Apple Cider Doughnut Holes are loaded with apple cider flavors and coated in a delicious cinnamon-sugar topping. Baked -not fried, to perfection, you’ll love the soft texture of this fall favorite!
Easy Homemade Apple Cider Doughnut Holes
Apple cider doughnut holes are so easy to make. They have delicious apple flavors and a moist, fluffy doughnut texture. They can be made in just a quick 20 minutes from the comfort of home! Best of all, these can be made year-round -no need to wait for your annual apple orchard trip.
Every fall, we make a trip to our local apple orchard. I love everything about it. Being outside in the crisp fall air, the corn mazes, and most of all apple treats. A few years back I tried apple cider doughnuts and I was sold. I knew I had to make these heavenly treats at home.
Why We Love This Apple Cider Doughnut Holes Recipe
- Quick and easy homemade apple cider doughnut recipe
- Delicious fall flavored treat that can be made year-round
- Simple ingredients list using many pantry staples
- Easily baked in the oven, no need for messy oil or a fryer
Ingredients / Shopping List
- All-purpose flour
- Baking powder
- Ground cinnamon
- White granulated sugar
- Apple cider
- Milk
- Egg
- Vanilla extract
- Butter -melted
Substitutions and Additions
- TOPPINGS: If you want to make these doughnut holes a bit sweeter, you can top them with caramel, chocolate, whipped topping, or vanilla ice cream!
Recommended Tools to Make this Recipe
- Mini muffin pan
- Whisk
SEE FULL PRINTABLE RECIPE CARD BELOW
How to Make Apple Cider Doughnut Holes
The donut holes will come together in just 10 minutes of prep time and 10 minutes baking! Best of all, you can simply pop them in the oven to cook. No need to worry about oil or frying!
- Combine flour, baking powder, cinnamon, and sugar and whisk.
- Add apple cider, milk, egg, and vanilla.
- Use a cookie scoop to fill each section of the mini muffin pan ¾ full.
- Bake for 8-10 minutes.
- Mix together granulated sugar and cinnamon for coating.
- Allow doughnut holes to cool slightly, then roll into butter and cinnamon sugar mixture.
Storage Tips
- To Store: Store leftovers in an airtight container at room temperature for up to 3 days.
- To Freeze: Freeze doughnut holes up to 3 months in a freezer Ziploc bag or an airtight container.
- To Reheat: If you enjoy your doughnut holes warm, you can pop these in the microwave for about 30 seconds to heat them up.
Frequently Asked Questions
You can make these doughnut holes ahead of time and store them in the fridge until you’re ready to serve. However, I think these are best served fresh out of the oven. So, you could simply make the dough ahead of time and store it in the fridge, then scoop it into your muffin tin and bake when you’re ready to serve.
There are so many great air fryer donut recipes out there. However, this recipe isn’t made for the air fryer. Baking these doughnut holes in the oven is the best way to cook them. It’s super quick and easy and saves you from dealing with hot oil.
This is totally up to your preference! You can use your favorite brand or a delicious cider that you got from your local farmers’ market or apple orchard.
Other Easy Fall Recipes
- Caramel Apple Dip
- Caramel Apple Pie Bombs
- Hasselback Apples
- Baked Cinnamon Sugar Donuts
- Air Fryer Donuts
- Apple Cider
- Canned Biscuit Donuts
- Apple Cider Margarita
Apple Cider Doughnut Holes
Ingredients
Doughnut
- 2 cups all purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 cup white granulated sugar
- ½ cup apple cider
- ½ cup milk
- 1 egg lightly beaten
- 1 tsp vanilla extract
Coating
- 4 tbsp melted butter
- 1 cup white granulated sugar mixed with 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350 degrees and prepare a mini muffin pan by coating with butter or cooking spray.
- In a large bowl, combine the flour, baking powder, cinnamon and sugar and whisk until combined.
- Add the apple cider, milk, egg and vanilla and stir until fully incorporated.
- Use a small cookie scoop to fill each section of the mini muffin pan ¾ full.
- Bake for 8-10 minutes or until cooked through. Allow to cool slightly.
- Remove each doughnut hole and roll before dipping into the butter and cinnamon sugar mixture. Serve warm.
Jenn’s Notes
- To Store: Store leftovers in an airtight container at room temperature for up to 3 days.
- To Freeze: Freeze doughnut holes up to 3 months in a freezer Ziploc bag or an airtight container.
- To Reheat: If you enjoy your doughnut holes warm, you can pop these in the microwave for about 30 seconds to heat them up.
Want to make these today. Only have apple juice. Can I use that instead of the cider?
They look amazing.
Sorry to just get back to you, I was traveling. I haven’t tired apple juice, but I think some others may have in the comments.
An you use gluten free flour?
Hi! I have what may be a stupid question – do I combine the sugar-cinnamon mixture with the melted butter and THEN roll the doughnut holes, or do I dip in melted butter then roll in the sugar-cinnamon mix?
Not stupid!! Dip in the butter – then roll in the cinnamon sugar.
Thank you! I can’t wait to make this!
These were delicious. My batch ended
up yielding 40 mini muffins
I roll the enitre thing in cinnamon sugar, but you don’t have to do the whole thing if you don’t want to!
Okay, thanks!
We are have a beautiful fall day. Perfect for making today or any day. Thanks for sharing
Hi! This looks delicious, and I can’t wait to make these TODAY! Question: Do you roll only the top of the muffin in the butter and sugar mixture?