These baked apple cinnamon donuts are easy to make and ready in under 30 minutes, topped with a silky apple cider glaze — the perfect fall breakfast.
This recipe was originally published in November 2017 and updated October 2020.
I’m a cake-donut person — yeast donuts aren’t my thing. I love a good old-fashioned sour cream donut, but these baked apple cinnamon donuts are a fast, delicious alternative. They’re simple to make, bake quickly, and the apple cider glaze on top seals the deal.
When apple season hits, I use apples in everything: oatmeal, pancakes, dump cakes — and these glazed apple donuts are another favorite way to celebrate crisp, sweet fruit.
Why I love these baked apple cinnamon donuts:
- Kid-friendly from start to finish.
- Small pieces of apple are baked into every donut for juicy bites.
- Only about 15 minutes of prep.
- Three words: apple cider glaze.
Perfect for weekend brunch or cozy mornings at home.
Ingredients:
These donuts use common pantry ingredients. I use all-purpose flour, but a 1:1 gluten-free flour should work if you need a gluten-free option. I prefer plain Greek yogurt for balance, though vanilla Greek yogurt can be used for extra sweetness.
Choose your favorite apple; Fuji or Gala work well because they stay nicely textured when baked.
For the Apple Cider Glaze:
The glaze is simple and bright. You’ll need:
- Powdered sugar
- Apple cider (or milk/cream as a substitute)
- Vanilla extract
If you don’t have apple cider, milk or cream work fine. I avoid apple juice because it’s less flavorful.
How to make these apple cider donuts:
1. Prep and mix. Preheat the oven to 350°F. Peel and dice the apple. In one bowl whisk together the wet ingredients: milk, egg, sugar, vanilla, melted butter and yogurt until smooth. In a separate bowl combine the dry ingredients: flour, baking powder, baking soda, cinnamon and salt.
2. Combine and fold in apples. Gently stir the dry ingredients into the wet until just combined, then fold in the diced apple. Avoid overmixing to keep the donuts tender.
I like to pipe the batter into a well-greased donut pan for less mess, but spooning works fine too. Be sure to spray the donut pan, including the top edges, so the donuts release easily if they bake over.
3. Bake and cool. Fill the donut pan and bake about 10 minutes, or until a toothpick inserted into the donut comes out clean. Let the donuts cool for several minutes in the pan, then transfer to a cooling rack and allow them to cool completely before glazing.
4. Make and apply the glaze. Whisk powdered sugar with apple cider and vanilla until you reach a thick but spreadable consistency. I prefer spreading a thicker glaze rather than dunking the donuts; it sets nicely and gives good coverage. For a thinner glaze, add more cider or milk a tablespoon at a time.
Recipe Notes and Pro-Tips:
- Substitutes for cider: If you don’t have apple cider, milk or cream work for the glaze. Apple juice is less flavorful but possible in a pinch.
- Cool completely: For the glaze to set cleanly, make sure the donuts are completely cooled before icing. If they’re still warm the glaze will soak in, which can be tasty but won’t set as neatly.
- Yogurt choice: Plain Greek yogurt keeps the flavor balanced; vanilla Greek yogurt will sweeten them a bit more.
- Donut pan care: Spray the pan well, including the top edges, so the donuts release easily.
Other Breakfast Recipes:
- Greek Yogurt Donuts with Chocolate Glaze
- The Easiest Homemade Pop Tarts
- Carrot Cake Donuts
- Cinnamon Roll Breakfast Cookies
- Maple Bacon French Toast Muffins
- Triple Vanilla Donuts with Maple Vanilla Glaze
HUNGRY FOR MORE? Subscribe to the newsletter and follow for more recipes and updates.
Baked Apple Donuts with Apple Cider Glaze
Ingredients
For the Donuts:
- 1 c flour
- 1 egg
- ½ c milk
- 2 T butter, melted
- ⅓ c Greek yogurt
- ½ c sugar
- 1 medium-small apple (Gala or Fuji recommended), peeled and diced
- 2–3 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 tsp vanilla extract
For the Glaze:
- 2 c powdered sugar
- 3–4 T apple cider (or milk/cream)
- ½ tsp vanilla extract
- Dash of cinnamon (optional)
Instructions
- Preheat oven to 350°F. Peel and dice the apple.
- In a medium bowl whisk together milk, egg, sugar, vanilla, melted butter and yogurt.
- In a separate bowl combine flour, baking powder, baking soda, salt and cinnamon.
- Stir the dry ingredients into the wet until just combined, then fold in the diced apple.
- Spoon or pipe batter into a greased donut pan and bake about 10 minutes, or until a toothpick comes out clean.
- Allow donuts to cool completely. Whisk glaze ingredients together and spread over the cooled donuts. Store in an airtight container in the refrigerator for 4–5 days.
Notes
- If you don’t have apple cider for the glaze, use milk or cream instead. Apple juice is less flavorful but usable.
- For the glaze to set cleanly, make sure the donuts are completely cooled before icing.
- Plain Greek yogurt keeps the flavor balanced, but vanilla Greek yogurt works too.
- Spray the top edges of your donut pan so donuts release easily if they bake over.
Nutritional information is an estimate and should be used as a guide only.
Nutrition
Nutrition information is automatically calculated and should be considered an approximation.
Shop this Post:
Donut Pan
Pyrex Measuring Cup
Mixing Bowls