From the roundup: 24 Easy Fall Treats Recipes Your Family Will Actually Eat

Apple cider donut holes are one of those things I make every fall without fail, usually on a Saturday morning when I actually have 30 minutes to stand at the stove. The first step is reducing a cup of fresh cider down to half, which takes about 10 to 12 minutes and is the reason these taste like actual apple cider instead of just spiced muffins. Do not skip it, even when you are tempted.

The batter itself comes together in one bowl and bakes in a mini muffin pan at 350 degrees for about 13 minutes. The active part is quick. The part that requires your full attention is right at the end, when you brush each warm donut hole in melted butter and roll it in cinnamon sugar. That window is short, maybe 2 minutes out of the oven, and if you let them cool too long the coating slides right off instead of sticking.

This recipe makes 24, which is exactly one full mini muffin pan. That is usually enough for my crew, but I have doubled it for school events and it works fine, just reduce the cider in two batches so it actually reduces instead of just steaming.

Why you will love this

Baked, not fried, so there is no hot oil to manage and the pan wipes clean in minutes
Reducing the cider first gives a concentrated apple flavor that a splash of regular juice cannot replicate
One bowl for the batter means less to wash, and the whole thing is done in about 30 minutes
The cinnamon sugar coating goes on while they are warm, so it actually adheres instead of falling off in a pile at the bottom of the container
24 pieces from one pan is a practical number for a party tray, a classroom treat, or just a weekend batch that feeds a crowd

Tips for success

Let the reduced cider cool for at least 10 minutes before adding it to the batter. I have rushed this and the warm cider partially cooked the egg, which made the texture gummy.
Grease the mini muffin pan thoroughly, especially the bottom edges of each cup. These stick more than regular muffins because of the sugar content, and a torn donut hole is hard to roll.
Stop stirring the batter as soon as the dry flour disappears. It will look thick and a little lumpy, and that is correct. Overmixing makes them dense.
Work quickly when rolling in cinnamon sugar. Set up your butter bowl and sugar bowl before the donut holes come out of the oven so you are not scrambling. The coating window really is only about 2 minutes.

Common questions

Can I use apple juice instead of cider? Unfiltered apple juice works as a backup, but fresh cider gives a noticeably deeper flavor after reducing.
My coating is not sticking. The donut holes probably cooled too long before rolling. Next time, pull them from the pan as soon as you can handle them and work fast through the whole batch.
Can I make the batter ahead? The batter is best baked right away. Quick-bread batters lose lift if they sit, and these are small enough that baking only takes 13 minutes.
Do I need a mini muffin pan? Yes, a standard muffin pan will not give you the right size or the donut-hole shape. A 24-cup mini muffin pan is the right tool here.

Substitutions

Fresh apple cider is the first choice, but unfiltered apple juice is a reasonable substitute if cider is not available. Regular filtered juice is thinner and sweeter, so the reduced flavor will not be quite as complex. For the flour, a 1:1 gluten-free all-purpose blend works without any other changes to the recipe. If you only have salted butter, skip the added salt in the batter. Whole milk gives the best texture, but 2 percent works fine. To make a quick buttermilk substitute, stir 1 teaspoon of white vinegar into the milk and let it sit for 5 minutes before using.

For the coating, you can add a pinch of cardamom or allspice to the cinnamon sugar if you want a little more warmth. My kids prefer it plain, so I usually keep half the batch simple and spike the coating for the adults.

Make-ahead and storage

You can reduce the apple cider up to 2 days ahead and store it covered in the refrigerator. Beyond that, bake the donut holes the day you plan to serve them. The coating is at its best when fresh, and the texture softens noticeably by day two. Store any leftovers in a single layer in an airtight container at room temperature for up to 2 days. A 10-second microwave warm-up helps revive them the next morning.

If you want to freeze them, bake and cool the donut holes without the coating, then freeze in a zip bag for up to one month. When you are ready to serve, thaw at room temperature, warm briefly in the microwave, brush with melted butter, and roll in fresh cinnamon sugar. Freezing after coating makes the sugar wet and grainy once thawed, so skip that step until the end.

Brittany Stage