Baked Apple Donuts with Glaze

These baked apple donuts are soft, warm, and full of apple and cinnamon flavor. They have a tender cake-like middle and a sweet vanilla glaze on top. Since they are baked instead of fried, they are simple to make at home and there is no pot of hot oil to deal with.

• Makes: 12 donuts
• Prep time: 20 minutes
• Bake time: 10–12 minutes
• Cooling and glazing: 20 minutes
• Total time: About 50 minutes

Why I Love This Recipe

Apple donuts always remind me of the start of fall. There is something about the smell of apples and cinnamon filling the kitchen that makes an ordinary morning feel special.

I also love that these donuts do not need yeast or frying. The batter comes together much like muffin batter. Spoon it into a donut pan, bake it, and add the glaze once the donuts cool.

There are a few more reasons this recipe stays in my recipe box:

• Fresh apple keeps the donuts moist.
• Cinnamon gives them a warm bakery-style flavor.
• Melted butter adds richness without making the donuts heavy.
• The glaze is made with just three simple ingredients.
• You can have homemade donuts ready in less than an hour.
• They are sweet enough for dessert but also great with morning coffee.

What You’ll Need

For the apple donuts:

• 1 1/2 cups (180 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup (100 g) packed light brown sugar
• 1 large egg
• 1/2 cup (120 ml) whole milk
• 1/4 cup (57 g) unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 3/4 cup (90 g) peeled, finely diced apple

For the glaze:

• 1 cup (120 g) powdered sugar
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla extract

Recipe and Instructions

Step 1: Get the Oven and Pan Ready

Heat the oven to 350°F (175°C). Lightly grease two 6-cavity donut pans. This helps the donuts come out cleanly after baking.

Step 2: Mix the Dry Ingredients

Put 1 1/2 cups (180 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt in a large mixing bowl. Whisk until the cinnamon and other ingredients are spread evenly through the flour.

Step 3: Mix the Wet Ingredients

In a second mixing bowl, whisk 1/2 cup (100 g) packed light brown sugar and 1 large egg until smooth. Add 1/2 cup (120 ml) whole milk, 1/4 cup (57 g) melted and slightly cooled unsalted butter, and 1 teaspoon vanilla extract. Whisk again until everything is well mixed.

Step 4: Make the Apple Donut Batter

Pour the wet mixture from Step 3 into the dry mixture from Step 2. Stir gently with a silicone spatula until you can barely see any dry flour.

Add 3/4 cup (90 g) peeled, finely diced apple. Fold it into the batter. Stop mixing as soon as the apple is spread throughout. The batter should be thick and slightly lumpy.

Step 5: Fill the Donut Pans

Divide all of the apple donut batter evenly between the 12 greased donut cavities. Each cavity should be about three-quarters full. Smooth the batter a little with the back of a spoon so it sits evenly around each ring.

Step 6: Bake the Donuts

Place the pans in the 350°F (175°C) oven and bake for 10–12 minutes. The tops should spring back when lightly touched. A toothpick pushed into the thick part of a donut should come out clean or with a few moist crumbs.

Let the donuts sit in the pans for 5 minutes.

Step 7: Cool the Donuts

Carefully remove all 12 donuts from the pans and put them on a wire rack. Let them cool completely for about 15 minutes before glazing. Glazing warm donuts can make the glaze run right off.

Step 8: Make the Vanilla Glaze

Put 1 cup (120 g) powdered sugar, 2 tablespoons whole milk, and 1/2 teaspoon vanilla extract in a small bowl. Whisk until smooth.

The glaze should be thick enough to coat a donut but thin enough to slowly drip from the whisk.

Step 9: Glaze and Serve

Dip the top of each of the 12 completely cooled apple donuts into the glaze. Lift each donut and let the extra glaze drip back into the bowl.

Set the donuts on the rack for about 10 minutes so the glaze can set. Transfer them to a large round white ceramic serving plate.

Why This Recipe Works (Quick Science)

• Apple adds moisture. Finely diced apple softens as it bakes and helps keep the donuts tender.
• Baking powder and baking soda add lift. They help the batter rise so the donuts are light instead of dense.
• Butter adds flavor and tenderness. Melted butter spreads evenly through the batter.
• Brown sugar holds moisture. This helps give the donuts a soft texture and adds a light caramel flavor.
• Gentle mixing matters. Mixing flour too much can build extra gluten and make cake-style donuts tough.
• Cooling matters for the glaze. A cool donut lets the sugar glaze sit on top instead of melting and disappearing.

