Air Fryer Apple Ring Donuts – Light, Crispy, and Cinnamon-Sweet
If you love warm, cinnamon-sugar donuts but want something lighter and easier, these Air Fryer Apple Ring Donuts hit the sweet spot. They’re tender on the inside, crisp on the edges, and filled with juicy apple flavor. No yeasted dough, no deep frying—just a quick batter, fresh apple rings, and your air fryer doing the heavy lifting.
They make a great weekend treat, after-school snack, or fun brunch addition. And yes, they’re just as addictive as they sound.
Air Fryer Apple Ring Donuts - Light, Crispy, and Cinnamon-Sweet
Ingredients
- 3 medium apples (Granny Smith, Honeycrisp, or Pink Lady are great; choose firm, crisp apples)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon (plus more for coating)
- 3/4 cup buttermilk (or 3/4 cup milk + 2 teaspoons lemon juice or vinegar)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (plus more for brushing, optional)
- For coating: 1/2 cup granulated sugar + 1 teaspoon ground cinnamon
- Neutral oil spray (like avocado or canola) for the air fryer basket
Instructions
- Prep the apples: Peel the apples if you prefer (peels on is fine). Slice them into 1/2-inch rings. Use a small round cutter or a knife to remove the core from each slice to create “donuts.” Pat dry with paper towels.
- Preheat the air fryer: Set to 350°F (175°C) and let it heat for 3–5 minutes. Lightly spray the basket with oil to prevent sticking.
- Make the batter: In a bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk buttermilk, egg, vanilla, and melted butter. Add wet to dry and stir until just combined. The batter should be thick but dip-able. If too thick, add a splash of buttermilk.
- Dip the apple rings: Working one at a time, dip each apple ring into the batter, letting excess drip back into the bowl. Use a fork to lift and a finger or second fork to scrape off extra so you don’t end up with gloopy rings.
- Arrange in the basket: Place battered rings in a single layer with space between. Don’t crowd—work in batches for even crisping. Lightly mist the tops with oil spray for extra color and crunch.
- Air fry: Cook 6–8 minutes, flip carefully, then cook another 4–6 minutes until golden and set. Timing varies by air fryer, so check at the 5-minute mark.
- Coat in cinnamon sugar: Mix 1/2 cup sugar and 1 teaspoon cinnamon in a shallow bowl. While rings are still warm, lightly brush with melted butter (optional) and toss in the cinnamon sugar. Repeat with remaining batches.
- Serve: Enjoy warm as is, or drizzle with a simple glaze (powdered sugar + a splash of milk + vanilla) for extra sweetness.
Why This Recipe Works
- Air fryer = less oil: You get that classic donut crunch without deep frying, so the texture is lighter and the cleanup is easier.
- Apple rings keep it moist: Sliced apples stay juicy as they cook, giving each bite a fresh, tender center.
- Simple batter, big payoff: A quick pancake-style batter crisps beautifully in the air fryer and sticks well to the apples.
- Cinnamon-sugar magic: A quick toss while they’re warm gives you that donut-shop finish without fuss.
- Ready fast: From prep to plate in about 25 minutes, with ingredients you likely already have.
What You’ll Need
- 3 medium apples (Granny Smith, Honeycrisp, or Pink Lady are great; choose firm, crisp apples)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon (plus more for coating)
- 3/4 cup buttermilk (or 3/4 cup milk + 2 teaspoons lemon juice or vinegar)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (plus more for brushing, optional)
- For coating: 1/2 cup granulated sugar + 1 teaspoon ground cinnamon
- Neutral oil spray (like avocado or canola) for the air fryer basket
Instructions
- Prep the apples: Peel the apples if you prefer (peels on is fine). Slice them into 1/2-inch rings.
Use a small round cutter or a knife to remove the core from each slice to create “donuts.” Pat dry with paper towels.
- Preheat the air fryer: Set to 350°F (175°C) and let it heat for 3–5 minutes. Lightly spray the basket with oil to prevent sticking.
- Make the batter: In a bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk buttermilk, egg, vanilla, and melted butter.
Add wet to dry and stir until just combined. The batter should be thick but dip-able. If too thick, add a splash of buttermilk.
- Dip the apple rings: Working one at a time, dip each apple ring into the batter, letting excess drip back into the bowl.
Use a fork to lift and a finger or second fork to scrape off extra so you don’t end up with gloopy rings.
- Arrange in the basket: Place battered rings in a single layer with space between. Don’t crowd—work in batches for even crisping. Lightly mist the tops with oil spray for extra color and crunch.
- Air fry: Cook 6–8 minutes, flip carefully, then cook another 4–6 minutes until golden and set.
