Easy Apple Cider Muffins No Eggs Or Dairy

Oriana’s Thoughts On The Recipe

If you’re looking for the ultimate fall treat that’s packed with flavor but doesn’t require tons of prep, you’re going to love these Easy Apple Cider Muffins! They’ve become a family favorite around here because they bring all the cozy apple vibes without any fuss. I mean, who doesn’t love a soft, fluffy muffin with a cinnamon-sugar coating? They come together quickly with simple ingredients, so they’re perfect to make ahead for busy mornings or when you want a sweet snack to enjoy with your coffee or tea. Plus, they’re egg-free and dairy-free, so everyone in the family can enjoy them, even those with food allergies. It’s always nice to have a recipe that checks all the boxes—easy, quick, delicious, and allergy-friendly. I promise you’ll find it hard to stop at just one!

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Made with Simple Ingredients: These muffins require no fancy ingredients, just simple pantry staples. Egg-Free and Dairy-Free: If you or someone you love has food allergies, these muffins are a total win. They’re egg-free and dairy-free, but you’d never know it from how soft and flavorful they are. It’s always great to have a recipe that everyone can enjoy. Light, Fluffy, and Delicious: These muffins are everything you want in a baked treat: light, airy, and packed with flavor. The apple cider and spices give them a delicious fall twist, and the cinnamon-sugar topping makes them even more special. A Must-Have Fall Favorite: There’s something about apple cider that just screams “fall,” and these muffins are one of our absolute favorites when the leaves start changing. They’re warm, comforting, and bursting with that apple flavor we all love this time of year.

Apple Cider: Adds that classic apple flavor. Note: If you don’t have cider, you can easily make your own at home. Check out my Easy Homemade Apple Cider recipe. All-Purpose Flour: The foundation of the muffins. Note: You can use a gluten-free flour blend if needed. Baking Powder & Baking Soda: These help the muffins rise and stay light and fluffy. Kosher Salt: Enhances the flavors and balances the sweetness. Ground Cinnamon & Apple Pie Spice: Essential for that warm, comforting fall spice. Note: Apple Pie Spice is a blend of ground ginger, cinnamon, nutmeg, and allspice and is easily found in most American grocery stores. For this recipe, you’ll need about 2 teaspoons. If this blend is unavailable in your country, you can mix 1 teaspoon ground cinnamon + ½ teaspoon ground nutmeg + ¼ teaspoon allspice + ¼ teaspoon ground ginger. Oil: Keeps the muffins moist. Note: Vegetable oil works best, but you can use any neutral oil you prefer. Granulated Sugar & Brown Sugar: Granulated sugar for sweetness and brown sugar for a bit of depth and caramel-like flavor. Milk & Vinegar: This combo works like buttermilk, making the muffins tender. Note: Use any plant-based milk to keep it dairy-free. Vanilla: Adds a subtle sweetness and warmth that rounds out the flavors.

For the Topping:

Granulated Sugar, Ground Cinnamon, and Apple Pie Spice: A sweet and spicy blend that takes these muffins to the next level. Butter: Helps the cinnamon-sugar topping stick. Note: Use vegan butter for a dairy-free option.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Reduce the Apple Cider

In a small pot over medium-high heat, bring 1/2 cup (120 ml) apple cider to a boil. Boil until reduced to 1/4 cup (60 ml) and syrupy, about 3 – 5 minutes. Set aside to cool slightly.

Step 2 – Mix Dry Ingredients

Combine the flour, baking powder, baking soda, salt, cinnamon, and apple pie spice in a large bowl.

Step 3 – Combine Wet Ingredients

In a separate bowl, whisk oil, sugars, milk, vinegar, vanilla, and reduced apple cider until combined.

Step 4 – Mix Dry And Wet Ingredients

Add the dry ingredients to the wet ingredients; mix until evenly combined and free of lumps. The batter will be smooth and pourable.

Step 5 – Fill The Muffins Pan

Spoon the batter evenly into six muffin cups or liners, filling each about halfway.

Step 6 – Bake

Bake for 18 – 20 minutes at 350º F (180º C) or until a toothpick inserted in the center comes out clean.

Step 5 – Coat

While the muffins are baking, make the topping. Combine the sugar, cinnamon, and apple spice in one bowl and melt the butter in another. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. As you remove each muffin, dip it in the melted butter. Roll all the sides of the muffin in the cinnamon sugar, and then roll the top of the muffin in the cinnamon sugar. Make sure to coat every side! Place the muffins on a plate to finish cooling.

Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend. Dairy-Free: Stick with plant-based milk (like soy or oat milk) and vegan butter for the topping.

Variations & Additions

Add Finely Chopped Apples: If you love more texture, add a small amount of finely chopped apples to the batter for some extra apple goodness. Add Nuts: For a little crunch, mix in some chopped walnuts or pecans. Extra Spices: To add even more fall warmth, try adding a pinch of nutmeg or allspice to the batter.

Serving Suggestions

These muffins are best enjoyed warm, fresh out of the oven! Pair them with a hot cup of coffee, tea, or even more apple cider for the ultimate fall breakfast or snack. They’re also great for brunch spreads or an after-school treat.

Measure Carefully: Precise measurements, especially when baking, ensure the best results. I highly recommend using a kitchen scale. Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature. Reduce the Apple Cider: For a deeper apple flavor, you can reduce the apple cider by simmering it on the stove until it thickens slightly, then use it in the recipe. Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender. Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe. Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

Storing and Freezing Instructions

Storing: The muffins can be stored in an airtight container at room temperature for up to 3 days. If you want them to last longer, store them in the fridge for up to 5 days, but let them come to room temperature before eating. Freezing: These muffins freeze well! Skip the cinnamon-sugar topping before freezing. Once cooled, wrap the muffins individually in plastic wrap, then place them in a freezer-safe bag. Thaw at room temperature and roll in the cinnamon-sugar topping before serving.