Pro Tips

• Cut the apple very small. Large pieces can make the donuts break when you remove them from the pan.
• Measure flour by spooning it into the measuring cup and leveling it off. Packing in too much flour can make the donuts dry.
• Once the wet and dry ingredients meet, mix only until combined.
• Do not overfill the donut cavities. About three-quarters full gives the batter room to rise.
• Wait until the donuts are completely cool before dipping them in glaze.

Tools You’ll Need

• Two 6-cavity donut pans
• 2 mixing bowls
• Small bowl for glaze
• Whisk
• Silicone spatula
• Spoon
• Measuring cups
• Measuring spoons
• Kitchen scale, optional
• Cutting board
• Paring knife or small knife
• Wire cooling rack
• Toothpick
• Large round serving plate

Substitutions and Variations

• Apple: Granny Smith, Honeycrisp, Fuji, or Gala all work well.
• Milk: Use 2% milk instead of whole milk if needed.
• Butter: Use the same amount of neutral oil for a slightly different texture.
• Spices: Add 1/8 teaspoon ground cloves or allspice for a stronger fall flavor.
• Maple glaze: Replace the vanilla in the glaze with 1/2 teaspoon maple extract.
• Cinnamon sugar: Skip the glaze and brush the warm donuts lightly with melted butter, then dip them in cinnamon sugar.
• Extra apple flavor: Add a small pinch of cinnamon over the wet glaze.

Make-Ahead Tips

You can bake the donuts one day ahead. Cool them completely and keep them in an airtight container at room temperature. For the best-looking finish, wait to make and add the glaze until the day you serve them.

The dry ingredients can also be measured and whisked together the night before.

Common Mistakes

• Cutting the apple too large: Big pieces can create wet pockets and make the donuts fragile.
• Adding extra flour: Too much flour makes baked donuts dry and heavy.
• Overmixing: Stir only until the batter comes together.
• Overbaking: Start checking at 10 minutes. These donuts can dry out if they stay in the oven too long.
• Glazing warm donuts: Warm donuts melt the glaze. Cool them first.
• Making thin glaze: Add milk carefully. Even a small amount can quickly thin powdered-sugar glaze.

What to Serve With

These apple donuts are great on their own, but you can also serve them with:

• Hot coffee
• Cold milk
• Hot chocolate
• Apple cider
• Fresh apple slices
• Fresh berries
• Scrambled eggs for a sweet-and-savory breakfast
• Plain Greek yogurt and fruit

Leftovers and Storage

Keep unglazed or glazed donuts in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate them for up to 4 days. Let refrigerated donuts come closer to room temperature before serving for a softer texture.

You can freeze unglazed donuts for up to 2 months. Wrap them well and place them in a freezer-safe container. Thaw at room temperature, then glaze them once fully thawed.

Macros Information

Approximate nutrition per glazed donut, based on 12 donuts:

• Calories: 185
• Protein: 3 g
• Carbohydrates: 32 g
• Fat: 5 g
• Fiber: 1 g
• Sugar: 19 g

These numbers are estimates. The exact amounts can change based on the apple, milk, butter, brands, and how much glaze stays on each donut.

FAQ

Q: What kind of apple is best for baked apple donuts?
A: Granny Smith gives you a tart apple flavor, while Honeycrisp, Fuji, and Gala are sweeter. Choose a firm apple so the little pieces hold up during baking.

Q: Do I have to peel the apple?
A: Peeling gives the donuts a softer texture. You can leave the peel on, but you may notice small chewy pieces in the finished donuts.

Q: Why are my donuts dry?
A: Too much flour or too much baking time is usually the cause. Measure the flour carefully and start checking the donuts after 10 minutes.

Q: Can I make these without a donut pan?
A: You can bake the batter in a muffin pan, but the baking time will change and the finished treats will be apple muffins rather than donuts.

Q: Why did my glaze disappear into the donuts?
A: The donuts were probably still warm. Let them cool completely before dipping them.

Q: Can I freeze these donuts?
A: Yes. Freeze them without glaze for the best result. Thaw them completely and add fresh glaze before serving.

Q: Can I double the recipe?
A: Yes. Double every ingredient and bake the donuts in batches if you do not have enough donut pans.

Final Thoughts

These baked apple donuts give you everything I love about a cozy apple treat: tender cake, little bites of real apple, warm cinnamon, and a sweet vanilla glaze. And because there is no yeast or frying, they are much easier than traditional donuts.

Make a batch for breakfast, brunch, or an afternoon treat. If you try them, leave a comment with how they turned out and any questions you have.