Baked Apple Cider Mini-Donuts

No better way to welcome the first days of Autumn than with the classic flavors of apple cider, cinnamon, nutmeg and cardamom! These Apple Cider Donuts are a Fall favorite for the entire family, and perfect for a quick breakfast or a cozy afternoon tea!

Baked Apple Cider Mini-Donuts
Servings
24 mini donuts
Author
Joshua Snyder
Prep time
20 Min
Cook time
30 Min
Inactive time
5 Min
Total time
55 Min

Baked Apple Cider Mini-Donuts

No better way to welcome the first days of Autumn than with the classic flavors of apple cider, cinnamon, nutmeg and cardamom! These Apple Cider Donuts are a Fall favorite for the entire family, and perfect for a quick breakfast or a cozy afternoon tea!

Ingredients

Donuts
Topping

Instructions

Notes:

Make your own buttermilk by mixing 1/2 teaspoon of lemon juice or vinegar with your milk. Let it sit for 5 minutes before using in the recipe.


Feel free to use a 24-count mini muffin tin to make donut holes! Or make half donuts half donut holes.


You can also make these large donuts or muffins from this recipe by adjusting the cooking time to 12-14 minutes. 


Nutrition Facts

Calories

170.59

Fat (grams)

7.44

Sat. Fat (grams)

2.84

Carbs (grams)

24.43

Fiber (grams)

0.71

Net carbs

23.73

Sugar (grams)

13.59

Protein (grams)

1.97

Sodium (milligrams)

126.11

Cholesterol (grams)

25.67
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Directions

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1. In a small saucepan, bring apple cider and cinnamon sticks to slow boil over medium heat.

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2. Reduce heat to low and let simmer for 15-20 minutes until only half remains.

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3. Remove cinnamon sticks and set aside to cool.

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4. Preheat oven to 350 degrees and grease a 12-count mini-donut pan with baking spray.

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5. In medium bowl, add flour, baking powder, baking soda, nutmeg, cinnamon, cardamom and salt.. Whisk until incorporated. Set aside.

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6. In a large bowl, add the oil, sugar, and brown sugar. Beat until smooth scraping down the sides when necessary.

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7. Add eggs and vanilla. Mix on medium speed until light and fluffy..

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8. Add a third of the flour mixture and mix until just combined. Stir in the buttermilk.

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9. Add another third of the flour and mix. Stir in the reduced apple cider.

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10. Add remaining flour and mix until all flour is combined.

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11. Spoon or pipe mixture into the greased mini-donut pan filling each cup half full. Bake the muffins for 10-12 minutes until they are a light golden brown.

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12. Remove from oven and let cool in pan for 5 minutes before releasing. While the muffins are cooling melt the butter and prepare cinnamon/sugar.

 
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13. Once cool, dip the donut in the melted butter and toss in the cinnamon/sugar mixture until coated.