Apple cider donut holes

Apple cider donut holesFall is officially upon us! And with the season comes the regular fall activities–including apple picking. Every year, I visit my aunt and uncle in Connecticut and we go to Lyman Orchards. Whether hot or cold, their apple cider is to die for. And what’s better than partaking in the actual beverage? How about enjoying some sweet, cinnamon-y apple cider donuts?

Last year, I found this recipe for baked apple cider donut holes. They’re super simple, and since they’re baked, you don’t have to worry about the greasiness of frying them in oil. Once they’re done baking, you dip them in butter and cinnamon sugar–and BOOM! Instant heaven. Happy fall baking!

Servings: 30-40 donuts holes

2 cups flour
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
1 large egg
2/3 cup light brown sugar
½ cup apple butter
1 teaspoon vanilla extract
1/3 cup honey
1/3 cup apple cider
1/3 cup plain Greek yogurt
2 tablespoons canola oil
6 tablespoons unsalted butter
½ cup sugar
2 tablespoons cinnamon

Apple cider donut holesDirections:

  1. Preheat the oven to 400°F. Spray a mini muffin pan with cooking spray (I use canola).
  2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
  3. In another large bowl, whisk together the egg, brown sugar, apple butter, vanilla extract, honey, apple cider, yogurt, and canola oil. Pour the wet ingredients into the dry ingredient mixture and whisk until just incorporated (a few lumps are okay).
  4. Using a tablespoon, fill your mini muffin pan with the batter–filling each hole only ¾ of the way, or you’ll end up with large mini muffins. Bake for approximately 10-12 minutes. Remove and cool on a wire rack.
  5. While donut holes are still warm, melt butter in the microwave. Combine the cinnamon and sugar in another bowl. Dip the top of each donut hole in the melted butter, then dip the top of the muffin in the cinnamon sugar mixture. Roll the donut hole in the cinnamon sugar to coat the sides and top.
  6. Serve warm or at room temperature.

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