Baked Honeycrisp Apple Cider Donut Holes

Serves 6 · 20 min prep · 15 min cook

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 3/4 cup apple cider
• 1 tsp vanilla extract
• 1 medium Honeycrisp apple, finely diced
• 4 Tbsp unsalted butter, melted for coating
• 1/2 cup cinnamon-sugar mix

Instructions

1. 1Preheat the oven to 350°F and lightly grease a mini muffin pan or donut-hole pan so the batter releases cleanly after baking.
2. 2In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined and no streaks remain.
3. 3In a separate bowl whisk the granulated sugar, brown sugar, melted butter, eggs, apple cider, and vanilla until smooth and slightly frothy.
4. 4Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no dry flour pockets remain; the batter should look thick but pourable.
5. 5Fold in the finely diced Honeycrisp apple so the pieces are evenly distributed without overmixing.
6. 6Spoon the batter into the prepared pan, filling each cavity three-quarters full to allow for rise.
7. 7Bake for 12 to 15 minutes until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean with a few moist crumbs.
8. 8Let the donut holes cool in the pan for 5 minutes, then transfer to a wire rack.
9. 9While still warm, brush each donut hole all over with melted butter, then roll generously in the cinnamon-sugar mix until fully coated.
10. 10Serve immediately while the coating is still slightly sticky and the centers are soft and apple-studded.