apple cider muffins

These Apple Oatmeal Muffins are naturally vegan and absolutely full of apple flavor from sautéed apples, apple cider, and applesauce! These healthier muffins are sure to be a breakfast favorite. Gluten-free &amp; refined sugar-free options!

Apple Oatmeal Muffins (Vegan)

apple,

light brown sugar or coconut sugar

cinnamon

all-purpose flour, replace both flours with oat flour gluten-free

whole wheat flour

oats

salt

baking powder

baking soda

refined coconut oil, melted

applesauce

apple cider or non-dairy milk

Preheat oven to 375ºF. Grease muffin cups or line with muffin liners.

In a small saucepan, saute the apples, brown sugar and cinnamon for about 5 minutes over medium heat. The apples should begin to soften and caramelize slightly. Remove from heat and set aside.

Stir together flours, oats, brown sugar, salt, baking powder, and baking soda in a mixing bowl. Add in the applesauce, vegetable oil, and cider or milk. Stir until just moistened. Fold in chopped apple. Fill muffin cups ¾ full.

Bake for about 18 minutes in the preheated oven, or until a toothpick comes out clean.

Bringing baked goods to class is a sure way to swing votes your way. These muffins look gorgeous! And I love that they are vegan too.

Just made my first batch and have to say awesome goodness. The kids will enjoy them. Thank you !

Love that you baked these to go alone with your project, that's such a wonderful idea!  And these muffins sound absolutely delicious, I love making a batch of healthier muffins and eating them throughout the week.  These are on my list to try!

Yummmmmm! Delicious vegan food is one reason why the number of vegans has doubled in less than 3 years. Here's a video to help everyone understand why so many people are making this life affirming choice: http://www.youtube.com/watch?v=fKr4HZ7ukSE 

Join the revolution! http://www.onegreenplanet.org/vegan-food/step-by-step-guide-how-to-transition-to-vegan-diet/

these are delicious! Just made them with my son for school snack!!! We used coconut oil! Thank you!

These are terrific. I used to turn up my nose at the idea of vegan baked goods. Now my teen daughter is a vegan so consequently, we're all eating vegan. These muffins are so moist and sweet and flavorful. There is no need and no room in them for eggs or dairy! Thanks!

I made these for a breakfast treat and they were amazing! Even my non-vegan picky roommate liked them. I omitted the granulated sugar altogether but added chia seeds, raisins, and extra cinnamon. I used coconut milk as the non-dairy milk and it made the muffins so silky and rich tasting. I definitely will make these again, thank you so much for an easy yet tasty recipe!

These were pretty good! I did find that they were a little dry and not too sweet. But I used oatmilk so maybe if I used apple cider that would help.

Oh my gosh....these are perfect.  Best muffins ever.  Moist inside, soft, flavorful with such a nice crumb texture on top.  All the flavors rock.  Holy Smokes!  

I didn't have any applesauce,  so I used quince-marmelade... Sooooo good! Thank you!

I just made these and they are amazing. I was underwhelmed by their lack of expanding in the oven but man oh man do they pack in a lot of flavor! I made them GF by using only oat flour. I added a tablespoon of flax and about 1/2 a teaspoon of allspice. Sooo yummy! Thank You : )

These are one of the best vegan recipes I've tried! I was making them for my partner who is on a diet for cholesterol and prefers to eat vegan but isn't strictly so. I replaced the coconut oil with Benecol plant-based butter substitute to reduce the saturated fat and used the cider option. They were perfectly moist and fluffy, and not bland like the vegan banana bread I last tried (not from this site). Partner was quite happy. Guess I'll have to look at Bakerita's banana bread recipe too!

I doubled this recipe and used 2 cups oat flour and 1/2 cup whole wheat. I try to use oat flour as much as possible. I also use 1/3c brown swerve and 1/3c maple syrup for sweetener. I'm always looking for recipes I can use healthier alternatives in and this one was fantastic! I also had no apple cider but I had a bottle of Martinelli's sparkling blush left from Christmas which is 100% apple juice with cherry concentrate. It turned out perfect! 

