Then, carefully run a knife around the edges to loosen and invert the pan to release the doughnuts onto a wire rack.
- Make the Glaze: While the doughnuts bake, prepare the glaze. In a small pot over medium heat, melt the salted butter. Let it brown slightly, stirring occasionally, until it emits a toasted nutty aroma, about 2-3 minutes. Remove from heat and whisk in the maple syrup, powdered sugar, instant coffee, and cinnamon until smooth.
- Glaze and Serve: Dip or drizzle each doughnut generously with the brown butter cinnamon maple glaze. For the best flavor, serve a few doughnuts warm.
Notes
- Using honeycrisp apples adds a nice balance of sweetness and tartness, but any crisp apple variety will work.
- Make sure to reduce the apple cider until thickened to concentrate its flavor for the batter.
- Allow the butter to brown carefully for the glaze to avoid burning, which can cause bitterness.
- These doughnuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- For a dairy-free option, substitute the butter with a plant-based alternative.
Nutrition
- Serving Size: 1 doughnut
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
