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If you’ve been searching for a treat that perfectly captures the crisp, cozy flavors of fall, you’re going to be head-over-heels for this Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe. These doughnuts are not only baked to tender perfection but also infused with the deep, rich taste of apple cider and warm spices, then finished with a luscious cinnamon maple glaze that takes every bite to a new level of deliciousness. Whether you’re craving a weekend breakfast indulgence or a seasonal dessert, these doughnuts bring comfort and joy right to your kitchen table.
Ingredients You’ll Need
Every ingredient in this Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe is thoughtfully chosen to craft a blend of flavor, texture, and warmth. From the tangy apple cider to the cozy spices like cinnamon and nutmeg, each element plays a part in making these doughnuts utterly crave-worthy.
- 1 1/2 cups apple cider: Reduces down to concentrate the apple flavor and adds moisture.
- 2 tablespoons salted butter, melted: Adds richness and tenderizes the doughnuts.
- 2 teaspoons vanilla extract: Provides a sweet aromatic depth.
- 2 large eggs, at room temperature: Binds the ingredients and gives structure.
- 1/4 cup apple butter: Boosts apple flavor and adds natural sweetness.
- 1/2 cup packed dark brown sugar: Contributes caramel-like sweetness and moisture.
- 2 cups all-purpose flour: The base for the doughnuts’ soft, cakey texture.
- 1 1/2 teaspoons baking powder: Helps the doughnuts rise to fluffy perfection.
- 1 teaspoon baking soda: Works with the acid in cider for the perfect crumb.
- 1 teaspoon ground cinnamon: Adds that classic fall warmth.
- 1/2 teaspoon ground nutmeg: Deepens the spice profile with a subtle nuttiness.
- 1/4 teaspoon ground ginger: Introduces a gentle zing for balance.
- 1/2 teaspoon kosher salt: Enhances all the flavors.
- 1 honeycrisp apple, chopped (about 1/2 cup): Gives fresh bursts of apple sweetness and texture.
- 1 tablespoon cinnamon sugar: Coats the apple chunks to add a crunchy spark.
- 4 tablespoons salted butter (for glaze): Browned to bring a toasty richness.
- 1/3 cup maple syrup: Sweetens the glaze naturally with a hint of woodsy flavor.
- 3/4 – 1 cup powdered sugar: Ensures a smooth, silky glaze consistency.
- 1 teaspoon instant coffee: Amplifies depth in the glaze without a coffee taste.
- 1/2 teaspoon cinnamon (for glaze): Adds a finishing touch of spice to the glaze.
How to Make Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe
Step 1: Prepare the Pan and Preheat the Oven
Start by heating your oven to 350°F (175°C). Grease your doughnut or muffin pan thoroughly with melted butter—this simple step keeps those doughnuts from sticking and gives the crust a slight buttery crunch.
Step 2: Reduce the Apple Cider
Boil the apple cider over high heat to evaporate excess liquid, concentrating that bright apple flavor. Simmering it down to about 1/2 cup is key—it’s what gives the doughnuts their signature fruity note without overpowering the batter.
Step 3: Mix the Batter
In a large bowl, combine 1/2 cup of the reduced cider with melted butter, eggs, apple butter, vanilla, and brown sugar—these ingredients blend into a rich, flavorful base. Then gently fold in your dry ingredients—flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt—until just combined. Don’t overmix! Toss the chopped apples with cinnamon sugar to add texture and sweetness, then stir them into the batter.
Step 4: Bake the Doughnuts
Divide the batter evenly in your prepared pan, filling each mold just over halfway. Bake for about 12-13 minutes until the doughnuts spring back lightly when touched—a sign they’re perfectly baked. Let them cool briefly before carefully removing them from the pan.
Step 5: Make the Cinnamon Maple Glaze
While the doughnuts bake, melt butter over medium heat until it browns slightly and smells toasty. This step adds a nutty complexity to your glaze. Remove from heat and whisk in maple syrup, powdered sugar, instant coffee, and cinnamon until silky smooth.
Step 6: Glaze the Doughnuts
Dip or drizzle the glaze over the warm doughnuts—this step creates a beautiful, glossy finish that seals in moisture and adds a burst of cinnamon-maple sweetness. Trust me, fresh and warm is the absolute best way to enjoy these!
How to Serve Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe
Garnishes
Top your doughnuts with a sprinkle of extra cinnamon sugar or a pinch of crushed nuts like toasted pecans for added crunch and flavor contrast. A few thin apple slices or a dusting of powdered sugar can also elevate the presentation and complement the apple notes perfectly.
Side Dishes
Serve these doughnuts alongside a warm latte, chai tea, or even a spiced hot apple cider for a cozy pairing. They also make a delightful companion to creamy vanilla yogurt or a scoop of cinnamon ice cream if you want to turn them into dessert.
