These easy and delicious baked apple doughnuts are tender, sweet, and studded with pieces of tart apple. The trick is to coat the dough in lots of cinnamon sugar, and then bake them so they are still soft on the inside and have a wonderful sugar crust on the outside. Enjoy with coffee and a crossword!

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Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
24
Yield:
24 mini doughnuts
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Batter:
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cavity mini doughnut pans.

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  • Combine flour, sugar, baking powder, salt, nutmeg, and cinnamon in a large bowl; mix together with a fork until combined. Add shortening and mix with the fork until broken up into small clumps.

  • Mix together apples, milk, and eggs in a separate bowl. Add to flour mixture and stir just until blended. Spoon batter into the prepared doughnut pans.

  • Bake doughnuts in the preheated oven until slightly browned on the bottoms, about 10 minutes. Remove from pan and transfer to a wire rack to cool completely.

  • While doughnuts are cooling, place melted butter for topping in a shallow bowl. Mix together 1 cup sugar and 2 teaspoons cinnamon in another shallow bowl. Dip cooled doughnuts in butter and then in sugar mixture to coat.

Cook's Note:

To make muffins, spoon batter into greased muffin pans and bake at 350 degrees until tops spring back when lightly pressed, 20 to 25 minutes.

Nutrition Facts

211 calories; protein 2.6g 5% DV; carbohydrates 30.9g 10% DV; fat 8.9g 14% DV; cholesterol 26.5mg 9% DV; sodium 176.6mg 7% DV. Full Nutrition
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Reviews (11)

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Most helpful positive review

Rating: 5 stars
12/16/2019
First time making doughnuts! I don t know if this is a well-known thing or if it was just my oven but I learned that I absolutely need to put the pan on the bottom rack. With my first batch I put the pan on the second to bottom rack and nothing happened for the first 20 minutes. Only when I transferred the pan to the bottom rack for an additional ten minutes did the doughnuts rise. They tasted pretty good but were not super fluffy. For the second batch I baked on the bottom rack for 17 minutes and they were delicious moist and fluffy. 10 minutes was not even close to enough but I used s regular-size doughnut pan. The doughnuts themselves are tasty but fairly understated so the cinnamon sugar topping isn t egregious. Bake on the bottom rack and enjoy! Read More
(1)
14 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/16/2019
First time making doughnuts! I don t know if this is a well-known thing or if it was just my oven but I learned that I absolutely need to put the pan on the bottom rack. With my first batch I put the pan on the second to bottom rack and nothing happened for the first 20 minutes. Only when I transferred the pan to the bottom rack for an additional ten minutes did the doughnuts rise. They tasted pretty good but were not super fluffy. For the second batch I baked on the bottom rack for 17 minutes and they were delicious moist and fluffy. 10 minutes was not even close to enough but I used s regular-size doughnut pan. The doughnuts themselves are tasty but fairly understated so the cinnamon sugar topping isn t egregious. Bake on the bottom rack and enjoy! Read More
(1)
Rating: 4 stars
03/22/2020
They were ok. Kinda like a muffin just round. I have a King Arthur doughnut pan and they were fine. Leftovers got gooey and moist within days. Need to eat quick. Read More
Rating: 5 stars
10/09/2019
My husband and I made this last night. Absolutely delicious! We will definitely be making this again! We had them as muffins but just as great! Read More
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Rating: 5 stars
10/07/2019
These are so lovely! I had to leave them in the oven 20 minutes instead of ten and used almond milk instead of regular milk but they came out great! They’re not too sugary but the perfect fall treat. I’m sure my family and I will be making them for years to come. Read More
Rating: 5 stars
11/24/2019
A great Healthy doughnut option with a great topping choice. Perhaps a little less baking powder as they looked kind of like muffin-donut hybrids. Read More
Rating: 3 stars
07/17/2020
Nothing compares to a good old fashioned fried donut. But, these aren't bad just don't expect them to be the same . For something similar with less calories and fat they're good with a cup of morning coffee. Read More
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Rating: 4 stars
11/15/2019
I just sprinkled some sugar on top instead of doing the glaze. I used Splenda and partial whole wheat flour. I think they turned out good but my fiancée said they weren't sweet enough. Read More
Rating: 5 stars
11/04/2019
These we everything I hoped they would be. The bake time was longer 15 minutes for me as others have stated. I m guessing the size doughnut pan you use makes a difference. I used solid unrefined coconut oil instead of the vegetable shortening. I will be making these again. I expect they will freeze well uncoated. Read More
Rating: 5 stars
04/06/2020
Quick, easy and, delicious. Read More
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