Vegan Apple Muffins

4.90 from 48 votes

These vegan apple muffins are soft, fluffy, moist and loaded with chunks of fresh apple. Perfect for breakfast or dessert.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 201kcal

Author: Alison Andrews

Ingredients

2 cups All Purpose Flour (250g)
1 cup Light Brown Sugar (200g)
1 teaspoon Baking Soda
½ teaspoon Salt
1 teaspoon Ground Cinnamon
¼ teaspoon Nutmeg
¾ cup Vegan Buttermilk (180ml) 1 Tablespoon lemon juice + soy milk up to the ¾ cup (180ml) line
¼ cup Canola Oil (60ml) or Vegetable Oil
1 teaspoon Vanilla Extract
2 Tablespoons Applesauce
1 cup Chopped Apple (125g) Peeled, plus more to add directly to the tops of the muffins before baking.

Instructions

Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray.
Sift all purpose flour into a mixing bowl. Add light brown sugar, baking soda, salt, cinnamon and nutmeg. Mix together.
Prepare the vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding soy milk up to the ¾ cup line (180ml). Let it curdle into buttermilk.
Add vegan buttermilk, canola oil, vanilla extract and applesauce to the mixing bowl and mix into a thick batter. Don't overmix.
Add peeled and chopped apples and fold them in.
Divide the batter evenly between the muffin partitions of your muffin tray. Add a few extra pieces of peeled and chopped apple directly to the tops of the muffins before baking.
Place into the oven and bake at 350°F for 22-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
Let the muffins cool in the tray for a few minutes before transferring them to a wire cooling rack to cool completely.

Notes

Measure the flour correctly. This is a thick batter, so if you use too much flour, you won't even be able to mix it. So make sure you measure your flour correctly. Ideally weigh it out on a food scale, but if you don't have a food scale, then use the 'spoon and level' method. Spoon it into your measuring cup and level off the top with a knife. Don't scoop it and don't pack it into the cup.
Vegan buttermilk - we use our recipe for homemade vegan buttermilk, which is a mix of lemon juice (or vinegar) with soy milk and it curdles into buttermilk. Soy milk works the best for vegan buttermilk but you can use another non-dairy milk like almond milk, or another plant milk, even if it doesn't curdle.
Granny Smith apples - are the perfect apples to use in these muffins. They are deliciously sweet with a hint of tart and bake up really well.
Cut the apples up fairly small. If the pieces are too big they will be too bulky for these muffins.
Don't overmix the batter. Mix the batter until just mixed and then stop mixing. Don't worry if there are tiny lumps.
Gluten free: If you'd like to make these muffins gluten-free you can use a gluten-free all purpose flour blend.
Storing: Keep them covered in an airtight container at room temperature where they will stay good for around 3-4 days. Or store them in the fridge in a covered container for up to 7 days. Give them a quick 15-seconds in the microwave to heat them up before enjoying.
Freezing: They are also freezer friendly for up to 3 months. Let them thaw in the fridge overnight and bring them up to room temperature on the countertop or heat them for 15-seconds in the microwave.

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