Vegan Apple Cider Muffins

So you want muffins that taste like fall had a baby with a cozy sweater, but you also don’t want to spend three hours in the kitchen or use seventeen eggs? Perfect. You’ve come to the right place. These vegan apple cider muffins are basically autumn in baked form, and they’re so easy to make that you’ll actually look forward to breakfast for once.

No fancy equipment. No weird ingredients you’ll never use again. Just pure, spiced, apple-y goodness that happens to be vegan—and honestly, you probably won’t even notice.

Why This Recipe is Awesome

Let me count the ways. First off, these muffins are genuinely foolproof. I’m talking “still-half-asleep-on-a-Monday-morning” levels of easy. You don’t need any special baking skills, and there’s no creaming butter or separating eggs because—plot twist—there are no eggs.

Second, they taste like you tried way harder than you actually did. Your friends will think you’re some kind of baking wizard when really you just dumped stuff in a bowl and hoped for the best. The apple cider gives them this subtle sweetness and tang that makes people go, “Wait, what’s in these?” in the best possible way.

Also? They’re perfectly moist (sorry, I know that word is terrible, but it’s accurate). No dry, sad, crumbly nonsense here. And the spices—cinnamon, nutmeg, a little allspice—hit just right without tasting like you robbed a Yankee Candle store.

Plus, they’re vegan, which means you can feed them to pretty much anyone without worrying about dietary restrictions. Win-win.

Ingredients You’ll Need

Dry stuff:

• 2 cups all-purpose flour (or whole wheat if you’re feeling virtuous)
• ¾ cup granulated sugar (or coconut sugar if you’re fancy)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon (the star of the show)
• ½ teaspoon nutmeg (don’t skip this, it matters)
• ¼ teaspoon allspice (optional but recommended)
• ½ teaspoon salt

Wet stuff:

• 1 cup apple cider (the good stuff, not apple juice—there’s a difference)
• ½ cup unsweetened applesauce (nature’s egg replacement, honestly genius)
• ⅓ cup neutral oil (vegetable, canola, whatever you’ve got)
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar (trust the process)

The fun part:

• 1 cup diced apples (any kind, but Granny Smith adds nice tartness)
• Optional: coarse sugar for sprinkling on top because aesthetics matter

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. Or grease it. Whatever. Just don’t skip this step unless you enjoy muffins that stick to the pan like they’re superglued.

2. Mix all your dry ingredients in a large bowl. Flour, sugar, baking powder, baking soda, spices, salt. Whisk it around until it looks uniform. This is literally the easiest step—don’t overthink it.

3. In a separate bowl, combine all the wet ingredients. Apple cider, applesauce, oil, vanilla, and that apple cider vinegar. Stir it up. The vinegar might seem weird, but it reacts with the baking soda to make these babies rise beautifully.

4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. You want some lumps—this isn’t soup. Overmixing = dense, tough muffins, and nobody wants that.

5. Fold in your diced apples. Be gentle. Pretend you’re tucking them into bed or something.

6. Divide the batter evenly among your muffin cups. Fill them about ¾ full. If you’re feeling extra, sprinkle some coarse sugar on top now.

7. Bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few crumbs. Your kitchen will smell incredible—try not to eat them all immediately.

8. Let them cool in the pan for 5 minutes, then transfer to a wire rack. Or just eat one straight from the pan like the impatient human you are. No judgment.

Common Mistakes to Avoid

Overmixing the batter. Seriously, stop. Once you don’t see dry flour anymore, put the spoon down. Overmixing develops gluten, which makes your muffins tough and sad.

Using apple juice instead of apple cider. Apple juice is too sweet and doesn’t have the same depth of flavor. Apple cider is where it’s at—it’s got that slightly tangy, concentrated apple taste that makes these muffins special.

Skipping the vinegar. I know it sounds weird to put vinegar in muffins, but it’s crucial for leavening. The acid reacts with the baking soda to create lift. Without it, your muffins will be dense little hockey pucks.

Not preheating the oven. Look, I get it—you’re excited. But if you throw these in a cold oven, they won’t rise properly and the texture will be off. Just wait the extra 10 minutes.

Overbaking them. Keep an eye on these around the 18-minute mark. Every oven is different, and dry muffins are a tragedy. Better slightly underdone than cremated.

Alternatives & Substitutions

Flour: You can swap in whole wheat flour for a nuttier, heartier muffin. Or use a 1:1 gluten-free flour blend if that’s your jam. Just know the texture might be slightly different.

Sugar: Coconut sugar, brown sugar, or even maple sugar all work here. Each will give you a slightly different flavor profile, but all are delicious. IMO, coconut sugar adds a nice caramel-y depth.

Oil: Melted coconut oil works great if you want a subtle coconut flavor. Or use melted vegan butter for extra richness.

Apple cider: If you can’t find apple cider (sad), you can use 1 cup of apple juice mixed with 1 tablespoon of lemon juice. It’s not quite the same, but it’ll do in a pinch.

Apples: Any variety works, but tart apples (Granny Smith, Honeycrisp) balance the sweetness nicely. Pears would also be delicious here—just saying.

Spices: Feel free to add a pinch of ginger or cardamom if you’re feeling adventurous. Or go full pumpkin spice if that’s your vibe.

FAQ (Frequently Asked Questions)

Can I make these gluten-free? Yep! Use your favorite 1:1 gluten-free flour blend. Just make sure it contains xanthan gum or add ½ teaspoon yourself. The texture might be slightly different, but they’ll still be tasty.

How long do these keep? Store them in an airtight container at room temperature for 3-4 days, or in the fridge for up to a week. You can also freeze them for up to 3 months. Pro tip: pop frozen muffins in the microwave for 20-30 seconds for that fresh-baked feeling.

Can I use regular milk instead of making this vegan? Sure, but then they wouldn’t be vegan, would they? If you’re not worried about that, go ahead. The recipe will still work fine.

Why are my muffins dense? Probably overmixing. Or you might have used too much flour—make sure you’re spooning it into your measuring cup and leveling it off, not packing it in. Also, check that your baking powder and baking soda aren’t expired.

Can I add nuts or raisins? Absolutely! Chopped walnuts or pecans would be fantastic. If you’re adding nuts, fold in about ½ cup along with the apples. Raisins work too, but IMO they’re a little played out.

Do I have to use paper liners? Nope. You can grease the muffin tin instead. But liners make cleanup easier and keep the muffins moist longer, so I usually go for them.

Can I make these as mini muffins? Sure! Just reduce the baking time to 10-12 minutes. Keep an eye on them—mini muffins bake fast.

Final Thoughts

Look, life’s too short for mediocre baked goods. These vegan apple cider muffins are the real deal—tender, flavorful, and ridiculously easy to make. Whether you’re vegan, baking for someone who is, or just looking for a killer fall recipe, these are it.

The best part? You probably have most of these ingredients already. So what are you waiting for? Preheat that oven, grab some apple cider, and get baking. Your kitchen (and your stomach) will thank you.

Now go forth and muffin like you mean it. You’ve got this.