Spiced Apple Cinnamon Vegan Muffins

So light and exquisitely fluffy, these vegan apple cinnamon muffins are a delightful and simple fall bake, perfect for welcoming the cozy season. Enjoy them for breakfast, a leisurely brunch, or as a comforting snack throughout the day. Each bite offers an abundance of rich cinnamon and warm vanilla flavor, beautifully complemented by tender diced apples mixed throughout the batter. Before these golden treats enter the oven, a generous sprinkle of cinnamon sugar is added, creating a wonderfully crunchy, caramelized top that adds an extra layer of texture and sweetness.

For another warmly spiced seasonal baking recipe that captures the essence of autumn, be sure to try these cinnamon maple scones.

Why You’ll Absolutely Love This Recipe

• Incredibly Tender & Flavorful Perfection: Prepare to be amazed by the remarkably tender crumb of these vegan cinnamon apple muffins. You truly won’t believe they are entirely plant-based! Despite being free of eggs and butter, they achieve a light, moist, and delightfully sweet texture that rivals any traditional muffin. The blend of warming cinnamon and fragrant vanilla, coupled with the juicy apples, creates a harmonious flavor profile that’s simply irresistible.
• Embrace the Irresistible Flavors of Fall: There’s no better way to ignite your enthusiasm for fall baking than with the quintessential combination of apples and cinnamon. These ingredients, along with companion spices like cardamom, cloves, ginger, and nutmeg, form a classic flavor group that perfectly encapsulates the essence of autumn. Each bite of these muffins will transport you to a crisp fall day, filled with cozy warmth and comforting aromas.
• Convenience at Your Fingertips: Freezer-Friendly: We all know that freshly baked goods are at their peak when enjoyed straight from the oven. However, life gets busy! That’s why the freezer-friendly nature of these muffins is a huge advantage. You can bake a batch, enjoy some immediately, and freeze the rest to preserve their deliciousness at optimal freshness. This means you can always have a wholesome breakfast or a delightful snack ready to go, extending their shelf-life and ensuring you always have a homemade treat on hand.
• Effortless Baking for Every Skill Level: This recipe is designed to be simple and straightforward, making it accessible for bakers of all experience levels. With easy-to-follow steps and common pantry ingredients, you can whip up a batch of these delectable muffins without any fuss. It’s a rewarding baking project that yields impressive results with minimal effort.
• A Delightfully Dietary-Inclusive Treat: Whether you follow a vegan diet, have dairy or egg allergies, or simply want to incorporate more plant-based options into your routine, these muffins are an excellent choice. They prove that you don’t need animal products to create incredibly delicious and satisfying baked goods, making them a crowd-pleaser for everyone.

Essential Ingredients for Perfect Muffins

To create these incredibly moist and flavorful vegan muffins, here’s a detailed look at the core ingredients you’ll need:

• All-Purpose Flour: The foundational dry ingredient, providing the necessary structure for our muffins. Using standard all-purpose flour ensures a tender yet sturdy crumb.
• Ground Cinnamon: This spice is paramount to the muffin’s flavor profile. It’s incorporated into the dry ingredients for an even distribution of warmth and also combined with sugar for that irresistible crunchy topping.
• Granny Smith Apples: The quintessential baking apple, Granny Smith varieties are a fantastic choice for this recipe. Their inherent tartness beautifully balances the sweetness of the muffins, preventing them from being overly cloying. Furthermore, their firm texture holds up well during baking, ensuring lovely apple chunks in every bite.
• Granulated Sugar: This provides the primary sweetness for the muffins. A portion is also reserved to create that glorious cinnamon sugar sprinkle on top, which caramelizes to a perfect crunch.
• Baking Powder: Our hero leavening agent! Baking powder is crucial for achieving that beautiful rise and the wonderfully light, airy texture that defines a perfect muffin.
• Vegetable Oil: In place of butter, a neutral vegetable oil (such as canola oil or sunflower oil) contributes essential moisture and a tender crumb. It’s important to choose a neutral-flavored oil to ensure it doesn’t compete with the star flavors of cinnamon and vanilla. Avoid strong oils like olive oil, which can impart an undesirable savory note.
• Oat Milk: My personal preference for plant-based baking, oat milk offers a creamy texture and neutral taste that blends seamlessly into the batter. It helps create a rich and moist muffin without any dairy.
• Apple Cider Vinegar: More than just adding a subtle tang, apple cider vinegar plays a vital role in activating the baking powder. This acidic component reacts to create carbon dioxide bubbles, contributing significantly to the muffins’ impressive rise and tender texture.
• Vanilla Extract: A touch of vanilla extract is essential for adding a lovely depth and aromatic complexity, enhancing the overall sweetness and warmth of the muffins.
• Salt: Never underestimate the power of salt in baking! Even in sweet recipes, a pinch of salt is crucial. It acts as a flavor enhancer, activating and balancing all the other ingredients, whether they are sweet or savory, making every flavor pop.

