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
- 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.
- 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.
- 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.
- Incorporate Apples: Fold in the chopped apple from the larger portion (about 1 apple) evenly throughout the batter, ensuring the pieces are well distributed.
- 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.
- 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.
- 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.
- 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.
- 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
