Real Apple Cider Donuts (Whole Apples)
Reid Quiggins (adapted by JojoM)
Cozy baked apple cider donuts rolled in cinnamon sugar—made with real apple cider simmered from whole apples. Bakery taste, easy at home.
Real Apple Cider Donuts (Whole Apples) 🍎🍩
There’s nothing cozier than the scent of warm apple cider donuts wafting through the kitchen. These baked donuts aren’t made with just any cider—they start with real apple cider simmered from whole apples, infused with cinnamon sticks and spice. Rolled in a crunchy cinnamon sugar coating, they’re bakery-style treats you can easily pull off at home.
The best part? You don’t even need a mixer or deep fryer. Just a simple whisk, a donut pan (or muffin tin if that’s what you have), and a little patience while your apples cook down into that golden cider base. Perfect for fall baking or any chilly day when comfort food is calling. 🍂✨
Why These Donuts Are Special
- Whole apple cider base → simmering real apples and spices creates unmatched flavor depth.
- Baked, not fried → less mess, less oil, still perfectly tender and flavorful.
- Cinnamon sugar finish → brushed with melted butter and dipped in cinnamon sugar for that classic crunch.
- No fancy tools required → even a muffin tin works beautifully.
Baking Tips & Tricks 🥄
- Reduce your cider until it’s syrupy for a stronger apple punch.
- If using a muffin tin, only fill halfway for the right crumb and shape.
- Always coat donuts while warm so the cinnamon sugar sticks perfectly.
- Swap a bit of flour for cornflour if you like extra tenderness.
Serving Ideas
Enjoy these warm out of the oven with a steaming mug of coffee, chai, or even hot mulled cider. They also make a fun breakfast for weekend brunch, a cozy snack for chilly evenings, or a sweet treat to bring to fall gatherings and pumpkin patch outings. 🎃☕
What Readers Are Saying ⭐
- “Made these this morning—used store-bought cider and they were still insanely good. The cinnamon sugar crunch is perfection.” – Victoria
- “Swapped 2 tbsp flour for cornflour—super tender. Will double next time.” – Ethan
- “Did them in a muffin tin—worked a treat. Cider from scratch is worth it.” – Buddy
- “Used maple syrup in the coating. So good with coffee!” – Mary
FAQs ❓
Can I make these without a donut pan?
Absolutely—use a muffin tin and fill halfway. Bake slightly longer, then brush with butter and coat in cinnamon sugar.
How far in advance can I make the cider?
You can make the cider up to 5 days ahead (fridge) or freeze it for 2–3 months. Just reduce it down before storing.
Can I air-fry instead of baking?
Yes! Pipe into silicone molds and air-fry at 170°C (340°F) for about 8–12 minutes. Check with a toothpick for doneness.
Why are my donuts dense?
Overmixing or using too much flour is usually the culprit. Mix just until combined, weigh flour if you can, and avoid overbaking.
Bring the cozy bakery vibes straight to your kitchen with these real apple cider donuts—simple, fragrant, and impossible to resist. 🍏✨
Real Apple Cider Donuts (Whole Apples)
Reid Quiggins (adapted by JojoM)Cozy baked apple cider donuts rolled in cinnamon sugar—made with real apple cider simmered from whole apples. Bakery taste, easy at home.
Chef's Tips
Reduce the cider to intensify flavour; aim for a syrupy, apple-forward taste before using.
If using a muffin tin, fill only 1/2–2/3 full to keep a donut-like crumb.
Coat while warm so the cinnamon sugar adheres perfectly.
Swap 1–2 tbsp flour for cornflour to make them extra tender.
For crisper edges, bake to the longer end of the range and cool briefly in the tin.
Tools Used
Wooden Spoon
Pastry Brush
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Ingredients
Apple Cider (from Whole Apples)
Baked Apple Cider Donuts & Coating
Instructions
Make the Apple Cider
- 1
Add chopped apples, orange, cinnamon sticks, pumpkin spice, and enough water to cover to a large pot.
- 2
Bring to a simmer and cook gently for at least 2 hours until the fruit is very soft.
- 3
Mash fruit against the side of the pot with a wooden spoon to extract more flavour.
- 4
Simmer 15 minutes more; taste and adjust with a little water or sweetener if needed.
- 5
Strain through a fine-mesh strainer or cheesecloth. Serve warm, or cool completely to use in donuts.
Bake the Donuts (or Muffins)
- 1
Heat oven to 175°C / 350°F. Lightly coat a donut pan or muffin tin with cooking spray.
- 2
In a bowl, whisk 70 g softened butter with brown sugar and 25 g granulated sugar until light and fluffy.
- 3
Whisk in the egg and vanilla until smooth.
- 4
Add flour, baking powder, salt, and 1/2 tsp cinnamon; mix just until combined.
- 5
Stir in the apple cider to form a smooth batter.
- 6
Fill molds 1/2–2/3 full (they rise well).
- 7
Bake 10–15 minutes (a little longer if muffins) until a toothpick comes out clean. Cool 3–5 minutes in the pan, then turn out onto a rack.
- 8
Mix remaining 50 g sugar with 1/2 tsp cinnamon. Brush warm donuts with the melted 43 g butter and dip/roll tops in cinnamon sugar. Serve warm.
Comments & Reviews
Victoria
10/2/2025
“Made these this morning—used store-bought cider and they were still insanely good. The cinnamon sugar crunch is perfection.”
Ethan
10/2/2025
“Swapped 2 tbsp flour for cornflour—super tender. Will double next time.”
Buddy
10/2/2025
“Did them in a muffin tin—worked a treat. Cider from scratch is worth it.”
Mary
10/2/2025
“Used maple syrup in the coating. So good with coffee!”
Nutrition Facts
Serving Size: 1 donut (1 of 6)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