Timing varies by air fryer, so check at the 5-minute mark.
- Coat in cinnamon sugar: Mix 1/2 cup sugar and 1 teaspoon cinnamon in a shallow bowl. While rings are still warm, lightly brush with melted butter (optional) and toss in the cinnamon sugar. Repeat with remaining batches.
- Serve: Enjoy warm as is, or drizzle with a simple glaze (powdered sugar + a splash of milk + vanilla) for extra sweetness.
How to Store
- Room temperature: Best eaten fresh.
If you must store, keep in an airtight container for up to 1 day. Re-crisp in the air fryer at 325°F for 2–3 minutes.
- Refrigerator: Store up to 3 days in a sealed container. Coat with fresh cinnamon sugar after reheating for best texture.
- Freezer: Freeze on a sheet pan until solid, then transfer to a freezer bag for up to 1 month.
Reheat from frozen at 325°F for 5–7 minutes.
Benefits of This Recipe
- Lighter than fried donuts: Minimal oil, less heaviness, same cozy flavor.
- Kid-friendly and fun: The apple ring center makes them easy to hold and eat.
- Quick and flexible: Pantry ingredients, adaptable to dairy-free or gluten-free options.
- Built-in fruit: You’re getting a fresh apple in every bite—sweetness without overloading on sugar.
- Small-batch friendly: Make just what you need without heating the whole kitchen.
Common Mistakes to Avoid
- Too thick batter: If it clings in heavy clumps, it won’t cook through well. Thin with a tablespoon of buttermilk until it coats like pancake batter.
- Skipping the oil spray: A light mist helps the outside brown and crisp. Dry batter won’t color nicely.
- Crowding the basket: Overlapping rings steam instead of crisp.
Cook in batches for even results.
- Underdrying the apples: Excess moisture makes the batter slip off. Pat apple slices dry before dipping.
- Waiting too long to sugar: The cinnamon sugar sticks best when the rings are still warm.
Variations You Can Try
- Glazed cider donuts: Swap buttermilk with apple cider and add a pinch of nutmeg. Glaze with a cider-powdered sugar mix.
- Maple pecan: Drizzle warm rings with maple syrup and sprinkle with chopped toasted pecans.
- Churro-style: Add a pinch of cayenne to the cinnamon sugar and serve with warm chocolate sauce.
- Gluten-free: Use a 1:1 gluten-free flour blend and add an extra tablespoon of buttermilk if the batter seems dry.
- Dairy-free: Use almond milk or oat milk with 2 teaspoons lemon juice to mimic buttermilk; swap butter for coconut oil.
- Protein boost: Whisk 1–2 tablespoons of unflavored or vanilla whey into the dry mix and add a splash more liquid as needed.
FAQ
Do I need to peel the apples?
You don’t have to.
Peeled apples give a softer bite, while unpeeled add a little texture and hold their shape better. It’s personal preference—both work well.
Which apples are best?
Firm, crisp apples like Granny Smith, Honeycrisp, Pink Lady, or Fuji are ideal. They keep their texture and balance the sweetness of the batter and sugar coating.
My batter keeps sliding off—what am I doing wrong?
Make sure the apple slices are patted dry and the batter isn’t too thin.
If needed, whisk in a tablespoon of flour to thicken. A light oil spray on top before air frying also helps set the batter.
Can I make these without an air fryer?
Yes. Bake on a parchment-lined sheet at 400°F, flipping once, for 12–15 minutes until golden.
They won’t be quite as crisp as the air fryer version but still tasty.
How do I keep them crispy after coating?
Let them sit on a wire rack after tossing in cinnamon sugar so air can circulate. If they soften, re-crisp in the air fryer at 325°F for 2–3 minutes and re-sugar lightly.
Can I make the batter ahead?
It’s best fresh because baking powder starts working right away. If you need to prep, whisk the dry and wet ingredients separately and combine just before dipping.
What if I don’t have buttermilk?
Stir 2 teaspoons lemon juice or vinegar into 3/4 cup milk and let it sit for 5 minutes.
It won’t be as rich as real buttermilk, but it works well.
Can I use whole wheat flour?
Yes, but use half whole wheat and half all-purpose so the texture stays light. You may need a splash more liquid.
Final Thoughts
Air Fryer Apple Ring Donuts bring cozy bakery vibes to your kitchen without the fuss of frying or yeast. They’re quick, lightly sweet, and full of fresh apple flavor, with just enough crunch to feel like a treat.
Keep the batter simple, don’t crowd the basket, and coat while warm for that signature donut finish. Whether you serve them at brunch or for a weeknight dessert, they’re the kind of recipe you’ll make again and again. Warm, fragrant, and gone in minutes—that’s a win.