  Side note, I forgot to put the oil in it as well and it still was wonderful. I didn't even realize it called for oil till the muffins were done baking and I started reading comments 

Apple Cider Muffins are full of apple flavor with apple pie spice and apple cider and are the perfect treat to have with a cup of coffee, as a dessert, or even to just satisfy your sweet tooth!

Apple Cider Muffins

(250 g) all-purpose flour

(200 g) granulated sugar

apple pie spice

eggs, (room temperature, beaten)

vegetable oil

(124 g) apple cider, (or apple juice)

(61 g) whole milk, (room temperature)

(½ stick / 57 g) unsalted butter, (melted)

(150 g) granulated sugar

Preheat oven and line a muffin tin with liners.

Preheat oven to 350°F. Line a standard 12-cup muffin tin with liners.

In a large bowl, combine dry ingredients.

In a large mixing bowl, combine flour, sugar, baking powder, salt, and apple pie spice.

In a separate bowl, mix together wet ingredients.

In a separate bowl, whisk together beaten eggs, oil, apple cider, and milk.

Pour wet ingredients into dry and mix until few lumps remain.

Pour the wet mixture into the flour mixture and stir just until very few lumps remain. (The batter will be a bit runny.)

Fill cups of muffin tin 2/3 full with batter.

Fill the prepared muffin tin about ⅔ full of batter per cup. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out mostly clean.

Remove from oven and let cool. Transfer to cooling rack.

Remove from the oven and let rest in pan for 5 minutes before transferring to a cooling rack.

Dip tops of muffins in melted butter and apple pie spice and sugar mixture.

Once cooled, melt butter in a small bowl. In a separate bowl, combine the sugar and apple pie spice. Dip the tops of muffins in the melted butter. Then, roll the top in the sugar and apple pie spice mixture to coat. Place back on the rack and repeat with the remaining muffins.

These apple cider spice muffins have deep apple flavor and a moist texture thanks to a triple-dose of pure apple: apple cider, applesauce, and shredded apple. Like fall-favorite apple cider donuts, in muffin form! Be sure to use fresh apple cider, not hard cider and not apple cider vinegar.

(180 grams/ml) fresh apple cider (NOT apple cider vinegar)

(219 grams) all-purpose flour

allspice

cloves

nutmeg

(113 grams/120 milliliters) vegetable oil oil

(100 grams) light or dark brown sugar

(100 grams) granulated sugar

eggs,

(60 grams) unsweetened applesauce

(210 grams) peeled and shredded apple (about 1.5–2 apples)

(90 grams) chopped walnuts (optional)

Tablespoons (28 grams) unsalted butter, melted

Reduce the apple cider: In a small saucepan, bring the apple cider to a simmer over medium heat. Simmer, stirring occasionally, until it has reduced to 1/4 cup (60g/ml), about 20 minutes. It won&#8217;t necessarily be any thicker, but it should be a bit darker. Pour the reduced apple cider into a heat-safe bowl or glass liquid measuring cup, and set aside (or refrigerate to speed things up) to cool to room temperature before using in step 4.

Meanwhile, preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners. Set aside.

Make the muffins

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg.

In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and reduced apple cider until combined. Pour the oil mixture into the flour mixture and whisk until combined. Fold in the shredded apple and chopped walnuts (if using). 

Divide the batter evenly among the muffin liners, filling all the way up to the top.

Bake for 5 minutes at 425°F. Reduce the oven temperature to 350°F (177°C). Continue to bake until a toothpick inserted in the center comes out clean, about 15–16 minutes more. Cool the muffins in the pan set on a cooling rack for 10 minutes, then transfer the muffins from the pan to the rack.

Make the topping

Whisk the sugar and cinnamon together in a medium bowl. Lightly brush the top of a warm muffin with melted butter then dip the top into the cinnamon-sugar. Peel off the liner and roll the entire muffin in the cinnamon-sugar to fully coat. (Or coat just the tops.)

Cover lightly and store at room temperature for up to 3 days or in the refrigerator for up to 1 week. The sugared coating draws out moisture, so the muffins become a bit sticky by day 2. 

Absolutely delicious even when forgetting to add applesauce.

These muffins are so delicious. They are very moist and flavorful. They were a huge hit with my vi-workers and my hard-to-please son. I’d like to try the loaf version next.

These are so good and so easy!!! Really delicious and perfect for fall!

