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Bisquick apple cider donut holes served on a brown plate. One of the doughnut holes has a bite taken out of it.

Bisquick Apple Cider Donut Holes

Chrysti Benner
These baked apple cider donut holes are the perfect blend of sugar and spice, with a soft and tender interior and a cinnamon sugar coating.
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Prep Time 10 minutes
Cook Time 11 minutes
Course Breakfast
Cuisine American
Servings 24 Servings
Calories 109 kcal

Equipment

Ingredients
  

For the Donut Holes:

  • 2 cups Bisquick baking mix
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup apple butter (or cinnamon applesauce; see notes below for substitutions)
  • 1/4 cup apple cider
  • 1 egg
  • 2 tablespoons vegetable oil

For Coating the Donuts:

  • 1/2 cup unsalted butter
  • 2 teaspoons ground cinnamon

Instructions
 

  • Preheat oven to 400F and spray a mini donut pan with nonstick spray. Set aside.
  • In a large mixing bowl, whisk together Bisquick, sugar, and cinnamon.
  • Add apple butter (or applesauce), apple cider, egg, and vegetable oil. Whisk to combine.
  • Using a small cookie scoop, portion batter out among the wells of the prepared mini muffin pan (my pan has 24 wells).
  • Bake in preheated oven for about 10-11 minutes, or until a toothpick inserted in the center of a mini muffin comes out clean.
  • When the donut holes are almost finished baking, melt butter in a shallow microwave-safe dish. Combine sugar and cinnamon in a separate small dish.
  • While the donut holes are still warm but cool enough to handle, roll each donut in the melted butter to coat the top, sides, and bottom. Then roll the donut hole in the cinnamon sugar mixture to coat. Repeat with remaining donut bites.
  • Serve and enjoy!

Notes

  • I like to use apple butter in this recipe if I have it on hand, because it gives even more flavor (you can make slow cooker apple butter or Instant Pot apple butter at home!).
  • If you don't have apple butter, cinnamon applesauce is a good substitute. If you only have regular applesauce, I'd suggest increasing the amount of cinnamon in the batter to 1 teaspoon.
  • I don't recommend using salted butter when rolling these donut bites--I've tried it and they were too salty for my preference. So I always stick with unsalted butter.
  • Leftover donut bites can be stored in an airtight container at room temperature for up to a couple of days.
  • Don’t have a mini muffin pan? Make these in a regular muffin pan instead. It should yield about 12 regular-size muffins. You’ll just need to increase the baking time–typically around 17-19 minutes.
  • You can also use a donut pan if preferred.
  • Makes about 24 mini muffin-sized donut bites.

Nutrition

Serving: 1gCalories: 109kcalCarbohydrates: 11gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 132mgPotassium: 29mgFiber: 0.4gSugar: 6gVitamin A: 130IUVitamin C: 0.1mgCalcium: 23mgIron: 0.4mg
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