Place the dried apple bits, water, nondairy butter, and brown sugar in a small saucepan.

Heat over medium-high heat, stirring constantly, until the liquid evaporates and the apples are glossy and browned (about 6 minutes).

Remove from heat and let cool in the fridge until the coating firms up slightly.

In a small bowl, combine the raw sugar, Sucanat, cinnamon, ginger, cardamom, and allspice.

Preheat the oven to 375°F (190°C, or gas mark 5).

Lightly coat a muffin tin with nonstick cooking spray.

In a medium bowl, combine the vinegar and soymilk.

Let it curdle to form buttermilk.

In a large bowl, whisk together the yeast, flour, raw sugar, cinnamon, baking powder, baking soda, and salt.

Whisk the oil into the buttermilk mixture, then fold it into the dry ingredients.

Stir vigorously for 1–2 minutes.

Fill the muffin cups halfway with batter.

Sprinkle the sugar mixture over the batter.

Add the remaining batter on top, covering the sugar mixture.

Evenly divide the sugar-coated apples and lightly press them onto the top of each muffin.

Bake standard muffins for 16–18 minutes or jumbo muffins for 25 minutes until golden brown.

Remove immediately from the pan and transfer to a wire rack to cool completely before serving.