Easy Vegan Apple Muffins
Easy vegan apple muffins made with just 7 key ingredients and come together in one bowl! These muffins are fluffy, moist and just like those from your local bakery.
Why You’ll Love These Muffins
These vegan apple cinnamon muffins are:
- Easy, no fuss and use common ingredients that you probably already have in your pantry!
- 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!
If you’re looking for a next-level muffin recipe with a crumble topping, check out my jumbo vegan apple muffins!
Ingredients You’ll Need
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
Apples. I used sweet snacking apples for these muffins (such as Royal Gala and Fuji) as they add some natural sweetness. If you prefer less sweet muffins, feel free to use Granny Smith apples or a similar variety. This recipe will work if you use roughly chopped apples or finely chopped apples. The latter releases more liquid, so you will need to bake the muffins for an extra 5 minutes.
Light brown sugar for moisture and depth of flavor and granulated sugar to keep these muffins light.
Neutral-flavored oil such as avocado oil, mild olive oil or sunflower oil. Oil ensures these muffins stay moist at room temperature and fresher for longer. Melted vegan butter and coconut oil will also work but they tend to solidify at room temperature and can make baked goods feel drier than intended.
Apple cider vinegar (optional) reacts with the dairy-free milk to form vegan buttermilk, which gives the muffins a more tender texture. You can substitute this with lemon juice.
Even though these are eggless apple muffins, you don’t need any store-bought egg replacers!
Prepare the Batter for these Vegan Apple Muffins
I always prefer one-bowl recipes and these apple muffins are no exception!
First, add all the dry ingredients to a large bowl and mix until there are no big lumps. Ensure there are no lumps of baking powder, otherwise your muffins will taste metallic! Then add all the wet ingredients (except the apple) and stir until just BEFORE it’s combined. There should be some pockets of wet or dry ingredients as we’ll be mixing the batter more later.
Finally, add the chopped apple and fold the batter until just combined. Initially, the muffin batter should feel quite thick, but will loosen slightly after a few minutes. We also need a thick batter because the apple pieces will naturally leak juice while baking.
Baking the Apple Muffins
One of my favorite baking ‘hacks’ is to use an ice cream scoop to divide muffin batter. It minimizes mess and is an easy way to ensure each muffin is around the same size.
For flavor and presentation, you can sprinkle some extra chopped apple and raw demerara sugar on top of each muffin. The apple adds some color to the muffins and the sugar adds a lovely crunch.
Customizing These Muffins
Yes! Check the notes in the recipe card for details.
Yes, replace all-purpose flour with whole wheat flour or spelt flour and replace both sugars with coconut sugar. All of these ingredients are more absorbent or drier than the original, so if you use them, you may need to add an extra dash of milk to your batter and reduce the baking time.
Some readers have substituted the oil with applesauce and said it worked well. However, I haven’t tested it myself, so I can’t vouch for results.
These muffins would also be delicious with berries, white chocolate chips, pecans or walnuts folded into to the muffin batter. Add them at the same time as the chopped apple and make the muffins for at least another 5 minutes.
Instead of the apple and sugar topping, you can top these muffins with an oat crumble, such as the one in my apple berry oat crumble muffins recipe.
For more cozy Fall muffins, see my pumpkin muffins or banana muffins.
Yes! If you’re baking these muffins in a standard 12-cup muffin pan, this recipe will make around 8-10 jumbo muffins. Fill each well to the top and bake until a toothpick comes out clean.
Alternatively, check out my jumbo apple muffin recipe. Each muffin is about twice the size of one muffin in this recipe!
