Baked Apple Cider Donut Holes

I came across this recipe last year on Pinterest. We loved it so much that it soon became a favorite in my recipe book. I have changed the original recipe a little to better suit our family. These donuts are good year round, yet I like to make them during the fall season because I use fresh Apple Cider from a local apple orchard. 

Baked Apple Cider Donut Holes

2 cups flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1 large egg

2/3 cup brown sugar

1/2 cup apple butter

1 teaspoon vanilla extract

1/3 cup honey

1/3 cup apple cider

1/3 cup plain yogurt

2 tablespoons canola oil

2 tablespoons unsalted butter

1/4 cup sugar

1 tablespoon cinnamon

1. Preheat oven to 400 degrees and spray a mini muffin pan with cooking spray.

2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.

3. 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.

4. Using a tablespoon or cookie scoop, fill mini muffin pan with the batter; fill each hole only 3/4 of the way. Bake for 10-12 minutes and cool on a wire rack.

5. While donut holes are still warm, melt butter in a microwave safe dish. Combine cinnamon and sugar in another dish. Brush a small amount of melted butter onto the top of each donut hole, then dip the top of the muffin in the cinnamon sugar mixture. Roll the donut hole in the cinnamon sugar to coat the sides and top.

Best served warm!