These baked apple donuts are a delightful twist on a classic fall favorite, offering a warm, cinnamon-spiced flavor with a light apple cider glaze.
Packed with protein from Greek yogurt and wholesome fiber from fresh apples, they’re a nourishing choice for breakfast or a snack.
Quick to make, low in saturated fat, and naturally sweetened, they’re perfect for everyday cooking or meal prep without compromising on taste.
Apple Cinnamon Donuts
Equipment
- 1 donut pan (12-cavity)
- 2 medium mixing bowls
- 1 whisk
- 1 Spatula or Spoon
- 1 knife and cutting board
- Measuring Cups and Spoons
Ingredients
For the Donuts:
- 1 cup all-purpose flour
- 1 large egg
- ½ cup milk
- 2 tbsp unsalted butter melted
- ⅓ cup Greek yogurt plain or vanilla
- ½ cup granulated sugar
- 1 medium apple peeled and diced (Gala or Fuji preferred)
- 2 –3 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 tsp vanilla extract
For the Apple Cider Glaze:
- 2 cups powdered sugar
- 3 –4 tbsp apple cider
- ½ tsp vanilla extract
- Dash of ground cinnamon optional
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C). While the oven warms, take a 12-cavity donut pan and lightly grease it using non-stick spray or a thin layer of butter. Make sure to coat the entire surface, including the tops of the cavities, to prevent sticking. This step ensures your donuts will release cleanly after baking.
- Prepare the Apples: Peel your chosen apple (Gala or Fuji work best for sweetness and texture). After peeling, carefully dice the apple into small, uniform pieces, about ¼-inch cubes. Uniformity ensures that the apple cooks evenly within the donuts, giving each bite a tender, fruity texture without leaving raw or overly mushy chunks. Set aside.
- Combine Wet Ingredients: In a medium mixing bowl, whisk together the following: 1 large egg ½ cup milk ½ cup granulated sugar 1 tsp vanilla extract 2 tbsp melted butter ⅓ cup Greek yogurt Whisk until fully combined and slightly frothy. This ensures even distribution of sugar and helps incorporate air for a light, fluffy donut texture.
- Mix Dry Ingredients: In a separate medium bowl, combine your dry ingredients: 1 cup all-purpose flour 1 tsp baking powder ½ tsp baking soda ¼ tsp sea salt 2–3 tsp ground cinnamon Stir the dry ingredients together thoroughly with a spoon or small whisk. This ensures even dispersion of baking powder and cinnamon throughout the batter, preventing clumps and ensuring each donut has consistent flavor and rise.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or spoon just until combined. Do not overmix, as this can make the donuts dense rather than tender.The batter should be thick but pourable.
- Fold in Apples: Carefully fold the diced apples into the batter using a spatula. Make sure the apple pieces are evenly distributed so every donut will have chunks of tender, sweet apple. This step adds natural sweetness, fiber, and moisture to the donuts.
- Fill the Donut Pan: Using a spoon or piping bag, fill each cavity of the prepared donut pan with batter. Fill about ¾ full to allow room for the donuts to rise without overflowing. Smooth the tops slightly with the back of a spoon to ensure even baking.
- Bake the Donuts: Place the donut pan in the preheated oven and bake for 10–12 minutes, or until a toothpick inserted into the center of a donut comes out clean. Avoid opening the oven frequently, as this can affect the rise. The donuts should be lightly golden on top and spring back gently when pressed.
- Cool Completely: Remove the donuts from the oven and allow them to cool in the pan for 5 minutes. Then gently transfer them to a wire rack to cool completely. Cooling fully is crucial before glazing; if the donuts are warm, the glaze will melt and slide off, losing its delicate shine and texture.
- Prepare the Apple Cider Glaze: In a clean bowl, whisk together the glaze ingredients: 2 cups powdered sugar 3–4 tbsp apple cider (adjust for desired thickness) ½ tsp vanilla extract Dash of cinnamon (optional) Whisk until smooth and lump-free. The glaze should be thick but pourable; adjust by adding a tiny more powdered sugar for thickness or a few drops of apple cider to thin.
