Easy Vegan Apple Muffins
Easy vegan apple muffins which use only 7 key ingredients and one bowl! These muffins are fluffy, moist and just like those from your local bakery.
This muffin recipe is adapted from my popular, tried and tested apple bread and apple cake with a pecan crumble.
What to expect from these muffins
These vegan apple cinnamon muffins are:
- Easy, no fuss and use common pantry ingredients
- Have a simple crunchy topping (chopped apple and granulated raw sugar)
- Look and taste like they’re from a bakery
- Can be made gluten-free!
- Perfect as a morning or afternoon snack. They can also be frozen to enjoy weeks later!
Ingredients you’ll need
These muffins use only common pantry ingredients including:
Notes about the ingredients
Plain or all-purpose flour. However, wholemeal and spelt flour also works well in these vegan apple muffins.
Brown, coconut, or cane sugar for sweetness and moisture. I used half coconut sugar (for flavor) and half regular sugar (for sweetness). Using all coconut sugar results in less sweet muffins.
Light-tasting vegetable oil, such as sunflower, avocado or a mild olive. I prefer using oil instead of vegan butter or solid coconut oil because it allows the muffins to stay tender for longer and moist at room temperature. In contrast, butter and coconut oil are solid at room temperature so can make cakes feel more ‘dry’.
Apple, either roughly chopped or finely chopped. I used sweet apple varieties (Royal Gala and Fuji) which added some natural sweetness. However, if you prefer more ‘sour’ apples, you can still use Granny Smith apples or other varieties!
Baking powder. I included 3 teaspoons of baking powder to create really FLUFFY baked goods. But it isn’t too much where you can taste it after baking.
Apple cider vinegar (optional but recommended). This reacts with the dairy-free milk to form vegan buttermilk which gives the muffins a fluffier texture! You can substitute this with lemon juice.
Even though these are eggless apple muffins, you don’t need any store-bought egg replacers!
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
How to make vegan apple muffins
I always prefer one-bowl recipes and these apple muffins are no exception!
So, simply add all the dry ingredients to a bowl and mix until there are no big lumps. Watch out for lumps of baking powder!
Then add all the wet ingredients (except the apple) to the bowl and stir until just BEFORE it’s combined. There should be some pockets of liquid or dry ingredients. This helps prevent us from overmixing the batter :).
Add the chopped apple and fold the mixture until combined. The muffin batter should be quite thick – the apple leaks juice while baking so the batter needs to be a little more thick than usual.
Baking the apple muffins
One of my baking ‘hacks’ is using an ice cream scoop to divide muffin or cupcake batter. It’s easier, neater and allows each muffin to be roughly the same size.
For a yummy and pretty touch, I’d recommend sprinkling some extra chopped apple and raw demerara sugar on top. The apple adds a little color to those brown muffins and the sugar adds some crunch.
If you’d like jumbo cafe-style muffins, this recipe will make 8-10 muffins. For average-size muffins, this recipe will make 12.
Customizing these muffins
Yes, you can use whole wheat flour or spelt flour instead of plain and coconut sugar instead of regular sugar. I’ve also listed a gluten-free option in the notes of the recipe card at the bottom of this post.
Some of my readers have substituted the oil with applesauce and said it worked well (I haven’t tried it myself).
Instead of topping the muffins with apple and sugar, you can top them with an oat crumble, such as the one in my apple berry oat crumble muffins recipe.
You can also add berries, white chocolate chips, pecans or walnuts to the muffin batter!
For another Fall muffin, see my pumpkin muffins or for a Summery muffin, check out my blueberry muffins.