Creative Ways to Present
For a festive brunch, arrange the doughnuts on a rustic wooden board with small bowls of extra glaze, whipped cream, and fresh apple wedges. Alternatively, stack a few doughnuts and skewer mini cinnamon sticks or apple slices to create an eye-catching centerpiece for your table.
Make Ahead and Storage
Storing Leftovers
These doughnuts taste best fresh, but you can store leftovers in an airtight container at room temperature for up to two days. Keep them away from heat or moisture to preserve their tender crumb and glaze freshness.
Freezing
If you want to save some for later, freeze the doughnuts individually on a baking sheet, then transfer them to a freezer bag. They can keep well in the freezer for up to three months. Just thaw at room temperature when ready to enjoy.
Reheating
To bring back that just-baked warmth and softness, reheat frozen or refrigerated doughnuts in a microwave for 15-20 seconds or pop them in a low oven (around 300°F) for 5 minutes. Avoid overheating to keep the glaze from melting off too much.
FAQs
Can I make this recipe gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend that includes xanthan gum for structure. Just keep an eye on the texture as gluten-free flours vary, and you might need a slight adjustment in liquid.
Is it necessary to reduce the apple cider?
Yes, reducing the cider concentrates the flavor and prevents the doughnuts from becoming too wet. It ensures that apple goodness is rich but balanced in your batter.
Can I use other types of apples?
Definitely! While Honeycrisp adds a perfect balance of sweetness and crispness, feel free to use Granny Smith for tartness or Fuji for a sweeter touch. Just chop them finely so they mix evenly in the batter.
Why is there instant coffee in the glaze?
Instant coffee enhances the depth and richness of the cinnamon maple glaze without adding a coffee flavor. It’s a subtle trick that makes the glaze taste more complex and satisfying.
Can I fry these doughnuts instead of baking them?
This recipe is designed for baking, to highlight the natural apple cider flavor while keeping them lighter and less greasy. For frying, a different dough might be better suited; however, you could experiment but expect a different texture.
Final Thoughts
I can’t recommend this Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe enough—it’s a treasured fall favorite that combines the perfect hint of spice, apple sweetness, and rich glaze all in one bite. Once you try it, you’ll see why these doughnuts become an instant crowd-pleaser. Cozy up with a batch and let those warm, comforting flavors brighten your day!
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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
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Baked Apple Cider Doughnuts are a perfect autumn treat, featuring a flavorful batter made with reduced apple cider and warm spices like cinnamon, nutmeg, and ginger. Chopped honeycrisp apples add a fresh, juicy burst to every bite. Finished with a luscious cinnamon maple glaze infused with a hint of instant coffee, these doughnuts are moist, tender, and irresistibly sweet, all made in the oven without frying.
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
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 pans: Preheat your oven to 350°F (175°C). 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. Reduce the heat and let it simmer for 10-15 minutes until it reduces to about 1/2 cup. Remove from heat and allow to cool completely.
- Make the batter: In a large mixing bowl, stir together 1/2 cup of the cooled reduced apple cider, melted butter, eggs, apple butter, vanilla extract, and dark brown sugar until all ingredients are well combined. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Toss the chopped honeycrisp apple with cinnamon sugar, then fold the apples into the batter gently.
- Fill and bake: Divide the doughnut batter evenly into the prepared pan cavities, filling each one about 1/2 to 2/3 full. Bake in the preheated oven for 12-13 minutes, or until the doughnuts are just set and a toothpick inserted in the center comes out clean. Remove from oven and let cool for 5 minutes, then run a knife around edges to release doughnuts and invert the pan to remove them.
- Prepare the cinnamon maple glaze: In a small saucepan over medium heat, melt the butter and cook it until it begins to brown slightly and smells toasted, about 2-3 minutes. Remove from heat and whisk in the maple syrup, powdered sugar, instant coffee, and cinnamon until the glaze becomes smooth and glossy.
- Glaze the doughnuts: Dip each cooled doughnut into the cinnamon maple glaze or drizzle the glaze over the top. For best flavor and texture, serve the doughnuts warm.
Notes
- If you don’t have a doughnut pan, a 12-cup muffin pan works well as an alternative.
- Allow the reduced apple cider to cool completely before mixing into the batter to avoid cooking the eggs prematurely.
- The instant coffee in the glaze is optional but adds a subtle depth of flavor that complements the spices.
- You can adjust the powdered sugar in the glaze to achieve the desired thickness and sweetness.
- Make sure not to overmix the batter to keep the doughnuts tender and light.
- These doughnuts are best enjoyed fresh and warm but can be stored in an airtight container for 2 days.
