I’m obsessed with these mini apple cider donut holes!
They’ve become my fall baking go-to.
Your kitchen will smell absolutely heavenly.
The sparkly apple cider gives them this incredible flavor that store-bought donuts just can’t match.
These treats have been brought to three different gatherings already, and people literally grabbed seconds before finishing their firsts!
Want to know a secret trick for getting that perfect cinnamon-sugar coating that doesn’t fall off?
It makes all the difference…
Ingredients
- Self-rising flour
- Sparkling apple cider
- Brown sugar
- Cinnamon
- Light olive oil
- Dairy-free butter
- Sugar
Recommended Tools
Making these adorable Mini Apple Cider Donut Holes is so much easier when you have the right tools on hand! With these kitchen essentials, you’ll be able to mix, bake and coat your donut holes perfectly every time without any frustration or mess.
- Mini Muffin Pans
Essential for creating that perfect bite-sized donut hole shape and even baking.
- Mixing Bowls
Needed for combining your dry ingredients and mixing the batter smoothly.
- Whisk
Helps incorporate all ingredients thoroughly and breaks up any flour lumps in the batter.
- Measuring Cups and Spoons
Ensures you get the exact amounts for perfectly balanced flavor and texture.
- Cooling Rack
Allows your donut holes to cool properly before coating them with cinnamon sugar.
- Pastry Brush
Makes it easy to apply melted butter evenly to the donut holes for the cinnamon sugar coating.
- Toothpicks
Perfect for testing if your donut holes are done baking in the center.
Instructions
Let’s get baking these irresistible mini treats! First, preheat your oven to 350°F (180°C) and grab two 12-cup mini muffin pans. Give them a good greasing so your donut holes pop out easily when done.
In a large bowl, whisk together 2 cups of self-rising flour, ¾ cup brown sugar, and 2 teaspoons of cinnamon until well combined.
Now for the wet ingredients – pour in 1 cup of sparkling apple cider (not the vinegar kind!) and ⅓ cup of light olive oil. Mix everything until you have a smooth batter without any lumps. The sparkling cider is our secret weapon for making these donut holes extra light and fluffy!
Fill each muffin cup about ¾ full with your batter. Don’t overfill or they’ll spill over during baking!
Pop them in the oven for 18-20 minutes. To check if they’re done, stick a toothpick in the center of one – if it comes out clean, you’re good to go!
Once baked, let your donut holes cool in the pan for 10 minutes (I know it’s tempting to dig in right away, but patience pays off!).
Then transfer them to a cooling rack for another 20 minutes.
For that classic cider donut coating, mix ½ cup sugar with 2 teaspoons of cinnamon in a small bowl.
Brush each donut hole with some of your 2-3 tablespoons of melted dairy-free butter, then roll them in the cinnamon-sugar mixture. For extra deliciousness, coat them twice! Your taste buds will thank you!
Wait until they’re completely cool before digging in – if you can resist that long!
These little bites of fall flavor are absolutely worth the wait!
Pro Tips
For the lightest, fluffiest apple cider donut holes, make sure your sparkling cider is well-chilled before mixing into the batter, as this helps preserve the bubbles that create extra lift during baking.
Substitutions & Variations
These mini apple cider donut holes can be customized with simple swaps that maintain their fall-inspired charm while creating new flavor profiles and dietary options.
- Pumpkin Spice Version: Replace 1 tsp of cinnamon with pumpkin pie spice and add 1/4 cup pumpkin puree to the batter for a seasonal twist.
- Gluten-Free Option: Substitute self-rising flour with gluten-free baking mix plus 1 tsp baking powder and 1/4 tsp salt for those with gluten sensitivities.
- Caramel Drizzle: After coating with cinnamon sugar, drizzle with warm caramel sauce for an indulgent dessert variation.
- Chai Spice Blend: Replace regular cinnamon with a mix of cardamom, ginger, cloves and cinnamon for a chai-inspired flavor profile.
- Apple Chunk Addition: Fold in 1/2 cup finely diced fresh apples to the batter for extra texture and fruit flavor.
- Maple Sugar Coating: Substitute regular sugar with maple sugar in the coating mixture for a distinctive Canadian-inspired flavor.
Leftovers & Storage Tips
Three simple storage methods will keep your mini apple cider donut holes fresh and delicious for days after baking.
Store them in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
For longer storage, freeze them unfrosted in a ziplock bag—they’ll keep for a month!
Just microwave for 10-15 seconds when you’re ready to enjoy them again.
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Mini Apple Cider Donut Holes
Delicious bite-sized apple cider donut holes with a sweet cinnamon sugar coating.
- 2 cups self-rising flour
- 1 cup sparkling apple cider (not vinegar)
- ¾ cup brown sugar
- 2 tsp cinnamon
- ⅓ cup light olive oil
- 2-3 tbsp melted unsalted dairy-free butter (for coating)
- ½ cup sugar (for coating)
- 2 tsp cinnamon (for coating)
- Preheat oven to 350°F (180°C). Grease two 12-cup mini muffin pans.
- Whisk flour, brown sugar, and cinnamon. Add cider and oil; mix until smooth.
- Fill muffin cups ¾ full. Bake 18–20 minutes; test with toothpick.
- Cool 10 minutes in pan, then 20 minutes on rack.
- Mix sugar and cinnamon for coating. Brush muffin holes with melted butter; roll in cinnamon sugar. Repeat coating.
