Description
These Baked Apple Cider Doughnuts with a Cinnamon Maple Glaze are a perfect fall treat, combining tender apple cider-infused doughnuts with a rich brown butter and maple syrup glaze spiced with cinnamon and a hint of coffee. Lightly baked to perfection, these doughnuts are bursting with warm spices and fresh apples, making every bite a cozy delight.
Ingredients
Scale
Doughnuts
- 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
Brown Butter 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
- Preheat and prepare pan: Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter to prevent sticking.
- Reduce apple cider: Bring the apple cider to a boil over high heat, then reduce heat and simmer for 10-15 minutes or until reduced to about 1/2 cup. Remove from heat and allow to cool completely.
- Mix wet and dry ingredients: In a large mixing bowl, stir together 1/2 cup of the reduced apple cider, melted butter, eggs, apple butter, vanilla extract, and brown sugar until combined. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and kosher salt, then fold into the wet ingredients until just combined.
- Add apples: Toss the chopped honeycrisp apple in cinnamon sugar, then gently fold the apple pieces into the batter to distribute evenly.
- Fill pans and bake: Divide the batter evenly among the prepared pans, filling each cup about halfway to two-thirds full. Bake for 12-13 minutes, or until doughnuts are just set and a toothpick inserted comes out clean.
- Cool doughnuts: Remove the pan from the oven, let doughnuts cool for 5 minutes, then run a knife around the edges to loosen and invert the pan to release the doughnuts.
- Prepare glaze: While doughnuts bake, add butter to a small pot over medium heat. Cook until butter browns slightly and smells toasted, about 2-3 minutes. Remove from heat and whisk in maple syrup, powdered sugar, instant coffee, and cinnamon until smooth.
- Glaze doughnuts: Dip or drizzle the warm doughnuts with the cinnamon maple glaze. Serve immediately for best taste.
Notes
- Be sure to reduce the apple cider to concentrate the flavor and prevent soggy batter.
- Allow the browned butter to cool slightly before whisking with glaze ingredients to avoid clumping.
- You can substitute honeycrisp apples with other sweet, crisp apple varieties like Fuji or Gala.
- For a stronger coffee flavor, increase the instant coffee slightly or omit for a pure maple taste.
- Leftover doughnuts can be stored in an airtight container for up to 2 days; reheat gently before glazing.
Nutrition
- Serving Size: 1 doughnut
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 45mg