- Glaze the Donuts: Once the donuts have cooled completely, spoon or dip each donut into the glaze. You can also use a small spatula to spread the glaze evenly on top. Allow the glaze to set for at least 10 minutes before serving. For a shiny finish, let them sit uncovered at room temperature, or place them in the refrigerator for a slightly firmer glaze.
- Serve and Enjoy: Serve these donuts fresh for the best flavor and texture. They pair beautifully with a warm cup of tea or coffee and make a wonderful snack, breakfast, or dessert. Store any leftovers in an airtight container in the refrigerator for 4–5 days.
Notes
- Always use completely cooled donuts before glazing to prevent the apple cider glaze from melting and sliding off.
- Choose sweet, firm apples like Gala or Fuji for the best texture and natural sweetness. Softer apples can turn mushy during baking.
- Use plain or vanilla Greek yogurt—both work well, but plain will highlight the cinnamon and apple flavors.
- Don’t overmix the batter. Stir until the dry ingredients are just incorporated to keep your donuts light and tender.
- Grease the donut pan thoroughly, including the tops of the cavities, for easy removal and perfect shapes.
Chef’s Secrets For Perfect Donuts
The secret to fluffy baked donuts is all in the balance of ingredients and technique.
Start by folding the diced apples gently into the batter rather than stirring vigorously, which helps maintain their shape and prevents the donuts from becoming dense.
Using Greek yogurt adds protein and moisture, creating a tender crumb while keeping the donuts lower in saturated fat than traditional fried varieties.
When glazing, a thick but pourable glaze will set beautifully if the donuts are completely cooled, giving a professional, shiny finish.
For a subtle flavor twist, add a pinch of nutmeg or ginger to the cinnamon in the batter for a warm, autumnal aroma.
Serving Suggestions For Every Occasion
These baked apple donuts are versatile and easy to serve.
Enjoy them warm for breakfast or brunch alongside coffee, chai, or apple cider.
They also make a delightful snack or dessert—perfect for school lunches, picnics, or casual gatherings.
For a seasonal touch, top with crushed nuts, a sprinkle of cinnamon, or a light dusting of powdered sugar.
They can be plated as a mini dessert stack for parties, adding a visually appealing centerpiece to your table.
Storage Tips For Freshness
Store cooled donuts in an airtight container in the refrigerator for up to 4–5 days.
The glaze may firm up slightly in the fridge, which actually enhances the texture for snacking later.
For longer storage, you can freeze the donuts without glaze for up to 2 months; thaw at room temperature and then drizzle with glaze before serving.
To maintain maximum freshness, avoid stacking donuts on top of each other while storing—they may stick or lose their shape.
Frequently Asked Questions
1. Can I use a different type of apple?
Yes! While Gala or Fuji apples are ideal, Honeycrisp, Braeburn, or Pink Lady also work well. Avoid overly soft varieties, like McIntosh, as they may turn mushy when baked.
2. Can I make these donuts dairy-free?
Absolutely. Substitute the milk with almond, oat, or soy milk, and use a plant-based yogurt. Melted coconut oil can replace the butter. The texture will remain moist and tender.
3. How can I make the glaze thicker or thinner?
For a thicker glaze, add more powdered sugar a tablespoon at a time. To thin it, add a teaspoon of apple cider or milk until it reaches the desired pourable consistency.
4. Can I bake these without a donut pan?
Yes. You can use a muffin tin instead, filling each cavity about three-quarters full. The result will be slightly different in shape, but the flavor and texture remain the same.
5. Can I prep the batter in advance?
Yes, the batter can be made a few hours ahead and stored in the refrigerator.
Stir gently before baking. Avoid adding apples too far in advance, as they may release moisture and slightly change the batter consistency.
