Fluffy Vegan Apple Muffins
these spongy Vegan Apple Muffins they are as cozy as can be! The muffin batter is made with a mixture of applesauce, apple butter and warm spices like cinnamon, ginger and cloves and let me tell you, it smells incredible when these muffins are baked!
Pair up with a hot drink and a couple of these Apple Cinnamon Muffins and enjoy the sweet taste of fall 🍂
You seemed to like mine pumpkin muffins last year, so today we’re making another vegan fall recipe: perfectly moist apple muffins with streusel crumb topping.
In the fall months, I love to make cozy treats and these cupcakes are great because they are fast, easy and versatile. Serve them for breakfast with a dollop of almond butter or an afternoon pick-me-up with a hot cup of coffee.
The dairy-free dough gets a little spice like cinnamon, ginger, and cloves to bring out the natural sweetness of the apples, and the streusel butter topping takes them over the top!
Add this recipe to your weekly meal prep – and maybe make an extra batch for the freezer! They are a great pleasure to have on hand during back to school season.
Ingredients for making vegan apple streusel muffins
You’ll only need a few pantry staples and some plant-based milk to make this tasty apple muffin recipe!
- Apple compote – I opt for no sugar and no flavour. Applesauce not only makes these muffins apple-flavored and delicious, but it also replaces the eggs that would normally be used for binding in a non-vegan muffin recipe.
- Apple butter – add tons of apple flavor and gives these muffins some depth. i used to this of Eden’s.
- Heating of spices – these muffins are super cozy and autumnal thanks to a little cinnamon, ginger, allspice and cloves.
- Multipurpose floata: Regular all-purpose flour works best for this recipe.
- Baking powder + baking soda – the combination creates light and fluffy muffins!
- Refined coconut oil – Make sure it is refined and not virgin. Refined coconut oil adds moisture and richness without imparting any coconut flavor. This It is great.
- Light brown sugar + cane sugar – this duo brings out the sweetness of the apples and adds a little extra moisture.
- Milk of vegetable origin – You want to make sure it’s sugar free and not cold from the fridge. I like to set it out on the counter to come to room temperature or warm it gently in the microwave.
- Apple cider vinegar -It may seem strange but you can’t taste it! ACV helps activate the baking soda for the perfect texture!
- kosher salt – a little salt helps balance out the sweetness and makes these muffins taste rich and buttery. This is the kosher salt I use for my recipes.
- Vegan butter – for the streusel topping (optional)
How to Make Vegan Apple Streusel Muffins
Making vegan apple muffins is pretty easy and takes no time at all!!
Start by preheating the oven to 425 degrees.
Then line a 12-cup muffin tin with liners and set aside.
Make the streusel topping by combining the flour, brown sugar, cane sugar and softened vegan butter in a bowl. Use clean hands to work the butter into the dry ingredients until a rough, shaggy dough forms. Cover and refrigerate until ready to use.
Next, whisk together the flour, baking powder, baking soda, spices, and salt in a large bowl. Whisk to combine then set aside.
In another large bowl, combine the cane sugar, brown sugar, applesauce, apple butter, coconut oil, and vinegar. Mix very well for a full minute.
Then add half of the dry ingredients to the wet ingredients and mix until combined. Add the rest of the dry ingredients and mix until no more flour is visible.
Spray the muffin liners with cooking spray if desired, then divide the muffin batter evenly between each cup.
Cover with the streusel topping and bake at 425 for 5 minutes. Then, leaving the muffins in the oven, reduce the heat to 375 and bake for another 15 minutes.
For Jumbo Size Cupcakes: pour the batter into just 6 muffin cups, alternating between each so there is good air circulation around the muffins. Bake at 425 for 5 minutes, then reduce heat to 350 and bake for 18-20 minutes.
Tips for baking perfect muffins
- Sift in the flour, then place in the measuring cup. Roll it out until a large dome forms on top, then level the flour with the back of a butter knife. This will result in an accurate measurement perfectly fluffy cupcakes!
- Make sure that the the milk is at room temperature. If it’s too cold, the coconut oil hardens and clumps in the dough, leaving you with greasy pockets in the final product.
