These Vegan Apple Cinnamon Streusel Muffins are moist, fluffy, soft and full of warm Ceylon cinnamon flavor. They are topped with oatmeal crumble. Perfect as a snack or breakfast. Dairy-free, egg-free.
THESE APPLE CINNAMON STREUSEL MUFFINS ARE
- vegan
- dairy-free
- egg-free
- refined sugar-free
- moist
- soft
- fluffy
- spicy
- indulgent
- topped with oatmeal crumble topping
- easy to make
- so delicious
- freezer friendly
- bakery-style muffins
- perfect as snack or breakfast
WHAT YOU NEED TO MAKE APPLE CINNAMON MUFFINS
You need the following ingredients to make these Cinnamon Muffins (the exact measurements are in the recipe card below):
- Unsweetened oat milk – Use any plant-based milk of your choice, such as almond, soy, or cashew milk. Make sure it is at room temperature.
- Apple cider vinegar – You can also use lemon juice.
- All-purpose flour – You can also use spelt flour or wholewheat flour. Sift the flour to avoid lumps in the batter.
- Baking powder and baking soda
- Cinnamon – adds spicy and warm flavor. I recommend using freshly ground Ravaneō N°22 Ceylon Cinnamon.
- Salt – balances the sweetness. I recommend using Ravaneō N°15 Flower of Salt.
- Sugar – Use organic cane sugar (unrefined) or coconut sugar.
- Sunflower oil – You can also use canola oil.
- Applesauce – Adds moisture to the muffins. Make sure it is at room temperature. You can substitute it for vegan yogurt.
- Fresh apples – Pell and cut the apples into small cubes.
- Oats – I recommend using rolled oats (old-fashioned oats) for this recipe.
- Coconut oil – for the crumble topping. You can also use vegan butter or any nut butter.
Equipment you need:
- 2 medium-size bowls
- Large bowl
- Whisk
- Sifter
- Muffin pan – for 12 muffins.
- 12 muffin liners
- Cooling rack
HOW TO MAKE VEGAN APPLE CINNAMON STREUSEL MUFFINS
You will find the instructions and ingredients list in the recipe card at the bottom of the post.
1. Step: Preheat the oven and prepare the muffin pan
Preheat the oven to 200°C and line the muffin pan with 12 muffin liners. Set aside.
2. Step: Make vegan buttermilk
To unsweetened oat milk, add apple cider vinegar. Mix and set aside.
3. Step: Make crumble topping
In a bowl, combine all-purpose flour, cane sugar, rolled oats, and cinnamon. Add in coconut oil and mix well to combine.
4. Step: Combine dry ingredients
To a medium-size bowl, add all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of salt. Mix with a whisk to combine.
5. Step: Mix wet ingredients
To a large bowl, add cane sugar, sunflower oil, and applesauce. Mix with a whisk until well combined. Add oat milk with apple cider vinegar and whisk to combine.
6. Step: Combine wet and dry ingredients
To the wet mixture, sift dry ingredients, and mix together until just combined. Be careful not to overmix. Then fold in apple cubes and rolled oats.
7. Step: Bake the muffins
Evenly divide the batter into 12 muffin liners and top with oatmeal crumble topping.
Bake in preheated oven at 200°C for 5 min (this will help the muffins to create bakery-style muffin top), then turn the oven to 180°C and bake for 15-20 min. The muffins are done when a toothpick inserted into the middle comes out clean. If it looks wet, bake for another 5 minutes because ovens can vary.
8. Step: Let the muffins cool completely
Let the muffins cool in the pan for about 10 minutes, then add to a cooling rack and let cool completely.
FREQUENTLY ASKED QUESTIONS:
HOW TO STORE APPLE CINNAMON MUFFINS?
First, make sure the muffins have cooled completely. Then store in an airtight container lined with a paper towel at room temperature. You can store the muffins in the fridge, but it will change the texture.
HOW LONG DO APPLE CINNAMON STREUSEL MUFFINS LAST?
The apple cinnamon muffins will last for up to 3 days at room temperature in an airtight container. In the fridge, they will last up to a week.
CAN YOU FREEZE APPLE CINNAMON MUFFINS?
Yes, you can freeze the muffins for up to 3 months. Store them in an airtight container or ziplock freezer bag. Then just let them thaw at room temperature or rewarm in the oven for a few minutes.
IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:
- Blueberry Streusel Muffins
- Chocolate Chip Muffins
- Chocolate Zucchini Muffins
- Pumpkin Bread
- Cinnamon Streusel Coffee Cake
This recipe was created in collaboration with @ravaneofoods.
If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.
Happy baking!
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VEGAN APPLE CINNAMON STREUSEL MUFFINS
Ingredients
Muffins:
- 1 cup (250ml) unsweetened oat milk, room temperature , (or any plant-based milk)
- 1 tbsp apple cider vinegar, or lemon juice
- 300 g all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp freshly ground Ravaneō N°22 Ceylon Cinnamon
- pinch sea salt
- 135 g organic cane sugar, or coconut sugar
- 55 g (1/4 cup) sunflower oil , (or canola oil)
- 3 tbsp (50g) applesauce, unsweetened, room temperature
- 1 cup fresh apples, peeled and cut into small cubes
- ¼ cup (32g) rolled oats
Crumble Topping:
- 4 tbsp (35g) all-purpose flour
- 3 tbsp (25g) organic cane sugar, or coconut sugar
- 2 tbsp (12g) rolled oats
- ½ tsp freshly ground Ravaneō N°22 Ceylon Cinnamon
- 2 tbsp (27g) coconut oil, room temperature
Instructions
- Preheat the oven to 200°C and line the muffin pan with 12 muffin liners. Set aside.
- To unsweetened oat milk, add apple cider vinegar. Mix and set aside.
- To make crumble topping, combine all-purpose flour, cane sugar, rolled oats, and cinnamon. Add in coconut oil and mix well to combine.
- To a medium-size bowl, add all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of salt. Mix with a whisk to combine.
- To a large bowl, add cane sugar, sunflower oil, and applesauce. Mix with a whisk until well combined. Add oat milk with apple cider vinegar and whisk to combine.
- To the wet mixture, sift dry ingredients, and mix together until just combined. Be careful not to overmix. Then fold in apple cubes and rolled oats.
- Evenly divide the batter into 12 muffin liners and top with oatmeal crumble topping.
- Bake in preheated oven at 200°C for 5 min, then turn the oven to 180°C and bake for 15-20 min. The muffins are done when a toothpick inserted into the middle comes out clean. If it looks wet, bake for another 5 minutes because ovens can vary.
- Let the muffins cool in the pan for about 10 minutes, then add to a cooling rack and let cool completely.
Notes
Storing:
First, make sure the muffins have cooled completely. Then store in an airtight container lined with a paper towel at room temperature. They will maintain their texture for up to 3 days. You can also freeze them for up to 3 months. Please read my blog post above for tips and helpful information.Nutrition
Nutrition Facts
Serving: 1 muffin / Calories: 243kcal / Total Fat: 7,5g / Saturated Fat: 2,5g / Cholesterol: 0mg / Total Carbohydrate: 41,1g / Fiber: 1,9g / Sugar: 15,8g / Protein: 3,6g / Sodium: 249mg / Iron: 1,6mg
These were very tasty muffins! I made them with my toddler and we both enjoyed. The crumble on top was a little dry though, if I had a blow torch I’d probably go over then a bit to melt the sugar. Maybe I’ll pop in the oven on broil quick. Next time I think I’d add more coconut oil to the topping mix so it stays together better.