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Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

A batch of baked apple cider doughnuts topped with a shiny cinnamon maple glaze, surrounded by fresh apples, cinnamon sticks, and star anise.
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Soft, fluffy baked apple cider doughnuts infused with reduced spiced cider, apple butter, and warm fall spices, topped with a rich cinnamon maple glaze made with browned butter and a hint of coffee. Perfect for autumn gatherings or cozy weekends.

  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 14 doughnuts 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 1/2 cups apple cider
  • 2 tablespoons salted butter, melted
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 1/4 cup apple butter
  • 1/2 cup packed dark brown sugar
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1 honeycrisp apple, chopped (about 1/2 cup)
  • 1 tablespoon cinnamon sugar

For the Cinnamon Maple Glaze:

  • 4 tablespoons salted butter
  • 1/3 cup maple syrup
  • 3/4–1 cup powdered sugar
  • 1 teaspoon instant coffee
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat the oven to 350°F. Grease a 6-cup doughnut pan or a 12-cup muffin pan with melted butter.
  2. Bring the apple cider to a boil over high heat, then reduce heat and simmer for 10–15 minutes until reduced to about 1/2 cup. Let it cool.
  3. In a large bowl, stir together the reduced cider, melted butter, eggs, apple butter, vanilla, and brown sugar until combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Mix the wet and dry ingredients just until combined. Toss chopped apples with cinnamon sugar, then fold into the batter.
  6. Divide the batter evenly among the prepared pan, filling each cavity about 2/3 full. Bake for 12–13 minutes until just set. Let cool for 5 minutes, then remove from pan.
  7. To make the glaze, brown the butter in a small saucepan over medium heat for 2–3 minutes until it smells toasted. Remove from heat and whisk in maple syrup, powdered sugar, instant coffee, and cinnamon.
  8. Dip or drizzle the warm doughnuts in the glaze and serve immediately.

Notes

  • Boil the cider to intensify flavor and prevent sogginess.
  • Use apple butter for deeper flavor—applesauce works but is milder.
  • Don’t overmix the batter to avoid dense doughnuts.
  • Best served warm, but can be stored for up to 3 days in an airtight container.
  • Freeze unglazed doughnuts for longer storage and glaze when ready to serve.

Nutrition

Find it online: https://recipeshots.com/baked-apple-cider-doughnuts-recipe/