- Mix the wet ingredients very well, but do not over mix the dry ingredients or the muffins will be hard.
Frequently asked questions about RECIPES
How to store vegan muffins
Allow leftover cupcakes to cool completely, then transfer to an airtight container or bag. Store at room temperature for two days or in the refrigerator for up to five days. To reheat the muffins, heat them gently in the microwave in 10-second intervals.
How to Freeze Muffins
Allow leftover muffins to cool completely, then wrap in parchment paper and cover with aluminum foil. Place the wrapped muffins in an airtight bag and store in the freezer for up to 6 months. To reheat the muffins, heat them gently in the microwave in 10-second intervals.
More Vegan Muffins and Quick Bread Recipes You May Like
Fluffy Vegan Apple Muffins
Fluffy Cinnamon Applesauce Muffins topped with streusel crumb topping!
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1 muffin tin
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2 large mixing bowls
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1 mixer
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measuring cups
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measuring spoons
dry ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 pinch ground clove
- ½ teaspoon kosher salt I use Morton’s
Wet ingredients
- 1 cup applesauce without sugar
- ¼ cup apple butter
- ¼ cup plant-based milk room temperature
- ½ cup melted refined coconut oil
- 2 teaspoon white rice vinegar
- ¼ cup light brown sugar lightly packed
- ¼ cup cane sugar
- ½ teaspoon vanilla
Topping Streusel (optional)
- ½ cup all-purpose flour
- 1 spoon cane sugar
- 2 teaspoon light brown sugar lightly packed
- 1 spoon softened vegan butter I used balance sticks from Earth
- 1 pinch salt
Prep
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Measure out the vegetable milk and let it sit on the counter to come to room temperature.
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Next, preheat the oven to 425 degrees and lightly grease a non-stick muffin tin and set aside.
Make the Streusel Topping (optional)
Mix the wet ingredients
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Make sure the milk is at room temperature or slightly warmer before mixing. If it’s too cold, put it in the microwave for a few seconds to warm it up.
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Next, melt the coconut oil and measure out 1/2 cup. Measuring the oil when it is molten rather than solid is important for an accurate measurement.
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Next, combine all the wet ingredients in a large bowl. Using a mixer, mix vigorously until very light and fluffy, about 1 full minute.
to bake
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Now it’s time to decide if you want 12 regular sized cupcakes or 6 jumbo sized cupcakes 🙂
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For 12 regular-sized muffins: place 12 muffin papers in the muffin tin, then spread the batter evenly on each one. Cover with crumb topping and bake a 425 degrees for 5 minutes. When the timer goes off, leave the muffins in the oven but reduce the heat 350 and cook for 15 minutes.
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For 6 large muffins: Place 6 muffin liners in the muffin pan (alternating the holes if using a standard 12 muffin pan. This increases air circulation and makes the muffins fluffier) Then spread the too evenly to each. Cover with crumb topping and bake a 425 degrees for 5 minutes. When the timer goes off, leave the muffins in the oven but reduce the heat 350 and bake for 18-20 minutes.
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When the timer goes off, remove the cupcakes from the oven and let them cool slightly before serving.
Tips for baking perfect muffins
- Sift in the flour, then place in the measuring cup. Roll it up until a large dome forms on the top, then level it with the back of a butter knife. This will result in an accurate measurement and perfectly fluffy cupcakes!
- Measure the coconut oil when it is melted on the other hand when it is solid or soft at room temperature i then melting it
- Make sure that the the milk is at room temperature. If it’s too cold, the coconut oil hardens and clumps, leaving you with greasy pockets in the final product.
- Mix the wet ingredients very well, but do not over mix the dry ingredients when you combine them with the moist muffins or they will be hard.
How to store vegan muffins
Allow leftover cupcakes to cool completely, then transfer to an airtight container or bag. Store at room temperature for two days or in the refrigerator for up to five days. To reheat the muffins, heat them gently in the microwave in 10-second intervals.
How to Freeze Muffins
Allow leftover muffins to cool completely, then wrap in parchment paper and cover with aluminum foil. Place the wrapped muffins in an airtight bag and store in the freezer for up to 6 months. To reheat the muffins, heat them gently in the microwave in 10-second intervals.