These vegan apple cider muffins are a delightful autumn treat. They are topped with a sugar coating flavoured with some delicious warm spices.
These vegan apple cider muffins are a delightful autumn treat like these apple turnovers. They capture perfectly the flavour and warmth of the season.
Combining the goodness of apple cider and the comforting spices of autumn, they are topped with a warming spiced sugar coating flavoured with cinnamon, nutmeg, and cardamom.
These vegan apple cider muffins are best enjoyed fresh, but you can store any leftovers in an airtight container for a few days. They are perfect for breakfast or as a snack with a cup of hot cider, tea, or coffee. Enjoy!
In this post
What is apple cider
“Apple cider” has different meanings in the United States (US) and the United Kingdom (UK). In the UK, “cider” is synonymous with alcoholic cider and the non-alcoholic equivalent is called “apple juice”. In the US, “apple cider” typically refers to a non-alcoholic beverage made from freshly pressed apples. It is often unfiltered and unpasteurized, giving it a cloudy appearance and a rich, full apple flavour.
For this recipe, I am using carbonated alcoholic apple cider because this is the one that is most available in the UK. If you live in the US, simply use non-alcoholic, unfiltered American apple cider.
Alternatively, you can make your own or use unfiltered apple juice.
How to make these apple cider muffins
Step 1: Reduce the apple cider
These apple cider muffins owe their lovely flavour to concentrated apple cider. Reducing the apple cider for around 15 minutes in a saucepan, will intensify its aroma. Once you have reduced the apple cider to about 120ml (US 1/2 cup) set it aside to cool down.
Step 2: Make the chia eggs
While the apple cider is reducing in the pan you can make the chia eggs. Simply mix the ground chia seeds in 6 tablespoons of water. Set aside for 10 minutes. As the chia seeds absorb the water, they will transform into a gel-like mixture.
Step 3: Prepare the muffin tin
I am using a 12-hole muffin tin lined with 12 large paper baking cases.
Step 4: Mix the dry ingredients
In a mixing bowl, stir together the self-raising flour, sugars, baking powder, baking soda, salt, 2 teaspoons of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground cardamom.
TIP: it is sometimes difficult to find good quality ground cardamom. I prefer using freshly ground cardamom seeds for a more vibrant flavour. A quarter of a teaspoon equates to the seeds of 4 to 5 cardamom pods, that I grind by hand using a pestle and mortar.
Step 5: Mix the wet ingredients
In a separate bowl, whisk together the oil, milk, reduced apple cider, vanilla extract and chia eggs until fully combined.
Step 6: Combine the batter
Mix the apple cider mixture into the flour mixture until well combined. Make sure not to overmix the batter.
Step 7: Bake the apple cider muffins
Share the batter evenly between the muffin cases.
TIP: Using a cookie scoop to fill in the muffin case can save time and help create evenly-sized muffins, ensuring consistent baking.
Bake the muffins in the oven for around 20-25mins. Insert a skewer to check they are cooked. The skewer or toothpick should come out clean. When done, leave the muffins to cool in the muffin tin for 5 minutes.
Step 8: Sugarcoat the apple cider muffins
In the meantime, prepare the toppings: In a shallow dish, mix the granulated sugar, 1 teaspoon of ground cinnamon, ½ teaspoon of groundnutmeg, and ¼ teaspoon of groundcardamom (see tip above in Step 4 to make your own ground cardamom).
Place the melted butter into another shallow dish. Dip the top of the first muffin in the butter, and then roll in the sugar mixture until the top is coated all over.
Repeat with the remaining muffins. Sprinkle some of the remaining sugar mixture on top of each muffin. Leave the muffins to cool on a wire rack.
I hope you enjoy these Apple Cider Muffins as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Watch how to make this recipe
Apple Cider Muffins
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 350 ml dry apple cider
- 2 Tbsp ground chia seeds
- 6 Tbsp water
- 250 g self-raising flour
- 75 g caster sugar
- 75 g dark brown sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- 75 ml vegetable oil
- 100 ml non-dairy milk
- 1 teaspoon vanilla extract
FOR THE TOPPING:
- 100 g granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cardamom
- 50 g dairy-free butter, melted
Instructions
- Heat the cider over medium-high heat in a saucepan and reduce it to 120ml (US ½ cup). This should take around 12 to 15 minutes. When reduced, set the cider aside and let it cool down.350 ml dry apple cider
- In the meantime, make the chia eggs: Mix the ground chia seeds in 6 tablespoons of water. Set aside for 10 minutes.2 Tbsp ground chia seeds, 6 Tbsp water
- Preheat the oven to 200°C/400°F/Gas 6. Place 12 large paper baking cases in a muffin tin.
- In a mixing bowl, stir together the self-raising flour, sugars, baking powder, baking soda, salt, 2 teaspoons of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of cardamom.250 g self-raising flour, 75 g caster sugar, 75 g dark brown sugar, 1 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cardamom
- In a separate bowl, whisk together the oil, milk, reduced cider, vanilla extract and chia eggs until fully combined.75 ml vegetable oil, 100 ml non-dairy milk, 1 teaspoon vanilla extract
- Mix the apple cider mixture into the flour mixture until well combined. Do not overmix.
- Share the batter evenly between the muffin cases.
- Place in the oven for around 20-25mins. Insert a skewer to check they are cooked. The skewer or toothpick should come out clean.
- When done, leave the muffins to cool in the muffin tin for 5 minutes.
- In the meantime, prepare the toppings: In a shallow dish, mix the granulated sugar, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of cardamom. Place the melted butter into another shallow dish. Dip the top of the first muffin in the butter, and then roll in the sugar mixture until the top is coated all over. Repeat with the remaining muffins. Sprinkle some of the remaining sugar mixture on top of each muffin. Leave the muffins to cool on a wire rack.100 g granulated sugar, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground cardamom, 50 g dairy-free butter, melted
Video
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/apple-cider-muffins-vegan/
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Frequently Asked Questions about these Apple Cider Muffins
Absolutely, simply swap the two chia eggs for two conventional eggs and whisk them in with the wet ingredients at step 5.
To keep your muffins moist, make sure not to overbake them. Bake just until a skewer or toothpick inserted into the centre comes out with a few moist crumbs. Storing them in an airtight container will also help retain moisture.
Store your apple cider muffins in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for a couple of months. Thaw overnight in the fridge.
Apple juice can be used as a substitute for apple cider, but it may not provide the same depth of flavour as cider. Apple cider typically has a more robust taste. If you decide to use apple juice, make sure it is unfiltered.
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