When I first tested these muffins, I rolled them in cinnamon sugar to achieve the apple cider donut muffin vibe. But I just had to try them with a crumb topping too, and wow, it took them from tasty to easily some of the best muffins I've ever made!
Just like my vegan pumpkin muffins, cinnamon muffins, and sweet potato muffins, they make the perfect quick and easy recipe to bake during the fall months.
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🧾 Ingredients
Here's everything you need to make these vegan apple cinnamon muffins. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of the page.
Ingredient Notes
Fresh Apples: Honeycrisp apples are my go-to for these muffins. They're sweet, crisp, and hold their shape beautifully when baked. Gala and Fuji apples are also great choices if you prefer a slightly softer texture. For best results, avoid Granny Smith apples as their tartness can overpower the warm, sweet flavors of the muffins. I use the same apple varieties in my apple crumb cake, and they work just as beautifully here.
Vegan Greek Yogurt: This is key for keeping the muffins moist and soft. It also adds a subtle tang that pairs perfectly with the spices and apples. If you don't have vegan Greek yogurt, vegan sour cream and coconut yogurt are great dairy-free substitutes.
Olive Oil: I like using extra virgin olive oil for its richness and depth, but if you prefer a milder flavor, canola oil or sunflower oil are neutral alternatives.
Warm Spices: A cozy blend of ground cinnamon, nutmeg, and cloves gives these muffins their classic fall flavor. The spices add warmth and depth, making them perfect for autumn baking or any time you're craving something comforting and spiced.
📷 Step-By-Step Images
Here's a visual overview showing how to make these vegan apple muffins. Please refer to the detailed recipe card at the end of this page for full measurements and written instructions. You can also hit the jump to recipe button at the top of this page to skip to it.
Start by whisking together the sugars, vegan yogurt, olive oil, and vanilla in a large bowl until smooth and creamy. Then pour in the apple cider - it adds moisture and a subtle spiced apple flavor that complements the warm spices and fresh fruit.
Now it's time to fold in your dry ingredients, but do it in two batches. This slow approach keeps the mixture airy. You're aiming for a batter that's thick and even, with no stray bits of flour left dry.
Once you see a uniform, scoopable batter, stir in those chopped apples.
You want each bite dotted with juicy apple pieces. At this stage, the mixture should be thick but scoopable, with no visible patches of flour.
For the crumb topping, rub the vegan butter into the dry ingredients using your fingertips until you get a crumbly texture. A few larger chunks are ideal, as they'll crisp up beautifully in the oven and add texture to the muffin tops.
💭 Tips For Bakery-Style Muffins
Let the batter rest for 30 minutes before baking. This allows the flour to fully hydrate, which helps create a tender crumb and encourages taller, bakery-style muffin tops.
When filling your muffin tin, leave every second cavity empty. Giving each muffin room to breathe promotes more even baking and a better rise.
Scoop the batter right to the top of each liner. A full tin helps achieve those beautifully domed tops.
Bake at high heat, then reduce. In a fan-forced oven, start at 190°C (375°F) or in a conventional oven at 210°C (410°F) for the first 5 minutes. Then, reduce the heat to 170°C (340°F) fan or 190°C (375°F) conventional, and continue baking for another 15 minutes, or until golden and cooked through.
🍁 Flavor and Topping Variations
Swap the streusel for a crunchy oat-pecan topping
For extra crunch and a rustic feel, replace the cinnamon streusel with a mix of rolled oats, chopped pecans, a touch of brown sugar, and vegan butter. It creates a toasty, nutty crust that's perfect for fall.
Add finely chopped walnuts or raisins
Stir about ¼ cup of chopped walnuts or raisins into the batter along with the apples for more texture and flavor in every bite. Walnuts add a rich, earthy depth, while raisins bring bursts of natural sweetness.
Try a maple drizzle instead of a glaze
If you want something a little simpler (and quicker), skip the powdered sugar glaze and go for a warm maple syrup drizzle. It soaks into the muffins and enhances the cozy apple cider flavor.
💬 FAQs
Leftover muffins can be stored in an airtight container or ziplock bag at room temperature for 2 days, or in the fridge for up to a week.
Yes! Once fully cooled, place the muffins in a freezer-safe bag or airtight container and freeze for up to 1 month. To defrost, simply leave them at room temperature for a couple of hours before serving.
🍎 More Vegan Apple Desserts
📖 Recipe
Vegan Apple Cider Muffins With Cinnamon Streusel
Ingredients
Muffins
- 100 g (½ cup) granulated sugar
- 75 g (⅓ cup) soft brown sugar
- 120 g (½ cup) vegan Greek-style yogurt *see note 1
- 100 ml (⅓ cup + 4 teaspoons) olive oil *see note 2
- 2 teaspoons vanilla extract
- 240 ml (1 cups) apple cider or apple juice not apple cider vinegar! *see note 3
- 300 g (2 ½ cups) all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon sea salt
- 1 medium (120 g) apple chopped into ½ inch cubes
Streusel Topping
- 80 g (⅔ cup) all-purpose flour
- 30 g (2 ½ tbsp) granulated sugar
- 30 g (2 ½ tbsp) soft brown sugar
- 1 teaspoon ground cinnamon
- 50 g (1.75 oz) vegan butter
Apple Vanilla Glaze (optional)
- 80 g (⅔ cup) powdered sugar
- 1 tablespoon apple cider
- ½ teaspoon vanilla
Instructions
- Mix wet ingredients: Add the sugar, vegan yogurt, olive oil, and vanilla extract to a large mixing bowl and whisk. Add the apple cider and whisk again.
- Combine dry ingredients: Sift the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt into a bowl and whisk to combine.
- Make the batter: Add dry ingredients to the wet ingredients in 2 parts. Fold the ingredients into the batter between each increment until there are just a few streaks of flour/flour pockets. Do not be tempted to overmix!
- Add apples: Fold the chopped apples through until combined and there are no visible pockets of flour.
- Rest the batter (optional): Let the batter sit at room temperature for 30 minutes - this promotes high muffin tops.
- Prepare the oven/pan: Preheat your oven to fan-forced 190°C(375°F) or conventional 210°C(410°F). Line 2 muffin trays with 10 muffin liners - leave a gap between each one as you will only be filling every second cavity. I use large muffin liners, if using regular baking cups the recipe will yield 15-16 muffins.
- Make the streusel topping: Add the flour, granulated and brown sugar, cinnamon, and butter to a bowl. Rub the butter into the dry ingredients until it resembles a crumb consistency - you can leave a few larger chunks. Refrigerate until ready to use.
- Assemble: Using an ice cream scoop or large spoon, distribute the batter amongst the muffin liners, filling them to the top of the pan. Generously sprinkle the streusel on top.
- Bake at fan-forced 190°C/375°F or conventional 210°C/410°F for the first 5 mins. Then turn down the temperature to 170°C/340°F or conventional 190°C/375°F and continue to bake for another 15 minutes.Allow the muffins to cool for 5 minutes, then carefully lift them out of the tray and transfer them to a cooling rack to cool further for 30 minutes.
- Make the glaze: In a medium bowl, whisk together the powdered sugar, apple cider, and vanilla extract until smooth. Cover and set aside until ready to use. Once the muffins are completely cool, drizzle the glaze on top of them.
Notes
- Greek-Style Yogurt: Sub with soy yogurt, vegan sour cream, or unsweetened applesauce.
- Olive Oil: Or neutral oil like canola (rapeseed oil) or sunflower oil.
- Apple Cider: This is unfiltered apple juice, not the alcoholic beverage. However, I have also tested it with carbonated alcoholic apple cider which worked well.
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