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Vegan Apple Cider Muffins Recipe

If you’re looking for a cozy, delicious, and healthy treat to enjoy this winter, look no further than these Vegan Apple Cider Muffins. They are not only plant-based and dairy-free but also gluten-free, making them perfect for those with dietary restrictions. Infused with warm spices and the tangy sw
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Ingredients Method

Ingredients
  

  • 2 cups gluten-free all-purpose flour ensure it has xanthan gum for binding
  • 1 cup almond flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup apple cider preferably unfiltered for a richer flavor
  • ½ cup unsweetened applesauce acts as a binder and adds moisture
  • ½ cup maple syrup or another liquid sweetener like agave
  • ¼ cup melted coconut oil or any neutral oil
  • 1 teaspoon apple cider vinegar to react with baking soda
  • 1 teaspoon vanilla extract
  • ¼ cup gluten-free flour
  • ¼ cup coconut sugar or brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons melted coconut oil
  • ½ cup vegan cream cheese room temperature
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons non-dairy milk for consistency

Method
 

Preheat the Oven
  1. Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with coconut oil. This ensures easy removal of the muffins once they’re baked and cooled.
Prepare the Dry Ingredients
  1. In a large mixing bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves, and salt. Make sure all the dry ingredients are evenly distributed, as this will help your muffins rise evenly and have a uniform flavor.
Combine the Wet Ingredients
  1. In a separate medium bowl, mix the apple cider, unsweetened applesauce, maple syrup, melted coconut oil, apple cider vinegar, and vanilla extract. Whisk until well-combined, and the oil is fully incorporated. The apple cider vinegar will help react with the baking soda, creating a light and fluffy muffin texture.
Mix Wet and Dry Ingredients
  1. Now, slowly add the wet ingredients to the dry ingredients. Gently fold the mixture until just combined. Be careful not to overmix, as overmixing can result in dense muffins. You want the batter to be moist and slightly lumpy.
Fill the Muffin Tin
  1. Evenly divide the muffin batter into the prepared muffin tin, filling each cup about two-thirds full. This allows room for the muffins to rise without overflowing.
Prepare the Cinnamon Streusel (Topping Option 1)
  1. In a small bowl, combine gluten-free flour, coconut sugar, and ground cinnamon. Pour in the melted coconut oil and stir with a fork until crumbly. Sprinkle the streusel topping generously over each muffin. The cinnamon streusel adds a crunchy, sweet layer that perfectly complements the apple cider flavor.
Bake the Muffins
  1. Place the muffin tin in the preheated oven and bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. The tops should be golden brown, and the kitchen will fill with the warm, spiced aroma of apple cider and cinnamon. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Make the Vegan Cream Frosting (Topping Option 2)
  1. While the muffins are cooling, prepare the vegan cream frosting. In a small bowl, mix together the vegan cream cheese, powdered sugar, and vanilla extract until smooth. Add in non-dairy milk one tablespoon at a time until you reach your desired consistency. You want the frosting to be spreadable but not too runny. Once the muffins have completely cooled, you can spread the frosting on top using a spatula or piping bag for a professional finish.