Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe

I absolutely love baking these Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe because they capture everything wonderful about fall in a light, tender doughnut. The warm spices combined with the apple cider reduction create a comforting flavor that makes your kitchen smell like pure autumn magic. When I first tried this recipe, I was amazed at how moist and fluffy these doughnuts turned out despite being baked—not fried.

You’ll find that these baked doughnuts are a fantastic alternative when you want that classic cozy treat but without the fuss of deep-frying. Plus, the cinnamon maple glaze puts them over the top, adding a sweet-spicy finishing touch that my family absolutely goes crazy for. Whether you’re serving them for a weekend brunch, a fall celebration, or just a sweet afternoon pick-me-up, this Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe is definitely worth trying.

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Ingredients You’ll Need

These ingredients come together beautifully to create the perfect balance of sweet, spicy, and fruity notes. Using fresh apple cider and apple butter really elevates the doughnuts’ flavor, so be sure to pick quality products for the best results.

• Apple cider: Reducing it intensifies the flavor, making the doughnuts taste like fall in a bite.
• Salted butter: Adds richness and moisture to the doughnuts and the glaze.
• Vanilla extract: Enhances overall flavor with warm sweetness.
• Eggs: Make sure they’re at room temperature for better batter mixing.
• Apple butter: Gives depth and natural apple sweetness to the doughnuts.
• Dark brown sugar: Adds a molasses note that pairs well with spices.
• All-purpose flour: The doughnuts’ base—measure accurately to keep texture right.
• Baking powder and baking soda: Both work together for the perfect rise and tenderness.
• Ground cinnamon, nutmeg, and ginger: The signature warm spices that make doughnuts cozy.
• Kosher salt: Balances sweetness and boosts flavor.
• Honeycrisp apple: Adds fresh apple chunks for texture and juicy bursts.
• Cinnamon sugar: Tossed with apple chunks for extra warmth and sweetness.
• Maple syrup: Sweet, natural flavor for the glaze that’s not too overpowering.
• Powdered sugar: Provides the magic texture for smooth, sweet glaze.
• Instant coffee: A subtle layer that deepens the glaze flavor beautifully.

Variations

I love to tweak this Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe depending on the season or my mood—don’t be afraid to customize it, either. It’s a recipe that really invites experimentation, especially with spices, glaze, or mix-ins.

• Spice Swap: When I want a warmer feel, I add cardamom instead of ginger—gives such a nice aromatic lift.
• Gluten-free: I’ve had success substituting a gluten-free flour blend; just add an extra teaspoon of baking powder for fluffiness.
• Glaze Variations: Sometimes I drizzle simple vanilla glaze or mix a little bourbon with the maple for a grown-up twist.
• Fruit Mix-Ins: Blueberries or pears make fun seasonal swaps when apples aren’t on hand.

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

Step 1: Reduce the Apple Cider

Start by bringing your apple cider to a boil on high heat—this concentrates that flavor, so it’s essential not to skip this. After boiling, turn down the heat and simmer for 10 to 15 minutes until it’s reduced down to about half a cup. When I do this, I set a timer and keep an eye so it doesn’t burn or overflow. Once reduced, let it cool completely before using it in your batter.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the cooled boiled cider, melted butter, eggs, apple butter, vanilla extract, and brown sugar. I like using a whisk to blend these well so you get a smooth base. The apple butter adds a subtle sweetness and moisture that makes these doughnuts so tender.

Step 3: Combine the Dry Ingredients and Add Apples

In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and salt. Toss your chopped Honeycrisp apples with the cinnamon sugar—you’ll want those bites to be sweet and laced with warmth. Gently stir the dry ingredients into the wet mix just until combined; overmixing will make your doughnuts dense. Then fold in the cinnamon-sugared apple chunks, being careful to distribute them evenly.

Step 4: Fill and Bake the Doughnuts

Grease your doughnut pan really well with melted butter (or lightly spray). Portion the batter evenly into the pan, about halfway to two-thirds full. When I first made these, I used a piping bag for neat filling—it’s a small trick that saves mess. Bake at 350°F for 12-13 minutes or until the doughnuts are just set and a toothpick comes out clean. Let them cool for about 5 minutes, then carefully run a knife around the edges and invert the pan to release.

Step 5: Make the Cinnamon Maple Glaze

While the doughnuts are baking, melt butter in a small pot over medium heat until it browns slightly and smells toasty—this usually takes 2-3 minutes. Be attentive to avoid burning it, as it can happen quickly. Remove from heat and whisk in maple syrup, powdered sugar, instant coffee, and cinnamon until smooth. The instant coffee is a little secret I discovered that adds a subtle depth to the glaze, balancing the sweetness wonderfully.

Step 6: Glaze and Enjoy

Dip your warm doughnuts into the glaze or drizzle it generously over the top—I love a good coating myself. These are best enjoyed warm—trust me, it makes all the difference with that melty glaze and soft crumb. If you want to get fancy, sprinkle some extra cinnamon sugar on top right after glazing.

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

Garnishes

I like topping these doughnuts with a sprinkle of extra cinnamon sugar for that nostalgic sweetness and slight crunch after glazing. Sometimes I toss on a few toasted pecans or chopped walnuts to add a bit of texture and nutty flavor. If I’m feeling festive, a light dusting of powdered sugar also looks beautiful and brings a delicate sweetness.

Side Dishes

These doughnuts pair delightfully with a hot cup of chai tea or spiced latte. For a brunch spread, I’ve served them alongside scrambled eggs and crispy bacon for a perfect sweet-and-savory balance. They also go wonderfully with warm apple butter or a small bowl of whipped cream for dipping.

Creative Ways to Present

For a festive fall gathering, I like arranging these doughnuts on a wooden board surrounded by small pumpkins and autumn leaves for a cozy vibe. You can stack them in a doughnut tower or place them inside decorative boxes tied with twine as sweet gifts. Using mini doughnut stands makes them feel fancy and adds height to your dessert table.

Make Ahead and Storage

Storing Leftovers

I usually store leftover doughnuts in an airtight container at room temperature for up to two days. To keep the glaze from getting sticky, I place a sheet of parchment paper between layers. After a day, the doughnuts might get a bit drier, but a quick warm-up works wonders.

Freezing

These doughnuts freeze surprisingly well! I wrap each glazed doughnut individually in plastic wrap and place them into a freezer-safe bag. When I want some, I thaw them at room temperature for about an hour and then refresh with a quick microwave zap to soften them back up.

Reheating

I reheat leftover doughnuts either in the microwave for about 15-20 seconds or in a preheated 300°F oven for 5 minutes to get a slightly crisp edge. If the glaze has hardened, the microwave method softens it nicely, reminding me of that freshly baked goodness.

FAQs

Final Thoughts

This Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe holds a special place in my heart because it brings those comforting fall vibes into my home with minimal effort. I love sharing these with friends and family who often ask for seconds! If you’re looking for an approachable yet impressive baked treat that tastes like a seasonal hug, give this recipe a try—you’ll be so glad you did.

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