Deliciously soft & fluffy vegan apple muffins, loaded with sweet, tender apples and topped with crumbly, crunchy streusel!
Here is what you will be needing to make perfect Vegan Apple Muffins without any eggs:
And a couple of notes:
- Flour - You can use all-purpose flour (plain in the UK), spelt flour or whole wheat flour in this recipe. They all work really well. You can also use a good gluten-free all purpose baking flour like Bob's Red Mill 1 to 1 Gluten-Free Baking Flour but the muffins will take an extra couple of minutes to bake.
- Apple cider vinegar - Because these are eggless apple muffins we use a combination of extra baking powder, baking soda and vinegar to replace the leavening and light texture that eggs would otherwise create.
- Plant milk - Any vegan milk is fine to use but I do recommend an unsweetened one.
- Apples - The best apples to use for making cakes and muffins are firmer ones. Avoid soft, mealy or mushy apples. I like to use Pink Lady, Fuji, Honey Crisp or Granny Smith apples.
Vegan streusel is optional but recommended because who doesn't love a streusel topped muffin? Here are the streusel ingredients. You'll notice that the only extra ingredient you need for this is brown sugar.
How to make Vegan Apple Muffins
Making Vegan Apple Muffins is easy. Here's how:
- Whisk the dry ingredients together in a large bowl.
- Whisk the wet ingredients together.
- Combine the two.
- Fold in the apple.
5. If using the optional streusel, mix it up before you start making the muffin batter. I like to add ½ a cup of chopped pecans or walnuts to the streusel mixture for this recipe. Nuts work so well with the apple and cinnamon flavours we have going on here.
6. Spoon the muffin batter into the muffin pan.
7. Top with streusel.
Take note of these tips for perfect Vegan Apple Muffins every single time:
- For the best results weigh the ingredients with a digital scale.
- Chop the apple into small pieces and don't be overenthusiastic with how much you add. Any more and the muffins will end up soggy and lacking structure.
- My tip for perfect muffin tops? They need an initial, very hot blast in the oven. Don't skip that step!
- Fill the muffin wells all the way to the top. This helps form good muffin tops. And don't worry, the batter won't overflow because of the initial high temperature trick.
- Do not over-mix the batter. Just mix until you can’t see any dry flour. Some small lumps are fine.
Store cooled muffins in an airtight container with some kitchen paper above and below them to absorb any moisture. They should keep well for 3 to 4 days. They can also be frozen for up to 3 months.
To make this muffin recipe oil-free, use cashew butter instead of vegan butter. Use the same quantity and blend it up into the milk before proceeding with the recipe. If it's not really drippy/runny nut butter, you will need to add an extra 2 tablespoons of milk. Cashew butter has a neutral buttery flavour and will provide the necessary fat to create a nice spongy, good textured muffin. Note that they will not be quite as light and fluffy as they would if you use vegan butter.
Diced stone fruits or pears should work well, but check out my other vegan muffins recipes before you make a decision. It's always better to follow a recipe as written rather than change it and hope for the best.
Sugar is important for structure as well as sweetness. In this recipe you can safely reduce the sugar by a quarter. Any more and the muffins won't turn out as well.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Vegan Apple MuffinsAuthor:
- 2½ cups (312 grams) all purpose, spelt or whole wheat flour , (use plain flour in the UK) For gluten-free use a good all purpose GF Baking Flour like Bob's Red Mill 1 to 1.
- ½ teaspoon baking soda , (bicarbonate of soda in the UK)
- 2½ teaspoons baking powder
- 2½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- ½ cup (120 mls) melted vegan butter or oil , vegan butter gives the best flavour. See recipe notes for oil-free option
- 1 cup (200 grams) white or cane sugar
- ¾ cup (180 mls) unsweetened plant milk
- 1 tablespoon apple cider vinegar , or lemon juice
- 1 tablespoon vanilla extract
- 2 medium apples , peeled, cored & diced (approx 2 cups or 215 grams once diced)
- ¼ cup (60 mls) melted vegan butter
- Packed ⅓ cup (64 grams) brown sugar , light or dark
- 1 heaping tablespoon (15 grams white or cane sugar
- ⅔ cup (84 grams) flour , (the same flour you used for the muffins)
- OPTIONAL ½ cup (75 grams) chopped pecans or walnuts
For the streusel (make first)
- To a medium bowl add the melted butter, brown sugar and white/cane sugar. Stir to combine. Add the flour to the butter mixture and using a fork (do not use a spoon or spatula), gently toss everything together to form a mix of sandy, small, medium and large clumps, making sure to incorporate all of the dry flour. It's good for it to be really irregular with clumps of all different sizes. Be careful not to over-mix it because you'll end up breaking up the clumps. Pop the streusel in the fridge to set while you make the muffins.
For the muffins
- Preheat oven to 425 °F (220 °C) and grease or line a 12 well muffin pan.
- To a large bowl add the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Whisk them together to combine.
- Pour the melted butter into a medium bowl, then add the sugar, milk, apple cider vinegar and vanilla extract and whisk together really well.
- Make sure your apples are prepped and your muffin pan ready, then pour the wet mixture into the dry mixture and mix together gently. Do not beat it hard and do not over-mix. You need to just incorporate it until you can't see any dry flour. Some small lumps are ok.
- Add the chopped apples and fold gently through the batter.
- Using an ice cream scoop, fill the muffin wells to the top of the pan. For me that is 2 ice cream scoops in each. Don't worry, they won't overflow because of my high temperature trick ;O)
- If using the optional streusel topping, add a generous spoonful to the top of the batter and pat it in very gently with your fingers.
- Get the muffins in the oven as fast as you can and set a timer for 5 minutes. This initial 5 minutes at high-temperature step is really important so don't skip it.
- When the 5 minutes is up, without opening the oven door, turn the temperature down to 350 °F (180 °C) and cook them for another 15 to 17 minutes or until golden and cooked through. All ovens and muffin pans cook differently so keep an eye on them and check with a skewer or sharp, thin knife. Insert into the centre of 1 muffin and if it comes out clean they are done. If not cook for a few minutes longer.
- Leave the muffins in the pan for 10 minutes, then remove carefully and place on a wire rack to cool completely.
Nutritional information is calculated with the optional streusel Store cooled muffins in an airtight container with some kitchen paper above and below them to absorb any moisture. They should keep well for 3 to 4 days. They can also be frozen for up to 3 months.
Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.
This recipe was originally published on May 31st, 2016. I've since improved the recipe, added new photographs & rewritten the post and now I am republishing it for you. I hope you enjoy it. Thank you for following A Virtual Vegan!