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apple cider up close photo of maple glazed doughnuts resting on a wooden board.
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5 from 3 votes

Apple Cider Doughnuts with Maple Glaze

Soft, baked, golden doughnuts flavored with apple cider and topped with a sweet maple glaze.
Prep Time15 minutes
Cook Time15 minutes
Cooling Time15 minutes
Total Time45 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: apple cider drink, baked doughnuts, donuts, fall baking
Servings: 12
Calories: 292kcal

Ingredients

For the Batter

For the Glaze

Instructions

  • Preheat oven to 350˚F degrees.
  • Lightly grease 2 (6-cavity) doughnut pans with cooking spray and set aside.
    You can also use a 12-cup muffin tin, if you don't have a donut pan.
  • In a mixing bowl, combine flour, baking powder, salt, cinnamon, and nutmeg; whisk to combine and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes.
  • Add the eggs, one at a time, and mix until well incorporated after each addition, scraping the bowl as necessary. Then, add in the vanilla.
  • Set mixer to low speed and slowly add in the flour mixture; continue to mix until incorporated.
  • With the mixer running, add the apple cider in a slow, steady stream and continue to mix until combined, scraping down the bowl as needed.
  • Spoon the batter into previously prepared doughnut pans, filling them about ⅔ of the way up. You can also spoon the batter into a piping bag and pipe the batter into the molds. 
  • Bake in the oven for about 12 to 15 minutes, or until golden brown and a toothpick inserted into the center of the thickest portion of the doughnut comes out with a few crumbs on it. Rotate the pans halfway through baking.
    If you are making muffins, bake them for 15 to 20 minutes, rotating halfway through.
  • Remove from oven and let the doughnuts cool for 4 to 5 minutes in the pan, then remove them from the pans, and place them on a rack to cool completely before dipping into the maple glaze.
  • 
While the doughnuts are cooling, whisk together 2 tablespoons milk, maple syrup, vanilla, and powdered sugar; whisk until completely smooth.
    Add more milk if consistency is too thick. If you want a thicker consistency, add in a bit more powdered sugar.
  • Next, set a cooling rack over a baking sheet lined with parchment paper.
  • Dip the top of the baked donuts into the maple glaze, turning to coat well.
  • Let the donuts rest on the rack set over the parchment paper until glaze sets.
  • Serve.

Notes

Recipe Inspired by NYTimes

Nutrition

Serving: 1doughnut | Calories: 292kcal | Carbohydrates: 47g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 160mg | Potassium: 72mg | Fiber: 1g | Sugar: 32g | Vitamin A: 341IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg