Oh my goodness, you are going to absolutely fall in love with these! If you’ve ever wanted to bake something cozy, wonderfully spiced, and completely foolproof, then these Vegan Apple Cinnamon Muffins are your new best friend. Seriously, these are the easiest, softest muffins I have ever whipped up, and nobody—and I mean nobody—will guess they are dairy-free!
I developed this recipe because I needed something quick for those hectic mornings when I still wanted that homemade, warm-from-the-oven smell filling the kitchen. My philosophy here is simple: baking should be fun, not stressful. You don’t need a million fancy ingredients or weird substitutes to make something spectacular. This recipe uses pantry staples, coming together in about 15 minutes of prep time. That means you can have these amazing spiced apple wonders ready before your coffee even finishes brewing!
The apples stay perfectly tender, and the cinnamon just sings. It’s the ultimate cozy comfort baked into a perfect little package. Trust me, once you try this simple method, you’ll be making these Vegan Apple Cinnamon Muffins every single weekend.
Gather Your Ingredients for Vegan Apple Cinnamon Muffins
Okay, before we even think about turning on the oven, let’s talk ingredients. The beauty of these Vegan Apple Cinnamon Muffins is that you probably have most of this stuff sitting in your pantry right now. We aren’t messing around with flax eggs or complicated binders here!
We are keeping it straightforward: dry stuff whisked, wet stuff whisked, then folded together. Keep your wet ingredients ready on one side and your dry on the other. That way, when it’s time to mix, everything moves quickly, which is key to keeping these muffins tender. Let’s look at exactly what you need to pull this off.
Essential Components for Vegan Apple Cinnamon Muffins
Here is the lineup for a perfect batch of Vegan Apple Cinnamon Muffins. Make sure you measure out those apples exactly as noted—tiny dice is crucial!
| Ingredient | Amount |
|---|---|
| All purpose flour | 1 and one half cups |
| Baking powder | 2 teaspoons |
| Kosher salt | 1 half teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1 quarter teaspoon |
| Ground ginger | 1 quarter teaspoon |
| Granulated sugar (for batter) | 1 half cup |
| Unsweetened applesauce | 1 half cup |
| Unsweetened almond milk | 1 half cup |
| Melted coconut oil (must be slightly cooled) | 1 third cup |
| Vanilla extract | 1 teaspoon |
| Peeled and finely diced apple | 1 cup |
| Granulated sugar (for topping) | 2 tablespoons |
| Ground cinnamon (for topping) | 1 half teaspoon |
| Melted coconut oil (for topping) | 1 tablespoon |
Equipment Needed for Your Spiced Apple Muffins
You don’t need a stand mixer or any fancy gadgets for this recipe, which is why I love it so much! We are keeping things simple, just like my baking philosophy demands. You’ll need a couple of mixing bowls—one large one for the dry ingredients and one medium one for the wet.
Grab your whisk, a rubber spatula for folding, and of course, your 12-cup muffin tin. Make sure you have paper liners handy, or if you prefer, just make sure you grease those cups really well! That’s it! You are set up for success.
Tips for Perfectly Diced Apples
Listen, this is where beginners sometimes trip up, but it’s so easy to fix. The recipe calls for finely diced apple, and you absolutely have to dice them small—think about the size of a small pea, maybe even a tad smaller.
If your apple chunks are too big, two things happen: first, they don’t soften nicely during the short bake time, so you might bite into a hard bit later. Second, they sink to the bottom of the batter! Dicing them small ensures they distribute evenly throughout the entire muffin, giving you that lovely spiced apple flavor in every single bite.
Step-by-Step Instructions for Vegan Apple Cinnamon Muffins
Now for the fun part! Getting these Vegan Apple Cinnamon Muffins into the oven is surprisingly fast once you get your rhythm going. Remember what I said about keeping things simple? We follow that rule right here. First things first, get that oven heating up to 350 degrees Fahrenheit. While it warms, line your 12-cup muffin pan with liners or give it a good, thorough greasing.
We start with the dry ingredients because that’s our base structure. This is where all the spices get evenly distributed so you don’t end up with one oddly salty muffin!
Mixing the Dry and Wet Elements
Grab your large bowl and whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and granulated sugar. Whisk them really well for about 30 seconds. You want that mixture looking uniform!
In a separate, smaller bowl, whisk the wet ingredients: the applesauce, the almond milk, the slightly cooled melted coconut oil, and the vanilla extract. Whisk until everything looks smooth and creamy. It’s important that your oil isn’t hot, or it might scramble things weirdly later on!
Combining and Filling for Vegan Apple Cinnamon Muffins
This step is non-negotiable for tender muffins: pour the wet mixture right into the dry mixture. Now, grab your spatula and stir gently. I mean it—gently! You only stir until you see the dry streaks disappear. Stop mixing the second they are *just* combined. Overmixing develops gluten, and we want soft muffins, not tough little hockey pucks!
