Fall is here, and so are *Baked Apple Cider Donuts*!!
We are obsessed with this baked apple cider donuts recipe adapted from NYTimes Cooking. They are buttery, moist, sweet (but actually not too sweet!), and oh so apple-y. Grab some apple cider and get bakin’!
PSA- DO NOT replace apple cider with apple cider vinegar. Those are two VERY different things, and you will not be happy with the outcome… we have a funny story there… However, you can certainly use apple juice instead!
Baked Apple Cider Donuts
Makes 12 large “donuts” ;
Adapted from Erin Jeanne McDowell
Ingredients
Nonstick cooking spray or flavorless oil
1 ¾ cup grams all-purpose flour
1 ¼ teaspoon baking powder
¾ teaspoon kosher salt
2 teaspoons cinnamon, divided
½ teaspoon freshly grated nutmeg
1 cup unsalted butter (2 sticks), at room temperature, divided
¾ cup light brown sugar
¾ cup granulated sugar, divided
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup apple cider
*optional 1 apple, skin on, chopped into small cubes
Directions:
Heat the oven to 350 degrees. Lightly grease 12-cup muffin or cupcake tin with nonstick spray.
In a medium bowl, add the flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a bowl with an electric hand mixer, cream 10 tablespoons butter, brown sugar and 1/4 cup granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.
Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.
Spoon the batter into prepared muffin pan, filling them about ½+ of the way full. If adding apple chunks to donuts, add a few apple pieces first then spoon batter on top.
Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 15-20 minutes. Rotate the pans halfway through.
While the doughnuts bake, whisk the remaining 1/2 cup granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons of butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then un-mold them from the pans, brush with the melted butter and thoroughly coat them in the cinnamon sugar while they are still warm.
Serve immediately, or let cool to room temperature. Eat and be merry!
PS- these can be stored on the counter, covered, for ~4-5 days… although they probably wont last that long :)
Happy baking, happy eating!