Cool fall mornings call for coffee and Apple Cider Donut Holes. Soft and fluffy inside, with a crunchy cinnamon sugar coating on the outside. They come together so quickly and disappear even faster, so make sure to bake a double batch.
The post for apple donut holes was first published in October 2016. The photos and post were updated in August 2020, then again in September 2026.
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Our kids have always loved the Munchkins from Dunkin Donuts, so I knew they would be excited about homemade donut holes. I gave my glazed cinnamon apple donuts a fall twist by adding apple cider, then coating the little muffin donuts in cinnamon sugar.
These apple cider donut holes turned out SO good! They are soft, full of warm apple cider flavor, and coated in cinnamon sugar. Needless to say, they didn't last long here! These are definitely a favorite around here every fall.
Why You'll Love These Apple Cider Donut Holes
- So much apple flavor. Applesauce, apple cider, and fresh shredded apples give these little donuts tons of apple flavor while keeping them soft and tender.
- Crunchy coating. A quick roll in butter and cinnamon sugar adds the perfect sweet touch.
- Fun fall breakfast. Serve them with coffee, a hot pumpkin latte, or a glass of iced apple cider for an easy breakfast or brunch.
Ingredients Needed
This apple cider donut hole recipe comes together easily with a few simple ingredients. Scroll down to the printable recipe card for the exact amounts.
- Butter: We prefer unsalted butter so we can control the salt in recipes.
- Brown Sugar: Adds sweetness and a little extra flavor.
- Sour Cream: Provides moisture and keeps baked goods soft.
- Spices: Cinnamon, nutmeg, and star anise add a warm, cozy flavor.
- Applesauce: Adds more apple flavor to the batter.
- Apple Cider: Reduce the apple cider before adding it to the mixture. This concentrates the apple flavor.
- Fresh Apples: Shred the apples into small pieces so they mix easily into the batter and bake evenly.
- All-Purpose Flour: For the best results, measure flour by spooning it into a measuring cup and leveling it off, or use a kitchen scale.
What apples are best for baking?
For baking, choose apples that hold their shape and have plenty of flavor. Some of our favorites include Gala, Jonagold, Granny Smith, Honeycrisp, and Braeburn.
How To Make Apple Cider Donut Holes
You can have a batch of these baked donut holes ready to munch on in less than an hour. No frying required!
- Beat the butter and sugar in a large bowl until light and creamy. Add the sour cream, applesauce, and vanilla and mix again.
- Add the dry ingredients and apple cider and mix until combined. Gently stir the shredded apples into the batter.
- Spoon the batter into a prepared mini muffin pan. Do not fill them more than half full.
- Bake and cool for a few minutes in the pan; remove and let cool completely. Dip the donuts in melted butter and then roll in cinnamon sugar.
BruCrew Tips
- Reduce the apple cider ahead of time. Simmer on the stovetop until it reduces. You can do this a day or two in advance and store it in the fridge until you're ready to use it.
- No need to peel the apples. The peel softens as the donuts bake, so you can shred the apple slices with the peel on and save yourself a step.
- Use a mini muffin pan. That's what gives them their cute little donut-hole shape. A mini donut pan will work too if you prefer that shape.
- Don't overfill the pan. Fill the mini muffin cups no more than halfway so the donut holes bake up evenly and keep their round shape.
- Let them cool completely. Let the muffin donuts cool completely before dipping them in butter and sugar so the coating sticks.
Storage Recommendations
These baked doughnut holes are best the day they're made. If you want to make them ahead, wait to dip them in the butter and cinnamon sugar until right before serving.
Store the donuts in a loosely sealed container at room temperature for 1 to 2 days.
To freeze, place the plain donut holes in a freezer-safe bag and freeze for up to 2 months. Thaw at room temperature, then dip in butter and cinnamon sugar before serving.
More Apple Breakfast Recipes
- Cinnamon Apple Baked Oatmeal
- Spiced Apple Waffles
- Apple Praline Donuts
- Caramel Apple Scones
- Toffee Apple Bread
- Apple Cranberry Coffee Cake
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Recipe
Apple Cider Donut Holes
Cool fall mornings call for coffee and Apple Cider Donut Holes. Soft and fluffy inside, with a crunchy cinnamon sugar coating on the outside. They come together so quickly and disappear even faster, so make sure to bake a double batch.
Ingredients
For the Donut Holes
- 1 cup apple cider
- ½ cup unsalted butter, softened
- ⅔ cup packed light brown sugar
- ⅔ cup sour cream
- ¼ cup applesauce
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 ½ cups all purpose flour
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground star anise
- 1 cup shredded apples
For the Cinnamon Sugar coating
- ½ cup unsalted butter, melted
- 1 cup cinnamon sugar
Instructions
- Place the apple cider in a small pan over high heat. Bring to a boil, then reduce the heat and simmer until it reduces down to ⅓ cup.
- Preheat the oven to 375°F. Spray a few mini muffin tins with non-stick baking spray.
- Beat the butter and sugar until creamy. Add the sour cream, applesauce, and vanilla and beat again.
- Stir together the salt, baking powder, baking soda, flour, cinnamon, nutmeg, and star anise. Slowly add the dry ingredients and the ⅓ cup cooled apple cider to the butter mixture. Then gently stir in the shredded apples gently.
- Spoon the batter into 48 sprayed mini muffin cavities. Do not fill more than half full. Bake for 9-10 minutes.
- Remove and let cool in the pan for 1-2 minutes, and then remove to a wire rack to cool completely.
- Stir together the sugar and cinnamon. Roll each donut hole in the melted butter and then in the sugar mixture. Let set. Store in a sealed container.
Notes
- Reduce the apple cider ahead of time. Simmer on the stovetop until it reduces. You can do this a day or two in advance and store it in the fridge until you're ready to use it.
- No need to peel the apples. The peel softens as the donuts bake, so you can shred the apple slices with the peel on and save yourself a step.
- Use a mini muffin pan. That's what gives them their cute little donut-hole shape. A mini donut pan will work too if you prefer that shape.
- Don't overfill the pan. Fill the mini muffin cups no more than halfway so the donut holes bake up evenly and keep their round shape.
- Let them cool completely. Let the muffin donuts cool completely before dipping them in butter and sugar so the coating sticks.
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Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 77Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 71mgCarbohydrates: 9gFiber: 0gSugar: 3gProtein: 1g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
angela g says
these were really good — hubs-approved lol. no star anise and subbed apple cider vinegar for apple cider. they still tasted great — very soft and not too sweet. i used muffin silicone cups but next time may just free form it with a melon baller. thank you!
technews says
thanks for sharing such a yummy recipe with all of us
Courtney Hoyt says
If I don't have a food processor to shred the apples will a cheese grater work
Jocelyn says
Yes, that would work as well, as long as the holes are fairly small.
Shivani says
They came out awesome