Excellent recipe! They taste just like an apple cider donut! Perfect bite of fall and I will definitely be making them again! My co-workers loved them too!

I loved all the little things about these muffins-shredded apple, applesauce, apple cider concentrate! So fun!

The Apple Cider Spice Bread is delicious!  Reducing the cider really highlights the apple flavor. There isn’t a single overpowering spice — all of the spices combine for a lovely warm flavor. The tiny amount of orange zest is fantastic!

These were the perfect treats to get us in the mood for fall! I thought the walnuts really elevated the recipe and my only complaint is that there weren’t enough of them! I think I will use a full cup next time - will definitely be making these again!

I love this muffin recipe!! It is one of my new favorites and perfect for fall.

I made your apple cider spice baking in Women's World from Sally 101 Cookbook.

I love applesauce and cider in recipes, though the shredded apple is quite a bit of work. The small size is nice for snacking.

Easy recipe and so delicious. Gave some to the neighbor and he said they were the best muffins he ever had

https://content.jwplatform.com/videos/n2Geam94.mp4

These apple cider spice muffins have deep apple flavor and a moist texture thanks to a triple-dose of apple: apple cider, applesauce, and shredded apple.

Apple Cider Spice Muffins.mov

Apple cider muffins are sweet, tender and filled with apple flavor from the apple cider, fresh apple and applesauce that is used in these muffins. The combination of warm spices, sourdough discard and cinnamon/sugar give these sweet apple cider sourdough muffins the perfect balance of flavor for fall.

Apple Cider Sourdough Muffins

all-purpose flour (about 1 2/3 cup)

baking soda (1 teaspoon)

salt (1 teaspoon)

ground cinnamon (1 1/2 teaspoons)

nutmeg (1/2 teaspoon)

sourdough discard (100% hydration, see recipe notes)

granulated sugar (about 1/3 cup)

brown sugar (about 1/3 cup)

eggs (about 100 grams total)

plain Greek yogurt (about 1/3 cup)

unsweetened applesauce (about 1/4 cup)

vegetable oil (about oil

apple cider (about 1/3 cup, see recipe notes)

vanilla extract (about 1 teaspoon)

grated apple (about 3/4 -1 cup, see recipe notes)

cinnamon/sugar for sprinkling (see recipe notes)

Preheat oven to 375°F.

To a medium-sized bowl whisk together the flour, baking soda, cinnamon, nutmeg and salt. Whisk to combine.

Grate an apple. Add the grated apple to the flour mixture and fluff to combine.

To a liquid measuring cup or small bowl, add sourdough discard, brown sugar, white sugar and eggs. Whisk together until combined and the sourdough discard incorporates with the sugar and eggs. Then add the yogurt, applesauce, oil, apple cider and vanilla extract. Whisk together until combined.

Pour the liquid ingredients on top of the dry ingredients and mix until just combined.

Spray a 12 cup muffin tin with cooking spray or line with parchment papers. If you use baking cups, spray them so the muffins come out easily. Scoop about 2/3 cup batter in each pocket.

Generously sprinkle granulated sugar and cinnamon over the top of every muffin.

Bake muffins for 20-22 minutes at 375°F. Once baked all the way through, pull out of the oven and let cool for 5-10 minutes before removing to a baking rack. Enjoy!

I made these the other day and they  were very good! I just loved them. Goingon my Christmas morning brunch. Thank you for all tour reat recipes!

These were delicious, not too sweet, and my little grandchildren loved them. That’s a win in my book!

Loved these, the flavor is not overwhelming but very fall like and nice texture.  Mine made more than 12, about 15 in standard size muffin pan.

Just made these and they came out great! I cut my apple into small cubes and then made a crumb topping with some small apple pieces. So far they’re a hit! Thank you!

Top 4 apple cider muffins recipes from across the web

The most viewed apple cider muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Apple Oatmeal Muffins (Vegan)

Apple Cider Muffins

Apple Cider Muffins

Apple Cider Sourdough Muffins

Top 4 apple cider muffins recipes from across the web

The most viewed apple cider muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Oatmeal Muffins (Vegan)

Apple Cider Muffins

Apple Cider Muffins

Apple Cider Sourdough Muffins

The most viewed apple cider muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine