Oh my gosh, you know that feeling when the air finally gets crisp and all you want is something cozy, spiced, and unbelievably comforting? That’s exactly what these **Baked Apple Cider Crumb Donuts** bring to my kitchen! Forget the messy, greasy deep fryer; we’re making these beauties right in the pan in under 30 minutes, tops. The absolute best part is that rich, tangy apple cider flavor infused right into the cake, then hit with this crunchy, buttery crumb topping. Trust me, these taste just like the best part of autumn morning! If you love cider flavors, you absolutely have to check out my recipe for apple cider cake with cinnamon maple buttercream, but for breakfast, these donuts win every time.
Why You Will Love These Baked Apple Cider Crumb Donuts
Honestly, what’s not to adore? I’ve streamlined this so you can have that bakery-style treat without any fuss. If you’re looking for ways to use that apple cider stash, you should look at how I make my fantastic crumb cake too!
- They are baked, not fried! So much lighter and better for breakfast.
- The whole thing takes maybe 30 minutes, start to finish. Seriously fast!
- That spiced batter—cinnamon and nutmeg working their magic—is pure fall comfort.
- The crunchy sugary crumb topping makes every single bite absolutely perfect.
Essential Ingredients for Perfect Baked Apple Cider Crumb Donuts
Okay, this might look like a lot of ingredients, but don’t panic! We are making two distinct components here: the soft, cakey donut base and that incredible crunchy topping. When you make my homemade apple crumble, you see how important the right fat is; it’s the same principle here.
For the Baked Apple Cider Crumb Donuts Batter
For the batter, we want that trademark fall zing. Make sure you grab some real apple cider—none of that clear juice stuff! Dry ingredients first: that’s your flour, baking powder, baking soda, cinnamon, nutmeg, and salt. You’re going to whisk those together to make sure everything is distributed evenly, so you don’t get a pocket of baking soda later, right?
For the wet stuff, we combine the sugars, the egg, vanilla, and that crucial melted butter. But the secret weapon here is the apple cider mixed right in. It keeps the cake tender while making it taste truly autumnal.
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder & 1/2 tsp baking soda
- 1/2 tsp cinnamon & 1/4 tsp nutmeg
- 1/2 cup granulated sugar & 1/4 cup packed light brown sugar
- 1 large egg
- 1/2 cup apple cider + 1/4 cup reserved for brushing
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
For the Apple Cider Crumb Topping
This topping is non-negotiable! To get those perfect, sandy crumbles, you absolutely must use cold, cubed butter. If your butter is soft, the topping will just turn into a greasy paste when you mix it, and we don’t want that! We want texture!
We mix the remaining flour and sugars, then cut in that cold butter until it looks almost like little pebbles. That’s when you know you’re good to go.
- 1/4 cup apple cider (reserved for brushing/moistening)
- 1/4 cup granulated sugar & 1/4 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
Step-by-Step Instructions for Baked Apple Cider Crumb Donuts
Making your own donuts at home sounds intimidating, I know! But since we’re baking them in a pan, this recipe from scratch is honestly easier than making a standard quick bread. It’s fast, especially if you get your oven preheated and your pan greased right away. If you’ve ever made my homemade cake donuts, you’ll recognize the flow, but the cider and crumb make this one extra special!
Mixing the Baked Apple Cider Crumb Donuts Batter
First things first: Preheat your oven to 350 degrees F and get that 12-cup donut pan well greased. Now, back to that batter! Take all your dry stuff—the flour, leavening agents, spices, and salt—and whisk them vigorously in a large bowl. We want those spices totally dispersed!
Next, whisk your wet stuff separately: the sugars, the egg, the melted butter, vanilla, and the cup of apple cider. Once that’s smooth, pour the wet into the dry. Here’s the cardinal rule for any quick bread or cake, especially donuts: Mix until *just* combined. If you see a few streaks of flour, stop stirring! Overmixing gives you tough, rubbery donuts, and we want these babies tender.
Preparing and Applying the Crumb Topping for Baked Apple Cider Crumb Donuts
While the batter rests for a second, whip up your topping. In a small bowl, combine the topping flour and sugars. Now, bring in that cold, cubed butter. Using your fingers—yes, your fingers are the best tool for this—rub that butter into the dry mix. You’re squishing and pinching until it all looks like coarse crumbs, like wet sand. Don’t overthink it; just get it crumbly!
Now, let’s assemble! Spoon the batter into your prepared donut cups, filling them about two-thirds up. Don’t go higher or they’ll bake into weird blobs! Take that reserved 1/4 cup of apple cider and lightly brush the tops of the unbaked batter. This is genius because it helps the crumb stick! Then, sprinkle that crumb mixture generously over the wet tops.
