Pioneer Woman Apple Cider Donut Muffins Recipe

This tender, sugar-coated Pioneer Woman Apple Cider Donut Muffins Recipe is made with concentrated apple cider, warming fall spices, and buttermilk, ready in just 35 minutes. Coating the warm muffins in melted butter and cinnamon sugar creates that signature crackly donut texture without the hassle of deep-frying. I love making these for brisk autumn mornings when I want the flavor of an orchard trip right in my kitchen.

The Secret To Getting It Right

I learned quickly that using straight apple cider in the batter doesn’t deliver enough punch, so the real trick is boiling it down first. Reducing the cider removes excess water and leaves behind a thick, tangy syrup packed with intense apple flavor that permeates every single crumb.

Another lesson I discovered is the importance of the double-dip technique. Brushing the muffins with butter while they are still warm ensures the cinnamon-sugar coating clings perfectly, creating that gritty, sweet exterior that makes a donut muffin truly taste like a donut.

Pioneer Woman Apple Cider Donut Muffins Recipe Ingredients

For the Cider Reduction:

• 2 cups fresh apple cider (reduced to 1/2 cup)

For the Muffin Batter:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

For the Coating:

• 6 tablespoons unsalted butter, melted
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon

How To Make Pioneer Woman Apple Cider Donut Muffins Recipe

1. Reduce the Cider: Pour the apple cider into a small saucepan over medium heat and simmer for about 10-15 minutes until it has reduced to exactly 1/2 cup. Set it aside to cool completely before using.
2. Cream Butter and Sugars: In a large bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy, then mix in the eggs, vanilla, buttermilk, and the cooled reduced cider.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg until no lumps remain.
4. Combine Batter: Gently fold the dry ingredients into the wet mixture using a rubber spatula, stirring only until the flour streaks disappear—do not overmix.
5. Bake the Muffins: Divide the batter evenly into a greased 12-cup muffin tin and bake at 350°F (175°C) for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
6. Coat the Muffins: Let the muffins cool for 5 minutes, then brush each one generously with melted butter and roll it immediately in a mixture of the remaining sugar and cinnamon.

Recipe Tips

• Cool the cider: If you add hot reduced cider to your butter and egg mixture, you risk melting the butter or scrambling the eggs, so give it time to reach room temperature.
• Don’t overmix: Stir the batter just until the flour is incorporated; overworking it develops gluten and will make your muffins tough instead of tender.
• Grease generously: These muffins are moist and delicate, so spray your muffin tin well with nonstick spray or use butter to ensure they release easily.
• Fresh spices matter: Since this recipe relies heavily on cinnamon and nutmeg, use fresh spices rather than ones that have been sitting in the cupboard for years.

What To Serve With Apple Cider Donut Muffins

These muffins are the perfect companion to a hot cup of black coffee or a spiced chai latte, which cuts through the sweetness of the sugar coating. For a more substantial breakfast, pair them with savory items like scrambled eggs and crispy bacon to balance the flavors.

How To Store

Store these muffins in an airtight container at room temperature for up to two days; the sugar coating may dissolve slightly over time but they will stay moist. You can also freeze the uncoated muffins for up to three months and add the butter and sugar topping after thawing and reheating.

FAQs

Can I use apple juice instead of cider? Apple juice is much sweeter and lacks the acidity and depth of unfiltered cider, so the flavor won’t be as robust, but it will work in a pinch.

Why did my muffins sink in the middle? This usually happens if the oven door was opened too early or if there was too much liquid in the batter, so measure your reduced cider carefully.

Can I make these into mini muffins? Yes, you can bake these in a mini muffin tin for about 8-9 minutes, which makes them perfect bite-sized treats for parties.

Nutrition

• Calories: 280
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 45mg
• Sodium: 220mg
• Total Carbohydrate: 38g
• Protein: 3g

Try More Recipes:

• Pioneer Woman Bourbon Chocolate Pecan Pie Recipe
• Pioneer Woman Hazelnut Oatmeal Bars Recipe
• Pioneer Woman 3 Ingredient Chocolate Cake