Moist Apple Cider Muffins with a sweet cinnamon streusel topping, sure to be your new favorite fall muffin recipe. VEGAN
1/4 cup vegan butter melted*
2/3 cup apple cider
1/2 cup cane sugar
1/2 cup plain non-dairy vanilla yogurt
1/2 tsp vanilla
1 1/2 cups unbleached all purpose flour**
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 sea salt
2 TBSP butter (melted)
4 TBSP Brown sugar
4 TBSP cane sugar
4 TBSP unbleached all purpose flour
1/4 tsp cinnamon
Pre-heat the oven to 375° F
Makes 8-10 muffins
Store in a sealed container for 2-3 days or in the fridge 4-5 days.
*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