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)
- ½ cup (100g) packed brown sugar, or more granulated sugar (note 2)
- ¼ cup (50g) granulated sugar, or more brown sugar
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet ingredients
- 1 (~180g) medium-sized apple, chopped into 1/2 inch or 1cm chunks (note 3)
- 1 cup (240g) dairy-free milk, room temperature
- ½ cup (110g) neutral flavored oil
- 1 teaspoon apple cider vinegar, optional
- 1 teaspoon vanilla extract
Topping (optional)
- ½ (~90g) medium-sized apple, chopped into 1/2 inch or 1cm chunks
- 2 tablespoons raw demerara sugar
Instructions
- Preheat the oven to 180°C (350°F). Line a 12-cup muffin pan with muffin liners. (note 4)
- Add all the dry ingredients to a large bowl and mix until well combined. Add all the wet ingredients (except the apple) and mix until just before everything is combined. Add the chopped apple and fold until it's evenly distributed.
- Use an ice cream scoop or a large spoon to divide the batter into your muffin pan.
- Optional: Scatter the remaining chopped apple and coarse sugar on top of each muffin
- Bake the muffins for 25-30 minutes until the tops are lightly golden brown. They're ready when you can insert a toothpick into a muffin and it comes out with no wet batter (a few moist crumbs are fine, note 5).
- Let the muffins cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- 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. For the best results, use the gram measurements and an electric kitchen scale.
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 well with only King Arthur’s gluten-free measure for measure flour. The batter will be thick and I recommend baking them for 24-28 minutes. - You can also replace some or all of the sugar with coconut sugar if you prefer less sweet muffins. Coconut sugar has less moisture than brown and granulated sugar so your muffins will be a little drier.
- You can use peeled or unpeeled apples for this recipe.
- This recipe makes 12 standard muffins (if you fill each cup about two-thirds) or around 8-10 larger cafe-sized muffins (if you fill each cup to the top).
- If you make larger cafe-sized muffins, bake them for around 30-35 minutes or until a toothpick comes out clean.
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I am making this for the second time in a week because this recipe is perfection! Thank you so much, your recipes are the absolute best!
Hi Lolly! I’m thrilled that this muffin recipe is a keeper for you!! Thanks so much for your kind words and support, I appreciate it a lot 🥰
This is my go to fail proof apple muffins. I follow the recipe exactly with soy milk and it is always a hit. Thank you for this recipe. Highly recommend to everyone.
Hi Grace! Oh I’m so glad to hear!! Thanks so much for letting me know 🙂
Super light and really tasty – an easy recipe. Thanks for this – it’s a keeper!
Hi Fiona, I’m so glad you enjoyed these muffins! Thanks so much for letting me know 🙂
These were delish! Thanks! Halved the sugar and toddler approved 🙂
Hi Niamh, I’m thrilled that you and your toddler enjoyed these! Thanks so much for your feedback 🙂
A really easy recipe to follow and the muffins turned out perfect. A delicious treat enjoyed by everyone in the family. I made it Gluten free using Gluten free flour and did not have to add or omit any other ingredients. Super. Thanks so much
I’m so so glad you enjoyed these and that you enjoyed the gluten free version! Thanks for your feedback 😊
Hi
I was wondering if I could just use buttermilk in the place of non-dairy milk ? Same quantity?
I imagine it’d work with the same quantity, but I haven’t tested it as I don’t drink dairy. Hope that helps!
These muffins are very delicious. I made them with apples this morning but didn’t have apple cider vinegar so I subbed lemon juice to make the ‘buttermilk’. My husband has celiacs so I used the gluten free options in the notes section and measured by weight because I know gluten free is tricky sometimes. Tooth pick came out clean after 22 minutes. The muffins were still doughy though! Maybe I needed to cook them longer? Gluten free is so fickle I think. My husband loves under cooked muffins so he doesn’t mind a bit! I wanted to try again though and see if I could make them set a little better. This time I used blueberries for the sake of variety. I also added a touch of nutmeg and some lemon rind grated for sake of using all the lemon. I cooked them 5 minutes longer and waited until they browned a bit on top too. Still a bit doughy but they are still bomb! Thank you for the recipe
Hi Ashton, thanks so much for your feedback! Yes, you’re right that gluten-free baked goods can be fickle and I appreciate your patience! I know there’s so much variance with different gluten-free flour blends – can I ask which brand of flour you used? Sometimes, if I can’t find a blend that I like, I use the almond flour version as it’s much less spongey/doughy. Glad that your second batch of muffins were a little less doughy though! Thanks so much for taking the time to let me know 🙂
Super easy, very tasty muffins. They freeze well, but of course taste better the day of baking. I followed the recipe exactly, no need for substitutions or additions, they are perfect as is. I have made these so many times I have lost count. However I tried today with chopped walnuts. Thank you Anthea for getting me excited about vegan baking again.