Baking and Cooling Your Baked Apple Cider Crumb Donuts
Pop those beauties into the 350°F oven for about 10 to 12 minutes. Since they are small and baked, they cook super fast! You know they are done when a toothpick inserted into the center comes out clean. No wet goo allowed!
Let them hang out in that hot pan for five minutes only. They are delicate right out of the oven. After those five minutes, carefully move them to a wire rack to cool completely. If you try to take them out too soon, they might rip, and nobody wants a broken donut!
Expert Tips for Perfect Baked Apple Cider Crumb Donuts
I’ve made these *so* many times, and I’ve figured out a few little tricks to make sure your donuts come out tasting just like they were made at a little stand down by the orchard. Remember my notes about using high-quality cider? That’s huge. Skip the thin, clear stuff; you want the unfiltered, deep-brown apple cider if you can find it. That richness transfers right into the cake!
Now, here is my personal hack for keeping that topping firmly attached: after you brush the tops of the batter with the reserved apple cider, wait about 30 seconds before sprinkling on the crumbs. That brief moment lets the surface get a little tacky, so the topping doesn’t slide off when you transfer the pan. If you don’t have a donut pan, don’t stress! You can totally bake this batter in a muffin tin, though they will be apple cider muffins instead of rings. Check out my apple cinnamon olive oil cake recipe; it uses similar spice profiles that really shine!
Ingredient Notes and Substitutions for Baked Apple Cider Crumb Donuts
So, you’re missing one thing? Or maybe you just want to see if you can tweak this slightly? I get it! Baking is sometimes about improvisation. While I really preach sticking close to the recipe for these **Baked Apple Cider Crumb Donuts**, some ingredients are more flexible than others.
The absolute key ingredient here is the apple cider itself—we need that deep, concentrated apple flavor, so please avoid thinning it out too much. If you absolutely cannot find apple cider concentrate, use slightly less regular cider in the batter, maybe cutting it down by a tablespoon or two, so the dough doesn’t get too thin.
As for the spices, they are the soul of fall baking! Cinnamon is our main warmth, but that little bit of nutmeg? It cuts the sweetness and adds that earthy, cozy backdrop. Think of it like background music in a great film—you might not notice it, but the movie wouldn’t feel right without it. Don’t skip the nutmeg! You can certainly use a 1-to-1 gluten-free cup-for-cup flour blend if you need to bake gluten-free, but the texture might be a touch less tender.
Butter is another big deal since we melt it for the cake and cube it cold for the topping. You *can* use a quality vegetable oil in the batter in place of the melted butter, but I promise you’ll lose some of that rich depth. For the topping crumbles, though, stick to butter! It creates the best texture. If you need an alternative, vegetable shortening works okay for texture, but it tastes pretty bland compared to real butter. If you were looking for something savory, I have a great homemade wonton soup recipe that uses different fats entirely!
Storage and Reheating Instructions for Baked Apple Cider Crumb Donuts
You know the hardest part about morning baked goods? Keeping them fresh past lunchtime! Luckily, these **Baked Apple Cider Crumb Donuts** store pretty well, but we have to be smart about that gorgeous crumb topping. If you store them airtight while they are still warm, that delicious crunch will turn into sad, soggy mush—and we simply cannot have that!
The key to freshness is cooling them completely first. Like, totally cold on the rack. Once you’re sure they have zero residual heat, you can store the donuts themselves in an airtight container at room temperature. They are super moist because of that cider, so they generally stay great for two to three days just sitting on the counter. If you’re worried about humidity, you can try separating layers with parchment paper, though these usually stack fine.
Now, about that crumb topping moisture—if you find the topping is getting a little soft after a day, don’t fret! A quick reheat works wonders. I find that 5 to 7 seconds in the microwave is usually enough to warm the cake slightly, but I prefer using the toaster oven or a standard oven. Pop them on a baking sheet at about 300 degrees F for about 3-4 minutes. That little bit of dry heat really wakes up the topping and crisps it right back up. It makes them taste like they just came out of the oven! For similar crunchy topping excellence, check out my recipe for easy homemade apple crumble; the same rules about cooling before storage apply there, too!
Frequently Asked Questions About Baked Apple Cider Crumb Donuts
I know when you try a new recipe, you always have little questions running around in your head! I’ve gathered a few things people usually ask me about these amazing **Baked Apple Cider Crumb Donuts**. Let me clear those up for you so your next batch is perfect!
Can I freeze Baked Apple Cider Crumb Donuts?
You absolutely can freeze them! They hold up pretty well, actually. Once they are completely cooled—and I mean totally cold—just wrap them individually in plastic wrap, then put them all into a freezer-safe bag or container. The one thing you’ll notice when you thaw them, usually on the counter for a few hours, is that the crumb topping might lose a tiny bit of its original crispness. That’s just physics! To fix that, pop the thawed donuts in a toaster oven for just a minute or two before eating. If you love crumb toppings, you should definitely try my lemon crumb bars recipe sometime, which freezes beautifully!