Step-by-Step Guide: How To Make These Apple Cinnamon Muffins

Get ready to create some magic in your kitchen! Here’s how to bring these delicious vegan apple cinnamon muffins to life:

Step 1: Prepare Your Oven and Muffin Pan. Begin by preheating your oven to 350 degrees F (175 degrees C). Line a standard 12-cup muffin tin with paper liners. This simple step ensures your muffins won’t stick and makes for easy cleanup.

1. Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, 1/2 teaspoon of ground cinnamon, baking powder, kosher salt, and 1 cup of granulated sugar. Whisk thoroughly to ensure all leavening agents and spices are evenly distributed.

2. Prepare the Wet Ingredients: In a separate, medium-sized bowl, whisk together the vegetable oil, oat milk, apple cider vinegar, and vanilla extract. Combine these liquid ingredients until they are well incorporated.

3. Gently Combine Wet and Dry Mixtures, Then Add Apples: Pour the wet ingredients into the dry ingredients. Using a spatula, fold the mixtures together very gently. Mix just until you can still see a few streaks of flour. At this point, add your diced Granny Smith apples. Continue to fold the batter just until everything is combined and no dry flour remains. Be careful not to overmix, as this can lead to tough muffins.

4. Prepare the Cinnamon Sugar Topping: In a small bowl, stir together the remaining 1/2 teaspoon of cinnamon and 2 teaspoons of granulated sugar. This delightful mixture will give your muffins a beautiful crunchy crust.

5. Fill Muffin Cups and Add Topping: Evenly spoon the prepared batter into the lined muffin cups. The cups should be fairly full to achieve those lovely domed tops. Once the batter is in the cups, generously sprinkle the cinnamon sugar mixture over the top of each muffin.

6. Bake to Golden Perfection and Cool: Transfer the muffin tin to your preheated oven. Bake for approximately 25-30 minutes, or until the muffins have puffed up beautifully, are golden brown on top, and crack slightly. A toothpick inserted into the center should come out clean. Once baked, remove the pan from the oven and let the muffins cool in the tin for 10 minutes. This allows them to set properly. After 10 minutes, carefully transfer them to a wire rack to cool completely. You can enjoy them warm, which is truly heavenly, or at room temperature.

Leftovers, Storage & Freezing Tips

Ensuring your delicious vegan apple cinnamon muffins stay fresh and enjoyable for as long as possible requires proper storage techniques. Since these muffins are wonderfully moist and contain chunks of fresh fruit, they have a particular storage profile. Here’s everything you need to know:

Room Temperature Storage:

For immediate consumption, baked muffins can be stored in an airtight container at room temperature for up to 2 days. The key here is “airtight” to prevent them from drying out. However, due to their moisture content, you may notice that the delightful crispness of their cinnamon sugar tops will diminish the longer they are stored this way. After 2 days, the quality will start to decline, and they can become susceptible to spoilage, so it’s best to enjoy them promptly or utilize freezing for longer preservation.

