Fluffy Vegan Apple and Cinnamon Muffins

These vegan apple and cinnamon muffins are absolutely divine! Imagine biting into a cloud-soft muffin bursting with sweet apple chunks and warm cinnamon spice. Here’s a fun fact: cinnamon was once more valuable than gold!

These delightful treats prove you don’t need eggs or dairy to create bakery-quality muffins. Perfect for busy mornings, weekend brunches, or afternoon snacks with coffee.

They’re incredibly simple to make and ready in just 30 minutes. Much like our popular vegan banana bread, these muffins showcase how plant-based baking can be both delicious and satisfying for the whole family.

What are Vegan Apple and Cinnamon Muffins?

Ever wondered why we call them muffins and not cupcakes? These delightful vegan apple and cinnamon muffins are basically happiness wrapped in a paper liner! Legend says muffins got their name from the French “moufflet,” meaning soft bread.

They say the way to anyone’s heart is through their stomach, and these plant-based beauties prove it perfectly. Ready to fall in love with baking again?

Why You’ll Love This Vegan Apple and Cinnamon Muffins Recipe

Amazing Texture and Flavor

These muffins deliver the perfect tender crumb with bursts of juicy apple pieces and aromatic cinnamon in every bite. The natural sweetness from apples reduces the need for excessive sugar, while the cinnamon adds that cozy, homey warmth we all crave.

Budget-Friendly Home Baking

Making these at home costs a fraction of store-bought vegan muffins. You’ll spend roughly $8 to make a dozen muffins versus $3-4 per muffin at specialty bakeries. Plus, you control every ingredient for maximum freshness and flavor.

Versatile and Customizable

The beauty lies in their adaptability. Add walnuts for crunch, swap apples for pears, or include a streusel topping for extra indulgence. Similar to our beloved vegan chocolate chip cookies, these muffins welcome creative additions. Ready to start your vegan baking journey?

How to Make Vegan Apple and Cinnamon Muffins

Quick Overview

These muffins are incredibly easy to make with simple pantry staples. The key to their amazing texture is not overmixing the batter, which keeps them light and fluffy. With warm cinnamon spice and sweet apple chunks, they’re naturally flavorful and satisfying.

Preparation Time: 15 minutes
Baking Time: 18-20 minutes
Total Time: 35 minutes
Yield: 12 muffins

Key Ingredients for Vegan Apple and Cinnamon Muffins

Dry Ingredients:

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg

Wet Ingredients:

1 cup unsweetened almond milk (or any plant milk)
1/3 cup melted coconut oil (or vegetable oil)
2 tablespoons ground flaxseed mixed with 5 tablespoons water (flax eggs)
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar

Add-ins:

1 1/2 cups diced apples (about 2 medium apples)
2 tablespoons flour (for coating apples)

Step-by-Step Instructions

Step 1: Prepare Your Kitchen Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with oil. This prevents sticking and makes removal easier.

Step 2: Make Flax Eggs Combine ground flaxseed with water in a small bowl. Stir well and let sit for 5 minutes until it becomes gel-like. This replaces eggs perfectly in vegan baking.

Step 3: Prepare the Apples Wash, core, and dice apples into small 1/4-inch pieces. Toss with 2 tablespoons flour in a separate bowl. This coating prevents apples from sinking to the bottom during baking.

Step 4: Mix Dry Ingredients In a large bowl, whisk together flour, sugar, baking powder, cinnamon, salt, and nutmeg until well combined. Make sure there are no lumps.

Step 5: Combine Wet Ingredients In another bowl, whisk together almond milk, melted coconut oil, prepared flax eggs, vanilla extract, and apple cider vinegar until smooth.

Step 6: Combine and Fold Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined – don’t overmix! The batter should look slightly lumpy. Fold in the flour-coated apple pieces.

Step 7: Fill and Bake Divide batter evenly among muffin cups, filling each about 2/3 full. Bake for 18-20 minutes until tops are golden brown and a toothpick inserted in center comes out clean.

Step 8: Cool and Serve Let muffins cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

What to Serve Vegan Apple and Cinnamon Muffins With

These versatile muffins pair beautifully with various accompaniments:

Hot Beverages: Enjoy with freshly brewed coffee, chai tea, or hot chocolate for a cozy morning treat.

Spreads: Try them with almond butter, coconut butter, or vegan cream cheese for extra richness.

Fresh Fruit: Serve alongside seasonal berries or sliced bananas for a balanced breakfast.

