Baked Apple Cider Donut Holes (Printable Version)
Mini muffins with apple cider and cinnamon-sugar coating that capture the taste of traditional donut holes in a baked form.
# Ingredients:
→ Muffins
01 -
1 cup apple cider, room temperature
02 -
1 large egg, room temperature
03 -
1 teaspoon vanilla extract
04 -
1/3 cup brown sugar
05 -
6 tablespoons butter, melted and slightly cooled, divided
06 -
2 cups all-purpose flour
07 -
1 teaspoon baking powder
08 -
1/2 teaspoon baking soda
09 -
1 teaspoon apple pie spice
10 -
1/2 teaspoon salt
→ Topping
11 -
1/2 cup granulated sugar
12 -
1/2 teaspoon ground cinnamon
# Steps to Follow:
01 -
Preheat oven to 400°F (200°C). Generously grease a 24-cup mini muffin pan with nonstick spray.
02 -
In a large bowl, whisk together the apple cider, egg, and vanilla until combined.
03 -
Whisk in the brown sugar and 3 tablespoons of melted butter until well-combined.
04 -
Add flour, baking powder, baking soda, salt, and apple pie spice. Whisk just until incorporated. Be careful not to overmix.
05 -
Divide batter evenly between cups of the mini muffin pan.
06 -
Bake for 8-10 minutes until lightly golden and a toothpick inserted comes out clean.
07 -
While muffins are baking, whisk together granulated sugar and cinnamon in a shallow dish.
08 -
When the muffins are just cool enough to handle, dip the tops in the remaining melted butter.
09 -
Roll the buttered muffin tops in the cinnamon sugar mixture to coat.
10 -
Let muffins cool completely on a wire cooling rack before serving.
# Additional Notes:
01 -
Both light or dark brown sugar work well in this recipe.
02 -
If using unsalted butter, add an extra pinch or two of salt.
03 -
For properly measured flour, either weigh it or sift/stir before lightly spooning into the measuring cup and leveling. Avoid packing the flour to prevent dense donut holes.
04 -
This is a one-bowl recipe best mixed by hand to avoid overmixing the batter.
05 -
For a heavier cinnamon-sugar coating, double the topping ingredients.