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Vegan Apple Cider Muffins Recipe

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4 from 15 reviews

These vegan apple cider muffins are moist, tender, and bursting with juicy apple chunks and crunchy walnuts. Perfect as a snack, light dessert, or sweet breakfast, they combine whole wheat pastry flour, rolled oats, warm spices, and natural sweetness with the refreshing flavor of apple cider for a wholesome treat.

  • Total Time: 35 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 1 cup apple cider (not apple cider vinegar – see note)
  • ⅓ cup canola oil (or baking oil of choice)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 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

Mix-Ins

  • 1 medium apple, peeled and diced (½ inch)
  • ½ cup chopped walnuts

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with muffin papers to prevent sticking.
  2. Mix Wet Ingredients: In a small bowl or measuring cup, stir together the apple cider, canola oil, and vanilla extract until well combined.
  3. Combine Dry Ingredients: In a medium mixing bowl, thoroughly mix the whole wheat pastry flour, rolled oats, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt to evenly distribute all spices and leavening agents.
  4. Mix Wet and Dry Together: Pour the wet apple cider mixture into the bowl with the dry ingredients. Stir gently just until all ingredients are blended; avoid overmixing to keep muffins tender.
  5. Add Apples and Walnuts: Fold in the diced apple and chopped walnuts carefully, ensuring they are evenly incorporated throughout the batter.
  6. Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full for best rise.
  7. Bake: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until the muffin tops are set and a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Remove the muffin tin from the oven and transfer it to a cooling rack. Let the muffins cool for at least a few minutes before serving to allow flavors to settle and handling without crumbling.

Notes

  • Use apple cider as sold in the U.S. or Canada (a drinkable, non-vinegar fermented apple juice). Do not substitute apple cider vinegar, which will negatively affect flavor and texture.
  • Whole wheat pastry flour can be substituted with all-purpose flour for a lighter texture.
  • Canola oil can be replaced with any neutral baking oil such as vegetable or light olive oil.
  • Do not overmix the batter to avoid dense muffins; stir just until ingredients are combined.
  • These muffins keep well for 2-3 days stored in an airtight container at room temperature or can be frozen for longer storage.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://recipeteach.com/vegan-apple-cider-muffins-recipe/