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.
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.