Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe

I absolutely love sharing this Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe because it perfectly balances cozy fall flavors with a lighter, baked texture that’s easier on the conscience than frying. When I first tried making baked doughnuts, I wasn’t sure if they’d have the same magic as the classic fried kind—but this recipe proved me so wrong! The warm apple cider reduction mixed with fragrant spices and tender apple bits makes for a doughnut that’s bursting with autumn deliciousness.

Whether you’re hosting a brunch, craving a weekend breakfast treat, or just need a sweet pick-me-up during those chilly months, you’ll find that these doughnuts work beautifully all around. The cinnamon maple glaze gives them a shiny, irresistible finish that my family goes crazy for. Trust me—you’re going to want to make these again and again!

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Ingredients You’ll Need

All the ingredients in this Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe work together to build that warm, comforting flavor profile. When shopping, look for fresh apple cider and a good-quality maple syrup for maximum taste.

• Apple Cider: Reducing it concentrates the flavor and sweetens the doughnuts naturally.
• Salted Butter: Adds richness; use high-quality butter for best flavor.
• Vanilla Extract: Brings warmth and depth to the batter.
• Large Eggs: Room temperature eggs help the batter mix better and rise evenly.
• Apple Butter: Intensifies the apple flavor and adds moisture.
• Dark Brown Sugar: Gives a subtle molasses note enhancing the spices.
• All-Purpose Flour: The base of your doughnuts; no substitutes needed here.
• Baking Powder & Baking Soda: Work together for lightness and rise.
• Ground Cinnamon, Nutmeg, Ginger: Classic fall spices that are essential here.
• Kosher Salt: Balances sweetness and spices.
• Honeycrisp Apple: Adds fresh, juicy apple bits inside the doughnuts.
• Cinnamon Sugar: Coats the diced apples for extra spice in each bite.
• For the Glaze: Salted butter, maple syrup, powdered sugar, instant coffee, and cinnamon come together to create that addictive topping.

Variations

One of the things I love about the Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe is how easy it is to tweak to your liking. Whether you want to dial up the spice, swap ingredients for dietary needs, or make it more kid-friendly, this recipe is flexible.

• Gluten-Free Version: I’ve had success swapping all-purpose flour for a gluten-free blend, just make sure it includes xanthan gum for structure.
• Vegan Adaptation: Replace eggs with flax eggs and use maple syrup or vegan butter to keep that cinnamon maple glaze dairy-free.
• Extra Apple Punch: Diced apples can be increased or replaced with finely chopped dried apples to intensify that apple goodness.
• Spice Swap: Try cardamom or allspice instead of nutmeg for a different but equally cozy profile.

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

Step 1: Reduce That Apple Cider

I always start by boiling down the apple cider. This step concentrates the flavors and sweetens the base naturally. Bring your cider to a boil over high heat, then drop to a simmer until it’s about half the original volume—around 10 to 15 minutes. Keep an eye on it so it doesn’t burn, and let it cool after removing from heat. I learned this trick when I wanted maximum cider flavor without making the batter watery.

Step 2: Mix the Batter with some Love

In a large bowl, I whisk together the cooled boiled cider, melted butter, eggs (room temp really helps here), apple butter, vanilla, and brown sugar until they’re fully combined. Next, sift in your dry ingredients—flour, baking powder, baking soda, spices, and salt—and gently fold them in so as not to overwork the batter. Toss the chopped apples in cinnamon sugar first; this little step keeps them from sinking to the bottom while adding bursts of cinnamon in each biting bite.

Step 3: Bake to Golden Perfection

Divide your batter into a greased doughnut pan or a muffin tin (if you don’t have a doughnut tray). I usually fill each cup about halfway to two thirds full. Bake at 350°F (175°C) for about 12 to 13 minutes—watch for them to be just set and springy when lightly pressed. Once baked, let them cool for 5 minutes before carefully running a knife around the edges to pop them out. Patience here really pays off to keep shape intact.

Step 4: Whip Up That Irresistible Cinnamon Maple Glaze

While the doughnuts cool, it’s glaze time! Start by browning the butter in a small saucepan over medium heat. It takes about 2-3 minutes, and you’ll know it’s ready when it smells nutty and toasted—just be sure not to let it burn. Remove from heat and whisk in maple syrup, powdered sugar, instant coffee (a little secret to deepen the flavor), and cinnamon. You’ll end up with a luscious glossy glaze perfect for dipping or drizzling. Trust me, a few bites warm right out of the oven with this glaze? Perfection.

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

Garnishes

For a little extra flair, I love garnishing these doughnuts with a sprinkle of finely chopped toasted pecans or a dusting of extra cinnamon sugar. Sometimes, a few tiny apple slices fan out on top after glazing make them look adorable and add fresh crunch. These garnishes not only look pretty but add texture and even more flavor.

Side Dishes

These doughnuts pair beautifully with a warm cup of chai tea or coffee for a cozy breakfast or snack. If serving brunch, I often set them alongside whipped cream or mascarpone with honey and fresh fruit for a little balance to the sweet treat. They’re also surprisingly good with a sharp cheddar cheese platter—give it a try to impress guests!

Creative Ways to Present

For special occasions, I’ve served these doughnuts on a rustic wooden board lined with parchment, stacked in layers separated by wax paper. Adding twinkling fairy lights around the platter always gives a warm, inviting vibe. You could also place each doughnut in a mini cupcake liner and tie little burlap bows for a charming fall party look.

Make Ahead and Storage

Storing Leftovers

I store any leftover doughnuts in an airtight container at room temperature for up to two days. If my kitchen is warm, I pop the container in the fridge but find that reheating is key so they stay soft and moist. I usually add the glaze fresh after reheating.

Freezing

These doughnuts freeze beautifully without the glaze. I wrap each individually in plastic wrap and then place them in a freezer bag or container. When I want a treat, I thaw them at room temperature and then warm them gently in the oven before glazing.

Reheating

To reheat, I pop the doughnuts in a 300°F (150°C) oven for about 5-7 minutes until just warmed through. If frozen, I thaw first on the counter for about 30 minutes. Then, I dip or drizzle with fresh glaze for a fresh-from-the-oven taste every time.

FAQs

Final Thoughts

Honestly, this Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe is one of those gems that quickly became a family favorite in my home—and I know it will in yours too. It’s perfect for cozy mornings, gatherings, or anytime you want to infuse your kitchen with the scent of fall. Give it a try and enjoy every warm, spiced, and tender bite. I promise it’ll put a little magic in your day!

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