So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Luckily, Apple Cider Donuts are here to save your fall snack game. Sweet, spicy, and a little crunchy on the outside, soft and pillowy on the inside—basically, happiness you can hold in one hand. And trust me, you’re going to want to make these again and again (and maybe eat them all before anyone else sees).
Why This Recipe is Awesome
Why these donuts? First, they scream fall snacks without needing a full pumpkin spice parade in your kitchen. They’re cozy, nostalgic, and perfect with a cup of coffee or cider.
Second, it’s idiot-proof. Even if your baking skills are questionable (like, “burnt toast is my specialty”), you can nail these. The texture? Spot on. The flavor? Chef’s kiss. Bonus: You get to dip them in cinnamon sugar like a little sugar-covered trophy—no one’s judging.
And finally, these donuts make your kitchen smell amazing. Seriously, neighbors might start dropping by uninvited.
Ingredients You’ll Need
Here’s your shopping list. Nothing fancy, mostly stuff you already have—or should have—if you consider yourself a semi-responsible adult.
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg (or more, if you like living dangerously)
- ½ tsp ground cloves (optional, but fancy)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup unsalted butter, melted
- ¾ cup apple cider (fresh or store-bought, either works)
- 1 tsp vanilla extract
- ¼ cup milk (any kind)
Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 tsp cinnamon
- ¼ cup butter, melted
Step-by-Step Instructions
- Preheat & Prep: Heat your oven to 350°F (175°C). Grease your donut pan or spray with nonstick spray. If you don’t have a donut pan, muffin tins work too—your donuts will just be “hipster” muffin-style.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Smell it. Yep, fall.
- Mix Wet Ingredients: In another bowl, beat eggs, sugars, melted butter, apple cider, vanilla, and milk until smooth. Don’t skip the cider—this is what makes these donuts Apple Cider Donuts, not just “sad brown circles.”
- Combine: Slowly add dry ingredients into wet ingredients. Mix until just combined. Don’t overmix—your donuts should be fluffy, not hockey pucks.
- Fill the Pan: Spoon batter into donut molds about ¾ full. Try not to eat the batter straight from the bowl… although, I get it.
- Bake: 12–15 minutes or until a toothpick comes out clean. Don’t overbake unless you’re into crunchy donuts.
- Cinnamon Sugar Bath: Melt butter and brush donuts lightly. Mix sugar and cinnamon in a bowl. Dip each donut to coat generously. Repeat if you like sugar comas.
- Cool & Devour: Let donuts cool for 5 minutes. Try not to inhale them all at once.
Common Mistakes to Avoid
- Skipping the cider: Come on, don’t rob yourself. These aren’t just “cinnamon donuts”—they’re Apple Cider Donuts.
- Overmixing the batter: You’ll end up with dense donuts, not cloud-like perfection.
- Neglecting the pan: Sticky donuts are sad donuts. Grease it properly!
- Skipping the cinnamon sugar: You might as well eat dry bread. Just don’t.
- Baking too long: Dry donuts are a mood killer. Keep an eye on the clock.
Alternatives & Substitutions
- Flour: Whole wheat? Sure, but texture changes. Gluten-free? Go for it, but you might need a special mix.
- Butter: Margarine technically works, but why would you do that to yourself? Coconut oil is a decent swap.
- Apple Cider: Fresh is best, but store-bought works. Just avoid the super-sugary stuff.
- Cinnamon Sugar: Add a pinch of cayenne or pumpkin spice if you’re feeling wild.
Honestly, the beauty of Apple Cider Donuts is how flexible they are. Don’t have a donut pan? Muffins work. No apple cider? Just make them cinnamon sugar muffins and call it a day (but don’t tell anyone I said that).
FAQ (Frequently Asked Questions)
Q: Can I fry these instead of baking?
A: Totally. Frying gives a classic vibe, but your kitchen will smell like a donut shop for days.
Q: Can I make them ahead of time?
A: Sure! Store in an airtight container for 1–2 days. Reheat in the oven or microwave. Fresh is best though.
Q: Can I freeze them?
A: Yep. Freeze baked, uncoated donuts. When ready, warm and toss in cinnamon sugar. Instant happiness.
Q: Do I have to use real cinnamon?
A: Yes, unless you enjoy eating fake spices like some kind of villain.
Q: Can I use margarine instead of butter?
A: Well, technically yes, but why hurt your soul like that? Butter is love.
Q: Can I make mini donuts?
A: Absolutely. Bake for less time and watch your portion control fly out the window.
Q: Can kids help?
A: Yes, but watch them with cinnamon sugar—tiny hands + sugar = chaos, but adorable chaos.
Final Thoughts
So there you have it—Apple Cider Donuts that’ll make your kitchen smell amazing, your taste buds happy, and your fall snack cravings satisfied. Easy, cozy, and a little indulgent, these donuts are basically fall in edible form.
Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! And FYI, eating two (or three) in a row is perfectly acceptable.
