Old Fashioned Baked Apple Cider Donuts
This post may contain affiliate links. Please read our disclosure policy.
Irresistibly delicious, these baked Apple Cider Donuts are easy to make, soft and moist, with apple cinnamon flavors that taste like fall in every bite.
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
And a little healthier too with the addition of greek yogurt.
While these baked donuts are made using 6-cavity doughnut pans, they can easily be converted into doughnut holes by using a mini muffin pan. Or even baked in standard-size muffin tins with a few extra minutes of baking.
A simple shake with cinnamon sugar finishes them beautifully and deliciously.
Who could resist these perfect fall-flavored Baked Apple Cider Doughnuts? Not anyone in my house.
More Recipes You May Also Enjoy
If you try this recipe, I’d love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Old Fashioned Baked Apple Cider Doughnuts
Baked Apple Cider Donuts Recipe
Equipment
Ingredients
Apple Cider Doughnuts
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- Dash of ground cloves
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup apple cider
- 1 cup sugar
- 1/3 cup plain Greek yogurt
- 3 tablespoons canola oil
- 1 teaspoon vanilla
- 2 large eggs
Topping
- 2 tablespoons cinnamon-sugar
Instructions
- Preheat oven to 350°F. Lightly grease two standard doughnut pans.
- Combine flour, baking powder, cinnamon, nutmeg, cloves, baking soda, and salt in a medium bowl; stir with a whisk.
Whisk together apple cider, sugar, yogurt, oil, and eggs in a medium bowl. Add yogurt mixture to flour mixture, and stir until combined. - Coat two (6-cavity) doughnut pans with cooking spray. Spoon batter evenly into 12 cavities. Bake at 350°F for 12-15 minutes or until doughnuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert doughnuts onto a wire rack.
- While the doughnuts are still warm, place 1 or 2 in a paper bag filled with cinnamon-sugar. Gently shake and repeat until all of the doughnuts are coated.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
What can be used instead of plain Greek yogurt?
You could easily substitute sour cream for the yogurt and it would maintain the same consistency.
Hello! These look great! How would you recommend storing overnight if I want to make these for the next morning?
Thank you, Bailey! I like to store them in an airtight container at room temperature — after they have cooled completely.
dear Stephanie i love your web site it is such a refreshing site with new and old cooking ideas i especially love the old recipes from years gone by thanks again for you and your site i have become a loyal follower of you
a
Thank you so much, Frances! You’ve made my night! I do love both new and old recipes and ideas. In fact, one of my favorite ways to spend an evening is to comb through old cookbooks that I’ve collected over the years, read their stories, and imagine what life might have been like back then. And other nights find me pouring over newly published cookbooks and recipes. And somewhere in between — I find things I love and hope you will too!
This was a fun weekend treat, thank you!