Vegan Apple Muffins
Shawna ClapperWarm & delicious, these are the perfect sweet snack you've been looking for this fall season! Your kids will thank you!
Equipment
- large bowl
- Spoon
- muffin liners & muffin tin or silicone baking cups
- or silicone baking cups
Ingredients
- 1 cup Non-dairy milk
- 1 teaspoon apple cider vinegar
- 2 cups All purpose flour
- 1 cup white sugar
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon cloves
- ½ teaspoon salt
- 1/2 cup plant-based butter melted
- 1½ cups chopped apples (about 2 apples)
Topping
- ½ cup Brown Sugar
- ½ cup All purpose flour
- 1 teaspoon Cinnamon
- ¼-½ cup plant-based Butter cold
- ¼ cup Walnuts chopped
Optional Icing:
- 1-2 cups powdered sugar
- 1 tablespoon non-dairy milk
Instructions
- Preheat the oven to 400℉.
- Mix the apple cider vinegar in with the milk and allow to sit until needed in the batter, or at least 3-5 minutes.
- Mix together all dry ingredients for the muffins.
- Make a well in the middle and add in the milk mixture and melted butter, stir well.
- Fold in the diced apples.
- Make the topping by stirring together the sugar, flour, and cinnamon. Cut in the butter until well incorporated, but don’t stir. Fold in the walnuts.
- Fill the muffins liners ⅔ of the way up with the batter and then top with the topping mixture.
- Bake for 20 minutes, or until a toothpick comes out clean.
- (Optional) Make the icing while the muffins cool by stirring together the powdered sugar and milk, adding ¼ cup more powdered sugar at a time if needed or a teaspoon of milk to get your desired consistency. Then ice the muffins and enjoy.
Notes
- These muffins will stay good at room temperature for 3-5 days.
- It is not recommended to decrease the amount of sugar or spices in this recipe, if you do this the muffins will start to taste bland and won’t have a ‘pop’ of flavor like this recipe does.