Irresistible Baked Apple Cider Donuts with 2-Ingredient Magic Glaze

Nothing says “hello autumn” like the warm, spiced aroma of freshly baked apple cider donuts filling your kitchen. These baked apple cider donuts with brown butter glaze have become my absolute favorite fall tradition – they’re easier to make than you’d think, and that rich brown butter glaze? Pure magic. I still remember the first time I pulled a batch out of the oven – the way the cinnamon and apple scent mingled with the nutty brown butter had me hooked instantly.

What I love most is how these donuts capture all the cozy flavors of fall in one perfect bite. The apple cider gives them this incredible moisture, while the brown butter glaze adds this deep, caramel-like richness that makes them feel extra special. They’re the kind of treat that makes gray mornings brighter and crisp afternoons cozier. And the best part? No messy frying required!

Table of contents:

Why You’ll Love These Baked Apple Cider Donuts with Brown Butter Glaze

Let me tell you why these donuts have become my fall obsession – and why you’ll adore them too:

• No frying mess: Baking means no hot oil splatters or lingering grease smell – just sweet, spiced aromas filling your kitchen
• That brown butter magic: The glaze isn’t just sweet – it’s got that deep, nutty richness that makes every bite special
• Fall in every bite: Warm cinnamon, fresh apple cider, and cozy spices taste like your favorite sweater feels
• Perfect texture: Moist and tender inside with just enough structure – no dry, crumbly donuts here!
• Easy morning treat: From bowl to table in under 30 minutes – perfect for surprise weekend guests or “just because” moments

Trust me, once you try these, you’ll be making them all season long.

Ingredients for Baked Apple Cider Donuts with Brown Butter Glaze

Gathering these simple ingredients is the first step to donut bliss! Here’s what you’ll need for both the donuts and that incredible brown butter glaze:

• 2 cups all-purpose flour – spooned and leveled for the perfect measure
• 1 tsp baking powder – make sure it’s fresh for maximum rise
• 1 tsp baking soda – the other half of our rising dream team
• 1/2 tsp salt – just enough to balance the sweetness
• 1 tsp cinnamon – use the good stuff for maximum cozy flavor
• 1/2 tsp nutmeg – freshly grated if you’re feeling fancy
• 1/2 cup unsalted butter, softened – I leave mine out overnight (about 65°F is perfect)
• 1/2 cup packed brown sugar – dark brown sugar adds deeper flavor
• 1/2 cup granulated sugar – for that classic donut sweetness
• 2 large eggs, room temperature – cold eggs can make the batter separate
• 1 tsp vanilla extract – pure vanilla makes all the difference
• 1/2 cup apple cider – reduced to 1/4 cup for more intense flavor (see tips)
• 1/2 cup buttermilk – no buttermilk? Make your own with milk + 1/2 tbsp vinegar

For the glaze (the part that makes these unforgettable):

• 1/2 cup unsalted butter – we’ll brown this to nutty perfection
• 2 cups powdered sugar – sifted if you want extra smooth glaze
• 2 tbsp apple cider – use the same as your donut batter
• 1/2 tsp vanilla extract – because everything’s better with vanilla

Equipment Needed for Baked Apple Cider Donuts

You don’t need fancy gadgets to make these beauties, but a few key items will make your life easier. First up – a donut pan (I love my nonstick one). No pan? Muffin tins work in a pinch – they’ll just be “donut muffins”! You’ll also need:

• Mixing bowls – one for dry ingredients, one for wet
• Hand mixer or stand mixer (though a strong arm and whisk work too)
• Piping bag or ziplock – for neatly filling the donut wells
• Wire rack – crucial for cooling before that glorious glaze

That’s it! Simple tools for seriously delicious results.

How to Make Baked Apple Cider Donuts with Brown Butter Glaze

Okay, let’s get baking! These steps will walk you through creating the most tender, flavorful apple cider donuts with that showstopping brown butter glaze. I’ll warn you now – the smell alone might make you want to eat them straight from the oven!

Preparing the Donut Batter

First things first – preheat your oven to 350°F and grease your donut pan. Now, let’s make magic happen. In one bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This is where all that cozy fall flavor starts!

In another bowl (or your stand mixer), cream the softened butter with both sugars until it’s light and fluffy – about 2 minutes. Here’s my secret: scrape down the sides often to make sure everything gets evenly mixed. Add the eggs one at a time, mixing well after each, then stir in the vanilla. Don’t panic if it looks a little curdled – it’ll come together beautifully.

Now, alternate adding the dry ingredients with the apple cider and buttermilk. Start and end with the dry ingredients, mixing just until combined after each addition. The batter should be thick but smooth – a few small lumps are fine! Overmixing is the enemy of tender donuts.

