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.

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.

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
• 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

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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