I’ve been waiting so long to share this with you guys. What is the best recipe for baked apple donuts? I’m talking about soft, tender donuts that taste exactly like a warm hug on an autumn day, but I don’t know how to make them. Without the fuss of yeast or frying. When I first started tinkering with this, I was honestly a little skeptical. How do I get that fluffy, melt-in-your-mouth texture without a deep fryer? My quest began after one too many store-bought donuts left me feeling… well, disappointed. I wanted something that tasted like homemade, something which reminded me of my grandma’s kitchen, but for a different reason. I have those mornings when I can barely get coffee made. So, I started experimenting, and let me tell you, these baked apple donuts are IT. Is this a cousin to ice cream? What is the goodness that just sings? If you’re anything like me, and you love apple pie or apple crisp but don’t always have the time for it, why? The whole production, then buckle up, because these baked apple donuts are about to become your new favorite. Is it easier than you think to do them?
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What are baked apple donuts?
What are these dreamy little things? Think of them as the delightful offspring of a perfectly moist muffin and scrumptious cake donut, all in one delicious bite. What is that iconic donut shape? We’re ditching the frying oil for this recipe, which is a huge win in my book for ease and health. Don’t let that fool you into thinking they’re not indulgent. How do you make baked apple donuts? What are some of the best spices to add to a batter? Is it a cake batter infused with apples? The “baked” part means they come out of the oven light and airy, with a delightful, slightly cakey taste. What is that crumb that just begging for a delicious glaze? Is it possible to capture the essence of fall in a single bite? They’re not greasy like fried donuts, but they are also not dry like plain cake. Is it that perfect sweet spot that makes them utterly irresistible?
Why you’ll love this recipe?
Why am I obsessed with baked apple donuts? You’re going to fall in love with them too. First off, the flavor is out of this world. What is the taste of apples and cinnamon? What are the benefits of apples? What is the texture of a potato? Is it true that they came out of the oven and not a fryer? I’ve tried this recipe with different types of apples – Fuji, Honeycrisp, Gala. They all work. What are some of the best examples of a song that lends slightly different What I love most about these simple recipes is how easy they are to whip up. Is it safe to stand over a hot fryer? What is a one bowl wonder for the batter, and you can have them in the oven in under 15 minutes? What’s a lifesaver on busy mornings or when that sweet craving hits at 10 pm and you don’t want to leave. What is the best way to commit to a whole cake? Plus, they’re surprisingly budget-friendly. What are some good pantry staples for apples? And the versatility! I’m a big fan of the cinnamon sugar glaze. I like them plain or go all out with the glaze I’m making. What is sharing? If you’re a fan of my blog, you know that I have soApple Crumble Bars: What are or my What are some good recipes for cinnamon apple bread?You’re going to love these baked apple donuts. What are the best donuts?
How do you make baked apple donuts?
Quick Overview
How do I make baked apple donuts? Is it a simple matter of mixing up sour batter infused with fresh apples and warm spices, and spooning it over ice cream? Donut pan, and baking until golden brown. What’s the best way to drizzle a glaze on top? What’s all about creating that tender, cake-like texture with the natural sweetness and moisture from the sugar and butter? What are some of the best apples in the world? You don’t need any fancy kitchen equipment, just a standard donut pan and some basic kitchen tools. What’s the best way to get your donut fix?
Ingredients
For the Main Batter: What are some examples?
What is the best amount of all-purpose flour? Make sure it’s spooned and levele d, not scooping directly from the bag, for the best texture. If you’re feeling adventurous, I’ve had success with a gluten-free blend, but be aware of the texture. Could be slightly different. A full cup of granulated sugar gives them that classic sweetness, but feel free to reduce it. If you prefer, you can change the color slightly. 1 teaspoon of baking powder is essential for that lift, and 12 teaspoons of Baking Soda helps with the lift. Don’t forget 12 teaspoon of salt for sweetness. What is the star of the show? 1 teaspoon of ground cinnamon and 14 teaspoon ground nutmeg. – these are non-negotiable for that cozy apple pie vibe. What is the recipe for apples? I find Honeycrisp, Fuji, or Gala apples work best because they’re crisp and not too watery. Don’t peel them – the skin adds a little extra fiber and color. For the wet ingredients, we’ll use 12 cup of unsalted butter, melted. If you forgot to melt it, you can zap it in the microwave for about 30 seconds. If you’re going to make 1 large egg, beat it. I’ve used whole milk for richness, but almond milk or even buttermilk works. What are some of the best vanilla extracts?
For the Filling:
This is optional, but it adds an extra layer of apple-y goodness! What is the recipe for 12 cup of diced apples? I usually use the same kind of apples I grated for the batter. You’ll also want about 2 tablespoons of brown sugar, packed, and another 12 teaspoon of cinnamon. Mix with diced apples. What are the little pockets of apple flavor within a donut?
