Apple Walnut Muffins (Vegan) (Edit recipe)

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These apple walnut muffins check all the boxes – a little sweet, a little crunch and a lot of warm flavors, perfect for breakfast, brunch, or a sweet snack. They feature an irresistibly tender crumb infused with fresh, sweet apple pieces, roughly chopped walnuts, and a hint of cinnamon and drizzled with a sweet cinnamon glaze. These yummy, perfect anytime muffins are completely dairy- and egg-free, super easy to make, and ready to become your next delicious weekend bake.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

33 minutes

INGREDIENTS

18

Serves: 6

Ingredients

Apple Walnut Muffins

10 Tbsp Plant-Based Butter, -melted (140 grams)
10 Tbsp Oat Milk, Organic, -room temperature (150 grams) (any plant-based milk will work)
10 Tbsp Almond Milk Yogurt, -room temperature (150 grams) (any plant-based yogurt will work)
226 grams All Purpose Flour, (1 cup + 14 tbsp)
2 tsp Baking Powder
.5 tsp Baking Soda
1 tsp Cinnamon, Ground
1 tsp Apple Cider Vinegar
7 Tbsp Brown Sugar, (85 grams)
7 Tbsp Cane Sugar, (87 grams)
1 Tbsp Vanilla Extract
1 whole Apple, Organic, - peeled, cored and chopped into 1/4-inch pieces (1 medium or 2 small apples) (1 cup of chopped apples for the batter + reserved pieces for the tops of the muffins) ***See notes below
.75 cups Walnuts, -roughly chopped + extra for the tops of the muffins

Cinnamon Glaze

6 Tbsp Powdered Sugar
2 tsp Oat Milk, Organic, (any plant-based milk will work)
.125 tsp Cinnamon, Ground

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine all of the dry ingredients in a small bowl – flour, baking powder, baking soda, and ground cinnamon. Whisk to combine and set the bowl aside.
Combine the sugars and all of the liquids to a medium bowl – sugar, melted butter, milk, yogurt, vanilla extract, and apple cider vinegar. Whisk the ingredients together until well combined – about 30 seconds to 1 minute.
Add the dry ingredients to the wet ingredients, gently folding until no more flour can be seen. Cover the batter and let it rest on the countertop for 30 minutes.
While the batter is resting, peel, core and chop the apple(s) into ¼-inch pieces (1 cup is needed for the batter/ 18 pieces (3 per muffin) is needed for the tops of the muffins) and roughly chop the walnuts.
Prep a 6-cup jumbo muffin pan by lining each cup with a large paper liner or make your own with parchment paper.
Preheat the oven to 425F. Add the chopped apple pieces (1 cup) and the roughly chopped walnuts (¾ cup) to the batter, gently folding them in until evenly distributed.
Divide the batter among the 6 jumbo cups – about a heaping ¼ cup of batter per cup. Place 3 pieces each of chopped apple and walnut to the top of each muffin.
Bake the muffins at 425F for 8 minutes. Decrease the oven temperature (do not open the oven door) to 375F and bake for another 20 to 25 minutes. The tops should be starting to brown and a toothpick inserted should come out clean.
Once out of the oven, let the muffins rest in the pan for 5 minutes and then transfer them to a cooling rack. The muffins can be served warm or at room temperature.
Prepare the cinnamon glaze by combining the powdered sugar, milk and cinnamon in a small bowl. Stir until well combined and smooth.
Drizzle the glaze over warm or room temperature muffins and serve.
Store the muffins at room temperature in an airtight container. The are best served the same day.

Notes

One medium or 2 small apples should be enough. Peel, core and chop the apple(s) into 1/4-inch pieces. I have used Cosmic Apples and Pink Lady Apples for this recipe; Honey Crisp or Granny Smith would also work well.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	519
Fat:	28 g
Carbohydrates:	63 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	233 mg
Fiber:	3 g
Sugars:	39 g
Sugar Alcohol:	0 g
Calculated per serving.