Apple Cider Donut Holes
Apple Cider Donut Holes are an easy breakfast recipe made with a simple apple cider batter and baked in a mini muffin tin, then rolled in a cinnamon and sugar coating. They are positively scrumptious!
Servings 48 mini donuts
Ingredients
Donuts
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 4 tsp baking powder
- 4 tsp cinnamon
- 1 cup apple cider
- 1 cup sour cream
- 2 eggs - gently beaten
- 3 tsp vanilla extract
- 1 tsp molasses
Coating
- ½ cup butter - melted
- 1½ cups granulated sugar
- 3 tsp cinnamon
Instructions
Donuts
- Preheat the oven to 350 degrees.
- Lightly oil or grease a mini muffin tin - set aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, and cinnamon. Whisk to combine.
- Whisk in the cider, sour cream, eggs, vanilla and molasses until the mixture is smooth and all of the ingredients are combined.
- Spoon into the prepared baking pan - you should be able to get about 1-2 tbsp of batter in each well of the ini muffin tin. I filled each until they were just below the tops.
- Bake 10-13 minutes or until lightly browned and the tops spring back when lightly pressed.
Coating
- While the muffins are baking - combine the sugar with the cinnamon and stir well.
- Once the muffins are done baking - immediately remove one muffin and dip it in the melted butter, then immediately roll it in the cinnamon/sugar mixture until coated.
- Set the coated "donut hole" on a plate or in a bowl and continue with the remaining donut holes until they are all coated.
- Store in an airtight container at room temperature.
Notes
This recipe can be made into regular-sized muffins. Bake those for 15-18 minutes.
You can use milk in place of sour cream