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Apple Cider Donut Holes

Soft, sweet donut holes coated in cinnamon and sugar
Print Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 donut holes

Equipment

  • 1 mini muffin pan

Ingredients
  

  • 1 cup apple cider
  • 3/4 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking power
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • 1 1/2 Tbsp brown sugar
  • 1/2 egg
  • 2 Tbsp butter melted

Topping

  • 3 Tbsp butter melted
  • 1/3 cup sugar
  • 3/4 tsp cinnamon

Instructions
 

  • Pre-heat oven to 350 F. Pour apple cider into a small pan and heat over medium heat. Bring to a simmer and cook for 15 minutes until reduced down to 1/2 cup. Stir frequently so cider doesn't burn.
  • In a medium mixing bowl add flour, baking soda, baking powder, spices, and brown sugar. Stir until combined. Crack an egg and beat to combine the yolk and white. Pour half of the egg into the flour mixture and stir to combine. Add melted butter and reduced apple cider. Stir the mixture until the flour is all absorbed.
  • Spray a mini muffin pan with cooking spray. Pour batter into a piping bag. If you don't have one you can use a plastic zip lock bag and cut one of the corners off. Cut the end of the piping bag off and evenly distribute the batter into 12 spots on the mini muffin pan.
  • Cook donut holes in the oven for 8 minutes. Remove from pan and allow to cool for a few minutes.
  • Melt the remaining 3 Tbsp of butter for the coating. In a small bowl combine the sugar and cinnamon. Take one donut hole at a time and dip in the melted butter so that the entire donut hole is coated. Place in the cinnamon/sugar mixture and use a spoon to completely cover. Dust off any extra sugar.
  • Best enjoyed when still warm. Can keep in a closed container for a day or two.
Keyword apple cider, donut holes