Fluffy Vegan Apple Muffins
Fluffy cinnamon applesauce muffins topped with streusel crumb topping!
Equipment
- 1 muffin tin
- 2 large mixing bowls
- 1 whisk
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 1.5 cups all purpose flour
- 1.5 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground allspice
- 1 pinch ground cloves
- ½ tsp kosher salt I use Morton's
Wet Ingredients
- 1 cup unsweetened applesauce
- ¼ cup apple butter
- ¼ cup plant based milk room temp
- ½ cup melted refined coconut oil
- 2 tsp white rice vinegar
- ¼ cup light brown sugar lightly packed
- ¼ cup cane sugar
- ½ tsp vanilla
Streusel Topping (optional)
- ½ cup all purpose flour
- 1 tbsp cane sugar
- 2 tsp light brown sugar lightly packed
- 1 tbsp softened vegan butter I used Earth Balance sticks
- 1 pinch salt
Instructions
Prep
- Measure out the plant milk and let it sit out on the counter to come to room temperature.
- Next, preheat the oven to 425 degrees and lightly grease a non stick muffin tin and set aside.
Make the Streusel Topping (optional)
- Combine the streusel toping ingredients in a bowl. Use clean hands to work the butter into the dry ingredients until a rough, shaggy rough appears. Cover and refrigerate until ready to use.
Mix the Dry Ingredients
- Combine all of the dry ingredients in a mixing bowl and whisk until evenly distributed.
Mix the Wet Ingredients
- Make sure the milk is room temperature or slightly warmer before mixing. If it's too cold, pop it the microwave for a few seconds to warm up.
- Next, melt the coconut oil and measure out 1/2 cup. Measuring the oil when it's melted instead of solid is important for an accurate measurement.
- Then combine all of the wet ingredients in a large mixing bowl. Using a whisk, mix vigorously until very light and fluffy, about 1 full minute.
Combine
- Add half of the dry mixture to the bowl with the wet ingredients and mix just until incorporated. Add the remaining half and mix again. Be careful not to beat or over mix the batter at this point.
Bake
- Now's the time to decide if you'd like 12 regular sized muffins or 6 jumbo sized muffins :)
- For 12 regular sized muffins: place 12 muffin liners in the muffin tin and then evenly distribute the batter into each one. Top with crumb topping and bake at 425 degrees for 5 minutes. When the timer goes off, leave the muffins in the oven but reduce the heat to 350 and bake for 15 minutes.
- For 6 large muffins: place 6 muffin liners in muffin tin (alternating holes if you're using a standard 12 muffin tin. This increased air circulation and makes for fluffier muffins) Then evenly distribute the batter into each one. Top with crumb topping and bake at 425 degrees for 5 minutes. When the timer goes off, leave the muffins in the oven but reduce the heat to 350 and bake for 18-20 minutes.
- When the timer goes off, remove the muffins from the oven and cool slightly before serving.
Notes
Tips for Baking Perfect Muffins
- Fluff up the flour and then spoon it into the measuring cup. Spoon it in until large dome is created on top and then level if off with the back of a butter knife. This will lead to an accurate measure and perfectly fluffy muffins!
- Measure the coconut oil when it's melted instead when it's solid or soft at room temperature and then melting it.
- Make sure the milk is at room temperature. If it’s too cold, the coconut oil with harden and clump up, leaving you with greasy pockets in the final product.
- Mix the wet ingredients really well but don’t over mix the dry ingredients when you combine them in with the wet or they muffins will be tough.