Fall vibes, in donut form! These tender and moist donuts are made using fresh apples for the best apple flavor and texture! They’re super easy to make, and disappear in a flash.
baked apple donut ingredients:
• baking powder + baking soda
• sugar: brown sugar for the donut batter and granulated for tossing the baked donuts in
• butter: melted butter for the donuts and the cinnamon sugar coating. It adds amazing flavor and helps the coating stick to the donuts
• vanilla extract
• apples: try to look for firm apples that hold their shape whenever using them in baking. My favorite apples to use are Granny Smith, but some other amazing options include Braeburn, Fuji, and Gala apples
how to make baked apple donuts:
Make the apple donuts:
1. Whisk together dry ingredients.
2. Whisk together wet ingredients.
3. Fold grated apples into the wet mixture. Make sure to gently squeeze out any excess liquid in the grated apples before adding them in.
4. Combine wet and dry ingredients.
5. Portion batter into donut pan & bake. This is easiest to do with a piping bag, but you could do it using a spoon.
6. Cool for 5 minutes, then turn onto a wire rack to cool completely.
Make the cinnamon sugar coating:
1. Pour butter into a shallow bowl (large enough to dip the donuts in).
2. Mix together cinnamon and sugar until combined.
3. Dip cooled donuts in butter then toss in cinnamon sugar.
baked apple donut storage:
These donuts are best stored without the cinnamon sugar coating because the sugar can draw out moisture and cause the donuts to get soggy!
Keep the donuts covered with plastic wrap or store in a container with a lid. The coated donuts will keep for up to a day at room temperature, and the plain donuts will keep for up to 3 days.
You can also freeze these donuts for up to 3 months! Transfer to an airtight container or plastic bag, and freeze. Defrost for a few hours at room temperature before serving, or bake in a preheated 350°F oven for 5 to 10 minutes, or until defrosted.
Check out these other apple recipes!
Baked Apple Donuts Recipe
For the apple donuts:
- 2 cups (240g) all-purpose flour
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup (150g) packed brown sugar, light or dark
- 1/4 cup (1/2 stick / 60g) unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2/3 cup (160mL) milk
- 1 & 1/2 cups Granny Smith apples, peeled, grated, and liquid squeezed out (about 2-3 medium apples) * see notes
For the cinnamon sugar coating:
- 5 tablespoons (75g) unsalted butter, melted and cooled
- 3/4 cup (150g) granulated sugar
- 1 teaspoon ground cinnamon
- Preheat your oven to 400°F. Grease 2 (6 count) donut pans, and set aside.
- Make the apple donuts: In a medium sized bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Whisk together, and set aside to prep the wet ingredients.
- In a large bowl, whisk together brown sugar, melted butter, eggs, and vanilla to combine. Add your milk and whisk until incorporated. Fold in your grated apples.
- Add your dry ingredients to the wet ingredients, and mix together until just combined.
- Fill your greased donut tin with the batter, filling each donut mold a little over halfway full. You can do this with a spoon, but I find it's easiest to do by filling a large plastic bag or piping bag with the batter and piping it into the donut mold.
- Bake the donuts in the center of your preheated 400°F oven for 7 to 10 minutes, or until a skewer inserted into the center of a donut comes out clean.
- Cool the donuts in the pan for about 5 minutes, then turn onto a wire rack and set aside to cool completely to room temperature.
- Make the cinnamon sugar coating: Pour your butter into a shallow bowl (large enough to dip a donut in), and set aside.
- In a medium bowl (also large enough to dip a donut in), add in sugar and cinnamon. Whisk until well combined.
- Briefly dip a cooled donut into the melted butter and turn to coat. Transfer the buttered donut to the bowl with the cinnamon sugar and toss to coat. Repeat with all the donuts before serving!Note: Coat the donuts in the butter and cinnamon sugar right before you plan on serving them! The sugar can draw out moisture from the donuts and make them soggy.