Baked Apple Cider Donut Holes Recipe 

Easy cinnamon-sugar or apple cider glaze recipe for baked apple cider donut holes. Includes Baked Apple Cider Donut directions!

FOR THE APPLE CIDER DONUT HOLES: – 1 cup (240ml) apple cider (reduced to 1/2 cup - 120ml) – 1 and 1/2 cups (190 grams) all-purpose flour (spooned & leveled) – 1 and 1/2 teaspoons baking powder – 1 teaspoon ground cinnamon – 1/4 teaspoon ground nutmeg – 1/8 teaspoon ground clove – 1/4 teaspoon salt – 1/4 cup (60 grams) plain Greek yogurt (or sour cream) – 1/2 cup (100 grams) brown sugar – 1 large egg (room temperature) – 1 teaspoon vanilla extract – 3 tablespoons (45 grams) unsalted butter , melted and slightly cooled FOR THE CINNAMON SUGAR COATING: – 4-6 tablespoons (65-85 grams) unsalted butter , melted and slightly cooled – 3/4 cup (150 grams) granulated sugar – 2 teaspoons ground cinnamon

Ingredient

Direction

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1

Preheat oven to 350°F. Prepare a 24-count mini muffin pan with nonstick cooking spray.

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2

Heat apple cider in a pot on medium. To 1/2 cup, boil apple cider for 7-10 minutes. Chill apple cider in a heatproof basin for 15 minutes.

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3

Combine the flour, baking powder, cloves, nutmeg, cinnamon, and salt in a sizable mixing bowl. Put aside.

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4

Completely blend the cooled reduced apple cider, Greek yogurt, brown sugar, egg, vanilla, and melted butter in a separate dish. Mix dry and wet ingredients until just mixed.

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5

Divide the batter evenly between 24 small muffin cups. I prefer a piping bag for this stage, but a ziplock bag with the corner cut off works too.

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6

Cook donut holes at 350°F for 11-14 minutes or until a toothpick pushed into the center comes out clean. 

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7

Post-oven, cool for 5 minutes in the pan. Carefully remove from pan and cool on wire rack.

also see

also see

Baked Pumpkin Donuts with Maple Cinnamon Glaze Recipe