More cozy vegan apple recipes
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Easy Vegan Apple Muffins
Ingredients
Dry ingredients
- 2 ⅓ cups (290g) all-purpose plain flour, spoon and leveled (note 1 for tips and gluten-free option)
- ¾ cup (145g) packed brown sugar, coconut sugar or granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ⅛ teapsoon salt, optional
Wet ingredients
- 1 (~180g) medium-sized apple, chopped roughly or finely
- 1 cup (250g) dairy-free milk
- ½ cup (125g) neutral flavored oil
- 1 tablespoon apple cider vinegar, optional
- 1 teaspoon vanilla extract, optional
Topping (optional)
- ½ (~90g) medium-sized apple, chopped roughly or finely
- 2 tablespoons raw demerara sugar
Instructions
- Preheat the oven to 180°C (350°F). Line a muffin/cupcake tray with liners. (note 2)
- Add all the dry ingredients to a medium or large bowl and mix until well combined. Add all the wet ingredients (except the apple) and mix until just before it's combined. Add the chopped apple and fold until the apple is evenly dispersed.
- Use an ice cream scoop or a large spoon to divide the batter into your muffin tin.
- Optional: Scatter the remaining chopped apple and granulated coarse sugar on top.
- Bake the muffins in the oven for 20-25 minutes OR until a skewer can be inserted into the middle and there is no wet batter on it, though some crumbs are fine (note 3).
- Cool the muffins in their tray for 10 minutes then allow them to cool on a wire rack.
- Enjoy the muffins warm or at room temperature! The muffins can be stored in an airtight container at room temperature for 2 days, in the fridge for 3 days or in the freezer up to 1 month. The crunchy raw sugar topping will soften after 1 day.
Notes
- To spoon and level your flour, fluff up the flour in its container, use a spoon to add flour to a measuring cup, then level it off with a knife. Using a measuring cup to scoop flour out of a container will pack in too much flour and result in dry and dense muffins. Alternatively, use the grams measurements.
For gluten-free muffins, substitute the plain flour with 1 1/2 cups (150g) almond meal and 1 cup (160g) gluten-free all-purpose flour. Alternatively, these muffins work with King Arthur’s gluten-free measure fore measure flour. The batter will be thick and I recommend baking them for 24-28 minutes. - This recipe will make 12 standard muffins or around 8-10 larger cafe-sized muffins.
- For cafe-sized muffins, bake them for at least 25-35 minutes (depending on the size of your muffins) or until a toothpick comes out clean.
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These are great! They rise well, they’re soft and fluffy and they are very tasty. I didn’t think such a recipe would be so good, but it is!
Hi Julianne! Sorry for the late reply, but I’m so glad that you enjoyed these muffins! Thanks so much for coming back to leave a comment here 🙂
Fantastic recipe! These muffins are tall, moist, and fluffy. I only had white sugar so I plan to try again with coconut, mine are yummy but a little pale 🙂
Hi Stephie, I’m so glad that you enjoyed these! Yes, your muffins will be a little more golden with coconut sugar (or brown sugar), but it sounds like they worked out well nevertheless! Thanks so much for the review 🙂
I’m not sure what else I could have done- love how simple this recipe is, but I was surprised by how doughy/dense and dry these were. I kept them in the oven at temp for 20 minutes. Any advice on how to improve these? Busy mom here, so would love to use this recipe on the regular to have a snack to go, but was disappointed in these.
Hi Rachel, I’m sorry that these didn’t work out for you like they have for others. Muffins can be dense/dry if you packed your measuring cups with too much flour. If you use your cup to scoop flour of the container, it can add an extra 50% of flour than intended and throw off a recipe. Try using the spoon and level method to add flour to your measuring cup (more details are in Note 1 in the recipe box). Or it can happen if you reduce the sugar a lot. I hope that helps.
I wanted to bake these so bad, but the only fruit I’ve had on hand were pears, so I used those and grated tonka beans instead of ground cinnamon.
As topping I made the crumb of your Banana Muffins, also with grated tonka beans.
And I followed your advice of filing any other mold in the muffin pan.
These were the best muffins I’ve ever had!
Crispy, fluffy, moist, high top. Perfect!
Thank you very much for this recipe!
Hi Ria, ooh your muffins sound *delicious*!!! I love the combination of ingredients that you used and I’m thrilled that you were able to use this recipe as a base. Thanks so much for your feedback:)
I cooked down some cranberries and apples in brown sugar and added a swirl of that mixture to each muffin- so good!
That sounds sooo delicious!! And I’m thrilled that you enjoyed the muffins!
