Apple Cider Doughnut Holes on a plate
Apple Cider Doughnut Holes

Apple Cider Doughnut Holes

Recipe by Molly Marzalek-Kelly
2 Reviews 5.0 out of 5 stars
49 Best Fall Recipes, Ranked

These Apple Cider Doughnut Holes deliver the nostalgic flavor of classic apple cider doughnuts — but without the deep fryer. To emulate sugar-tossed cake doughnuts, mini muffins are dunked in tart, cider-spiked butter, then coated in spiced sugar. These bite-sized treats are as tender and flavorful as fried doughnuts, but with much less hassle.  

This recipe is part of the 49 Best Fall Recipes, Ranked. View the full collection here and see where your favorites rank! 

Prep
40 mins
Bake
7 to 9 mins
Total
1 hr
Yield
48 mini muffins
Apple Cider Doughnut Holes laid out on parchment paper - select to zoom
Apple Cider Doughnut Holes laid out on parchment paper - select to zoom
Apple Cider Doughnut Holes on a plate - select to zoom
Apple Cider Doughnut Holes on a plate - select to zoom
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Instructions

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  1. Preheat the oven to 425°F with a rack positioned in the center. Lightly grease a mini muffin pan. 

  2. To make the batter: In a large bowl, use a flexible spatula to vigorously mix the sugars, butter, oil, and salt until smooth. 

  3. Add the eggs, one at a time, stirring between each. Stir in the vanilla.   

  4. In a medium bowl, whisk together the flour, spice, baking powder, and baking soda. 

  5. In a liquid measuring cup, whisk to combine the milk and boiled cider.

  6. Add one-third of the dry ingredients to the bowl with the butter mixture, mixing gently to combine. Gently mix in half the liquid. Stir in another third of the dry ingredients, then the remaining liquid. Stir in the remaining dry ingredients. Scrape the sides and bottom of the bowl, then gently mix until the batter is mostly smooth; a few small lumps are OK.  

  7. Portion the batter into the wells of the prepared pan, using a heaping tablespoon for each well (about 22 grams); a tablespoon scoop works well here. (You'll use about half the batter to fill 24 wells of a mini muffin pan; set the remaining batter aside.)

  8. Bake for 7 to 9 minutes, until just golden brown and a toothpick inserted into the center comes out clean. While the doughnut holes bake, prepare the topping.  

  9. To make the topping: In a microwave-safe bowl, combine the butter and boiled cider and heat in 30-second increments until the butter is melted, then whisk to fully combine. 

  10. In a medium bowl, whisk to combine the sugar and spice. 

  11. To finish: Remove the doughnut holes from the oven and, as soon as they’re cool enough to handle, turn them out of the pan. Working with one piece at a time, dip each doughnut hole into the butter-cider mixture, shake slightly over the bowl to remove any excess, and then immediately transfer to the sugar mixture; toss to coat.  

  12. Transfer the coated doughnut holes to a wire rack, and repeat baking and topping process with the remaining batter. Apple Cider Doughnut Holes are best served warm or at room temperature. 

  13. Storage information: Leftovers can be stored in an airtight container at room temperature for up to 3 days; freezing is not recommended.  

Tips from our Bakers

  • Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

  • To make standard-sized muffins, prepare the batter as directed and divide it evenly among the wells of a standard muffin pan (about 80 grams per well); a rounded 4 Tablespoon Scoop works well here. Bake at 425°F for 14 to 18 minutes and finish as directed.   

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