The dome rises high, the streusel shatters under pressure, and the crumb stays tender for days, these vegan apple cider muffins prove that skipping eggs and dairy doesn’t mean sacrificing texture. A clever rest before baking relaxes the gluten so steam can push the batter upward, while the two-stage oven temperature sets the structure fast then finishes gently. The result is a bakery-style muffin that tastes like real apple, not just sugar and spice.
Why rest the batter 30 minutes for taller muffin tops?
Letting the batter sit for half an hour lets the gluten relax and the starches fully hydrate. You’ll see the batter thicken slightly.
When it hits the oven heat, that relaxed structure allows steam to push upward more easily, creating a higher dome. The rest also helps the baking powder and soda activate gradually.
Skip it and the muffins might spread more than rise. For the tallest tops, don’t rush this step.
How do apple cider and chopped apples keep muffins moist without going dense?
Apple cider brings liquid and concentrated apple flavor without the sharpness of vinegar. Chopped apple pieces add bursts of moisture and texture. The flour and sugars in the batter are balanced to absorb that liquid just enough: the crumb stays tender, not gummy.
You taste real apple in every bite, and the muffin holds together without feeling heavy.
Why add streusel before baking but glaze after cooling?
The streusel goes on raw so it bakes into a crisp, buttery crumble that clings to the muffin top. The glaze is drizzled only after the muffins are completely cool.
If you put it on warm, it would melt into a sticky puddle instead of setting into a glossy, sweet finish. That crunchy-streusel-plus-smooth-glaze contrast is what makes these muffins special.
What does the two-stage oven temperature do for these muffins?
Starting at a higher heat, 375°F fan-forced, sets the muffin’s structure fast, pushing the batter up into a dome before the sugars can caramelize too dark. Then dropping to 340°F lets the center bake through gently, so the crumb stays moist and the exterior doesn’t burn. You get a golden, slightly crisp shell and a soft interior, no raw middle.
Prep: 10 min · Cook: 20 min · Total: 1 hr · Servings: 10 · Calories: 410 kcal
Ingredient notes: what to look for in the apples, cider, yogurt, and oil
Apple cider: Use plain apple cider or juice, not vinegar. The flavor should be sweet and fruity, not tangy.
Apple: A firm, crisp apple like Honeycrisp or Granny Smith holds its shape in the batter without turning mushy.
Vegan Greek-style yogurt: Use a thick unsweetened plant-based yogurt. Thin yogurt will make the batter too loose.
Olive oil: A mild olive oil works; avoid peppery extra-virgin that would compete with the cinnamon and apple.
I tried it both ways: one batch went straight to the oven, the other rested 30 minutes. The rested batch rose into tall domes while the impatient one stayed flat and dense.
Make the batter, streusel, and bake for tall, tender muffins
Mix wet ingredients
Whisk sugars, yogurt, oil, and vanilla until smooth. The mixture should look creamy, not separated. Then stir in apple cider, it will thin the batter slightly, that’s fine.
Combine dry ingredients
Sift flour, baking powder, baking soda, spices, and salt into a bowl. Whisk to distribute evenly. No lumps.
Sifting prevents clumps of baking powder that cause bitter spots.
Fold dry into wet
Add dry ingredients in two additions, folding gently after each. Stop when a few flour streaks remain, overmixing makes muffins tough. The batter will look lumpy, not smooth.
Add chopped apples
Fold in the apple cubes until no flour pockets remain. The batter will be thick and chunky. If it seems too stiff, that’s okay; the apples release moisture during baking.
Rest the batter
Let the batter sit at room temperature for 30 minutes. It will thicken slightly. This relaxes the gluten, so muffins dome higher instead of spreading flat.
Preheat and line pans
Preheat oven to 375°F (190°C) fan-forced (or 410°F conventional). Line two muffin trays with 10 large liners, leaving every other cavity empty for even heat circulation.
Fill muffin liners
Use an ice cream scoop to fill each liner to the top. The batter should mound slightly above the rim.
This ensures big domes. Any less and muffins will be flat.
Add streusel and bake
Generously sprinkle streusel over each muffin, pressing lightly so it sticks. Bake at 375°F for 5 minutes, then reduce to 340°F (170°C) fan-forced for 15 more minutes. The tops should be golden and a toothpick inserted in center comes out clean.
Cool and glaze
Cool muffins in pan for 5 minutes, then transfer to a wire rack. Let cool completely, about 30 minutes, warm muffins will melt the glaze into a puddle. Drizzle glaze over cooled muffins; it should set into a smooth, glossy finish.