Used lemon juice instead of apple cider vinegar and a bit less sugar because I had less in the cupboard (but added a teaspoon of honey). So light and fluffy! Will definitely be making again.
Hi Linda, oh that’s great to hear! Thanks for the info about your minor changes too. Thanks so much for your feedback!
Perfect vegan autumn treat!
I made these with spelt flour, and erythritol instead of sugar – absolutely delicious.
I also used random apples from my mum’s garden, but definitely recommend picking the tart variety. It gives it that nice balance of tanginess and sweetness.
Hi Vai, sorry for the super late reply! I’m so happy that you enjoyed these muffins with your tweaks and thanks for the tips about using tart apples! Thank youuuuu x
Fantastic… family ate half of them right away!
Oh that’s amazing! Thanks Bob!
Really nice flavor. Used the suggested almond & GF flour substitution. Did not do the topping. Mine were slightly undercooked so next time will add a few min to the baking time.
Glad that you enjoyed the gf option and thanks for your feedback Amanda!
Perfect
So happy you enjoyed the muffins!
So yummy! I just made these and absolutely love them! I used lemon juice because I didn’t have apple cider vinegar. Thank you for the substitution suggestions 🙂 Great recipe!
I’m so glad you loved these muffins JoJo!! Thanks so much for your kind review and taking the time to comment here 🙂
I made these today. My very first vegan recipe and I am very impressed. The only problem I had is that the muffins were very crumbly and fell apart once I started to eat one. I wonder whether it’s because I used gluten free spelt flour and therefore needed a binding agent? I also didn’t add the apple cider vinegar as I didn’t have any at home. Could this also have been the issue? In terms of binding agents for gluten free flours, I’ve read one could use flaxseed meal with water..would this be a good idea for this recipe? Thanks so much for your help and advice.
PS: I should have added that I used spelt flour because I could not almond meal. I wanted to make the recipe nut free too 🙂
Hi Gaby, it’s great that this was your first vegan recipe! I haven’t heard of gluten-free spelt flour before but gluten-free vegan baking always needs a binder, whether it’s xantham gum (which is usually in gf all-purpose flour), flaxseeds, psyllium husk or something similar. I hope that helps!
Made these with my grandchildren 1 of whom is dairy intolerant. Easy to follow recipe and the girls loved making them. Delicious.
Hi Chris, that’s wonderful news! Thanks so much for the feedback 🙂
These muffins were so delicious, fluffy and soft. I wouldn’t change anything at all. Thanks so much!
That’s amazing Breanna, thanks so much for your feedback, I really appreciate it 🙂
Easy to put together. A little heavy on the baking powder which leaves an after taste.
Glad you found these easy to prepare. With the baking powder, I find that only happens if the baking powder isn’t evenly mixed in, if the flour or sugar was undermeasured, or if you don’t add the vinegar (as it helps neutralize the taste and properties). This recipe actually contains less baking powder than self-rising flour so it shouldn’t be too much. I hope that helps!
This is a great tasting, very flavourful apple spice muffin! Moist and delicious!! I made the recipe as written and used coconut sugar and whole wheat flour/ half oat flour. I will probably not use as much sugar next time just for my taste, otherwise fantastic recipe! Thanks!
Oh that’s wonderful to hear and I’m glad it worked with half oat flour too! That’s totally understandable with the sugar – I get that everyone is different tastes :). Thanks so much for your feedback Andrea!
Made as mini muffins, baked for 15 min. Didn’t brown up quite the same but were great for the kids!
Ooh mini muffins sound amazing! That’s interesting about the browning but I’m glad the kids enjoyed them. Thanks for your comment!
Hi. Had a question, a see that this recipe is pretty much equal to the apple bread. Expect the muffins have less sugar and a tad less flour. Is this because the bread version is more like a sweet cake and the muffins just a less sweet version of the bread?
Hi Claire, the recipes are slightly different for a few reasons. The apple muffins have less flour and sugar so the batter can comfortably fit in 12 muffin cups without overflowing. Also, the apple bread recipe has more flour because the grated apple can make the bread overly moist, compared to the chopped apple in this recipe. I hope that helps.