These vegan Apple Cider Muffins are soft and moist. Apple cider flavored with a sugary streusel topping I know you will love these vegan muffins.
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Why you will love this recipe
- Perfect Flavor & Texture: These Apple Cider Muffins have a streusel topping that’s sweet and filled with sugars, butter and a hint of cinnamon giving you a delicious topping that covers these soft and moist muffins.
- Easy-to-Make: Tasty and homemade, this vegan Apple Cider Muffin recipe is quick and easy to make and comes together easily in 2 bowls with a whisk and spatula, giving you 8 amazing muffins with an easy quick clean up.
- Vegan: These tasty apple cider muffins are vegan, dairy free and with out eggs, they taste so perfect no one would think these muffins are vegan.
For more apple recipes try my Vegan Apple Crumble, or my Apple Cider Cookies. Or for more muffins recipes try my Vegan Strawberry Muffins or my Chocolate Banana Muffins.
Ingredients
For a full list of ingredients and quantities be sure to check the recipe card below for these Vegan Apple Cider Muffins.
- Apple Cider: Make sure to use apple cider not apple juice.
- Yogurt: I used unsweetened vanilla coconut yogurt.
- Butter: I used Miyokos vegan butter.
- Baking Powder and Baking Soda: I used both for these apple cider muffins to achieve the best results.
Variations
- Nut crunch: Yes, if you’d like to add nuts to this Apple Cider Muffin either in the muffin mix itself or on top with the streusel. Some great choices for nuts are pecans, walnuts, hazelnuts, almonds, I would chop the nuts up some prior to adding. This will change the texture and the taste a little bit but if you like nuts and the crunch it adds they will be delicious.
- Mini Muffins: If you’d like a smaller size muffin try out a mini Apple Cider Muffins. If you've got a mini muffin pan that's perfect. But these will bake up faster than regular-size muffins, so be sure to check them after about 20 minutes by inserting a toothpick in the center of one to check for doneness and then adjust the timing from there.
How to make these Apple Cider Muffins
Prep: Preheat the oven to 350° F and grease 8 muffin tin holes with butter or nonstick spray.
Step 1: In a large mixing bowl add the vegan butter and melt in the microwave in 15 second intervals until melted. Add the apple cider, sugar, yogurt and vanilla and whisk together.
Step 2: Add the flour, baking powder, baking soda, salt, and cinnamon and fold together with the spatula.
Step 3: Make the streusel topping, in a small bowl add the butter and melt in the microwave, add the sugar, brown sugar, flour and cinnamon and using a fork mix it up until it forms a clumpy mixture. If it's too soft and not clumpy add a little more flour, start with a ½ tablespoon.
Step 4: Pour the batter into 8 greased muffin tin holes and set aside. Using your clean hands crumble streusel topping on the top of each muffin and then place in the oven on the middle rack and bake for 30 minutes. Use a toothpick to make sure it's done before removing. Let cool for at least 30 minutes before using a butter knife to gently loosen the edges and remove from the muffin tin. Store in a sealed container on the counter for about 3 days. Makes 8 muffins.
Expert Tips
- Customization: Yes you can adjust a few things, like making mini muffins or adding your favorite nuts, each of these changes will adjust the taste and texture of these vegan Apple Cider Muffins but the muffins will still taste great.
- Storing: Store the muffins in a container at room temperature for 3 days. You can also freeze them in an airtight freezer container for up to 3 months.
- Sugary Streusel: Be sure when mixing the streusel you mix until it forms a clumpy mixture. If it looks to soft and it’s not a bit clumpy add a little more flour, start with ½ tablespoon. You should be able to pick it up with your hand to crumble over the top of the Apple Cider Muffins.
Recipe FAQs
No apple cider is not apple juice. Apple cider is unfiltered, fresh and generally unpasteurized and apple juice is pasteurized and filtered which gives it a smoother texture and a sweeter taste.
Not really, apple juice is sweeter and apple cider is a more robust flavor and has an earthier taste.
In the United States and Canada fresh apple cider is a nonalcoholic drink. It is possible if unpasteurized cider to ferment over time it can become alcoholic which means it creates a hard apple cider. If you’ve got unpasteurized apple cider once you’ve opened be sure to use it within two weeks.
Yes apple cider is used for baking. In muffin recipes it adds flavor and it’s used with the baking powder to help the muffin rise higher.
More Vegan Recipes
Apple Cider Muffins
Ingredients
WET INGREDIENTS:
- ¼ cup vegan butter (melted - 57 grams measured solid)
- ⅔ cup apple cider (room temp - 150 ml)
- ½ cup cane sugar (100 grams)
- ½ cup vegan yogurt (plain unsweetened vanilla)
- ½ teaspoon vanilla extract
- 1 ½ cup unbleached all purpose flour (188 grams)
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon sea salt
- ½ teaspoon cinnamon
streusel topping:
- ¼ cup vegan butter (melted - 57 grams measured solid)
- ¼ cup brown sugar (packed - 55 grams)
- ¼ cup cane sugar (50 grams)
- ¼ cup unbleached all purpose flour (31 grams)
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven to 350° F and grease 8 muffin tin holes with butter or nonstick spray.
- In a large mixing bowl add the vegan butter and melt in the microwave in 15 second intervals until melted.
- Add the apple cider, sugar, yogurt and vanilla and whisk together.
- Add the flour, baking powder, baking soda, salt, and cinnamon and fold together with the spatula.
- Pour the batter into 8 greased muffin tin holes and set aside.
- Make the streusel topping, in a small bowl add the butter and melt in the microwave, add the sugar, brown sugar, flour and cinnamon and using a fork mix it up until it forms a clumpy mixture. If it's too soft and not clumpy add a little more flour, start with a ½ tablespoon.
- Using your clean hands crumble streusel topping on the top of each muffin and then place in the oven on the middle rack and bake for 30 minutes. Use a toothpick to make sure it's done before removing. Let cool for at least 30 minutes before using a butter knife to gently loosen the edges and remove from the muffin tin.
- Store in a sealed container on the counter for about 3 days. Makes 8 muffins.
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