Apple Cinnamon Muffins
Cakes & Cupcakes
Brunch
Ingredients:
- 240 g (2 cups) all-purpose flour
- 100 g (1/2 cup) packed light brown sugar
- 100 g (1/2 cup) granulated sugar
- 4 g (1 tsp) baking powder
- 6 g (1 tsp) baking soda
- 2.6 g (1 tsp) ground cinnamon
- 3 g (1/2 tsp) salt
- 113 g (1/2 cup) melted vegan butter
- 230 ml (1 scant cup) almond milk
- 15 ml (1 tbsp) apple cider vinegar
- 4 g (1 tsp) vanilla extract
- 225 g (1 1/2 cups) diced apples
Equipments:
Features:
Freezer Friendly
Leftover Friendly
Meal Prep Friendly
Nutrition:
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Let the vegan buttermilk fully curdle — giving the almond milk and vinegar the full 5 minutes lets it properly react with the baking soda for a good rise. Dice the apples small and even so they cook through and distribute evenly instead of sinking to the bottom of each muffin.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well.
- Make the Vegan Buttermilk: Whisk together the almond milk and apple cider vinegar in a small bowl or measuring cup. Let sit for 5 minutes, until slightly curdled.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt.
- Combine the Wet Ingredients: Add the melted vegan butter, vegan buttermilk, and vanilla bean paste to the dry ingredients, stirring until just combined — a few small lumps are fine, don't overmix.
- Fold in the Apples: Gently fold in the diced apples until evenly distributed.
- Fill and Bake: Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Common Mistakes: Not letting the vegan buttermilk curdle fully — skipping the 5-minute rest means it won't react properly with the baking soda, leading to flatter muffins. Overmixing once the wet and dry ingredients are combined — this develops the gluten in the flour and can make the muffins dense and tough instead of tender.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze for up to 3 months.
Swaps: Any plant milk works in place of almond milk. Vanilla extract can replace vanilla bean paste 1:1. Pears make a great substitute for the diced apples.
Tips: Dice the apples small and evenly so they cook through and distribute throughout the batter instead of sinking to the bottom. For extra texture, sprinkle a cinnamon-sugar topping over the batter before baking.
Almond milk and apple cider vinegar — combined, they make a quick vegan buttermilk that reacts with the baking soda for lift and adds tenderness to the crumb. Brown sugar — adds moisture and a caramel-like depth alongside the granulated sugar. Cinnamon and vanilla bean paste — bring warm, cozy flavor that pairs perfectly with apples. Diced apples — add pockets of fruit and natural moisture throughout each muffin.
Apple Cinnamon Muffins
Ingredients:
- 240 g (2 cups) all-purpose flour
- 100 g (1/2 cup) packed light brown sugar
- 100 g (1/2 cup) granulated sugar
- 4 g (1 tsp) baking powder
- 6 g (1 tsp) baking soda
- 2.6 g (1 tsp) ground cinnamon
- 3 g (1/2 tsp) salt
- 113 g (1/2 cup) melted vegan butter
- 230 ml (1 scant cup) almond milk
- 15 ml (1 tbsp) apple cider vinegar
- 4 g (1 tsp) vanilla extract
- 225 g (1 1/2 cups) diced apples
Equipments:
Features:
Why These Ingredients:
Almond milk and apple cider vinegar — combined, they make a quick vegan buttermilk that reacts with the baking soda for lift and adds tenderness to the crumb. Brown sugar — adds moisture and a caramel-like depth alongside the granulated sugar. Cinnamon and vanilla bean paste — bring warm, cozy flavor that pairs perfectly with apples. Diced apples — add pockets of fruit and natural moisture throughout each muffin.
Prep:
Let the vegan buttermilk fully curdle — giving the almond milk and vinegar the full 5 minutes lets it properly react with the baking soda for a good rise. Dice the apples small and even so they cook through and distribute evenly instead of sinking to the bottom of each muffin.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well.
- Make the Vegan Buttermilk: Whisk together the almond milk and apple cider vinegar in a small bowl or measuring cup. Let sit for 5 minutes, until slightly curdled.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt.
- Combine the Wet Ingredients: Add the melted vegan butter, vegan buttermilk, and vanilla bean paste to the dry ingredients, stirring until just combined — a few small lumps are fine, don't overmix.
- Fold in the Apples: Gently fold in the diced apples until evenly distributed.
- Fill and Bake: Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