Baking the Donuts

Time to fill those donut cavities! I like using a piping bag (or a ziplock with the corner snipped off) for neat, even rings. Fill each well about 3/4 full – they’ll rise beautifully as they bake. Pro tip: wipe any stray batter from the center post for perfect donut shapes!

Bake for 10-12 minutes until they’re golden and spring back when lightly pressed. The toothpick test works too – it should come out with a few moist crumbs. Let them cool in the pan for 5 minutes before transferring to a wire rack. This patience pays off – warm donuts are fragile!

Making the Brown Butter Glaze

While the donuts cool, let’s make that incredible glaze. Melt the butter in a small saucepan over medium heat, swirling occasionally. You’ll know it’s ready when it turns a gorgeous amber color and smells nutty – this takes about 5 minutes. Watch closely at the end – it can burn fast!

Remove from heat and immediately whisk in the powdered sugar, apple cider, and vanilla. The mixture will bubble and thicken as you stir. If it’s too thick, add more cider a teaspoon at a time. Now the fun part – dip each cooled donut into the glaze, letting the excess drip off before placing them back on the rack. That first bite? Pure autumn heaven.

Tips for Perfect Baked Apple Cider Donuts

After making dozens of batches (and eating way too many test donuts), I’ve learned a few tricks that guarantee bakery-worthy results every time:

• Room temp is key: Cold ingredients don’t play nice – take your butter, eggs, and buttermilk out at least an hour before baking.
• Boost that apple flavor: Simmer your cider down to 1/4 cup before adding – it concentrates the taste without making batter too wet.
• Cool completely: I know it’s hard, but glaze sticks best to cooled donuts. 15-20 minutes on the rack does wonders.
• Brown butter patience: Wait for those golden specks in the butter – that’s when the magic happens! Take it off heat when it smells like toasted nuts.
• Glaze thickness: Too runny? Add more powdered sugar. Too thick? A splash more cider fixes it.

Follow these, and you’ll have donuts worthy of any fall morning!

Variations for Baked Apple Cider Donuts

One of my favorite things about this recipe is how easily you can make it your own! Here are some delicious twists I’ve tried (and loved) over the years:

• Spice it up: Add an extra 1/4 tsp of nutmeg or a pinch of cardamom to the batter for extra warmth
• Caramel drizzle: Skip the glaze and drizzle with salted caramel instead – trust me, it’s heavenly
• Cinnamon sugar: Brush warm donuts with melted butter and roll in cinnamon sugar for a classic touch
• Apple chunks: Fold in 1/2 cup finely diced apples for extra texture and flavor bursts
• Maple glaze: Swap the apple cider in the glaze for pure maple syrup – autumn perfection!

The possibilities are endless – have fun experimenting!

Storing and Serving Baked Apple Cider Donuts

Here’s the good news – these donuts keep beautifully! Store them in an airtight container at room temperature for up to 2 days (if they last that long). The glaze will set firm but stay deliciously creamy. For longer storage, freeze unglazed donuts for up to a month – just thaw and glaze when ready. My favorite way to serve? Warm them for 10 seconds in the microwave before eating – it makes the glaze just melty enough to feel freshly dipped!

Nutritional Information for Baked Apple Cider Donuts

Let’s be real – these are a treat, but it’s nice to know what you’re enjoying! Each baked apple cider donut with brown butter glaze comes in at about 280 calories. They’ve got that perfect balance of sweet and satisfying with 22g sugar and 3g protein per donut. Remember – nutritional values are estimates and will vary slightly based on the exact ingredients you use. I always say life’s too short not to enjoy good donuts, especially when they’re homemade with love!

FAQs About Baked Apple Cider Donuts with Brown Butter Glaze

I get asked these questions all the time – here’s everything you need to know about making these donuts perfect every time:

Can I freeze these donuts? Absolutely! Freeze them unglazed in an airtight container for up to a month. Thaw at room temperature, then glaze right before serving. They taste nearly fresh-baked!

Apple juice vs cider – does it matter? Oh yes! Apple cider gives that deep, spiced apple flavor juice just can’t match. In a pinch? Reduce juice by half for concentrated flavor.

Help – my glaze is too runny! Easy fix – whisk in more powdered sugar a tablespoon at a time until it coats the back of a spoon. Too thick? Add cider drop by drop.

Can I make these without a donut pan? Of course! Spoon batter into greased muffin tins (fill halfway) for adorable “donut muffins.” Baking time might increase by 2-3 minutes.

Why brown the butter? Those nutty, caramel notes take the glaze from good to “I need another donut!” It’s worth the extra few minutes, promise.

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