Apple Cider Donut Holes Recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup apple cider (reduced to 1/2 cup)
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- For the coating: 1/2 cup granulated sugar, 1 tablespoon cinnamon, and 4 tablespoons melted butter
Instructions
- Reduce the Apple Cider: Pour the apple cider into a small saucepan over medium-high heat. Simmer until the liquid has reduced to exactly 1/2 cup. This should take about 10-12 minutes. Set it aside to cool slightly.
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 24-count mini-muffin tin with non-stick cooking spray or a little bit of butter to ensure the donut holes pop out easily.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, and nutmeg. Make sure there are no large clumps of flour or spices left in the mixture.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the cooled reduced apple cider, egg, melted butter, milk, and vanilla extract until well combined.
- Combine into Batter: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix, as this can make the donut holes tough.
- Scoop and Bake: Fill each mini-muffin cup about 3/4 full with the batter. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes.
- Coat in Cinnamon Sugar: While the donut holes are still warm, melt the additional butter in a small bowl. In another bowl, mix the sugar and cinnamon. Brush each donut hole with butter, then roll it in the cinnamon-sugar mixture until fully coated.