Easy Apple Cider Donut Holes
Soft, tender baked donut holes made with apple cider, cinnamon, and nutmeg, then coated in buttery cinnamon sugar. These easy bite-sized treats are perfect for fall breakfasts, brunches, parties, or dessert.
Equipment
- Mini muffin pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Small cookie scoop or spoon
- Pastry brush
- Cooling rack
Ingredients
Donut Holes
- 1 1/2 cups all-purpose flour
- 1/2 cup apple cider
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a mini muffin pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the apple cider, sugar, egg, melted butter, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix.
- Spoon the batter into the prepared mini muffin pan, filling each cavity about two-thirds full.
- Bake for 10–14 minutes, or until the donut holes are golden and a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and let the donut holes cool for about 5 minutes.
- Mix the granulated sugar and cinnamon in a shallow bowl.
- Brush each warm donut hole with melted butter.
- Roll each donut hole in the cinnamon sugar until completely coated.
- Serve warm or at room temperature.
Notes
Nutritional Information Estimated per donut hole
- Calories: 125 kcal
- Carbohydrates: 20 g
- Protein: 2 g
- Fat: 5 g
- Saturated Fat: 3 g
- Sugar: 12 g
- Fiber: 1 g
- Sodium: 80 mg