For the Glaze:
Where do we add that extra sheen and sweetness? I’ll need about 1 cup of powdered sugar, sifted if feeling fancy, but it’s not strictly necessary. Then, about 2-3 tablespoons of milk or cream. Start with 2 tablespoons and add more until you reach your desired drizzling consistency. For that signature flavor, 12 teaspoon of vanilla extract is perfect. If you want a hint of apple, you can add some apple cider. What is cider concentrate?
What are the steps?
Step 1: Preheat & Prep Pan
First things first, let’s get the oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). What is the secret of even baking right from the start? What do you do with a donut pan? Donut pans need to be greased thoroughly. I like to use a bit of melted butter or cooking spray and make sure to get into all the nooks and crannies. What are the crannies of each donut mold? Why do people want their donuts stuck to the pan? Some people like to flour it after greasing, but I usually find a good Greasing is enough. If you’re using silicone, make sure it’s well-greased too.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, granulated sugar, baking powder and baking soda. Set aside. Salt, cinnamon, and nutmeg. Give it a good whisk so everything is evenly distributed. How do I mix all the spices and leavening agents in a batter? Any surprises pockets of baking soda. Is it a simple step, but it really makes difference in the final texture of your baked apple?
Step 3: Mix Wet Ingredients
In a separate, medium-sized bowl, whisk together the melted butter and the egg until they’re just combined. Set aside. Then, gradually whisk in the milk and the vanilla extract. Make sure everything is smoothly incorporated. The mixture should look smooth and slightly creamy. When you add the egg, make sure the butter isn’t too hot or you might end up with a lump of butter. I used scrambled eggs in my batter, so let it cool for a minute or two if needed.
Step 4: Combine
Now for the magic! Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold them together until *just* combined. Is it necessary to overmix flour? Overmixing develops the gluten in the flour, which can lead to tough donuts, and we definitely don’t do that. We’re aiming for a tender, cake-like crumb, so be gentle.
Step 5: Prepare Filling
If you’re making the filling (and I highly recommend you do!) grab a small bowl. Add your finely diced apples, brown sugar, and cinnamon. Mix well. Stir it all together until the apples are nicely coated. This little mix creates little bursts of concentrated apple flavor and a touch of gooeyness inside. Is it worth 30 seconds?
Step 6: Layer & Swirl
What is the best way to fill a donut pan? I like to use a piping bag or ziplock bag with the corner snipped off to fill the donut molds. Is it evenly, about two-thirds full If you don’t have either, a spoon works just fine, just be careful not to overfill. If you made the filling, drop about half a teaspoon of the apple mixture into the center of each muffin. Then, carefully spoon or pipe a little more batter over the top to cover the filling. Filling again. About two-thirds full. If you like, you can swirl the filling into the batter with a toothpick.
Step 7: Bake
Donut pans should be inserted into a preheated oven. Bake for about 15 minutes. How long will it take to bake a donut pan? When a toothpick comes out clean, you’ll know they’re done. Is there a few moist crumbs attached They should be lightly golden brown around the edges. Don’t overbake them, or they’ll lose their moistness. I usually start checking around the 10-minute mark. I’m a beginner.
Step 8: Cool & Glaze
Once the donuts are baked, let them cool in the pan for about 5-10 minutes. This helps them firm up a bit. Then, carefully invert the pan onto a wire rack to release the donuts. Let them cool completely on the wire rack before glazing. If you try to glaze them while they’re warm, the glaze will just melt right off. While they cool, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk. What is the cream for the glaze? Add more milk, a teaspoon at .01 per cup, until you reach ‘a smooth, pourable consistency’ that’s not too thick. You want it thick enough to coat but thin enough for drizzle.
Step 9: Slice & Serve
Once your baked apple donuts are completely cool, it’s time to glaze them! Do not overdo glaze. Drizzle generously over the tops. How do you make a drizzle? Let the glaze set for a few minutes, then serve them up! If the glaze is still slightly soft, they are absolutely divine. What are some ways to slice an apple in half? What are some good breakfast ideas?
What should I serve it with?
What are baked apple donuts? Can you serve this dish with other dishes, depending on the occasion? I love serving these breakfasts with a steaming mug of coffee or ice cold tea. What are some good side dishes to start your day with? If you’re hosting a brunch, they look so elegant arranged on tiered stand. I like to pair them with a fruit platter, maybe some yogurt parfaits, or even alongside more savory dishes. What are some of the best breakfast sausages? What are some of the best desserts you’ve ever had? Imagine them after a cozy dinner. Is a scoop of vanilla bean ice cream good with whipped cream? Is cinnamon sugar too sweet for a dessert? And for those chilly evenings when you just want something comforting, they’re perfect on their own. What’s a good cup of apple cider with chai latte? My family absolutely devours these, and my kids always ask for seconds, especially when they’re hungry. Is the glaze still a little warm and just starting to melt?
