When I initially tested these muffins I coated them in cinnamon sugar, sort of like apple cider donut muffins. But I could not resist adding a crumb topping, which took them from delicious to some of the best muffins I've ever had!
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 fluffy apple cider muffins:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Apple Cider: This is unfiltered apple juice, which gives the batter a lovely apple flavor. Similarly to my apple crumb cake, you can also use unsweetened apple juice or even hard cider (I've tried them all!). Note, do not use apple cider vinegar!
- Fresh Apples: I use Honey Crisp, but other sweet apples like Gala or Fuju are also good. Don't use Granny Smith apples as they are too sour.
- Vegan Greek Yogurt: Helps keep the muffins moist. You can also use vegan sour cream or coconut yogurt.
- Olive Oil: My go-to for vegan muffin recipes. If you don't like the hint of floral flavor from EVOO, you can use canola oil or sunflower oil.
- Warm spices: A combination of cozy spices including ground cinnamon, nutmeg, and cloves.
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🔪 Instructions
Here are step-by-step images showing how to make this apple cider muffin recipe. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Add the brown and granulated sugar, vegan yogurt, olive oil, and vanilla extract to a large bowl and whisk. Add the apple cider and whisk again.
Step 2: Add dry ingredients (all purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt) to the wet ingredients in 2 parts. Fold the ingredients into the batter between each increment.
Step 3: Fold the chopped apples until combined, and there are no visible pockets of flour.
Step 4: Add the flour, granulated and brown sugar, cinnamon, and butter to a separate bowl. Rub the butter into the dry ingredients until it resembles a crumb consistency - you can leave a few larger chunks.
Step 5: Using a large cookie scoop or ice cream scoop, distribute the batter amongst the muffin liners, filling them to the top of the muffin tin.
Step 6: Generously sprinkle the streusel on top and bake at high heat for 5 minutes, then reduce the oven temp for the remaining baking time.
Step 7: Allow the muffins to cool in the pan for 5 minutes, then carefully lift them out of the tray and transfer them to a wire rack to cool further for 30 minutes.
Step 8: Once the muffins are completely cool, drizzle the apple cider glaze on top of them.
💭 Tips For Bakery-Style Muffins
Rest the batter for 30 minutes - this gives the flour in the batter a chance to hydrate and promotes high muffin tops.
Leave a gap in your muffin pan, filling only every second cavity with batter. This gives the muffins space to bake evenly.
Fill the pan all the way to the top with muffin batter.
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.
💬 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! Transfer the muffins into a ziplock bag and freeze them for up to a month. To defrost, let them sit 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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