Vegan Apple Cider Muffins With Cinnamon Streusel
Ingredients
Muffin Batter
- 1/2 cup granulated sugar 100 g
- 1/3 cup soft brown sugar 75 g
- 1/2 cup vegan Greek-style yogurt 120 g (*see note 1)
- 1/2 cup olive oil 100 ml (*see note 2)
- 2 teaspoons vanilla extract
- 1 cup apple cider or apple juice 240 ml (not apple cider vinegar! *see note 3)
- 2 1/2 cups all-purpose flour 300 g
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon sea salt
- 1 medium apple chopped into 1/2-inch cubes
Streusel Topping
- 2/3 cup all-purpose flour 80 g
- 2 tablespoons granulated sugar 30 g
- 2 tablespoons soft brown sugar 30 g
- 1 teaspoon ground cinnamon
- 1/4 cup vegan butter 50 g
Glaze
- 2/3 cup powdered sugar 80 g
- 1 tablespoon apple cider
- 1/2 teaspoon vanilla extract
Instructions
Muffin Batter
Mix Wet Ingredients:
Mix wet ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, vegan yogurt, olive oil, and vanilla extract. Add the apple cider and whisk again.Sift Dry Ingredients:
Combine dry ingredients: Sift the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt into a bowl and whisk to combine.Combine Wet and Dry:
Make the batter: Add the dry ingredients to the wet ingredients in 2 parts, folding between each addition until just a few streaks of flour remain. Do not overmix.Fold in Apples:
Add apples: Fold in the chopped apples until combined and no visible flour pockets remain.Rest Batter:
Rest the batter (optional): Let the batter sit at room temperature for 30 minutes to promote high muffin tops.Preheat Oven and Prep Pan:
Prepare the oven and pan: Preheat the oven to 375°F (190°C) fan-forced or 410°F (210°C) conventional. Line 2 muffin trays with 10 large muffin liners, leaving a gap between each (fill every second cavity). For regular baking cups, the recipe yields 15-16 muffins.Make Streusel Topping:
Make the streusel topping: In a bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and vegan butter. Rub the butter into the dry ingredients until crumbly, leaving a few larger chunks. Refrigerate until ready to use.Fill Muffin Liners:
Assemble: Using an ice cream scoop or large spoon, distribute the batter among the muffin liners, filling them to the top of the pan. Generously sprinkle the streusel on top.
Streusel Topping
Bake Muffins:
Bake at 375°F (190°C) fan-forced or 410°F (210°C) conventional for the first 5 minutes. Then reduce the temperature to 340°F (170°C) fan-forced or 375°F (190°C) conventional and continue baking for another 15 minutes. Allow the muffins to cool for 5 minutes, then carefully transfer to a wire rack to cool completely for 30 minutes.
Glaze
Prepare Glaze:
Make the glaze: In a medium bowl, whisk together the powdered sugar, apple cider, and vanilla extract until smooth. Cover and set aside. Once the muffins are completely cool, drizzle the glaze on top.
Notes
What to swap and what to leave alone in these apple cider muffins
Vegan Greek-style yogurt: Any thick unsweetened plant-based yogurt (like coconut or soy) works. Thin yogurts like some almond-based brands will make the batter too loose; if that’s all you have, cut the apple cider by 2 tablespoons. The yogurt provides moisture and acidity to activate the baking soda.
A thin yogurt gives a wetter batter, so muffins spread more and domes are flatter. The crumb might be slightly denser.
Olive oil: A neutral oil like canola, grapeseed, or vegetable oil. Avoid strongly flavored oils like extra-virgin olive oil or coconut oil (the latter will solidify and change texture). Olive oil adds a subtle fruity note that complements apple; neutral oil won’t.
Texture stays the same, both are liquid fats that keep the crumb tender.
Apple cider: Apple juice works. Do not use apple cider vinegar, the acid level is completely different and will throw off the leavening, making muffins taste sour and possibly collapse.
Apple juice is sweeter and less tangy than cider. The muffins will be slightly sweeter and the apple flavor a bit milder. Moisture content is similar, so texture stays tender.
All-purpose flour: For a gluten-free version, use a 1-to-1 gluten-free baking blend that contains xanthan gum. Do not use almond flour, coconut flour, or a single GF flour alone. Gluten-free blends mimic AP flour’s structure.
The muffins will be slightly more crumbly and less domed, but still tender. Without xanthan gum, the muffins may fall apart.
Storage and Serving
Store cooled muffins in an airtight container at room temperature for up to 3 days. The streusel stays crisp if you leave the container slightly uncovered for the first day. After that, the topping softens but the muffin stays moist.
For the best texture, eat within 24 hours. Glaze just before serving: it sets in about 10 minutes. If you’ve already glazed, the finish stays shiny but may get tacky if stored.
You can freeze unglazed muffins in a freezer bag for up to 2 months. Thaw at room temperature for 1 hour, then reheat in a 300°F oven for 5 minutes to restore some crispness. Don’t freeze glazed muffins; the glaze will weep.
The muffins alone reheat well, but the streusel won’t recrisp fully.
Tips
- Toss the chopped apple cubes with 1 tablespoon of flour before folding into the batter to coat them; this helps the apple pieces stay suspended in the batter rather than sinking to the bottom during baking.
Frequently Asked Questions
Can I make these muffins ahead of time and how should I store them?
Yes, you can make them ahead. Store unglazed muffins in an airtight container at room temperature for up to 3 days, the streusel stays crisper if you leave the container slightly uncovered the first day. Glaze just before serving, as the glaze sets in about 10 minutes but gets tacky if stored.
For longer storage, freeze unglazed muffins up to 2 months; thaw at room temperature and reheat in a 300°F oven for 5 minutes to refresh the texture.
Why did my muffins not rise properly and have flat tops?
The most likely cause is overmixing the batter, which develops gluten and makes muffins dense instead of tall. Fold just until a few streaks of flour remain, then stop.
Another possible cause: skipping the 30-minute rest. Letting the batter sit relaxes gluten and allows the leavening to activate gradually, both of which help the muffins dome high.
Can I use apple juice instead of apple cider?
Yes, apple juice works. It’s sweeter and less tangy than apple cider, so the muffins will be slightly sweeter with a milder apple flavor. The moisture content is similar, so the texture stays tender.
Just don’t use apple cider vinegar, the acidity differs completely and can ruin the leavening.
How is this vegan version different from traditional apple cider muffins?
This version uses vegan yogurt and olive oil instead of dairy yogurt and butter, which keeps the crumb tender and moist without eggs. The two-stage oven temperature, starting high then lowering, helps the muffins rise tall despite the lack of eggs, giving a dome that’s often harder to achieve in vegan baking. The streusel uses vegan butter, and the glaze is made with apple cider instead of milk, but the texture and flavor are very close to a classic muffin.
