Sourdough Apple Cider Donuts

Fall baking is more than just flavor — it’s a feeling. It’s warm spices, cozy kitchen air, and bites that make you pause. And nothing captures that better than these Sourdough Apple Cider Donuts — soft, baked cake-style donuts made with sourdough discard and infused with the comforting taste of apple cider.

If you’ve got a sourdough starter sitting in your fridge and you’re looking for fall sourdough recipes that lean sweet, this is the perfect place to start. No frying. No fuss. Just a sourdough doughnut recipe that brings tang, spice, and a gentle sweetness to your fall baking rotation.

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🧾 Ingredients for Sourdough Apple Cider Donuts

This recipe uses easy pantry staples + your active sourdough discard. Everything is measured in cups for convenience — no scale needed!

Dry Ingredients:

• 1 cup all-purpose flour
• ½ cup brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt

Wet Ingredients:

• ½ cup sourdough discard (unfed, room temp)
• ½ cup apple cider (NOT apple juice)
• ¼ cup sour cream or Greek yogurt
• 1 egg
• 2 tbsp melted butter
• 1 tsp vanilla extract

Cinnamon Sugar Coating:

• 2 tbsp melted butter (for brushing)
• ¼ cup granulated sugar + 1 tsp cinnamon (for rolling)

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🍩 How to Make Sourdough Apple Cider Donuts (Step-by-Step)

This is a sourdough discard doughnut recipe that’s baked — no deep fryer, no donut shop drama. Just warm, sweet, cider-infused goodness at home.

Step 1: Preheat and Prepare

• Preheat oven to 350°F (175°C)
• Lightly grease a 6-cavity donut pan or spray with non-stick baking spray

Step 2: Mix Dry Ingredients

• In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg

Step 3: Mix Wet Ingredients

• In a separate bowl, combine sourdough discard, apple cider, sour cream, egg, melted butter, and vanilla
• Whisk until smooth

Step 4: Combine and Fold

• Pour wet ingredients into dry and gently fold until just combined
• Do not overmix — batter should be thick but scoopable

Step 5: Fill Donut Pan

• Spoon or pipe the batter evenly into the donut pan, filling each cavity about ¾ full

Step 6: Bake

• Bake for 14–17 minutes, until the donuts spring back when gently pressed
• Let cool in the pan for 5 minutes, then transfer to a wire rack

Step 7: Add Cinnamon Sugar Coating

• Brush warm donuts lightly with melted butter
• Roll in cinnamon sugar mixture until coated

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🌟 Why You’ll Love These Donuts

🍁 Benefit	💡 Why It Matters
Uses Sourdough Discard	No waste — this is one of the best sourdough discard recipes sweet lovers need
Baked, Not Fried	Less oil, less mess — fits into healthy-ish dessert goals
Fall-Inspired Flavor	Apple cider + cinnamon = perfect for cozy fall sourdough recipes
No Mixer Needed	Everything comes together with a whisk — ideal for beginner bakers
Moist, Cake-Style Texture	Think sourdough cake donuts — soft, fluffy, with a tender crumb
Great for Gifting or Sharing	They look and taste fancy — an easy win for baking to impress during fall gatherings

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🍂 What Makes These Donuts Special?

It’s all about the balance:

• The sourdough discard adds a slight tang that complements the apple cider’s natural sweetness
• The sour cream gives richness without making them heavy
• The cinnamon-sugar finish adds that donut-shop magic, no deep fryer required

This isn’t just a good apple cider sour cream donuts recipe — it’s the perfect hybrid of old-fashioned fall baking and modern sourdough love.

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🧁 Tips for Success

• Use real apple cider, not juice — the reduction and flavor depth make a huge difference
• Room temp ingredients help the batter combine better
• Don’t overbake — pull them as soon as they spring back to keep them moist
• Want more tang? Use full sourdough starter instead of discard (fed or unfed)

You’ll end up with a batch of sourdough discard doughnuts baked to perfection — crisped on the outside, soft on the inside, and brimming with fall flavor.

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📝 Substitutions & Variations

This recipe is versatile — tweak it based on what you have.

Ingredient	Swap Option
Sour cream	Plain Greek yogurt or thick plant-based yogurt
Brown sugar	Coconut sugar or maple sugar
All-purpose flour	White whole wheat flour (for added fiber)
Cinnamon sugar	Maple glaze, powdered sugar, or plain

Add-ins like apple chunks, maple extract, or even a swirl of nut butter can also take these donuts to the next level.

Want more fall flavor? Add a pinch of cloves or cardamom for depth — perfect for elevated sourdough cake donuts.

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🥄 Storage + Freezing Tips

To Store:

• Store in an airtight container at room temp for 2–3 days
• Refrigerate for up to 5 days (reheat before serving)

To Freeze:

• Let cool completely
• Freeze in a single layer, then transfer to bag or container
• Reheat at 325°F for 5–7 minutes or microwave briefly before topping

You can even freeze them uncoated and add the cinnamon sugar after warming!

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📌 Related Recipes You’ll Love:

➡️ 2-Ingredient Banana Donut Holes
➡️ Baked Blueberry Donuts
➡️ Eggless Donuts
➡️ Apple Oatmeal Pancakes

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🍁 A Must-Bake for Fall Sourdough Fans

You don’t need to be a pro baker or own a scale to make these donuts. This sourdough recipe in cups gives you the flexibility to use what you have — especially that sourdough discard you’ve been meaning to use up.

Whether you’re new to sourdough or a seasoned starter keeper, these donuts prove that discard doesn’t have to mean boring or savory. They’re light, flavorful, and feel like something you’d pick up at your local fall festival — only better, because they’re homemade.

This is the apple cider sourdough donuts recipe your fall has been waiting for.