Hi Angy, aw I’m so glad you’ve enjoyed these muffins on repeat! Love the addition of chopped walnuts – I’ll need to try that next time! Thanks so much for taking the time to leave such a lovely review here 🙂
Perfect recipe! Works well every time with King Arthur’s GF flour. Thank you!
Hi Jules, I’m so glad to hear that!! Thanks for letting me know 🙂
I used half the sugar, replaced 100gr of flour with nut flour and used baked apples in some butter and they still turned out amazing. Baked them 170⁰ coz my oven is brand new and super effective. Will definitely make again! Delicious… I cut one to try… But ate it all!
Hi Marina, glad that you enjoyed these muffins worked with your substitutions! Thanks so much for letting me know 🙂
Can I use almond flour and chickpea flour to replace the flour I also have arrowroot flour if I should add that to this if I can what will the measurements be.
I haven’t tested this combination so I’m not sure. Give it a try, and let me know how you go!
Made these tonight and they’re amazing! Not overly sweet, they’re just right. I put a small and medium sized apple, baked for 25 minutes and they are delicious. It made large muffins! Will definitely make again.
Hi Heather, I’m so glad that you enjoyed these! Thanks so much for the wonderful review 🙂
Awesomely delicious!
I made the GF version and also subbed Rice malt syrup (as I don’t eat sugar/wheat or dairy).
Only added 1/3 cup mixture of Hemp/coconut oil.
Added sultanas and the apple with nutmeg and cinnamon.
This recipe is brilliant 👏
A new favourite, thank you 😊
Hi Deborah, I’m so glad that the gluten-free version worked for you, and that you were able to adapt the recipe to your needs! Thanks so much for your feedback 🙂
These muffins are the best!! I do not use muffin liners and they come out perfectly every time. I have made blueberry muffins with this recipe as well, I just subbed frozen blueberries for the apple and coated the blueberries in flour. Very delicious!
Hi Niki, that makes me so happy to hear! And I’m glad that you’ve been able to customize this recipe. Thanks so much for your lovely feedback 🙂
I shredded the apple and added a couple shredded carrots too, reduced the oil to 1/3 cup and added 2 eggs and it came out perfectly! Garnished with some walnuts.This was very simple and delicious healthy breakfast muffins for me and my child 🙂
Hi! It’s great to know how the muffins worked with your substitutions and it’s lovely that you enjoyed them for breakfast! Thanks so much for your comment 🙂
Lovely recipe and nice and simple, leaving scope for personalising to taste. I added coco powder in place of a little of the flour and substituted mixed spice for cinnamon.
Topped with some of the apple and a few vegan choc chips.
Delicious, light and moist.
Hi Moira, aw it’s great that you could customize these muffins to your tastes! Thanks so much for letting me know how you adapted the recipe!
These were absolutely lovely! I made the gluten free version using almond flour and regular gf plain flour and they worked a treat! The demerara sugar on the top gives a lovely sweet crunch.
Hi Lesley, I’m so glad that you enjoyed the gluten-free version! Thanks so much for your feedback 🙂
Hi Anthea, I always love a simple recipe. Just perfect to start off with. Then throw in whatever is available for garnishes, additions & icing. Thank you for sharing your recipe.