Soft and moist vegan apple muffins packed with delicious cinnamon flavor and whole apple pieces. Perfect for either breakfast or dessert.
These vegan apple muffins were pretty much guaranteed the moment I made a vegan apple cake!
That cake was so good, I knew the recipe would have other uses.
So of course I adapted it for muffins. And they were a huge success.
Brown sugar sweetened, cinnamon spiced and packed with whole apple pieces. Truly divine.
They’re perfect for a grab-and-go breakfast or just have them for dessert.
How To Make Vegan Apple Muffins
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Making these muffins is so straightforward.
- Sift flour into a mixing bowl. Add sugar, baking soda, salt, cinnamon and nutmeg. Mix together.
- Prepare the vegan buttermilk by adding lemon juice to a measuring jug and then adding soy milk and letting it curdle.
- Add vegan buttermilk, canola oil, vanilla extract, apple cider vinegar and applesauce to the mixing bowl. Mix everything together.
- Add chopped apple and mix in.
- Divide batter evenly between the muffin partitions of your muffin tray.
- Place into the oven and bake at 350°F for 20-25 minutes.
- Let the muffins cool in the tray for a few minutes before transferring them to a wire cooling rack to cool completely.
What kind of apples should I use? Just like with my apple cake, Granny Smith apples will work best here. Granny Smith apples are both sweet and tart and really hold up well in baking.
Cut the apples up into fairly small pieces for these muffins, if the pieces are too big they will be too bulky for these muffins.
Can I use almond milk to make vegan buttermilk instead of soy milk? Yes you can, but soy milk works better.
It curdles better and it’s also thicker which means your batter is thicker, which means your apple pieces are more evenly dispersed.
If your batter is too thin then your apple pieces will be more inclined to sink to the bottom of the muffins. In spite of this, yes you can use almond milk if you have a problem with soy but if it’s not an issue either way, then soy will work better.
Take a look at our post for vegan buttermilk which has a video and you’ll clearly see the difference between soy and almond milk when making vegan buttermilk.
Can I use a different oil? You can use any vegetable oil or even melted coconut oil.
Why do you use apple cider vinegar in these muffins? Vinegar reacts with the baking soda and helps the muffins to rise and get that nice dome on top.
Yes, we do already have an acid ingredient in the form of the lemon juice for the vegan buttermilk but you definitely don’t taste the vinegar in the end result so I was happy to cover my bases and use both.
What is your egg replacement in this recipe? I’ve used a bit of applesauce, but there isn’t strictly a need for an egg replacement. Our vegan buttermilk and baking soda/vinegar combo does all the good work here. The applesauce is more for moistness and extra apple flavor.
Make Them Gluten-Free
If you’d like to make these muffins gluten-free you can try using a gluten-free all purpose flour blend.
Storing and Freezing
Keep them covered in an airtight container at room temperature where they will stay good for around 4 days. If you want to keep them longer, then store them covered in the fridge for up to 7 days.
They are also freezer friendly for up to 3 months. Let them thaw in the fridge overnight and then bring them up to room temperature on the countertop and enjoy!
More Vegan Muffins
- Vegan Chocolate Chip Muffins
- Vegan Banana Muffins
- Vegan Zucchini Muffins
- Vegan Blueberry Muffins
- Vegan Chocolate Muffins
- Vegan Pumpkin Muffins
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Apple Muffins
- 2 cups All Purpose Flour (250g)
- 1 cup Light Brown Sugar (200g)
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 tsp Ground Cinnamon
- ¼ tsp Nutmeg
- ⅔ cup Vegan Buttermilk (160ml) 1 Tbsp lemon juice and then add soy milk up to the ⅔rd cup (160ml) line
- ¼ cup Canola Oil (60ml) or Vegetable Oil
- 1 tsp Vanilla Extract
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsp Applesauce
- 1 cup Chopped Apple (125g) Peeled
- Preheat the oven to 350°F (180°C). Spray a muffin tray very well with non-stick spray and set aside.
- Sift the flour into a mixing bowl and add the brown sugar, baking soda, salt, cinnamon and nutmeg.
- Prepare the vegan buttermilk by adding 1 Tbsp lemon juice to a measuring jug and then adding soy milk in up to the ⅔ cup line (160ml). Let it curdle.
- Add in the vegan buttermilk, oil, vanilla, vinegar and applesauce and mix into a thick batter.
- Add the chopped apples and mix in.
- Divide the batter between the muffin partitions.
- Bake for 20-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
- Remove the muffins from the muffin tray and place onto a wire cooling rack to cool.
- Keep them covered at room temperature and enjoy within a few days.
- We love Granny Smith apples for these muffins as they hold up very well in baking. However, you can also just use any apples you have on hand.
- If you want to fancy these muffins up you can also brush the still warm tops with melted vegan butter and then sprinkle on (or dip them in) a mix of cinnamon and sugar (¼ cup white granulated sugar (50g) and ½ tsp Cinnamon). I didn’t think it was necessary as they are really good on their own, though I did try it and it is a very nice addition if you want to add something extra.
- Keep them covered in an airtight container at room temperature where they will stay good for around 4 days. They are also freezer friendly for up to 3 months.