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Baked Apple Cider Donut Holes

Delight in these soft and flavorful Baked Apple Cider Donut Holes, perfect for family gatherings and cozy evenings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 donut holes
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup apple cider The star ingredient, adding essential flavor.
  • 1/2 cup unsweetened applesauce Keeps the donuts moist and adds to the apple flavor.
  • 1/4 cup vegetable oil Keeps the donut holes tender.
  • 2 large eggs Acts as a binder.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
Dry Ingredients
  • 2 cups all-purpose flour Provides structure.
  • 1 cup sugar Sweetness for flavor.
  • 1 teaspoon baking powder Helps the donut holes rise.
  • 1 teaspoon baking soda Provides lift.
  • 1 teaspoon ground cinnamon For warm aroma.
  • 1/2 teaspoon salt Balances sweetness.
Coating Ingredients
  • 1/2 cup sugar For coating.
  • 1 teaspoon ground cinnamon Additional flavor for crust.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a mini muffin pan or donut hole pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
  3. In another bowl, mix the apple cider, applesauce, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and gently stir until just combined.
  5. Fill each section of your mini muffin or donut hole pan about two-thirds full with the batter.
  6. Place the pan in the preheated oven and bake for about 10-12 minutes or until a toothpick inserted comes out clean.
  7. Remove the donut holes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack.
  8. For the coating, mix the sugar and cinnamon in a small bowl. Roll each donut hole in the mixture until fully coated.

Notes

You can use whole wheat flour for a healthier option. Avoid overmixing the batter to keep the donuts light and fluffy. Store in an airtight container for up to 3 days or freeze for a month.