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Apple Cider Muffins [vegan] by The Flexitarian

Apple Cider Muffins

These vegan apple cider muffins are a delightful autumn treat. They are topped with a sugar coating flavoured with some delicious warm spices.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast & Brunch, Healthy & Easy Muffin Recipes, Snacks, Vegan Desserts
Cuisine American
Servings 12 muffins
Calories 208 kcal

Equipment

1 saucepan
2 mixing bowl
1 12-hole muffin tin
2 shallow dish

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

Nutrition

Serving: 1muffinCalories: 208kcalCarbohydrates: 38gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 193mgPotassium: 76mgFiber: 2gSugar: 21gVitamin A: 36IUVitamin C: 1mgCalcium: 61mgIron: 1mg

Find this recipe online:

Apple Cider Muffins

https://theflexitarian.co.uk/recipe-items/apple-cider-muffins-vegan/