Moist Vegan Apple Muffins (No Eggs, No Dairy)

These Moist Vegan Apple Muffins are tender, fluffy, and spiced just right. They are made with only pantry staples, without dairy or eggs, yet taste delicious and indulgent.

These Vegan Apple Muffins are a fall favorite, but we make them year-round. Whether you are a vegan or just looking for a recipe for moist apple muffins, these will hit the sweet spot.

If you do not follow a dairy-free diet, but are looking for eggless apple muffins, you can also try these Apple Muffins / Eggless Apple Cinnamon Muffins.

Jump to:

• Moist Vegan Apple Muffins
• Why You Will Love These Muffins
• Ingredients and Notes
• How To Make Moist Vegan Apple Muffins
• Storing Suggestions
• Baking Tips For Moist Vegan Apple Muffins
• Frequently Asked Questions
• More Vegan Treats
• Moist Vegan Apple Muffins

Moist Vegan Apple Muffins

These Vegan Apple Muffins are super moist, soft, and bursting with flavors, thanks to fresh apple chunks, warm cinnamon, and vanilla.

They are naturally dairy-free and egg-free, and easy to make without an electric mixer. There is no need for an egg replacer to make these vegan apple muffins.

These muffins are perfect for meal prep, after-school snacks, breakfast or brunch, or cozy weekend baking.

When it comes to baked goods full of apples, we mostly think about fall. So, having apple muffins with warm flavors on cool autumn mornings is very comforting.

But they are perfect for baking throughout the year. If you like to include fresh fruits in your muffins, you should try these dairy-free apple muffins. They are delicious, bakery-style, and incredibly easy to make.

I used vegan butter for this recipe, but you can make them with neutral-flavored oil. You can also use your choice of dairy-free milk for these muffins.

Ingredients and Notes

• Flour: I have used unbleached all-purpose flour to make these delicious muffins. Instead of all-purpose flour, you can also use whole wheat flour. Or swap half of the all-purpose flour with whole wheat flour.
• Baking Powder: Baking powder is essential for tall and fluffy muffins.
• Ground Cinnamon: Cinnamon provides a warm flavor to the muffins. You can adjust the amount of ground spice to suit your taste preferences.
• Salt: Salt contrasts with the sweet muffins and helps elevate the flavors. However, if you use salted butter, skip the salt or add only a pinch.
• Vegan Butter: I have made these moist vegan apple muffins using oil and butter. I found that muffins with butter are more flavorful than those made with oil. However, you can use any neutral-flavored oil instead of melted butter. You can also use half butter and half oil. If using salted vegan butter, skip the salt or add only a pinch.
• Brown Sugar: I used vegan dark brown sugar, which adds sweetness and moisture to the muffins. However, you can use any plant-based sugar of your choice.
• Dairy-Free Milk: I used almond milk for this recipe.
• Apple Cider Vinegar: Apple cider vinegar reacts with the dairy-free milk, providing a fluffier texture to the muffins. You can use white vinegar or lemon juice instead of apple cider vinegar.
• Vanilla: Use pure vanilla for the best flavor.
• Apples: I like to make these muffins using Honey Crisp or Gala apples. They are firm, crisp, and sweet, and I like that there are intact apple pieces in each bite, even after baking. However, you can use any apple variety of your choice. Make sure to use firm and crisp apples.

How To Make Moist Vegan Apple Muffins

• Preheat the oven to 425°F (220°C).
• Line the muffin pan with cupcake liners and lightly grease the liners with non-stick oil spray. Set aside. 
• Combine the flour, baking powder, salt, and ground cinnamon in a medium mixing bowl.
• Whisk well and set aside.

• In a large mixing bowl, whisk together the melted butter, brown sugar, and vanilla.
• Mix until well combined.

• Add dairy-free milk and apple cider vinegar and whisk until well combined.

• Now, add the dry ingredients to the wet and stir until just combined-do not overmix.
• Then, gently fold in the diced apples. 

• Use the ice cream scoop or a spoon to divide the batter evenly between the muffin tins.
• Fill each muffin tin up to the top.
• Optional: Sprinkle cinnamon sugar on top if preferred.

• Bake the muffins for 5 minutes at 425°F (220°C), then reduce the temperature to 350°F (180°C) while they are still in the oven.
• Continue baking for another 14-16 minutes or until the cake tester inserted in the center comes out clean.

• Remove the muffins from the oven and let them cool in the pan for 5 minutes.
• Then, transfer them onto a cooling rack and let them cool completely.
• Enjoy the moist vegan apple muffins warm or at room temperature.

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