If you’re craving a cozy, homemade treat, look no further than these Brown Butter Apple Cider Donuts.
These cozy baked donuts are made with rich brown butter and reduced apple cider for the ultimate fall flavor.
They’re rolled in cinnamon sugar while still warm, so good!
And if you really want to take them over the top, drizzle on some salted caramel glaze and add a scoop of vanilla ice cream.
Warm, cold, gooey, sweet… it’s the dream combo.
This recipe is easy to follow, bakes up quickly, and delivers bakery-style flavor right from your home oven.
Let’s dive in!
Why You’ll Love These Brown Butter Apple Cider Donuts
- Deep, rich flavor: Browned butter adds complexity and warmth to the batter.
- Bold apple taste: Reduced apple cider intensifies the classic cider donut flavor.
- No frying required: These donuts are baked, not fried, making them a bit lighter and easier to prepare.
- Customizable: Stick with a cinnamon sugar coating or go big with salted caramel glaze.
- Perfectly indulgent: Serve warm with vanilla ice cream for an unforgettable fall dessert.
Ingredients You’ll Need
For the Donuts:
- 1 cup apple cider (to be reduced)
- 1/2 cup unsalted butter (for browning)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
For Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup melted butter (for brushing)
Optional Salted Caramel Glaze:
- 1/2 cup caramel sauce (store-bought or homemade)
- Pinch of flaky sea salt
- 1–2 tablespoons heavy cream (to thin, if needed)
For Serving (Optional):
- Vanilla ice cream
How to Make Brown Butter Apple Cider Donuts
1. Reduce the Apple Cider
Pour 1 cup of apple cider into a saucepan. Simmer over medium heat until reduced to about 1/4 cup. This takes 10–15 minutes and concentrates the apple flavor. Let cool.
2. Brown the Butter
In a small pan, melt the butter over medium heat, stirring frequently. Continue cooking until the butter foams and turns golden brown with a nutty aroma. Remove from heat and let cool slightly.
3. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease two standard donut pans.
4. Make the Batter
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, beat the eggs with both sugars, then add the reduced apple cider, browned butter, milk, and vanilla. Combine the wet and dry ingredients, mixing until just combined.
5. Bake the Donuts
Spoon or pipe the batter into the greased donut pans, filling each cavity about ¾ full. Bake for 10–12 minutes, or until a toothpick inserted comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack.
6. Cinnamon Sugar Coating
Mix cinnamon and sugar in a small bowl. Brush warm donuts with melted butter and toss in cinnamon sugar until coated on all sides.
Optional Add-On: Salted Caramel Glaze
If you want to elevate these donuts into true dessert territory, add a salted caramel glaze.
- Use store-bought or homemade caramel sauce. Warm it slightly for easy drizzling.
- Add a splash of heavy cream if the caramel is too thick.
- Sprinkle with sea salt flakes to enhance the caramel’s richness and balance the sweetness.
- Drizzle over cooled donuts for best results. Warm glaze may soak in too much if donuts are hot.
Serving Suggestions
These donuts are delicious on their own, but you can turn them into a showstopping dessert with a few easy upgrades:
- Serve warm with a scoop of vanilla ice cream on the side or on top.
- Drizzle with extra caramel sauce for maximum indulgence.
- Pair with a hot drink like apple cider, spiced chai, or cinnamon coffee.
- Include in a fall brunch spread with seasonal fruits, cheeses, and muffins.
Storage & Reheating Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerate: If topped with caramel glaze or served with ice cream, refrigerate and eat within 3 days.
- Freeze: Freeze unglazed donuts for up to 2 months. Thaw and reheat before coating in sugar or glazing.
- Reheat in the oven at 300°F for 5–7 minutes to refresh the texture. Avoid the microwave if possible to keep them from getting soggy.
Recipe FAQ’s
Can I make these donuts ahead of time?
Yes. You can bake the donuts a day in advance and store them in an airtight container. Wait to add the cinnamon sugar or caramel glaze until just before serving for best texture.
Can I skip the brown butter?
You can use regular melted butter, but the brown butter adds a rich, nutty flavor that makes a big difference. It’s highly recommended.
How do I reduce the apple cider properly?
Simmer 1 cup of apple cider over medium heat until it reduces to 1/4 cup. This intensifies the apple flavor. Be sure to stir occasionally and keep an eye on it so it doesn’t burn.
Brown Butter Apple Cider Donuts with Cinnamon Sugar
Ingredients
For the Donuts:
- 1 cup apple cider to be reduced
- ½ cup unsalted butter for browning
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup whole milk
- 1 teaspoon vanilla extract
For Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ cup melted butter for brushing
Optional Salted Caramel Glaze:
- ½ cup caramel sauce store-bought or homemade
- Pinch of flaky sea salt
- 1 –2 tablespoons heavy cream to thin, if needed
For Serving (Optional):
- Vanilla ice cream
Instructions
Reduce the Apple Cider
- Pour 1 cup of apple cider into a saucepan. Simmer over medium heat until reduced to about 1/4 cup. This takes 10–15 minutes and concentrates the apple flavor. Let cool.
Brown the Butter
- In a small pan, melt the butter over medium heat, stirring frequently. Continue cooking until the butter foams and turns golden brown with a nutty aroma. Remove from heat and let cool slightly.
Preheat & Prep
- Preheat your oven to 350°F (175°C). Grease two standard donut pans.
Make the Batter
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, beat the eggs with both sugars, then add the reduced apple cider, browned butter, milk, and vanilla. Combine the wet and dry ingredients, mixing until just combined.
Bake the Donuts
- Spoon or pipe the batter into the greased donut pans, filling each cavity about ¾ full. Bake for 10–12 minutes, or until a toothpick inserted comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack.
Cinnamon Sugar Coating
- Mix cinnamon and sugar in a small bowl. Brush warm donuts with melted butter and toss in cinnamon sugar until coated on all sides.