Vegan Apple Cider Muffins With Cinnamon Streusel Recipe
Introduction
These vegan apple cider muffins with cinnamon streusel are moist, flavorful, and perfect for a cozy morning treat. Bursting with fresh apple chunks and topped with a sweet, crumbly cinnamon streusel, they bring autumn flavors to your kitchen any time of year.
Ingredients
- 100 g granulated sugar
- 75 g soft brown sugar
- 120 g vegan Greek-style yogurt (*see note 1)
- 100 ml olive oil (*see note 2)
- 2 teaspoons vanilla extract
- 240 ml apple cider or apple juice (not apple cider vinegar! *see note 3)
- 300 g 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 apple (chopped into ½ inch cubes)
- 80 g all-purpose flour (for streusel)
- 30 g granulated sugar (for streusel)
- 30 g soft brown sugar (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- 50 g vegan butter (for streusel)
- 80 g powdered sugar (for glaze)
- 1 tablespoon apple cider (for glaze)
- ½ teaspoon vanilla (for glaze)
Instructions
- Step 1: Mix the wet ingredients by adding granulated sugar, vegan yogurt, olive oil, and vanilla extract to a large bowl. Whisk together, then add the apple cider and whisk again until combined.
- Step 2: Sift the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and sea salt into a separate bowl. Whisk the dry ingredients together.
- Step 3: Add the dry ingredients to the wet ingredients in two parts. Fold gently after each addition until just combined with a few flour streaks remaining. Avoid overmixing.
- Step 4: Fold in the chopped apple cubes until evenly distributed and there are no dry flour pockets.
- Step 5: Optional: Let the batter rest at room temperature for 30 minutes to encourage high muffin tops.
- Step 6: Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line two muffin trays with 10 muffin liners total, spacing them to fill every second cavity for larger muffins. Use large liners for 10 muffins; regular liners yield 15-16 muffins.
- Step 7: Prepare the streusel by combining flour, granulated and brown sugar, cinnamon, and vegan butter in a bowl. Rub the butter into the dry ingredients until crumbly with a few larger chunks remaining. Refrigerate until ready to top.
- Step 8: Scoop the batter into the muffin liners, filling them to the top. Generously sprinkle the prepared streusel on each muffin.
- Step 9: Bake at fan-forced 190°C (375°F) or conventional 210°C (410°F) for 5 minutes. Then reduce the temperature to 170°C (340°F) fan-forced or 190°C (375°F) conventional and bake for an additional 15 minutes. Let muffins cool 5 minutes in the tray, then transfer to a wire rack to cool completely for about 30 minutes.
- Step 10: Whisk the powdered sugar, apple cider, and vanilla extract in a bowl until smooth to make the glaze. Once muffins are completely cool, drizzle the glaze over the top to finish.
Tips & Variations
- Use unsweetened apple juice if you prefer a milder sweetness in your muffins.
- Chill the streusel mixture well before topping to help it hold texture while baking.
- Swap the olive oil for melted coconut oil or vegetable oil for a different flavor profile.
- Feel free to add chopped nuts like walnuts or pecans for extra crunch in the batter or streusel.
Storage
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cooled muffins wrapped individually for up to 2 months. Reheat in a toaster oven or microwave until warmed through before serving. Drizzle additional glaze after reheating if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular yogurt instead of vegan yogurt?
Yes, you can substitute with regular dairy yogurt if you do not require a vegan option. The texture and flavor will remain delicious.
What if I don’t have apple cider?
Apple juice is a suitable substitute as long as it is not apple cider vinegar. It adds sweetness and moisture essential to the recipe.
Print
Vegan Apple Cider Muffins With Cinnamon Streusel Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 large muffins or 15–16 smaller muffins 1x
- Diet: Vegan
Description
Delight in these moist and flavorful Vegan Apple Cider Muffins topped with a cinnamon streusel and a sweet apple cider glaze. Made with vegan Greek-style yogurt and apple cider, these muffins offer a perfect balance of fall spices, tender chunks of apple, and a crunchy, buttery topping that’s entirely plant-based. Ideal for breakfast or a cozy snack, they bring festive autumn vibes to your table.
Ingredients
Scale
Muffin Batter
- 100 g granulated sugar
- 75 g soft brown sugar
- 120 g vegan Greek-style yogurt (see note 1)
- 100 ml olive oil (see note 2)
- 2 teaspoons vanilla extract
- 240 ml apple cider or apple juice (not apple cider vinegar; see note 3)
- 300 g 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 apple, chopped into ½ inch cubes
Streusel Topping
- 80 g all-purpose flour
- 30 g granulated sugar
- 30 g soft brown sugar
- 1 teaspoon ground cinnamon
- 50 g vegan butter
Glaze
- 80 g powdered sugar
- 1 tablespoon apple cider
- ½ teaspoon vanilla extract
Instructions
- Mix wet ingredients: In a large mixing bowl, whisk together granulated sugar, vegan yogurt, olive oil, and vanilla extract until well combined. Then add the apple cider and whisk again to integrate all wet ingredients smoothly.
- Combine dry ingredients: Sift together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and sea salt into a separate bowl. Whisk to evenly distribute the spices and leavening agents.
- Make the batter: Gradually add the dry ingredients to the wet ingredients in two parts. Fold gently after each addition, mixing just until only a few streaks or pockets of flour remain. Avoid overmixing to maintain a tender crumb.
- Add apples: Fold in the chopped apple cubes until just combined and no visible flour pockets remain, ensuring even distribution without breaking down the apple pieces.
- Rest the batter (optional): Allow the batter to rest at room temperature for 30 minutes. This step helps develop higher, more domed muffin tops during baking.
- Prepare oven and muffin trays: Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line two muffin trays with 10 large muffin liners, placing them in every second cavity to leave space for muffin expansion. If using smaller liners, expect yield to increase to 15-16 muffins.
- Make the streusel topping: In a bowl, combine flour, granulated sugar, brown sugar, cinnamon, and vegan butter. Rub the vegan butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs, leaving some larger chunks for texture. Refrigerate the streusel until ready to top the muffins.
- Assemble muffins: Use an ice cream scoop or large spoon to evenly distribute the batter into the prepared muffin liners, filling each to the top. Generously sprinkle the chilled streusel topping over each muffin.
- Bake the muffins: Bake at fan-forced 190°C (375°F) or conventional 210°C (410°F) for 5 minutes to set the tops, then reduce the oven temperature to fan-forced 170°C (340°F) or conventional 190°C (375°F). Continue baking for an additional 15 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the trays for 5 minutes before transferring to a cooling rack to cool completely for 30 minutes.
- Make the glaze and finish: While muffins cool, whisk together powdered sugar, apple cider, and vanilla extract in a medium bowl until smooth and glossy. Once muffins are fully cooled, drizzle the glaze over the top for a sweet finishing touch.
Notes
- Note 1: Vegan Greek-style yogurt can be made from soy, coconut, or almond milk and ensures moisture and tang without dairy.
- Note 2: Olive oil adds healthy fats and moisture; you can substitute with any mild-flavored vegetable oil if preferred.
- Note 3: Use fresh apple cider or 100% apple juice; avoid vinegar-based products to maintain the muffin’s flavor.
- Resting the batter before baking encourages muffin rise and better texture but is optional.
- Allow muffins to cool completely before glazing to prevent the glaze from melting and losing its shine.
- For smaller muffins, reduce baking time slightly and check for doneness early.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: vegan muffins, apple cider muffins, cinnamon streusel, vegan baking, fall recipes, plant-based desserts
