Apple Cider Muffins
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.
Servings: 8
Calories: 308kcal
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.
Video
Notes
Measuring the butter: If you do not have a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off. I also recommend using a kitchen scale if you have one.
Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife. If you have a kitchen scale it would be more accurate to use that.
Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the back and pack it firmly into the cup. If you have a kitchen scale it would be more accurate to use that.
Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.
Storing: Placing baked goods in a sealed container is usually the best way.
Nutrition
Calories: 308kcal | Carbohydrates: 50g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 244mg | Potassium: 63mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 1mg
