Vegan Apple Cider Muffins With Cinnamon Streusel
Fluffy vegan apple cider muffins topped with cinnamon streusel and glaze, made with apple cider and fresh apples.
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
Note 1: Vegan Greek-style yogurt can be substituted with any thick plant-based yogurt. Note 2: Olive oil can be replaced with another neutral oil. Note 3: Use apple cider or apple juice, not apple cider vinegar.