What is the best type of apple cider to use?
This is critical for flavor impact! I always tell folks to use the deepest, richest apple cider they can find. If you can grab some unfiltered, cloudy cider from a local orchard stand, that is the absolute best choice. The more concentrated the apple flavor is in the cider you use in the batter, the more intense and genuine your donut flavor will be. If you use a thin, clear apple juice concentrate, the flavor gets a bit washed out, trust me. You want that robust autumn taste!
Can I glaze these instead of using a crumb topping?
Yes, you totally can switch it up! While the crumb topping is my favorite part of this specific recipe, these donuts are basically perfect canvas cakes. You can ditch the crumb topping entirely and make a simple powdered sugar glaze instead. Just whisk some powdered sugar with a few tablespoons of milk and a tiny splash of vanilla until it drizzles nicely. Wait until the donuts are totally cool, then dip the tops. It’s a completely different, but equally delicious, experience!
How do I know if my apple cider is potent enough?
Smell it! Seriously, that’s the easiest way to tell if you have strong cider. When you smell the raw cider, you should get a powerful, immediate scent of baked apples and warmth. If it smells thin or watered down, it won’t give you the depth of flavor you need once it’s baked into the cake. If you are tasting it, it should have a nice sharp, slightly tart apple bite to it!
Estimated Nutritional Information for Baked Apple Cider Crumb Donuts
Okay, listen up, because while these **Baked Apple Cider Crumb Donuts** taste like pure indulgence, they are baked, which helps! But they are still dessert, right? So, we need to keep an eye on things. I put together the estimated nutritional breakdown based on the ingredients I use in my recipe here, but remember—this is just a guide. How much butter you cut into the topping or what brand of oil you use can change the final tally!
See, when you look at my recipe for the surprising sugar content of fruits, you realize that even natural sugars add up fast. Keep that in mind when enjoying these scrumptious treats!
Here is the snapshot for one donut:
- Calories: Around 250
- Sugar: 18g
- Total Fat: 12g (7g of that is saturated, mostly from the butter)
- Carbohydrates: 35g
- Protein: 3g
If you’re tracking sodium or cholesterol, those numbers are low, which is another nice benefit of baking them at home instead of buying them pre-made!
Share Your Baked Apple Cider Crumb Donuts Creations
Now that you’ve churned out a pan of these incredible **Baked Apple Cider Crumb Donuts**, I just have to know what you thought! Seriously, my favorite part about sharing these recipes is hearing how they turn out in *your* kitchens. Did the crumb topping stay perfectly crisp? Did your family tear into them before you could even get a picture?
Please, don’t be shy! Head down to the comments section below and leave me a rating—five stars if they changed your life, but I want to hear honest feedback either way. If you made any tiny tweaks that you think work really well, share those too!
And if you took pictures—and you totally should have, because these look gorgeous—tag me on social media! Seeing your creations really makes my day. Or, if you need to get in touch with me about a recipe confusion or anything else, you can always use my contact page. Happy baking, friends!
Baked Apple Cider Crumb Donuts
- Total Time: 27 min
- Yield: 12 donuts 1x
- Diet: Vegetarian
Description
A recipe for baked donuts flavored with apple cider and topped with a simple crumb topping.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1/2 cup apple cider
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup apple cider (for topping)
- 1/4 cup granulated sugar (for topping)
- 1/4 cup packed light brown sugar (for topping)
- 1/2 cup all-purpose flour (for topping)
- 1/4 cup unsalted butter, cold and cubed (for topping)
Instructions
- Preheat your oven to 350 degrees F. Grease a 12-cup donut pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the granulated sugar, brown sugar, egg, apple cider, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
- Prepare the crumb topping: In a small bowl, combine the 1/4 cup flour, 1/4 cup granulated sugar, and 1/4 cup brown sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Pour 1/4 cup of apple cider into a small bowl for the topping glaze.
- Spoon the batter evenly into the prepared donut pan cups, filling each about two-thirds full.
- Brush the tops of the donuts lightly with the 1/4 cup apple cider reserved for the glaze.
- Sprinkle the crumb topping generously over the wet tops of the donuts.
- Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the donuts cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- You can use store-bought apple cider or fresh-pressed cider.
- For a stronger apple flavor, reduce the liquid in the main batter slightly and increase the cider amount in the topping glaze.
- If you do not have a donut pan, you can bake this batter in a standard muffin tin for apple cider muffins.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: baked donuts, apple cider, crumb topping, cinnamon, nutmeg, breakfast pastry