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.
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
- 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
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.
Divide the batter among muffin tins.
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.
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!
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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.
Ingredients
- 1 cup apple cider
- 1/3 cup canola oil (or baking oil of choice)
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat pastry flour (all-purpose flour works too)
- 1/2 cup rolled oats
- 1/3 cup organic brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 medium apple, peeled and diced (1/2 inch)
- 1/2 cup chopped walnuts
Instructions
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Preheat the oven to 350°F and line a 12-cup muffin tin with papers.
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Stir the apple cider, oil, and vanilla together in a small bowl or measuring cup.
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Stir the flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a medium mixing bowl.
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Pour the apple cider mixture into the bowl with the flour mixture. Stir everything together just until blended.
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Fold in the apple and walnuts.
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Divide the batter among the muffin cups.
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Place the muffin tin into the oven and bake until the tops are set, 20 to 22 minutes.
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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.
I want to make these, today, but what kind of oats? Rolled or quick?
Rolled oats – I just updated the post to clarify. Hope you enjoy them! :)
Thank you.
Good recipe! Crisp outside, moist and cidery inside!
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.
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.
Think I could sub applesauce for the cider? If so, would a 1:1 ratio work, or should I double it?
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!
Csn I substitute coconut or Cassava flour?
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.