Sweet apples and a crunchy cinnamon topping come together in these vegan apple cinnamon muffins to make a perfect sweet breakfast!
Fall is quickly becoming one of my favorite times of year, and not just because of those these vegan apple cinnamon muffins! Naturally, it’s because of the food. While in the summer I crave all things berries, fruit, and every piece of corn on the cob I can get my hands on, fall is all about the apples, pumpkin, and carb heavy foods for me. My husband loves fall because it signals the start of the football season, baseball playoffs, and hockey comes back too—it’s obviously all about the sports for him!
Although I’m growing into a sports fan, I’m not sure I’ll ever match his enthusiasm for ALL things sports. But part of the love I have for the fall sports season is the routine we tend to settle into. Sunday mornings are for brunch out, usually getting back home by noon for the start of the first football game of the day and being ready to cozy into the couch. While he cheers on and sometimes gets heartbroken by his teams throughout the day, I normally take these days to watch a bit of a game with him, nap, and do blog photography while he basks in the day of sporting events.
For us, this routine has become commonplace and works, especially since I can’t sit still for the full day without doing something blogging related and I usually get an early brunch out of the whole day. This past Sunday, I took the break in rainy weather to photograph my new favorite fall muffin, these vegan apple muffins!
Tips for making these vegan apple cinnamon muffins
One of the biggest words of wisdom I can offer on these apple cinnamon muffins is to not overfill the tins! I have a habit of overfilling things (muffins, cupcakes, making cookies too big, etc.) and it came back to bite me this time. A few of my muffins were filled way too close to the brim of the tin and ended up overflowing and making a bit of a mess on the pan. So, when in doubt, make them a bit smaller than you have the urge to, you won’t regret it!
I used the same streusel topping in this vegan muffin recipe on a batch of cranberry poppyseed muffins last year and they were a hit, so I knew I had to include it in these apple cinnamon muffins too. Also, if I were more on top of my ‘typical fall-time activities’ game, I would have used apples from an orchard. But I haven’t quite had time to make it out to an orchard yet, so I settled for a good ol’ Trader Joe’s Honeycrisp apples for this batch of muffins. Either way, I’m welcoming fall with open arms and a batch of homemade apple cinnamon muffins!
Previous vegan muffin recipes on Heart of a BakerPrint
Sweet apples and a crunchy cinnamon topping come together in Vegan Cinnamon Apple Muffins to make a perfect sweet breakfast!
For the flax egg:
- 1 tablespoon ground flax seed
- 3 tablespoons warm water
For the muffins:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/3 cup olive oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup apple cider
- 1 cup chopped apple
For the topping:
- 1/3 cup all purpose flour
- 1/2 cup brown sugar
- 3 tablespoons coconut oil
- Mix together the ground flax seed and water and set aside. This will form your ‘flax egg’ and gel up while you prepare the other ingredients.
- Preheat oven to 350ºF. Line and grease a muffin tin lightly and set aside.
- In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk together the olive oil, granulated sugar, brown sugar, vanilla, flax egg,and apple cider. Whisk until combined and creamy.
- Gradually add in the flour mixture and the chopped apple until batter starts to come together and no flour streaks remain. Do not overmix, this will result in tough muffins!
- To make the topping, combine the flour, brown sugar and coconut oil together with your hands, breaking up the coconut oil until small pieces are made and it takes on a streusel texture.
- Scoop muffin batter into the tins with a 1/4 cup scoop, making sure the batter comes just about 2/3 of the way up the cups. Top each with the streusel topping (I used about 1 tablespoon per muffin). Bake for 25-30 minutes, until the tops are golden and spring back when lightly touched.
Keywords: vegan apple muffins, vegan apple cinnamon muffins, vegan muffin recipe