Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe

There’s something about the cozy flavors of fall baked right into doughnuts that makes my heart so happy, and that’s exactly why I love sharing this Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe with you. These doughnuts capture the sweet-tart essence of apple cider and the warm spices that just scream autumn. Plus, baking them instead of frying keeps things a bit lighter, so you can enjoy one (or two!) without the guilt.

When I first tried this recipe, I was blown away by how tender and flavorful the doughnuts turned out, especially paired with the rich cinnamon maple glaze. They make for such a perfect weekend treat or a special addition to your holiday brunch table. Trust me, once you try these, you’ll want to make them all season long.

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Ingredients You’ll Need

This Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe calls for a cozy mix of pantry staples and fresh touches that come together effortlessly to create tender, flavorful doughnuts. Using fresh apple cider and a mix of warming spices really elevates these beyond the typical doughnut.

• Apple cider: Choose fresh apple cider; it’s the star flavor that gives the doughnuts their signature taste.
• Salted butter: Melted for the batter and browned for the glaze—adds richness and depth.
• Vanilla extract: Sweetens and balances the spices with warm vanilla notes.
• Eggs: Bring structure and tenderness—room temperature is best for even mixing.
• Apple butter: Adds moisture and concentrated apple flavor plus a touch of sweetness.
• Dark brown sugar: Gives a rich molasses note and keeps the doughnuts moist.
• All-purpose flour: The foundation—for tender but sturdy doughnuts.
• Baking powder and baking soda: Together they make sure your doughnuts rise just right.
• Ground cinnamon, nutmeg, and ginger: Classic autumn spices that warm every bite.
• Kosher salt: Brings out all the flavors.
• Honeycrisp apple: Fresh apple pieces add lovely texture and bursts of flavor.
• Cinnamon sugar: Tossed with the apples for an extra layer of spice and sweetness.
• Maple syrup: For the glaze’s natural sweetness—adds that classic maple flavor.
• Powdered sugar: Helps create the perfect sweet glaze texture.
• Instant coffee: Don’t worry—it’s just a pinch to deepen the flavors without making it taste like coffee.

Variations

I like to mix things up sometimes with this Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe — it’s so versatile that you can tailor it to your preferences or the season with ease. Feel free to get creative and make it your own!

• Gluten-free version: I swapped the flour for a gluten-free blend once, and they came out just as tender—just be sure your blend has xanthan gum included.
• Spice it up: Occasionally I add a pinch of cloves or cardamom for an extra warm spice kick that my family loves.
• Apple swaps: When apples aren’t in season, I use dried apples soaked in a bit of cider or pear butter instead of apple butter for a fun twist.
• Maple glaze alternatives: You can play with the glaze by adding orange zest or swap the coffee for a dash of vanilla for a sweeter, simpler finish.

How to Make Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe

Step 1: Reduce the apple cider to intensify flavor

Start by boiling 1 1/2 cups of apple cider over high heat until it reduces down to about 1/2 cup, which takes around 10-15 minutes. This step really concentrates the apple flavor, which is key for a doughnut that tastes like fall in every bite. Don’t rush it—wait until the cider thickens and has a syrupy consistency, then let it cool. If you skip this, your doughnuts won’t have that deep cider flavor I adore.

Step 2: Mix the wet ingredients together

In a large mixing bowl, combine the cooled boiled cider, melted salted butter, eggs, apple butter, vanilla extract, and brown sugar. Stir gently until everything is just combined. I find using room temperature eggs helps everything mix smoothly without curdling or lumps.

Step 3: Add the dry ingredients and apples

Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and kosher salt in a separate bowl. Then fold the dry ingredients into the wet until just combined—don’t overmix or your doughnuts can get tough. Next, toss your chopped honeycrisp apple pieces in cinnamon sugar, then gently fold those into the batter for delicious pockets of warm spice and sweetness.

Step 4: Bake until just set

Grease your doughnut or muffin pan (I usually opt for a 6-cup doughnut pan) with melted butter. Divide the batter evenly, filling each well about halfway to two-thirds full to avoid overflow. Bake at 350° F for 12-13 minutes, or until a toothpick inserted into the doughnuts comes out clean. Let them cool in the pan for about 5 minutes before gently running a knife around the edges and inverting the pan to release.

Step 5: Make the Brown Butter Cinnamon Maple Glaze

While the doughnuts bake (or just after they come out), melt salted butter in a small pot over medium heat until it browns slightly and smells nutty—about 2-3 minutes. Immediately remove from heat and whisk in maple syrup, powdered sugar (start with 3/4 cup and add more if you want it thicker), instant coffee, and cinnamon. This glaze is where the magic happens and takes your doughnuts up a notch.

Step 6: Glaze and enjoy!

Dip the top of each warm doughnut in the glaze or drizzle it over the top with a spoon. I highly recommend eating these doughnuts warm—that’s when the glaze is soft and the doughnuts are at their softest. You’ll be surprised how quickly they disappear!

How to Serve Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe

Garnishes

I usually keep the garnishes simple—the cinnamon maple glaze shines on its own! But when I’m feeling fancy, I sprinkle chopped toasted pecans or a dusting of extra cinnamon sugar on top for a little crunch and extra spice. A few thin apple slices on the side also make it look pretty and reinforce that fresh apple vibe.

Side Dishes

This doughnut pairs beautifully with a warm cup of chai latte or spiced coffee to enhance the cinnamon and maple notes. I’ve also served it alongside a creamy vanilla yogurt or mascarpone dip for a nice contrast in texture that my guests adore.

Creative Ways to Present

For a brunch or holiday party, I like to arrange these doughnuts on a beautiful wooden board with fresh apple slices, cinnamon sticks, and small bowls of extra glaze for dipping. It’s a cozy, inviting setup that always gets people reaching for seconds. You might even try stacking them with a drizzle of caramel over the top for an indulgent twist.

Make Ahead and Storage

Storing Leftovers

Leftover doughnuts store pretty well in an airtight container at room temperature for up to two days. My trick is to keep them away from humid spots so they don’t get soggy. If you’re planning to eat them the next day, I recommend glazing right before serving for maximum freshness.

Freezing

I like to freeze unglazed doughnuts by wrapping them individually in plastic wrap and then placing them in a freezer bag. They keep well for about 2 months. When you’re ready to enjoy, thaw them at room temperature and then glaze fresh for the best texture.

Reheating

To reheat, pop doughnuts in the microwave for 10-15 seconds or briefly warm in a 300°F oven for about 5 minutes. Either way, they come back soft and delicious. If you froze them unglazed, warm first then dip in the cinnamon maple glaze just before eating.

FAQs

Final Thoughts

Honestly, this Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe has become one of my go-to indulgences when I want to capture that crisp fall feeling right in my kitchen. They’re surprisingly easy to make, and the blend of apple, warm spices, and that luscious glaze always brings big smiles around the table. If you’re looking for a cozy treat that’s a little different but still familiar, you’ve got to give these doughnuts a try—you won’t be disappointed!

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