Apple Crumble Baked Donuts with Buttermilk & Cinnamon Glaze

6. Fill the Donut Pans

11. Spoon the batter into a large piping bag or zip-top bag and snip off the tip.
12. Pipe the batter into the donut pans, filling each cavity about ⅔ full.
13. Sprinkle each donut generously with the prepared crumble topping, pressing it down gently to help it stick during baking.

7. Bake and Cool

14. Bake the donuts for 12–15 minutes, or until the tops are lightly golden, spring back when touched, and a toothpick inserted into the center comes out clean.
15. Let the donuts cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.

8. Optional Glaze

16. In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk or apple cider, and vanilla extract.
17. Add additional liquid a few drops at a time until the glaze reaches a drizzling consistency.
18. Drizzle over the cooled donuts using a spoon or fork.

Serving Tips

• Best enjoyed the day they’re made, but can be stored in an airtight container at room temperature for up to 2 days.
• For extra indulgence, serve slightly warmed with a scoop of vanilla ice cream or a dollop of whipped cream.

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