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Perfect Apple Cider Donuts with Easy Maple Glaze

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These baked apple cider donuts with maple glaze are quick, easy, and packed with concentrated apple flavor. Perfect for fall gatherings, they come together in under an hour with simple pantry ingredients.

Ingredients

Scale
  • 1 cup apple cider (unfiltered is best for flavor)
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg (freshly grated if you have it)
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tablespoon lemon juice, let sit 5 minutes)
  • 2 cups powdered sugar, sifted
  • 1/4 cup pure maple syrup
  • 2–3 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Reduce the Apple Cider: Pour 1 cup of apple cider into a small saucepan. Bring it to a boil over medium-high heat, then reduce to a simmer. Let it cook for about 10-12 minutes, until it reduces to about 1/4 cup. It should be syrupy and smell intensely of apples. Set it aside to cool.
  2. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease your donut pan generously with butter or non-stick spray.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with an electric mixer. Scrape down the sides of the bowl halfway through.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the cooled reduced apple cider.
  6. Alternate Dry and Wet: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—overmixing will make tough donuts.
  7. Fill the Pan: Transfer the batter to a piping bag or Ziploc bag. Pipe the batter into the donut pan, filling each cavity about 2/3 full.
  8. Bake: Bake for 10-12 minutes, or until the donuts spring back when lightly touched and the edges are golden brown. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Make the Glaze: While the donuts cool, whisk together the powdered sugar, maple syrup, 2 tablespoons of milk, vanilla, and salt in a small bowl. Add more milk if needed to reach a thick but pourable consistency.
  10. Glaze the Donuts: Once the donuts are completely cool, dip the tops into the glaze. Let any excess drip off, then place them back on the wire rack. Let the glaze set for about 15-20 minutes before serving.

Notes

Don’t skip reducing the cider—it concentrates the apple flavor. Room temperature ingredients matter for proper creaming. Don’t overmix the batter. Use a piping bag for clean, consistent donuts. Let the glaze set on completely cool donuts. Double the batch for a crowd.

Nutrition

Keywords: apple cider donuts, maple glaze, fall baking, baked donuts, easy donut recipe, apple cider recipe, autumn dessert

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