Baked Apple Cider Donut Holes with Bourbon Maple Cinnamon Glaze


Who doesn’t love a good donut? I’m especially partial to donut holes (aka munchkins)…because..well, they’re just so cute! And then you can have more than one without feeling guilty. And you can try more than one kind 🙂

I made these for the November Improv Cooking Challenge. Each month, Lesa of Edesia’s Notebook  gives everyone 2 ingredients to use to create something delicious. This month = apples & cinnamon.

And so, these babies were born: Baked Apple Cider Donut Holes with Bourbon Maple Cinnamon Glaze!!

I used my mini muffin tin to make these– you’ll get about 3 1/2 dozen out of one batch. I brought them to one of my doughnut-loving friends for his birthday. I heard they were a pretty perfect hungover day-after-your-birthday breakfast 😀

Let’s get cookin’:

1 cup whole wheat flour
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
6 tablespoons butter, melted
2/3 cup + 1/4 cup apple cider
1/2 cup sugar
1/4 cup honey
2 large eggs

2 cups powdered sugar, sifted
2 tablespoons maple syrup
2 tsp bourbon
1/4 tsp cinnamon
1/4 cup milk

1) Preheat oven to 375 degrees. Grease 4 dozen mini muffin cups with non-stick cooking spray. Set aside.

2) In a medium size bowl, whisk together the flours, baking powder, salt, cinnamon, and nutmeg. Set aside.

3) Whisk your apple cider and melted butter together in a large bowl. Add in the sugar, honey, and eggs, and whisk until all combined.


4) Switch to a rubber spatula. Add in the dry ingredients and gentle fold them into the wet ingredients. You want to mix until it’s all just combined, don’t want to overmix!


5) Using a small cookie scoop or a large spoon, fill each muffin cup about 3/4 full.

6) Bake them in the oven for 9-10 minutes, until they’re just lightly browned. Let them cool for about 2 minutes. The remove them onto a wire cooling rack to cool completely.

7) Now, make your glaze. Use a rubber spatula to mix together the sifted powered sugar, maple syrup, bourbon, cinnamon, and milk. Then, dip the tops of each mini muffin/donut into the glaze. Then place them back onto the metal rack and allow the glaze to drip down the size of the donuts. I placed a baking sheet underneath to catch the drips–definitely recommend that.


8) The glaze will harden without about 30 minutes. Then, serve! Or store them in an airtight container until you’re ready to eat ’em.



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