Over a decade ago, we featured a sample recipe from the seasonal vegan cookbook, The Blooming Platter. The author, Betsy DiJulio, called it Farmstand Fruit Muffins. While we love the cute name in a cookbook, online I realized we needed a more descriptive name. So when updating the recipe, I changed the name to vegan apple crumb muffins. These moist, tender little cakes are perfect for fall, with fresh apple in each bite and a sweet but hearty streusel on top.
Vegan Apple Crumb Muffins Baked Fresh from Your Oven
In addition to adding some more detail to Betsy’s recipe, we also have some FAQs to help you choose your ingredients and adapt the recipe, if desired.
Can I Use Less Oil?
We haven’t tested it, but you should be able to use 1/2 cup unsweetened applesauce and 1/2 cup oil in place of the 1 cup oil in the muffins, if desired. This will make them more dense and less fluffy. It will also reduce the fat by about 9 grams and the calories by about 75 per muffin. However, using the full amount of oil is what will give you that farmstand or bake shop texture.
Do I Have to Use Organic Sugar?
No, you can use regular granulated sugar or even brown sugar. Betsy uses “natural” or organic sugar to ensure that it’s vegan. Some non-organic brands of sugar are not vegan. Here is a list of vegan sugar brands.
Which Type of Apple Should I Use?
We like using Gala apples in these vegan apple crumb muffins, because they hold up well in baking, and add a little sweetness. Braeburn and Honeycrisp are also nice. If you want more of a sweet-tart muffin, look for Jonagold or Jonathon apples, or lip-puckering Granny Smiths. But sometimes I just use ordinary green apples.
Can I Add More Spices?
Definitely! Betsy wanted the taste focus to be on the fruit. But you can increase the cinnamon if you like, we might try 1 teaspoon, or even use apple pie spice.
Special Diet Notes: Vegan Apple Crumb Muffins
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian.
For nut-free muffins, omit the nuts, but increase the oats in the topping to 1/2 cup.
- ¼ cup all-purpose flour
- ¼ cup organic sugar
- ¼ cup old fashioned oats
- ¼ cup chopped walnuts
- Pinch ground cinnamon
- 2 tablespoons oil
- 1 cup dairy-free milk beverage
- 2 teaspoons apple cider vinegar
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ½ cup organic sugar, or more for a sweeter version
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- Pinch ground cinnamon
- 1 cup oil
- 1 large apple, diced (about 1 cup)
- In a small bowl, whisk together the flour, sugar, oats, walnuts, and cinnamon.
- Drizzle in the oil and whisk until moist and crumbly.
- Preheat your oven to 450ºF, and line a muffin tin with 12 paper cupcake liners.
- In a small bowl, whisk together the soy milk and vinegar and set aside. It will curdle slightly, so whisk it a couple of times, including just before using.
- In a large bowl, whisk together both flours, sugar, baking powder, baking soda, salt, and optional ground spice.
- Make a well in the center of the dry ingredients and pour in the canola oil and the soymilk mixture. Using a fork, stir together the ingredients until combined. Gently fold in the fruit.
- Divide the batter evenly among the muffin cups. Divide streusel evenly among muffins, sprinkling it on top, and pressing gently.
- Bake the muffins for 20 minutes or until a wooden pick inserted into the center of one comes out clean.
- Remove the pan from the oven to a wire rack until the muffins are cool enough to handle.
- Carefully remove the muffins in their liners from the tin. Serve slightly warm or at room temperature.
- Store any leftovers in an airtight container in the refrigerator.
More Vegan Autumn Treats from the Oven
No Rise Pumpkin Spice Cinnamon Rolls
Mini Maple French Toast Casseroles
Baked Sweet Potato Donuts with Cinnamon Sugar Sprinkle
