Vegan Apple Walnut Muffins with Streusel Topping
These vegan apple walnut muffins with streusel topping are truly what dreams are made of. They are incredibly fluffy, have just the right amount of sweetness to them, and have a delicious streusel crumble on top that will make your mouth water!
Ingredients
Muffins
- 0.5 cup0.5 cup0.5 cup Vegan Buttery Spread, melted
- 0.5 cup0.5 cup0.5 cup Granulated White Sugar
- 0.25 cup0.25 cup0.25 cup Light Brown Sugar, packed
- 0.75 cup0.75 cup0.75 cup Almond Milk, or any plant milk of choice
- 1 tsp1 tsp1 tsp Apple Cider Vinegar
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 1 pinch1 pinch1 pinch Sea Salt
- 2 tsp2 tsp2 tsp Baking Powder
- 2 cup2 cup2 cup All Purpose Flour
- 2 whole2 whole2 whole organic Apple, chopped
- 0.5 cup0.5 cup0.5 cup Organic Walnuts, chopped
Streusel Topping
- 0.333 cup0.333 cup0.333 cup Light Brown Sugar, packed
- 0.333 cup0.333 cup0.333 cup Vegan Buttery Spread, softened
- 0.5 cup0.5 cup0.5 cup All Purpose Flour, 1/2 cup + 1 tbsp*
- 1 pinch1 pinch1 pinch Ground Cinnamon
- 0.25 cup0.25 cup0.25 cup Rolled Oats
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Process
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
- Preheat oven to 375ºF.
- Line a muffin tray with muffin liners or spray with cooking spray and set aside.
- In a bowl, whisk melted butter and sugars until well combined.
- Next, add in almond milk, apple cider vinegar, cinnamon, and salt and whisk together.
- Add in flour and baking powder and whisk until no clumps remain.
- Add in chopped apples and walnuts and stir with a spatula until apple pieces and walnuts are mixed well into the batter.
- How to make Cinnamon Streusel crumble topping:
- In a small bowl, combine brown sugar, softened butter, flour, cinnamon, and oats and mix well with your hands. Try to squish the butter together between your fingers to get nice buttery/sugar chunks in your hands.
- Baking the muffins:
- Using a cookie scooper, spoon the batter evenly into each muffin liner and fill all the way to the top. Sprinkle your crumble over each muffin before placing in the oven.
- Place tray in the oven and bake for 35 minutes at 375ºF or until muffins are golden brown on top.
- Let cool for 10 minutes and enjoy!
Notes
How to store: Place muffins in a container in the fridge for up to one week. These muffins can also be frozen for up to one month.
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Cupcakes & Muffins Dairy Free Egg Free Nightshade Free Pescetarian Plant Based Shellfish Free Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 351 |
Fat: | 16 g |
Carbohydrates: | 46 g |
Protein: | 4 g |
Cholesterol: | 0 g |
Sodium: | 279 mg |
Fiber: | 2 g |
Sugars: | 22 g |
Calculated per serving. |
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