Freezing for Extended Freshness:

Freezing is undoubtedly the best method to extend the shelf-life of these muffins while preserving their peak condition. This ensures you always have a fresh-tasting treat whenever a craving strikes.

• Cool Completely: Before freezing, it is absolutely crucial to allow the muffins to cool completely to room temperature. Freezing warm muffins will trap moisture, leading to ice crystals and potential sogginess upon thawing.
• Prepare for Freezing: Once fully cooled, place the muffins in a freezer-safe bag. Press out as much air as you possibly can before sealing the bag. For an even better result and to prevent freezer burn, you can individually wrap each muffin in plastic wrap before placing them in the freezer bag. They can be stored in the freezer for up to 3 months.
• Thawing Best Practices: The optimal way to thaw your frozen muffins is gradually. Transfer them from the freezer to the refrigerator and let them thaw overnight. This slow thawing process is especially important for these delicate, almost cake-like muffins, as it helps maintain their tender texture. Avoid thawing them directly at room temperature from the freezer, as this can lead to uneven thawing and a less desirable texture.
• Reheating for Warmth: Once thawed in the refrigerator, you can take them out to lose their chill and come to room temperature if preferred. For a warm, “just baked” experience, you can gently warm them in a preheated oven at 300 degrees F (150 degrees C) for about 5-10 minutes. This revives their warmth and tenderness.
• Avoid the Microwave: Do not be tempted to microwave these muffins! Microwaving will cause them to become dense, chewy, and can ruin their delicate crumb.

Expert Recipe Tips for Success

Achieving bakery-quality vegan apple cinnamon muffins is easier than you think with these expert tips:

• The Golden Rule: Don’t Overmix the Batter! This is perhaps the most crucial tip for tender muffins. If you stir the batter too much, you’ll develop the gluten in the flour excessively, leading to a tough, rubbery texture and the formation of tunnels (those unsightly holes) in the middle of your baked goods. Mix only until the wet and dry ingredients are just combined and no streaks of dry flour remain. A few lumps are perfectly fine!
• Choose Your Apples Wisely: While the recipe calls for Granny Smith, which are fantastic for their tartness and firm texture, any firm baking apple will do well. Varieties like Honeycrisp, Fuji, or Braeburn also hold their shape beautifully and offer a good balance of sweetness and acidity. Avoid apples that are too soft or mealy, as they will break down too much during baking and make your muffins soggy.
• Accurate Flour Measurement: For the best results, use the “spoon and level” method when measuring flour. Instead of scooping directly from the bag (which compacts the flour), spoon flour into your measuring cup and then level it off with the back of a knife. This prevents adding too much flour, which can lead to dense, dry muffins.
• Mindful Storage for Optimal Enjoyment: As these muffins are very moist due to the apple chunks, they truly taste best when enjoyed freshly baked. While they store well for a couple of days at room temperature in an airtight container, their crisp topping will soften. For longer storage, refer to the freezing instructions above to lock in that fresh-baked goodness.
• Always Use Paper Liners: To ensure easy removal from the muffin pan and significantly reduce cleanup time, it’s highly recommended to use paper muffin liners instead of simply greasing the pan with cooking spray. They also give your muffins a professional, uniform appearance.
• Preheat Your Oven Fully: Before you even think about putting your muffin tin in, make sure your oven is fully preheated to the specified temperature. A properly preheated oven ensures that the leavening agents start working immediately, giving your muffins a good initial rise and even baking.
• Doneness Test: Muffins are done when their tops are golden brown, slightly cracked, and spring back lightly when gently pressed in the center. A toothpick inserted into the center should come out clean or with a few moist crumbs attached, but not wet batter.

Frequently Asked Questions (FAQs)

More Delicious Muffin Recipes to Try

If you’re a fan of these delightful vegan apple cinnamon muffins, you’ll love exploring these other fantastic muffin recipes from our collection:

Vegan Blueberry Chia Muffins: A healthy and satisfying option packed with antioxidant-rich blueberries and nutrient-dense chia seeds.

