If you’ve ever lived close to Northbrook Orchards in Chester County, then you know all about their famous apple cider doughnuts. Back in the day, offerings were more rustic here — essentially you-pick pumpkins, apples, apple cider and baked goods. Today, operations have expanded and breakfast, lunch and dinner are offered, including a chef’s table option!
But let’s get back to the doughnuts. Today I’m sharing a recipe that’s a healthier spin on this classic. Here’s why you’ll love it: 1) They’re baked, not fried. 2) A mini muffin tin easily transforms these into bite-size doughnut ‘holes.’ 3) The wafting aromas of Northbrook will fill your house. 4) Lastly, there’s no better way to embrace the fall season with ingredients like apple cider and apple butter.
Baked Apple Cider Doughnut Holes
Makes approximately 40 mini muffins or ‘doughnut holes’
Ingredients:
For doughnut:
- 2 cups flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 teaspoons cinnamon
- 1 large egg
- 1/2 cup brown sugar
- 1/2 cup apple butter
- 1 tsp vanilla extract
- 1/3 cup honey
- 1/3 cup apple cider
- 1/3 cup plain nonfat Greek yogurt
- 2 Tbsp canola oil
- cooking spray
For coating:
- 1/4 cup sugar
- 1 Tbsp cinnamon
Directions:
- Preheat oven to 400 degrees and spray mini muffin pans with cooking spray.
- In a mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
- In another large bowl, whisk together the egg, brown sugar, apple butter, vanilla extract, honey, apple cider, yogurt, and canola oil.
- Pour the wet ingredients into the dry ingredient mixture and whisk until just incorporated.
- Using a tablespoon, fill mini muffin pans with the batter about 3/4 of the way.
- Bake for approximately 10-12 minutes and cool on a wire rack.
- Combine cinnamon and sugar, and sprinkle over muffins while still warm (or roll in sugar mixture). While donut holes are still warm, melt butter in a microwave safe dish. Combine cinnamon and sugar in another dish. Serve warm or at room temperature.
