Apple muffins are great at any time of day – they’re delicious for breakfast, make a great snack, or even work as a nice pudding if warmed and served with custard. This recipe for vegan apple muffins is one you definitely need to bookmark.
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These dairy and egg-free muffins have a wonderful light texture and the apple add a surprising depth of flavour and some juicy interest in the light fluffy sponge. I’ve chosen to make these just flavoured with cinnamon but you could leave that out, adding vanilla instead. Or how about a handful of juicy sultanas to give an old school baked apple vibe?
The beauty of this apple muffin recipe is that you can take that tired apple that’s been sitting in the fruit bowl for weeks (and we all have one of those don’t we?) which has seen better days and probably wouldn’t be the most satisfying snack, and easily turn in into a batch of spectacular muffins. Now that’s what I call a great way to avoid food waste 🙂
This is also one of those magical one bowl recipes – no excessive washing up required with this one and it’s great to make with the kids too 🙂
Let me know what you think?
Apple Muffins
Ingredients
Equipment
Method
- Preheat the oven to 180℃
- Place the paper liners in the muffin tray
- In a large bowl, mix together the flour, sugar, bicarb, baking powder, salt and cinnamon
- In a separate bowl or jug, mix together the melted margarine, milk and yoghurt
- Pour the wet ingredients into the dry and mix gently until combined, don't over mix
- Stir through the chopped apple pieces
- Divide the mixture between the muffin cases, you want them to be about 3/4 full. Sprinkle the top with the crunchy sugar
- Bake for 18-20 minutes until golden, well risen and a knife comes out clean.
- Cool on a wire rack
Notes
5 Responses
Hello from the UK! I made these today. Just lovely and will definitely make more and try freezing. I thought they would be too sweet, but they weren’t at all. I used a Granny Smith’s eating apple. My mixture only made 9 and I used similar sized cases to your picture. I ended up baking them for 22 mins because they didn’t seem totally cooked. When cooled and I removed one from its paper case, there was a small amount of soft muffin stuck to the bottom of the case – which I just had to spoon out to eat!! If I had cooked them even longer I think they would have been too brown on top. Gorgeous though and I will make double next time!! Thank you!
Hi Christine, I’m so happy you enjoyed them. That’s interesting about the cooking time – maybe our ovens are a little different? X
Hello, do you have a suggestion for a vegan alternative to the yogurt please? As I almost never have it in the fridge. Thanks in advance 🙂
I’d recommend using milk instead but adding 1 tsp lemon juice too
Apple muffins made perfectly