These moist Apple Cider Muffins with a sweet cinnamon streusel topping are sure to be your new favorite fall muffin recipe.
These vegan Apple Cider Muffins with Streusel are modified from my Amazing Blueberry Muffins recipe that has gotten a lot of great feedback from SO many people… I revamped the recipe little bit to make it more moist and obviously changed the flavor but I am sure you are going to love it because it has the smell and taste of a fresh crisp morning at the apple orchard!
Ingredients for these Apple Cider Muffins with Streusel Recipe
- Vegan Butter- I used Earth Balance in the stick form.
- Apple Cider- the kind that is meant for drinking (NOT apple cider vinegar!)
- Cane Sugar- I used the Wholesome brand of certified vegan cane sugar.
- Yogurt- I used plain unsweetened vanilla yogurt since we add sugar to the recipe there is no need for the extra sugar in the yogurt but of course if thats all you have it’s not going to break the recipe if you use sweetened vanilla yogurt.
- Vanilla- good old traditional vanilla extract.
- Flour- I used Bob’s Red Mill all purpose unbleached flour.
- Baking powder, baking soda, sea salt and cinnamon! Nothing fancy here just what you got in your cupboard already!
How to make Apple Cider Muffins
In a large bowl add your butter first and melt it in the microwave then add in the rest of your wet ingredients and mix well.
Next spoon the flour into your measuring cup and level it off with the back of a butter knife.
Add the flour to the wet mixture followed by the rest of the dry ingredients and then stir the batter (about 30 times) avoid over mixing it, some small clumps are OK.
(if you feel the need to whisk the dry ingredients in a separate bowl first please do so, it is best practice to do it that way but I honestly never do, I like to avoid the extra dishes!)
Line a muffin pan with muffins liners and fill them up with the apple cider muffin batter, depending on the size of you muffin pan you will get 8-10 muffins. If you have the jumbo bakery style muffin pan you’ll probably only get 5-6 muffins.
How to make Streusel Topping
In a small bowl melt the butter and then mix the rest of the ingredients right into the bowl and stir.
Streusel is meant to feel like clumpy sand so you are just mixing it to get everything well combined, not to get it smooth.
Streusel topping is not meant to stick together or form a dough, you should be able to sprinkle the crumbs on top of the un-baked muffins that you have already poured in the lined muffin pan.
ONE LAST THING…What is Apple Cider?
For this muffin recipe we use apple cider, the drinking kind of apple cider, not to be confused with apple cider vinegar (which is used in some vegan baking recipes mixed with non-dairy milk to make a buttermilk). PLEASE DON’T USE apple cider vinegar… yes I want to emphasize that because believe it or not, not everyone knows that there is a difference between the two so humor me please.
Other recipes you might LOVE!
- Chewy Apple Cider Cookies
- Apple Cider Muffins (without yogurt)
- Apple Crumble Recipe
- Chewy Ginger Molasses Cookie
- Snickerdoodle Cookies
If you make this recipe please don’t forget to take a picture and tag me TwoRaspberriesI love seeing what you all make and hearing what you think!
PrintApple Cider Muffins {with Streusel}
Moist Apple Cider Muffins with a sweet cinnamon streusel topping, sure to be your new favorite fall muffin recipe. VEGAN
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Muffins
- Method: baking
- Cuisine: American
Ingredients
WET INGREDIENTS:
¼ cup vegan butter melted*
⅔ cup apple cider
½ cup cane sugar
½ cup plain non-dairy vanilla yogurt
½ tsp vanilla
DRY INGREDIENTS:
1 ½ cups unbleached all purpose flour**
1 ½ tsp baking powder
¼ tsp baking soda
¼ sea salt
½ cinnamon
STREUSEL TOPPING:
2 TBSP butter (melted)
4 TBSP Brown sugar
4 TBSP cane sugar
4 TBSP unbleached all purpose flour
¼ tsp cinnamon
Instructions
Pre-heat the oven to 375° F
- In a large bowl measure and add the butter, melt it in the microwave in 15 second intervals.
- Add in the rest of the wet ingredients and mix well.
- Add the flour into the same bowl followed by the rest of the dry ingredients and stir until well combined. (stir about 30 times- avoid over mixing, some tiny clumps are OK)
- Line a muffin pan with muffin liners and scoop the batter into about 8 muffins.
- Make the Streusel, in a small bowl melt the butter then add the rest of the ingredients to the melted butter and mix well.
- Top each muffin with the crumble topping and place in the oven for 30 minutes.
- LET COOL 15 MINUTES before trying to remove them.
Makes 8-10 muffins
Store in a sealed container for 2-3 days or in the fridge 4-5 days.
Notes
*measure the butter first while it is still solid, then melt it in the microwave.
** to measure the flour use a spoon and scoop it into the measuring cup, level it off with the back of a butter knife, avoid packing or scooping the flour directly because it will provide too much flour.
If you feel like you would like to mix the dry ingredients in a separate bowl before adding it to the wet ingredients go for it! I’m not a fan of the extra dishes when it’s not necessary.
Keywords: Recipe, Cinnamon, Apple, Apple Cider, Muffins, Muffin Recipe, vegan muffins
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