Apple Cider Donut Holes
Soft, warmly spiced baked donut holes made with reduced apple cider and rolled in cinnamon sugar while warm.
Servings: 24 donut holes
Calories: 90kcal
Cost: 2
Equipment
- Small saucepan
- 24-cup mini muffin pan
- mixing bowls
- whisk
- rubber spatula
- measuring cups and spoons
- wire cooling rack
Ingredients
- 1 1/2 cups apple cider (reduced to about 1/2 cup)
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/3 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/3 cup buttermilk
- 4 tbsp unsalted butter, melted
- 1/2 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Simmer apple cider in a small saucepan over medium heat until reduced to about 1/2 cup, 15 to 20 minutes. Cool.
- Preheat oven to 350°F and grease a 24-cup mini muffin pan generously.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a bowl.
- Whisk melted butter, granulated sugar, brown sugar, egg, vanilla, cooled reduced cider, and buttermilk together until smooth.
- Fold dry ingredients into wet ingredients just until combined.
- Divide batter among mini muffin cups, filling each about two-thirds full.
- Bake at 350°F for 9 to 11 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then while warm, dip each donut hole in melted butter and roll in cinnamon sugar.
Notes
Store coated donut holes in an airtight container at room temperature for up to 2 days; best enjoyed the same day. Uncoated baked donut holes freeze well for up to 2 months. Thaw, then dip and roll in the cinnamon-sugar coating just before serving.