Maple-Glazed Apple Fritter Donut Holes Recipe

If there’s one thing I rarely refuse, it’s a warm, tender donut hole. Even better are versions that skip deep frying while keeping the cozy apple fritter flavor. These Apple Fritter Donut Holes deliver that classic taste in a lighter, baked form that’s easy to make.

Every bite is soft and studded with juicy cinnamon-scented apples, finished with a glossy maple glaze that settles into the little cracks. This donut holes recipe comes together quickly—no oil, no fuss—so you can make a bakery-style treat on a busy morning or any day you want something special.

What Makes This Recipe So Good

These baked Apple Fritter Donut Holes capture the nostalgic taste of apple fritters without the heaviness of frying. The method keeps the apple pieces soft and evenly distributed so every bite tastes like a miniature fritter.

The maple glaze is a standout: it melts into the warm dough, creating a glossy finish that tastes bakery-made. The batter mixes quickly and bakes fast, giving impressive flavor with minimal effort. This is a simpler, smarter way to enjoy apple fritters at home.

What Goes Into Apple Fritter Donut Holes

This recipe uses simple pantry staples to create soft, bakery-style bites full of warm apple flavor.

• Apples: Finely diced apples add classic fritter texture and natural sweetness. Use a firm variety so the pieces hold up while baking.
• Sour Cream: Adds richness and keeps the interior tender for that soft, melt-in-your-mouth bite.
• Cinnamon: A full teaspoon gives warmth and depth that complements the apples and maple glaze.
• Maple Syrup: In the glaze, it forms a glossy, flavorful coating that soaks into the warm donut holes.

Note: See the recipe card below for full ingredient amounts and measurements.

How To Make Apple Fritter Donut Holes

1. Preheat the oven: Heat to 176°C / 350°F. Lightly coat a cake pop pan or mini muffin pan with cooking spray so the donut holes release easily.

2. Combine dry ingredients: Whisk flour, sweetener or sugar, baking powder, salt and cinnamon in a large bowl until evenly mixed.

3. Create the base: Make a well in the dry ingredients and add oil, egg, sour cream, vanilla and apple cider. Whisk the wet ingredients, then slowly fold them into the dry mixture until just combined.

4. Fold in the apples: Gently stir finely diced apples into the batter, distributing them evenly without overmixing.

5. Fill the pan: Spoon batter into each mold up to the top for full, rounded donut holes.

6. Bake: Bake for 20–25 minutes, until tops are golden and a toothpick inserted in the center comes out clean.

7. Make the maple glaze: Whisk powdered sugar and maple syrup together, then add milk a little at a time until the glaze is smooth and pourable. Add milk sparingly if it’s too thick.

8. Glaze the donut holes: Dip each warm donut hole into the glaze, turn to coat, let excess drip off, and place on parchment until the glaze sets.

These Apple Fritter Donut Holes pair beautifully with hot drinks or baked treats. For a rich contrast, serve with hot chocolate. For a lighter side, a crisp salad balances the sweetness.

Tips For Making Apple Fritter Donut Holes

• Dice the apples finely so they soften quickly and distribute evenly—large chunks can sink.
• Let donut holes cool a few minutes before dipping so the glaze adheres without sliding off.
• If the glaze is too thick, thin with a splash of milk; add gradually to avoid a runny glaze.
• Fill molds to the top for rounder, bakery-style donut holes.
• Mix the batter gently—overmixing can make the texture tough.

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