This batch of baked apple donuts has been my quiet little kitchen victory for crisp mornings and casual brunches. I discovered the combination during an autumn weekend when my fridge held a jar of buttermilk and a basket of apples that were just shy of perfect for snacking. The result was unexpectedly tender, lightly spiced rings that are cakey but never heavy. They remind me of cozy family breakfasts when the house still smells of coffee and cinnamon, and everyone reaches for a second donut while they’re still warm.

I love how forgiving and fast this recipe is. The batter comes together in one bowl for the dry ingredients and another for the wet, then a gentle fold of finely chopped apple gives bursts of fresh fruit in each bite. The exterior develops a delicate crust while the interior stays soft thanks to the buttermilk. The simple vanilla glaze sets quickly and gives a sweet, glossy finish that balances the warm spice. These are best eaten the day they’re made, but they also travel well and bring a little homemade comfort to potlucks and office treats.

Ingredients

• All-purpose flour: 2 cups. Use a spoon-and-level method for accurate measurement; King Arthur or similar reliable brands give consistent texture.
• Granulated sugar: 1/2 cup. Regular white sugar gives the right sweetness and tender crumb without weighing the donuts down.
• Baking powder and baking soda: 2 teaspoons baking powder and 1/2 teaspoon baking soda. The combination delivers lift and a light cake-like texture.
• Warm spices: 1 teaspoon ground cinnamon and 1/4 teaspoon nutmeg. Freshly grated nutmeg is lovely if you have it; adjust cinnamon to taste.
• Salt: 1/2 teaspoon. Enhances the sweetness and spices.
• Buttermilk: 1 cup. Adds tenderness and tang; if you don’t have buttermilk, make a quick substitute with 1 tablespoon of lemon juice or vinegar plus milk, let sit 5 minutes.
• Eggs: 2 large. Room temperature eggs help the batter emulsify for a uniform crumb.
• Unsalted butter: 1/4 cup, melted. Adds richness; cool slightly before mixing so it doesn’t scramble the eggs.
• Apples: 1 cup finely chopped (about 1 medium apple). Choose a crisp variety like Honeycrisp or Fuji for a sweet-tart pop and firm bite.
• Glaze: 1 cup powdered sugar, 2 to 3 tablespoons milk, and 1/2 teaspoon vanilla extract. Whisk to a smooth, pourable consistency that clings to the donut edges.

Instructions

Preheat and prepare: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 6- or 12-cavity donut pan lightly with butter or nonstick spray. Greasing the pan well helps the delicate rings release cleanly; if your pan is silicone you can skip extra grease but still flour lightly for the first batch if you’re unsure. Combine dry ingredients: In a large bowl whisk together 2 cups all-purpose flour, 1/2 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt until evenly distributed. This ensures the leavening is balanced throughout the batter and the spices are uniform. Mix wet ingredients: In a separate bowl whisk 1 cup buttermilk with 2 large eggs and 1/4 cup melted unsalted butter until smooth. Let the melted butter cool a bit so it doesn’t cook the eggs when combined. Combine and fold: Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing to prevent a tough crumb. Fold in 1 cup finely chopped apples with a spatula until evenly distributed. The batter should be slightly thick but spoonable. Fill the pan and bake: Spoon batter into the prepared donut cavities, filling each about three-quarters full for room to rise. Smooth tops with the back of the spoon. Bake for 12 to 15 minutes, or until a toothpick inserted into the donut center comes out clean and the tops spring back when touched. Rotate the pan once halfway through baking for even browning if your oven has hot spots. Cool and glaze: Remove the pan and let donuts sit 3 to 4 minutes before transferring to a wire rack to cool completely. For the glaze, whisk 1 cup powdered sugar with 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract until smooth and glossy; adjust milk to get a dip-able consistency. Dip cooled rings into the glaze and return to the rack to set for 10 to 15 minutes.

Storage Tips

To keep the donuts fresh, store them in a single layer in an airtight container at room temperature for up to two days. If you need to refrigerate (for very warm kitchens), place them in a container and bring to room temperature before serving to regain softness. For longer storage, freeze unglazed donuts on a tray until firm, then transfer to a freezer bag for up to three months. Thaw at room temperature and refresh by warming in a 300 degree Fahrenheit oven for 4 to 6 minutes before glazing.

Ingredient Substitutions

If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon white vinegar or lemon juice and let sit 5 minutes. For a dairy-free option, use a plant-based milk with 1 tablespoon vinegar to mimic tang, and replace butter with neutral oil; texture will be slightly different but still tender. Swap the apples for grated pear or grated zucchini for a moisture variation — reduce added liquid slightly when using very watery produce.

Serving Suggestions

Serve warm with a cup of coffee or a cider for a seasonal pairing. For brunch, place on a tiered stand with dusted powdered sugar and sliced apples as garnish. Consider a light cream cheese spread or a maple glaze for variety — both complement the apple and spice notes. For a dessert plate, add a dollop of whipped cream and toasted pecans to echo autumn flavors.

Cultural Background

The concept of baked rings dates back to simpler, less oily methods to enjoy doughnut-like treats. Apples and warm spices are classic in American baking, echoing apple cake and muffins. This hybrid — a quick-baked ring with fruit folded in — is a modern home cook adaptation that honors seasonal produce without the fuss of frying, reflecting a shift toward lighter, more practical baking at home.

Seasonal Adaptations

In fall, use tart apples like Granny Smith for a bright contrast; in winter, swap apples for pear and add a pinch of cardamom. For summer, reduce spice and fold in berries, baking just until set. Holiday versions can be finished with a spiced glaze containing a teaspoon of maple syrup or a sprinkle of crushed nuts for texture and festive flavor.

Meal Prep Tips

To meal-prep, bake multiple pans and freeze unglazed rings in single layers on a tray before bagging. On the day you serve, thaw and warm briefly, then glaze. For grab-and-go breakfasts, assemble glazed donuts into individual waxed paper wraps and store in a shallow container to protect the glaze. A small squeeze bottle works well to drizzle glaze neatly when serving groups.

These baked apple donuts are an approachable way to bring warm, homemade flavor to everyday mornings and special gatherings alike. They’re forgiving, adaptable, and small enough to feel like a treat without a lot of fuss. Make them your own — adjust the spice, swap the fruit, or try a different glaze — and enjoy the simple pleasure of sharing fresh-baked rings with people you care about.