Baked Apple Cider Donuts Holes
Baked Apple Cider Donuts Holes- bursting with apple flavor and covered in cinnamon and sugar
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 36 donut holes
- 1 3/4 cup flour
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 1/2 tsp baking soda
- 3/4 cup buttermilk
- 1/4 cup apple cider
- 1/4 cup applesauce
- 2 eggs
- 1 stick butter melted and cooled slightly
For the coating
- 1 stick 1/2 cup butter, melted
- 1/2 cup sugar
- 2 Tablespoons cinnamon
Preheat oven to 350 degrees. Grease a mini muffin pan. (If you have multiple pans, good for you- go ahead and grease them up! This recipe will make about 36 mini muffins).
In one bowl combine the flour, baking soda, baking powder, both sugars, and spices. Stir to combine.
In another bowl, combine the milk, cider, applesauce, eggs and butter. Whisk to combine.
Add your wet ingredients to your dry ingredients and stir just until combined. Do NOT overmix.
Scoop the batter into each muffin well and fill each about 3/4 cup full. Bake for about 10-12 minutes until golden brown and a toothpick comes out clean.
While they bake, melt 1 stick (1/2 cup) of butter in one bowl. In another bowl, combine 1/4 sugar and 1 tablespoon cinnamon in another bowl.
Allow to cool slightly on a cooling rack. Then take each muffin and dip in the melted butter and roll in the cinnamon sugar mixture.
- A little helpful hint if you use one hand to roll in butter and the other for the other cinnamon sugar mixture, you can make the dunking and rolling process fairly a quick and clean (sort of!) process.
- Your brown sugar may not combine completely with the other dry ingredients leaving small chunks of brown sugar. Don't worry those will melt in your batter in the oven, creating little pockets of brown sugary goodness.
- If you have only one mini-muffin pan and leftover batter as your first batch bakes. Pop the leftover batter in the fridge while the first batch bakes. This will slow down that whole reaction that is happening with batter and you won't lose any lift in your muffins in your second batch.