Once that batter is just barely mixed, gently fold in your finely diced apples. You want those little pieces nestled everywhere. Then, divide that gorgeous batter evenly into your prepared cups. Fill them about three-quarters full. This gives the Vegan Apple Cinnamon Muffins room to rise beautifully without spilling over.
Baking and Initial Cooling
Slide that tray into your preheated oven. They bake at 350 degrees Fahrenheit for about 20 to 22 minutes. How do you know they are done? The tops should look set—not wet—and when you insert a toothpick right into the center of one, it should come out clean or maybe with just a few moist crumbs clinging to it. If you see wet batter, pop them back in for two more minutes and check again.
Once they pass the test, don’t immediately pull them out! Let them cool right there in the pan for 10 minutes. This resting period lets them firm up so they don’t fall apart when you try to move them. Then, transfer them over to a wire rack to cool down completely.
Creating the Cinnamon Sugar Topping
This final touch makes all the difference! Once the muffins have cooled down a bit—they can still be slightly warm, but not piping hot—you brush the tops lightly with that tablespoon of melted coconut oil. This acts like glue for our topping.
In a tiny bowl, mix the remaining 2 tablespoons of sugar and a half teaspoon of cinnamon. It smells incredible! Now, take each muffin top and gently dip it right into that cinnamon sugar mixture, pressing lightly so it sticks nicely. That crunchy, sweet top is the perfect contrast to the soft, spiced interior of your Vegan Apple Cinnamon Muffins.
Why You Will Love These Vegan Apple Cinnamon Muffins
Honestly, I keep making these over and over because they just tick every single box for a perfect, easy bake. They are so reliable, and the flavor profile is exactly what you want when you crave something autumnal but it’s only Tuesday!
- Prep is ridiculously fast—you are looking at maybe 15 minutes before they hit the oven!
- They are naturally dairy-free and egg-free, so everyone can enjoy them.
- The combination of apples, cinnamon, nutmeg, and ginger is pure comfort in every bite.
- Seriously foolproof mixing! If you can gently stir, you can master these Vegan Apple Cinnamon Muffins.
Frequently Asked Questions About Vegan Apple Cinnamon Muffins
I get so many questions about substitutions, especially since this recipe uses applesauce instead of the usual vegan egg replacers. Don’t worry, I’ve got the answers to keep your Vegan Apple Cinnamon Muffins coming out perfectly every time!
If you’re out of almond milk, you have options! The structure of these muffins relies on the liquid, but you can easily swap it out for other plant milks. Oat milk works wonderfully and adds a little creaminess. Soy milk is a great neutral option too. Even water works in a pinch, though you might lose a tiny bit of richness. Just make sure whatever you use is unsweetened. If you want more baking tips, check out our easy orange cranberry scones recipe for another simple bake!
Can I substitute the almond milk in these Vegan Apple Cinnamon Muffins?
Absolutely, as I mentioned above! Oat milk or soy milk are my top recommendations if you need a dairy-free swap. Just make sure you use the same measurement—a half cup—to keep the wet-to-dry ratio balanced. Don’t try using something very thick like coconut cream, though, as that will change the texture too much!
How do I keep my Vegan Apple Cinnamon Muffins moist?
The secret to moisture is twofold, and it all happens before they even bake! First, use the applesauce—it’s our main moisture provider. Second, and this is critical: do not overmix the batter once the wet and dry ingredients meet. Mix only until the flour streaks disappear. If you stir too much, you activate the gluten in the flour, making them tough and dry instead of light and fluffy. Gentle folding preserves that lovely moisture!
Storing and Reheating Your Spiced Apple Muffins
These muffins are so good fresh, but they keep really well, which is great for meal prepping snacks for the week. Because they don’t contain any eggs or dairy, they are quite stable at room temperature, provided your kitchen isn’t super humid.
Storage and Shelf Life Guidelines
For the best texture and flavor, I always recommend storing them loosely covered at room temperature. They stay fresh for a few days that way, and the cinnamon sugar topping stays crispier.
| Storage Method | Duration |
|---|---|
| Room Temperature (Airtight Container) | Up to 3 days |
| Refrigerator (Airtight Container) | Up to 1 week |
| Freezer (Heavy Duty Bag) | Up to 3 months |
If you do refrigerate them, they might firm up a bit. Just pop them in the microwave for 10 to 15 seconds before eating, and they come right back to life! If you freeze them, let them thaw on the counter for an hour or zap them for 30 seconds. For more simple baking inspiration, follow us on Pinterest!
Final Thoughts on Your Baking Journey
See? That wasn’t scary at all! You just baked a dozen incredible, spiced, dairy-free muffins using simple steps. Baking shouldn’t be complicated; it should be an act of love and ease. I hope these Vegan Apple Cinnamon Muffins bring a little bit of cozy warmth to your next snack time. If you want to see more of our recipes, check out our cinnamon swirl banana bread!
When you make them, please let me know how they turned out! I love seeing your kitchen creations. Happy baking! You can also connect with us on Facebook.
