Vegan Apple Cinnamon Muffins

4.89 from 9 votes

Vegan Apple Cinnamon Muffins

Sprinkled with cinnamon sugar, these vegan apple cinnamon muffins have a light, tender crumb. They are full of cinnamon and vanilla flavor with apples stirred into the batter.

Prep Time10

Cook Time30

Total Time40

Course: Quick Breads & Muffins

Cuisine: American

Servings: muffins

Author: Paige Adams

Ingredients

2-2/3 cups all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup granulated sugar
3/4 cup plus 2 tablespoons vegetable oil
1-1/2 cups oat milk
2 tablespoons cider vinegar
1 teaspoon vanilla extract
2 Granny Smith apples peeled, cored and diced

Instructions

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
In a large bowl, combine the flour, 1/2 teaspoon cinnamon, baking powder, salt and 3/4 cups plus 2 tablespoons sugar.
In a medium bowl, whisk together the oil, milk, apple cider vinegar and vanilla extract.
Fold the wet ingredients into the dry ingredients. Wait until a little of the flour mixture is visible to stir in the apples, stopping right when everything is just combined.
In a small bowl, stir the remaining cinnamon and sugar.
Spoon the batter into the prepared pan. The muffin cups should be almost full.
Sprinkle the muffin batter with cinnamon sugar.
Bake for 25-30 minutes until the tops are golden brown and the muffins spring back when lightly pressed in the middle.
Let the muffins cool in the pan for 10 minutes. Then take them out and allow them to cool longer on a wire rack.

Notes

You can substitute oat milk with almond milk or soy milk.

To make them apple chai muffins, add 1/2 teaspoon ground ginger, 1/4 teaspoon ground cardamom, 1/8 teaspoon nutmeg and 1/8 teaspoon cloves along with 1/2 teaspoon ground cinnamon the dry ingredients.

Before storing the muffins, let them cool completely. You can keep leftovers in an airtight container at room temperature up to 2 days.

To freeze the muffins, put them in a freezer bag and press out as much air as you can before sealing it. Thaw them in the refrigerator overnight. Then you can let them warm up to room temperature. Or warm them in a 300-degree F oven. Do not microwave them or they will become chewy and dense.

Adapted from Flour, Too by Joanne Chang

Nutrition