Easy Vegan Apple Muffins Recipe

ByLila Prescott
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Introduction

These easy vegan apple muffins are moist, flavorful, and perfect for a cozy breakfast or snack. Made with simple pantry ingredients and fresh apples, they come together quickly for a wholesome treat everyone can enjoy.

Several soft muffins sit on a white marbled surface, each wrapped in white paper liners. The muffins have a light brown color with visible red and yellow apple pieces mixed within the batter, giving a chunky texture. On top, coarse sugar crystals sparkle in the light, adding a crunchy look. In the background, a whole red apple and cinnamon sticks are slightly out of focus, enhancing a warm, cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 1/3 cups (290g) all-purpose plain flour (spooned and leveled)
  • 3/4 cup (145g) packed brown sugar (can substitute coconut sugar or granulated sugar)
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt (optional)
  • 1 medium-sized apple (~180g), chopped roughly or finely
  • 1 cup (250g) dairy-free milk
  • 1/2 cup (125g) neutral flavored oil
  • 1 tablespoon apple cider vinegar (optional)
  • 1 teaspoon vanilla extract (optional)
  • 1/2 medium-sized apple (~90g), chopped roughly or finely
  • 2 tablespoons raw demerara sugar

Instructions

  1. Step 1: Preheat the oven to 180°C (350°F) and line a muffin or cupcake tray with paper liners.
  2. Step 2: In a medium or large bowl, combine all the dry ingredients and mix well. Add the dairy-free milk, oil, apple cider vinegar, and vanilla extract, stirring until just combined.
  3. Step 3: Fold in the chopped apple gently until it is evenly distributed throughout the batter.
  4. Step 4: Use an ice cream scoop or large spoon to divide the batter evenly into the muffin tray.
  5. Step 5: Optionally, scatter the remaining chopped apple and raw demerara sugar over the tops of the muffins for added texture and sweetness.
  6. Step 6: Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs attached.
  7. Step 7: Allow the muffins to cool in the tray for 10 minutes before transferring to a wire rack to cool completely.
  8. Step 8: Enjoy warm or at room temperature.

Tips & Variations

  • For gluten-free muffins, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour.
  • If you prefer a nuttier flavor, swap the neutral oil for melted coconut oil or add chopped nuts to the batter.
  • The apple cider vinegar helps activate the baking powder for fluffier muffins but can be omitted without much difference.
  • For extra moisture and sweetness, mix in a handful of raisins or dried cranberries.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 3 days. You can freeze them for up to 1 month; thaw at room temperature before serving. Note that the crunchy raw sugar topping will soften after a day.

How to Serve

The image shows several apple muffins in white paper liners, each with a textured golden brown top dotted with small red and pale yellow apple pieces. The muffins are sprinkled with coarse sugar crystals that sparkle on the surface, giving a slightly crunchy look. The muffins are placed on a white marbled texture surface, with a whole red apple and cinnamon sticks blurred in the background, adding a warm, cozy feel to the scene. The focus is on a single muffin in the center, making the texture and apple pieces very clear. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of apples?

Yes, any apple variety works well. Tart apples like Granny Smith add a nice contrast, while sweeter apples like Fuji or Gala make the muffins more mellow.

Are these muffins suitable for nut allergies?

Yes, this recipe does not include nuts by default. Just avoid adding any nut toppings or substitutions if you have allergies.

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Easy Vegan Apple Muffins Recipe

★★★★★

4.8 from 71 reviews
  • Author: Lila
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegan
Print Recipe

Description

These Easy Vegan Apple Muffins are moist, flavorful, and perfect for a healthy snack or breakfast. Made without dairy or eggs, these muffins incorporate fresh apples and warm cinnamon, creating a naturally sweet and comforting treat that’s quick to prepare and bake.

Ingredients

Scale

Dry Ingredients

  • 2 1/3 cups (290g) all-purpose plain flour (spoon and leveled)
  • 3/4 cup (145g) packed brown sugar (or coconut sugar or granulated sugar)
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt (optional)

Wet Ingredients

  • 1 cup (250g) dairy-free milk
  • 1/2 cup (125g) neutral flavored oil
  • 1 tablespoon apple cider vinegar (optional)
  • 1 teaspoon vanilla extract (optional)

Fruit & Toppings

  • 1 (~180g) medium-sized apple (chopped roughly or finely)
  • 1/2 (~90g) medium-sized apple (chopped roughly or finely)
  • 2 tablespoons raw demerara sugar

Instructions

  1. Preheat Oven and Prepare Tray: Preheat your oven to 180°C (350°F). Line a muffin or cupcake tray with paper liners to prevent sticking and for easy cleanup.
  2. Mix Dry Ingredients: In a medium or large bowl, combine all the dry ingredients — the flour, brown sugar, baking powder, cinnamon, and salt — mixing well to ensure even distribution.
  3. Add Wet Ingredients: Add the dairy-free milk, neutral oil, apple cider vinegar, and vanilla extract (if using) to the dry mixture. Stir just until the mixture is mostly combined; be careful not to overmix to keep the muffins tender.
  4. Incorporate Apples: Fold in the chopped apple from the larger portion (about 1 apple) evenly throughout the batter, ensuring the pieces are well distributed.
  5. Portion Batter: Use an ice cream scoop or large spoon to divide the batter evenly into the muffin cups, filling them adequately but not to overflow.
  6. Add Toppings: Optionally, scatter the remaining chopped apple (about half an apple) and sprinkle the raw demerara sugar on top of each muffin for added texture and sweetness.
  7. Bake Muffins: Bake in the preheated oven for 20-25 minutes, or until a skewer inserted in the center comes out clean or with just a few crumbs attached. This ensures the muffins are cooked through without being dry.
  8. Cool Muffins: Let the muffins cool in the tray for 10 minutes. Then transfer them to a wire rack to cool further to room temperature to prevent sogginess from steam.
  9. Serve and Store: Enjoy the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, refrigerate for 3 days, or freeze for up to 1 month. Note that the sugary topping will soften after a day.

Notes

  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
  • Using the ice cream scoop helps to ensure evenly sized muffins for consistent baking.
  • Apple cider vinegar and vanilla extract are optional but enhance the flavor and texture of the muffins.
  • Do not overmix the batter to maintain a light and fluffy muffin texture.
  • Raw demerara sugar topping adds a crunchy texture but will soften if stored for longer than a day.
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Vegan, Western

Keywords: vegan apple muffins, easy vegan breakfast, dairy-free muffins, healthy apple muffins, homemade muffins, vegan baking

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