Chocolate Chip Zucchini Muffins: A clever way to sneak in some veggies, these moist muffins are studded with sweet chocolate chips for an irresistible treat.

Corn Muffins: For those who appreciate a savory twist, these fluffy corn muffins are perfect alongside soups, stews, or chili.

Vegan Apple Cinnamon Muffins

4.89 from 9 votes

By
Paige Adams

Prep:
10 mins

Cook:
30 mins

Total:
40 mins

Servings:
12 muffins

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Sprinkled with cinnamon sugar, these vegan apple cinnamon muffins have an incredibly light and tender crumb. They are generously flavored with warming cinnamon and fragrant vanilla, with sweet, diced apples folded into every bite.

Ingredients

• 2 2/3 cups all-purpose flour
• 1 teaspoon ground cinnamon (divided for batter and topping)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup plus 2 teaspoons granulated sugar (divided for batter and topping)
• 3/4 cup plus 2 tablespoons vegetable oil (neutral-flavored like canola or sunflower)
• 1 1/2 cups oat milk (or other plant-based milk)
• 2 tablespoons cider vinegar
• 1 teaspoon vanilla extract
• 2 Granny Smith apples peeled, cored, and finely diced

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Instructions

1. Preheat the oven to 350 degrees F (175 C). Line a 12-cup muffin pan with paper liners.
2. In a large bowl, combine the flour, 1/2 teaspoon ground cinnamon, baking powder, salt, and 1 cup of granulated sugar. Whisk well to ensure everything is evenly distributed.
3. In a medium bowl, whisk together the vegetable oil, oat milk, apple cider vinegar, and vanilla extract until thoroughly combined.
4. Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula until you can still see a little of the flour mixture. Then, add the diced apples and finish stirring the batter just until everything is combined and no dry flour remains. Be careful not to overmix.
5. In a small separate bowl, stir together the remaining 1/2 teaspoon of cinnamon and 2 teaspoons of granulated sugar for the topping.
6. Spoon the batter evenly into the prepared muffin cups. The cups should be fairly full.
7. Generously sprinkle the cinnamon sugar mixture over the top of each muffin.
8. Bake for 25-30 minutes, or until the muffin tops are golden brown, slightly cracked, and spring back when lightly pressed in the middle. A toothpick inserted should come out clean.
9. Let the muffins cool in the pan for 10 minutes. Then, carefully remove them and transfer them to a wire rack to cool longer, or until completely cool. Enjoy warm or at room temperature.

Notes

You can substitute oat milk with other plant-based milks like almond milk or soy milk for similar results.
To create a delicious apple chai muffin variation, add 1/2 teaspoon ground ginger, 1/4 teaspoon ground cardamom, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves along with the 1/2 teaspoon ground cinnamon to the dry ingredients.
For optimal freshness, let the muffins cool completely before storing. Leftovers can be kept in an airtight container at room temperature for up to 2 days. The topping may lose some crispness over time.
To freeze muffins, ensure they are fully cooled, then place them in a freezer bag and press out as much air as possible before sealing. Thaw them gradually in the refrigerator overnight. Once thawed, you can allow them to reach room temperature or gently warm them in a 300-degree F (150 C) oven. Do not microwave them, as this will make them dense and chewy.
This recipe is adapted from Flour, Too by Joanne Chang.

Nutrition

Calories: 336kcal
|

Carbohydrates: 45g
|

Protein: 3g
|

Fat: 16g
|

Saturated Fat: 2g
|

Polyunsaturated Fat: 9g
|

Monounsaturated Fat: 4g
|

Trans Fat: 0.1g
|

Sodium: 280mg
|

Potassium: 81mg
|

Fiber: 2g
|

Sugar: 22g
|

Vitamin A: 79IU
|

Vitamin C: 1mg
|

Calcium: 90mg
|

Iron: 2mg

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Course: Quick Breads & Muffins

Cuisine: American

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