These one-bowl vegan apple crumble muffins are great for the fall baking season. They’re perfectly light, fluffy, and full of apple flavor!
Why You’ll Love This Recipe:
These moist and delicious apple crumble muffins are baked with fresh granny smith apples on the inside and a sweet buttery crumble topping. They’re so fluffy and tender that you’d never know that these are completely dairy-free and eggless, and they’re super easy to make.
Ingredients You’ll Need to Make Vegan Apple Crumble Muffins:
Apple Cinnamon Muffins:
- Apples: Granny Smith apples are ideal for this recipe as the tart flavor compliments the sweet muffins.
- Flour: All-purpose flour or a 1:1 ratio gluten-free flour.
- Sugar: Organic granulated sugar is best.
- Salt: Helps to balance out and heighten the flavors.
- Baking Powder: for a fluffy texture and lift for a well-risen muffin top.
- Cinnamon: to compliment the apples
- Melted Vegan Butter: Unsalted vegan butter is preferred. I like to use the Earth Balance Buttery Sticks or Miyoko’s brand vegan butter.
- Applesauce: helps to make the muffins moist and acts as our egg replacement.
- Vanilla Extract: for a warm, rich flavor.
- Melted Vegan Butter
How to Make Vegan Apple Crumble Muffins:
Apple Cinnamon Muffins:
- Preheat the oven to 375 ℉.
- Peel and chop the apples into small, bite-sized pieces.
- In a medium-sized bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Once the dry ingredients are combined, add the melted butter, applesauce, and vanilla extract.
- Gently stir in the wet ingredients just until all of the flour is hydrated, a few lumps are fine.
- Add the chopped apples and continue to gently stir until the apples are evenly distributed throughout the batter.
- Set the muffin batter aside to rest for about 5-10 minutes while making the crumble topping.
- Scoop the muffin batter evenly into a lined muffin tin, filling each slot about ¾ of the way full. I like to use an ice cream scoop to help get the perfect amount.
- Sprinkle the crumble mixture on the top of each muffin.
- Bake for 20-22 minutes.
- Carefully transfer the muffins to a cooling rack to cool for 10-15 minutes before serving.
- Add the flour sugar and salt to a small dish. Mix until combined.
- Add the melted vegan butter and mix with a fork until the butter is fully incorporated and the mixture is crumbly like small pebbles.
- Chill in the refrigerator for a few minutes until ready to sprinkle onto the muffins.
Tips For Fluffy Vegan Muffins:
- Avoid overmixing. Overmixing can cause the muffins to become dense and chewy. My rule of thumb when mixing the batter is to stop mixing as soon as the flour is hydrated and there are no large clumps of flour left. Small lumps are fine.
- Allow the batter to rest. Don’t skip this step! Resting the batter for 5-10 minutes allows the leavening agents to do their thing. Air bubbles should start to form in your batter, this is what will give the muffins a proper rise to form their “muffin top” and a light and airy texture.
How to Store Your Muffins:
These muffins can be stored in an airtight container or food storage bag…
- At room temperature for up to two days.
- In the refrigerator for 5-7 days.
- In the freezer for up to 3 months.
More Vegan Bakes You'll Love:
- The Best Ever Bakery-Style Vegan Blackberry Muffins
- Easy Vegan Southern-Style Peach Cobbler
- Easy Vegan Cream Cheese Danish with Puff Pastry