Yogurt Parfait: Crumble muffins over coconut yogurt with granola for a delightful parfait.

Lunch Boxes: These make perfect grab-and-go snacks for work or school lunches.

Top Tips for Perfecting Vegan Apple and Cinnamon Muffins

Don’t Overmix the Batter

The secret to tender muffins is minimal mixing. Stir just until ingredients are combined – lumpy batter is perfect! Overmixing develops gluten, creating tough, dense muffins.

Choose the Right Apples

Use firm apples like Honeycrisp, Granny Smith, or Gala that hold their shape during baking. Avoid soft varieties like Red Delicious that become mushy.

Room Temperature Ingredients

Let cold ingredients come to room temperature for 30 minutes before mixing. This ensures even incorporation and better texture.

Test for Doneness

Insert a toothpick in the center – it should come out with just a few moist crumbs attached. Overbaking leads to dry muffins.

Ingredient Substitutions

Replace almond milk with oat, soy, or coconut milk. Swap coconut oil for vegetable oil or melted vegan butter. Use maple syrup instead of sugar for natural sweetness.

Storing and Reheating Tips

Storage Guidelines

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.

Freezing Instructions

Wrap individual muffins in plastic wrap, then place in freezer bags. Freeze for up to 3 months. Label with date for easy tracking.

Reheating Methods

Microwave: Heat for 15-20 seconds for quick warming.
Oven: Warm at 350°F for 5-7 minutes to restore original texture.
Toaster: Slice in half and toast lightly for a crispy exterior.

Nutritional Information

Nutrient	Per Muffin
Calories	185
Total Fat	6g
Saturated Fat	4g
Sodium	195mg
Total Carbs	32g
Dietary Fiber	2g
Sugars	18g
Protein	3g
Vitamin C	4% DV

Values are approximate and may vary based on specific ingredients used.

Frequently Asked Questions

Can I make these muffins gluten-free?

Yes! Substitute all-purpose flour with a 1:1 gluten-free flour blend. Add 1/2 teaspoon xanthan gum if your blend doesn’t contain it.

What’s the best apple variety to use?

Firm, tart apples work best. Try Honeycrisp, Granny Smith, or Braeburn. These varieties maintain their texture and provide nice flavor contrast.

Can I reduce the sugar content?

Absolutely! You can reduce sugar by 1/4 cup and add extra cinnamon or vanilla for sweetness. Alternatively, use 1/2 cup maple syrup instead.

Why did my muffins turn out dense?

Dense muffins usually result from overmixing the batter or using too much flour. Measure flour by spooning it into the cup and leveling off.

Can I make mini muffins instead?

Yes! Use a mini muffin tin and reduce baking time to 12-15 minutes. You’ll get approximately 24 mini muffins.

How do I know when they’re perfectly done?

Tops should be golden brown and spring back when lightly touched. A toothpick should come out with just a few moist crumbs.

Can I add nuts or other mix-ins?

Definitely! Try chopped walnuts, pecans, or dried cranberries. Add up to 1/2 cup of mix-ins without affecting the texture.

What if I don’t have flax eggs?

Use 1/2 mashed banana, 1/4 cup applesauce, or commercial egg replacer equivalent to 2 eggs.

Additional Helpful Tips and Variations

Seasonal Variations

Fall Special: Add 1/4 teaspoon each of ginger and cloves for a spiced version reminiscent of apple pie.

Summer Twist: Replace half the apples with fresh blueberries for an apple-blueberry combination.

Winter Comfort: Include 1/4 cup chopped crystallized ginger for warming heat.

Make-Ahead Options

Prepare dry ingredients up to 1 week ahead and store in an airtight container. Mix wet ingredients the morning you plan to bake for ultra-quick preparation.

Muffin Top Secrets

For bakery-style dome tops, start baking at 425°F for 5 minutes, then reduce to 375°F for remaining time. Fill muffin cups 3/4 full instead of 2/3 for extra height.

Troubleshooting Common Issues

Muffins stick to liners: Let them cool completely before peeling. Paper liners work better than foil.

Uneven baking: Rotate the pan halfway through baking time for even browning.

Dry muffins: Don’t overbake, and ensure you’re measuring flour correctly by spooning and leveling.

These vegan apple and cinnamon muffins prove that plant-based baking can be just as delicious and satisfying as traditional recipes. With their perfect balance of sweetness, spice, and tender texture, they’re sure to become a household favorite. Whether you’re new to vegan baking or a seasoned pro, this foolproof recipe delivers consistent, bakery-quality results every time.