Cozy, Delicious Fall Baked Sourdough Apple Cider Donuts
I LOVE to get creative in the kitchen come fall. There’s just something magical about the humidity of summer slowly leaving the South, giving way to crisp mornings that feel like a fresh start. Apples are one of my favorite parts of the fall harvest: hand-picked apples, brimming with sweet apple flavor that remind me of apple picking trips and warm memories.
I love to bake in general, but when the air turns cool and the first batch of homemade apple cider hits the stove, that’s when I really lean into it. Suddenly, I’m head-over-heels for sourdough apple cider donuts. Yes, even the idea of heating up a pot of hot oil is tempting . . . but I like to keep things simple, especially on those crisp mornings when I want something fun without all the fuss.
That’s where these baked sourdough apple cider donuts come in. They’re rich with brown sugar, warmly spiced, and baked in a classic donut pan—or even a muffin pan if you’re making donut holes. Quick, delicious, and full of cozy fall flavor, they’re perfect for sharing with family, bringing to a church potluck, or enjoying solo with a steaming cup of cider.
Why You’ll Love These Baked Sourdough Apple Cider Donuts
- Deep apple flavor from reduced apple cider: Use your own homemade apple cider or fresh cider from a local orchard or store bought in a pinch works too!
- Sweetened with brown sugar and tenderized with sour cream: These are decadently rich while still being simple.
- No frying in hot oil: They’re baked in a donut pan or even a muffin pan, making them easier and cleaner
- Cinnamon sugar coating: Brushed on with melted butter creates that classic golden-brown finish.
- Made with sourdough discard: A nod to your active starter, this recipe helps reduce waste and adds subtle tang.
- Easy to store: Cool, place in a glass airtight container, and donuts taste just as good the next morning warmed up in the oven.
Ingredient Notes + Substitutions
- Apple cider: Start with a few cups of fresh apple cider and reduce it in a small saucepan over medium heat until concentrated—this thick apple cider reduction locks in incredible apple flavor
- All-purpose flour: Use purpose flour—spooned and leveled—for consistency
- Brown sugar: Adds a deep, caramel-like sweetness
- Sour cream: Keeps the donut batter moist and rich (plus helps avoid needing vegetable oil or coconut oil)
- Sourdough discard: From your ripe sourdough starter, unfed or room-temperature discard works beautifully
- Egg: Use a large egg at room temperature for even mixing
- Spices: A dash of cinnamon, nutmeg, and optional apple pie spice marry well with the apple cider flavor
- Leaveners: A blend of baking soda and baking powder provides surface rise and tender crumb
- Vanilla extract: Brings depth to the donut batter
- Cinnamon sugar mixture: Mix sugar and cinnamon in a small bowl for coating; brush donuts with melted butter to help it stick
- Equipment: You’ll need a large mixing bowl, medium bowl, donut pan (or muffin tins with a makeshift donut shape using a cookie cutter), piping bag or plastic storage bag, and a wire rack for cooling
How to Make These Cozy Fall Donuts
- Reduce the cider: In a small saucepan set over low to medium heat, simmer a few cups of apple cider until reduced to ~½ cup. This concentrated apple cider gives the donuts real fall flavor.
- Prep baking tools: Grease your donut pan (or line muffin tins with parchment paper) for easy removal.
- Dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Wet ingredients: In a medium bowl, whisk the reduced cider, brown sugar, sour cream, large egg (at room temperature), sourdough discard, and vanilla extract.
- Combine: Pour the wet into the dry and mix until just combined—don’t overmix.
- Fill pans: Use a piping bag or plastic storage bag (corner cut) to pipe into the donut cavities, about ¾ full.
- Bake: 12–14 minutes at 350°F, until golden brown.
- Coat: Let them rest briefly, then brush with melted butter and roll in cinnamon sugar mixture.
- Cool: Transfer to a wire rack. Cool, then wrap in plastic wrap or store in an airtight container.
Variations & Serving Notes
- Use apple pie spice instead of cinnamon-nutmeg for a twist
- Don’t have a donut pan? Bake in muffin tins, then use a cookie cutter to trim into donut holes or serve as “donut muffins”
- For a crisp crust, coat donuts while still warm, golden brown perfection every time
- Love pumpkin? Try adding pumpkin puree for pumpkin donuts with the same base
- Cut a dough rest before baking for slightly denser, more developed texture.
- A loaf baked in a Dutch oven or muffin pan yields cake-style donuts perfect with apple butter
Baked Sourdough Apple Cider Donuts
Ingredients
Apple Cider Reduction (use with concentrated apple flavor)
- 1/2 cup Reduced Apple Cider Several cups of apple cider, reduced in a small saucepan over medium heat to about ½ cup (Or double to use to dip donuts in before adding cinnamon sugar)
Wet Ingredients
- ½ cup packed brown sugar
- ⅓ cup sour cream
- 1 large egg room temperature
- ½ cup sourdough discard
- 1½ tsp vanilla extract
- ½ Cup Reduced cider Down from 2 cups
Dry Ingredients
- 1½ cups all-purpose purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon or apple pie spice
Cinnamon Sugar Coating
- 4 tbsp melted butter Or Reduced Cider Syrup
- ½ cup granulated sugar
- 1½ tsp cinnamon
Instructions
- Preheat oven to 350°F. Grease donut pan or line muffin tin with parchment.
- Reduce apple cider in a small saucepan over low heat. Set aside.
- In a stand mixer or bowl, add wet ingredients: brown sugar, sour cream, egg, sourdough discard, vanilla, and reduced cider. Whip until combined.
- In same bowl add in flour, baking powder, baking soda, salt, and spices.
- Gently fold dry into wet until just combined: don’t overmix.
- Pipe batter into each donut cavity ¾ full.
- Bake 12–14 min for regular donuts, 8-10 for minis until golden brown.
- Brush with melted butter or dip into reduced cider syrup, and roll in cinnamon sugar mixture while still warm.
- Cool on a wire rack, then wrap in plastic wrap or store in an airtight container.
Video
Nutrition
FAQ
Can I use apple juice instead of cider?
Apple juice lacks the depth of flavor, apple cider reduction gives the concentrated apple flavor these donuts need.
What if I don’t have a donut pan?
Use a muffin tin and a cookie cutter for donut holes, or make “donut muffins” with the same batter.
Can I bake these in batches ahead?
Yes! Store in an airtight container at room temperature, they stay tender. Reheat to enjoy warm donuts again.
Storage & Reheating
- Room Temp: Store up to 2 days in an airtight container or wrapped in plastic wrap
- Fridge: Keeps 4–5 days; warm before serving
- Freezer: Great for make-ahead: thaw and recoat with cinnamon sugar
Closing Thoughts from the Homestead
These sourdough apple cider donuts are my fall baking love language. Rich, cozy, and effortless with every bite. They pair perfectly with morning coffee or a midday sip of cider, and they’re lovelier when shared.
As always, these posts may contain affiliate links, which help support small commissions at no extra cost to you (full disclosure). If you bake up a batch, I’d be tickled to see your pics, tag me on Instagram!
More to explore from the homestead:
- Apple Cinnamon Muffins
- Sourdough Discard Apple Pie Cinnamon Rolls
- Pumpkin Cookies with Brown Butter Frosting
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
