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    You are here: Home / Breakfast / Vegan Apple Cider Muffins

    LAST UPDATED: October 23, 2020 • FIRST PUBLISHED: October 23, 2020

    Vegan Apple Cider Muffins

    Jump to Recipe Print Recipe
    Vegan Apple Cider Muffins

    These vegan apple cider muffins are moist, tender, and bursting with juicy apple chunks and crunchy walnuts! Easy to make and perfect for a snack, light dessert, or sweet breakfast.

    Vegan Apple Cider Muffin with Powdered Sugar on Top, with Tea Cup and Additional Muffins in the Background

    Now that we're well into the fall recipe season, I think it's time I showed apples some love. Pumpkin and squash tend to get all the attention this time of year, but I'm always up for a delicious apple-themed recipe.

    Muffins are my favorite way to use those delicious fall apples. They're easy, versatile, and delicious.

    These muffins double up on the apple goodness by incorporating not only fresh apples, but cider as well.

    What You'll Need​​​​​​​

    Vegan Apple Cider Muffins in a Muffin Tin
    • Apple cider
    • Canola oil (or your favorite baking oil)
    • Vanilla extract
    • Whole wheat pastry flour (all-purpose works too!)
    • Rolled oats
    • Organic brown sugar
    • Baking powder
    • Baking soda
    • Cinnamon
    • Nutmeg
    • Cloves
    • Salt
    • An apple
    • Walnuts

    How to Make Apple Cider Muffins

    Three Vegan Apple Cider Muffins on a Wooden Surface with Tea Cup and Muffin Tin in the Background

    Start by mixing up your liquid ingredients in a small container: apple cider, oil, and vanilla.

    Now mix up your dry ingredients in a large mixing bowl: flour, oats, brown sugar, baking powder, soda, cinnamon, nutmeg, cloves, and salt.

    Pour the liquid mixture into the dry mixture and stir just until they're mixed. Don't overdo it! A few lumps in the batter is just fine.

    Now fold in diced apple and chopped walnuts.

    Collage Showing Steps for Making Vegan Apple Cider Muffins: Mix Liquid Ingredients, Mix Dry Ingredients, Combine Liquid and Dry Ingredients, and Add Apples and Nuts

    Divide the batter among muffin tins.

    Vegan Apple Cider Muffin Batter in a Muffin Tin

    Bake the muffins until the tops are set.

    Let the muffins cool in their tins on a cooling rack for a few minutes before enjoying. I like to top mine with a sprinkle of powdered sugar.​​​​​​​

    Sifter Sifting Powdered Sugar Over a Stack of Three Vegan Apple Cider Muffins

    Apple Cider Muffin Tips & FAQ

    • Can these muffins be made gluten-free? Possibly. Try using certified gluten-free oats and subbing an all-purpose gluten-free blend like those made by Bob's Red Mill or King Arthur Flour. I haven't tested this, so no guarantees!
    • Shelf life & storage: These muffins will keep in a sealed bag at room temperature for 2 to 3 days, or in the freezer for about 3 months.
    • What kind of apples work best for these muffins? I've made these muffins with Granny Smiths and Pink Lady apples, and loved both versions. For more suggestions, check out this guide to the best apples for baking.
    • Looking for more apple baking ideas? Try my vegan apple pie or vegan apple crumble doughnuts!

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Vegan Apple Cider Muffin with Powdered Sugar on Top, with Tea Cup and Additional Muffins in the Background
    5 from 2 votes
    Print

    Vegan Apple Cider Muffins

    These vegan apple cider muffins are moist, tender, and bursting with juicy apple chunks and crunchy walnuts! Easy to make and perfect for a snack, light dessert, or sweet breakfast.

    Course Breakfast, Dessert
    Cuisine American
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 12 muffins
    Calories 181 kcal
    Author Alissa

    Ingredients

    • 1 cup apple cider
    • ⅓ cup canola oil (or baking oil of choice)
    • 1 teaspoon vanilla extract
    • 1 ½ cups whole wheat pastry flour (all-purpose flour works too)
    • ½ cup rolled oats
    • ⅓ cup organic brown sugar
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • 2 teaspoons ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ½ teaspoon salt
    • 1 medium apple, peeled and diced (½ inch)
    • ½ cup chopped walnuts
    US Customary - Metric

    Instructions

    1. Preheat the oven to 350°F and line a 12-cup muffin tin with papers.

    2. Stir the apple cider, oil, and vanilla together in a small bowl or measuring cup.

    3. Stir the flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a medium mixing bowl.

    4. Pour the apple cider mixture into the bowl with the flour mixture. Stir everything together just until blended.

    5. Fold in the apple and walnuts.

    6. Divide the batter among the muffin cups.

    7. Place the muffin tin into the oven and bake until the tops are set, 20 to 22 minutes.

    8. Remove the tin from the oven and transfer it to a cooling rack. Let the muffins cool for at least a few minutes before serving.

    Nutrition Facts
    Vegan Apple Cider Muffins
    Amount Per Serving (1 muffin)
    Calories 181 Calories from Fat 77
    % Daily Value*
    Fat 8.6g13%
    Saturated Fat 0.7g4%
    Sodium 151mg6%
    Potassium 119mg3%
    Carbohydrates 23.6g8%
    Fiber 2.5g10%
    Sugar 8.9g10%
    Calcium 35mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. susan says

      October 28, 2014 at 12:57 pm

      5 stars
      I want to make these, today, but what kind of oats? Rolled or quick?

      Reply
      • Alissa Saenz says

        October 28, 2014 at 1:46 pm

        Rolled oats - I just updated the post to clarify. Hope you enjoy them! :)

        Reply
        • susan says

          October 28, 2014 at 10:35 pm

          Thank you.

          Reply
        • Lin says

          January 01, 2021 at 10:57 am

          5 stars
          Good recipe! Crisp outside, moist and cidery inside!

          Reply
    2. Sean says

      February 26, 2019 at 3:39 am

      Vinegar taste was over-powering and made the house smelly for several hours. I've baked with vinegars before in other recipes, usually just a couple tablespoons is fine, but a whole cup of acv here ruined the other flavors I wanted to appreciate.

      Reply
      • Alissa Saenz says

        March 03, 2019 at 5:00 pm

        Hi Sean! The recipe actually calls for apple cider - not apple cider vinegar. A cup of vinegar actually sounds like a recipe for disaster! I hope you give them a try again with regular old apple cider.

        Reply
        • Michelle Charlebois says

          October 23, 2020 at 4:25 pm

          Think I could sub applesauce for the cider? If so, would a 1:1 ratio work, or should I double it?

          Reply
          • Alissa Saenz says

            October 25, 2020 at 10:52 am

            I'm really not sure, as I haven't tried. If you do, I think a 1 to 1 ratio, or close to that with just a little extra applesauce, would work. Good luck and enjoy!

            Reply
    3. Debra says

      November 18, 2020 at 9:34 am

      Csn I substitute coconut or Cassava flour?

      Reply
      • Alissa Saenz says

        November 22, 2020 at 8:17 pm

        I wouldn't recommend it. Both types will react differently with the other ingredients. Any type of wheat flour should work. Otherwise, you might be able to get away with oat flour or an all-purpose gluten-free blend, though I haven't tested the recipe with either.

        Reply

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