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Apple Cinnamon Donuts

Karina Kari
Enjoy soft, baked apple donuts with a lightly spiced apple cider glaze.
These protein-packed, fiber-rich donuts are quick to prepare and make a wholesome, satisfying breakfast or snack.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Fall-Inspired
Servings 12 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.
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