Why You Will Love These Vegan Apple Cinnamon Muffins
Honestly, I keep making these over and over because they just tick every single box for a perfect, easy bake. They are so reliable, and the flavor profile is exactly what you want when you crave something autumnal but it’s only Tuesday!
- Prep is ridiculously fast—you are looking at maybe 15 minutes before they hit the oven!
- They are naturally dairy-free and egg-free, so everyone can enjoy them.
- The combination of apples, cinnamon, nutmeg, and ginger is pure comfort in every bite.
- Seriously foolproof mixing! If you can gently stir, you can master these Vegan Apple Cinnamon Muffins.
Frequently Asked Questions About Vegan Apple Cinnamon Muffins
I get so many questions about substitutions, especially since this recipe uses applesauce instead of the usual vegan egg replacers. Don’t worry, I’ve got the answers to keep your Vegan Apple Cinnamon Muffins coming out perfectly every time!
If you’re out of almond milk, you have options! The structure of these muffins relies on the liquid, but you can easily swap it out for other plant milks. Oat milk works wonderfully and adds a little creaminess. Soy milk is a great neutral option too. Even water works in a pinch, though you might lose a tiny bit of richness. Just make sure whatever you use is unsweetened. For another simple bake, try our no knead skillet bread!
Can I substitute the almond milk in these Vegan Apple Cinnamon Muffins?
Absolutely, as I mentioned above! Oat milk or soy milk are my top recommendations if you need a dairy-free swap. Just make sure you use the same measurement—a half cup—to keep the wet-to-dry ratio balanced. Don’t try using something very thick like coconut cream, though, as that will change the texture too much!
How do I keep my Vegan Apple Cinnamon Muffins moist?
The secret to moisture is twofold, and it all happens before they even bake! First, use the applesauce—it’s our main moisture provider. Second, and this is critical: do not overmix the batter once the wet and dry ingredients meet. Mix only until the flour streaks disappear. If you stir too much, you activate the gluten in the flour, making them tough and dry instead of light and fluffy. Gentle folding preserves that lovely moisture!
Storing and Reheating Your Spiced Apple Muffins
These muffins are so good fresh, but they keep really well, which is great for meal prepping snacks for the week. Because they don’t contain any eggs or dairy, they are quite stable at room temperature, provided your kitchen isn’t super humid.
Storage and Shelf Life Guidelines
For the best texture and flavor, I always recommend storing them loosely covered at room temperature. They stay fresh for a few days that way, and the cinnamon sugar topping stays crispier.
| Storage Method | Duration |
|---|---|
| Room Temperature (Airtight Container) | Up to 3 days |
| Refrigerator (Airtight Container) | Up to 1 week |
| Freezer (Heavy Duty Bag) | Up to 3 months |
If you do refrigerate them, they might firm up a bit. Just pop them in the microwave for 10 to 15 seconds before eating, and they come right back to life! If you freeze them, let them thaw on the counter for an hour or zap them for 30 seconds. For more simple recipes, read our posts on Medium.
Final Thoughts on Your Baking Journey
See? That wasn’t scary at all! You just baked a dozen incredible, spiced, dairy-free muffins using simple steps. Baking shouldn’t be complicated; it should be an act of love and ease. I hope these muffins bring a little bit of cozy warmth to your next snack time.
When you make them, please let me know how they turned out! I love seeing your kitchen creations. Happy baking!
Print
Amazing 12 Vegan Apple Cinnamon Muffins Secrets
- Total Time: 37 minutes
- Yield: 12 muffins
- Diet: Vegan
Description
Soft vegan apple muffins filled with warm spices and tender diced apples. Perfect for snacks, brunch, or cozy baking days.
Ingredients
- 1 and one half cups all purpose flour
- 2 teaspoons baking powder
- 1 half teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 quarter teaspoon ground nutmeg
- 1 quarter teaspoon ground ginger
- 1 half cup granulated sugar
- 1 half cup unsweetened applesauce
- 1 half cup unsweetened almond milk
- 1 third cup melted coconut oil slightly cooled
- 1 teaspoon vanilla extract
- 1 cup peeled and finely diced apple
- 2 tablespoons granulated sugar (for topping)
- 1 half teaspoon ground cinnamon (for topping)
- 1 tablespoon melted coconut oil (for topping)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 12 cup muffin pan with paper liners or lightly grease with oil.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and sugar until evenly combined.
- In a separate bowl, whisk the applesauce, almond milk, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix. Fold in the finely diced apple.
- Divide the batter evenly among the prepared muffin cups, filling each about three quarters full.
- Bake for 20 to 22 minutes until the tops are set and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, brush the tops lightly with melted coconut oil. In a small bowl, mix the sugar and cinnamon for the topping, then dip each muffin top into the mixture to coat.
Notes
- Dice the apples very small so they soften fully during baking and distribute evenly throughout the muffins.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Muffin
- Cuisine: American
