Apple English Muffin Breakfast Rounds are a Busy Morning Treat


These delicious rounds make a fantastic apple English muffin breakfast, whether you are relaxing with coffee or rushing kids out the door. We also like them as an afternoon snack with tea! They’re easy and fast to make, and both kid- and adult-approved. I’ve included my notes on English muffins and sweeteners below, since I have made this sweet recipe a few times.

If you prefer softened apples, you can add the apples, sugar, buttery spread, and cinnamon to a skillet and cook, over medium-low heat, until the apples soften a little and the sugar dissolves into a glaze.

Cinnamon Apple English Muffin Breakfast Rounds Recipe (dairy-free, vegan, allergy-friendly, fast, easy and delicious!)

Special Diet Notes: Apple English Muffin Breakfast

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, optionally peanut-free, soy-free, vegan, plant-based, and vegetarian.

5.0 from 3 reviews
Apple English Muffin Breakfast Rounds
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This is a great recipe that I stumbled upon on Genius Kitchen over a decade ago. I've modified it for special diets, and added some personal notes.
Serves: 4 servings
  • 4 dairy-free English muffins, split (see English Muffin Note below)
  • ½ cup peanut butter, almond butter, or sunflower seed butter (for nut-free)
  • 1 red apple, cored, halved, and thinly sliced (optionally peeled)
  • ¼ cup packed brown sugar (see Sweetener Note below)
  • 2 tablespoons dairy-free buttery spread
  • ¼ teaspoon ground cinnamon
  1. Toast the English muffins.
  2. Spread 1 tablespoon of the nut or seed butter onto the split side of each English muffin half.
  3. Top each half with a few apple slices.
  4. In the microwave or in a small saucepan over medium-low heat, melt the brown sugar, buttery spread, and cinnamon together. If using the microwave, just heat in 15 to 30 second intervals and stir frequently. Cook just until smooth.
  5. Drizzle as much of the cinnamon mixture over the apple slices as you would like.
  6. Leftover cinnamon mixtures can be stored in an airtight container in the refrigerator and warmed to use on future mornings!
English Muffin Note: I made these with Trader Joe's Whole Wheat British Muffins. Some brands do contain dairy, so be sure to check the label. You can use a dairy-free, gluten-free English muffins, like Katz. Please note that Udi's English muffins do contain milk.

Sweetener Note: I attempted these with coconut sugar, and it stubbornly wouldn't melt. For an unrefined option, I recommend trying maple syrup in place of the brown sugar.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I love the way it’s so simple to make but enough delish for breakfast ?
    Furthermore, I’m imagining if adding a little bit berry jam for the topping would be great! ?

  2. Pingback: Apple English Muffin Breakfast Rounds are a Busy Morning Treat | Healthy Foods

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