How do I make a perfect baked apple donut?
I’ve been making these baked apple donuts for years now, and I’ve picked up a few tricks along the way that I think you’ll find super helpful. First, when it comes to the apples, make sure you grate them finely. A box grater is your best friend here. If you use large chunks, they can sometimes make the donuts a little too wet or create gaps. And don’t wring out the moisture from the grated apple unless it’s incredibly watery; that natural apple juice is pure flavor and moisture! For mixing the batter, I cannot stress enough: do NOT overmix. As soon as you don’t see big streaks of flour, stop mixing. A few little lumps are totally fine and actually preferable for a tender crumb. Overmixing is the number one culprit for tough donuts. When it comes to filling the donut pans, using a piping bag or a Ziploc bag makes it so much neater and ensures you don’t get batter all over the edges of the pan, which can cause them to bake unevenly. If you’re using the optional apple filling, a small teaspoon placed carefully in the center of the batter in each mold works wonders. For baking, every oven is a little different, so rely on the toothpick test rather than a strict timer. A few moist crumbs are perfect; no wet batter means they’re done. If they seem to be browning too quickly on top, you can loosely tent them with foil. For the glaze, the consistency is key. Start with the recommended amount of liquid and add more a teaspoon at a time until it’s perfect for drizzling. You want it thick enough to coat, but thin enough to flow nicely. If your glaze is too thick, it’ll be clumpy; too thin, and it’ll just run off. Don’t be afraid to experiment with the glaze, too! A little pinch of cardamom or even a tiny bit of lemon zest can add a wonderful complexity. And remember, these are best enjoyed the day they’re made, but if you have leftovers, store them properly (more on that below!) to maintain their lovely texture.
What are some Storing and Reheating Tips?
Alright, let’s talk about keeping these delicious baked apple donuts fresh. They are truly at their peak on the day they are made, especially if you’ve glazed them. At room temperature, they’ll stay good for about 1-2 days. It’s best to store them in an airtight container. If you glazed them, make sure the glaze is fully set before you stack them, or they might stick together. I usually don’t stack them too high if I can avoid it, or I’ll put a piece of parchment paper between layers. For longer storage, the refrigerator is your friend. You can keep them in an airtight container in the fridge for up to 4-5 days. Keep in mind that refrigeration can sometimes slightly dry out baked goods, so reheating is often a good idea. To reheat, you can pop them in a toaster oven or a conventional oven at a low temperature, around 300°F (150°C), for just a few minutes until they’re warmed through. Be careful not to overheat them, or they’ll become tough. You can also gently warm them in the microwave, but again, be cautious as microwaves can quickly turn these into rubbery discs if you’re not careful. For freezing, this is a great option if you bake a big batch. Let the donuts cool completely, and if they are glazed, I recommend freezing them *before* glazing. Wrap each donut individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2-3 months. To thaw, let them come to room temperature in their wrapping. If you’re glazing them after thawing, wait until they are fully at room temperature and then apply your glaze.
What are some frequently asked questions?
Final Thoughts
I just love these baked apple donuts so much, and I really hope you give them a try. They embody that perfect balance of comforting flavor, incredible texture, and surprisingly easy preparation. They’re proof that you don’t need to fry to get a truly delicious, homemade donut experience. These are the kind of treats that make your kitchen smell amazing and bring smiles to everyone’s faces, whether it’s for a special occasion or just a Tuesday morning. If you’re a fan of warm spices and the taste of fresh apples, these are going to be right up your alley. They’re the perfect companion to a cup of coffee or tea, and my kids, as I’ve mentioned, are always begging for more! If you enjoy these, you might also want to check out my spiced pear muffins or my easy cinnamon sugar pretzels for more cozy baked goods. I can’t wait to hear what you think once you make them! Please let me know in the comments below how yours turned out and if you tried any fun variations. Happy baking!
Baked Apple Donuts
Ingredients
Donut Batter
- 1.5 cup all-purpose flour
- 0.5 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons cinnamon
- 0.25 teaspoons nutmeg
- 0.25 teaspoons salt
- 1 large egg
- 0.75 cup milk
- 0.25 cup unsalted butter melted
- 0.5 cup apple, finely diced
Topping
- 0.5 cup unsalted butter melted
- 0.5 cup granulated sugar
- 1 teaspoons cinnamon
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C). Grease and flour a donut pan or line with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the egg, milk, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the diced apple.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center of a donut comes out clean.
- While the donuts are baking, prepare the topping by melting the butter in a small bowl. Stir in the sugar and cinnamon until well combined.
- Once the donuts are baked, let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Dip the tops of the cooled donuts into the cinnamon-sugar mixture.
