Description
These Easy Vegan Apple Muffins are a delightful, plant-based treat perfect for breakfast or snack time. Made with simple ingredients like all-purpose flour, fresh apples, and dairy-free milk, they offer a moist, tender crumb with a slightly sweet and spiced flavor thanks to cinnamon and brown sugar. The muffins are topped with chopped apples and crunchy demerara sugar for an irresistible texture contrast.
Ingredients
Dry Ingredients
- 2 1/3 cups (290g) all-purpose plain flour (spooned and leveled)
- 1/2 cup (100g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (240g) dairy-free milk (room temperature)
- 1/2 cup (110g) neutral flavored oil
- 1 teaspoon apple cider vinegar (optional)
- 1 teaspoon vanilla extract
Fruit and Toppings
- 1 (~180g) medium-sized apple, chopped into 1/2 inch (1 cm) chunks
- 1/2 (~90g) medium-sized apple, chopped into 1/2 inch (1 cm) chunks (for topping)
- 2 tablespoons raw demerara sugar (for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Line a 12-cup muffin pan with muffin liners to prevent sticking and ensure easy removal.
- Combine Dry Ingredients: In a large mixing bowl, add all the dry ingredients including flour, brown sugar, granulated sugar, baking powder, cinnamon, and salt. Whisk or stir until evenly combined for consistent flavor and texture.
- Add Wet Ingredients: Add the dairy-free milk, neutral oil, apple cider vinegar (if using), and vanilla extract to the dry ingredients. Mix gently until the batter is just combined, avoiding overmixing to keep muffins tender.
- Fold in Chopped Apples: Carefully fold in the chopped apple pieces to evenly distribute them throughout the batter without crushing them.
- Fill Muffin Pan: Using an ice cream scoop or large spoon, evenly divide the batter into the prepared muffin liners, filling each about three-quarters full for proper rising.
- Add Toppings (Optional): Scatter the remaining chopped apple and sprinkle the coarse demerara sugar on top of each muffin for added sweetness and a crunchy texture once baked.
- Bake: Place the muffin pan in the preheated oven and bake for 25-30 minutes until the muffin tops turn lightly golden brown. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Allow the muffins to cool in the pan for 10 minutes to set. Then transfer them onto a wire rack to cool completely, preventing sogginess on the bottom.
- Serve and Store: Enjoy these vegan apple muffins warm or at room temperature. Store in an airtight container for up to 2 days at room temperature, 3 days in the fridge, or freeze for up to 1 month. Note that the crunchy raw sugar topping will soften after a day.
Notes
- Flour Note: For a gluten-free option, substitute with a gluten-free plain flour blend suitable for baking.
- Sugar Variation: Brown sugar gives a richer flavor while granulated sugar offers a cleaner sweetness; adjust to taste.
- Apple Preparation: Make sure to chop apples into uniform 1/2 inch chunks to ensure even distribution and texture.
- Liner Use: Using muffin liners makes cleanup easier and prevents sticking, but you can also grease your muffin tin if preferred.
- Testing Muffins: Toothpick test is important; a few moist crumbs are okay but avoid wet batter for best texture.