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Moist Vegan Apple Muffins

By: Jigna
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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Muffins
Course: Breakfast, Snack
Cuisine: American
Diet: Vegan

Ingredients
  

  • 2½ cups (300g) all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt (skip if using salted butter)
  • ½ cup (113g) vegan butter, melted
  • ¾ cup (150g) dark brown sugar
  • 2 teaspoon vanilla
  • 1 cup (240ml) dairy-free milk
  • 2 teaspoon apple cider vinegar (or white vinegar)
  • 2 cups (200g) peeled and chopped apples

Toppings (Optional)

  • ¼ cup cinnamon sugar

Instructions
 

  • Preheat the oven to 425°F (220°C). Line the muffin pan with cupcake liners and lightly grease them with non-stick oil spray. Set aside.
  • Combine the 2½ cups (300g) all-purpose flour, 2 teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon in a medium mixing bowl. Whisk well and set aside.
  • In a large mixing bowl, whisk together ½ cup (113g) vegan butter, melted, ¾ cup (150g) dark brown sugar, and 2 teaspoon vanilla. Mix until combined.
  • Add 1 cup (240ml) dairy-free milk and 2 teaspoon 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 2 cups (200g) peeled and chopped 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.

Storing Suggestions

  • Store the muffins at room temperature for two days.
  • You can refrigerate them for five days. However, the crunchy cinnamon sugar topping will be softened the next day.

Notes

  1. Measuring the Ingredients: To make the perfect muffins, correctly measure the flour and other ingredients. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
  2. Butter: You can use any light-flavored oil instead of vegan butter. However, for a better flavor, I recommend using butter. If you use salted vegan butter, skip the salt or add only a pinch.
  3. Filling the Muffin Tins: For tall muffin tops, fill the muffin tins to the top. This will ensure that the muffins rise well and have nice domed muffin tops.
  4. Cinnamon Sugar: These moist vegan apple muffins are delicious as is, but the cinnamon sugar topping adds more flavor and deliciousness. You can skip it or top the muffins with sparkling sugar.
  5. Variations: Add more ground spices of choice. Add lightly toasted and chopped walnuts or pecans to the muffin batter.

Nutrition (Approximate Values)

Calories : 244kcalCarbohydrates : 39gProtein : 3gFat : 8gSaturated Fat : 2gPolyunsaturated Fat : 3gMonounsaturated Fat : 4gTrans Fat : 1gSodium : 244mgPotassium : 94mgFiber : 1gSugar : 19gVitamin A : 88IUVitamin C : 2mgCalcium : 85mgIron : 1mg
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