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Vegan Jumbo Apple Muffins Recipe

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4 from 6 reviews

These Vegan Jumbo Apple Muffins combine tender apple chunks with a gooey apple topping and a crunchy crumble, delivering a perfect balance of textures and warm cinnamon flavors. Made without any animal products, these muffins are moist, flavorful, and ideal for breakfast or a comforting snack.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 jumbo muffins

Ingredients

Apple Topping

  • 260g (2 heaped cups) peeled and chopped apples (1/2 inch or 1 cm chunks)
  • 3 tablespoons (40g) packed brown sugar
  • 3 tablespoons (35g) vegan butter
  • 1 teaspoon all-purpose plain flour
  • 1 teaspoon ground cinnamon

Crumble Topping

  • 2/3 cup (85g) all-purpose plain flour
  • 3 tablespoons (40g) packed brown sugar
  • 1 tablespoon (15g) granulated sugar
  • 3 1/2 tablespoons (50g) vegan butter (melted and cooled)
  • 1/2 teaspoon ground cinnamon

Muffin Batter

  • 2 1/4 cups (280g) all-purpose plain flour (spooned and leveled)
  • 1/2 cup (100g) packed brown sugar
  • 3 tablespoons (40g) granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 medium-sized apples peeled and chopped (about 560g total, divided into 300g for batter and 260g for topping)
  • 2/3 cup (160g) dairy-free milk (room temperature)
  • 1/2 cup (130g) unsweetened applesauce (or dairy-free yogurt, room temperature)
  • 1/2 cup (110g) neutral flavored oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 220°C (425°F). Line a jumbo 6-cavity muffin pan with liners or grease it generously with melted vegan butter.
  2. Divide Apples: Separate the peeled and chopped apples into two portions—about 300g for the batter and 260g for the apple topping.
  3. Make the Apple Topping: In a large saucepan, combine the smaller apple portion with brown sugar, vegan butter, flour, and cinnamon. Stir and heat over high until the butter melts, then simmer on medium-low for 10 minutes until apples are tender but slightly firm and sauce is thick. Add water if necessary. Cool completely.
  4. Prepare the Crumble Topping: Mix flour, sugars, melted butter, and cinnamon in a small bowl until combined. Set in the freezer to firm.
  5. Mix the Muffin Batter Dry Ingredients: In a large mixing bowl, combine flour, sugars, baking powder, baking soda, cinnamon, and salt.
  6. Add Wet Ingredients to Batter: Add dairy-free milk, applesauce, oil, vanilla extract, and optional apple cider vinegar to the dry mixture. Stir gently until just combined; the batter will be thick initially but will loosen after a few minutes.
  7. Fold in Apples: Gently fold the 300g portion of raw chopped apples into the batter.
  8. Assemble Muffins: Divide batter evenly into muffin cups, filling nearly to the top. Spoon the cooled apple topping over each muffin and sprinkle the crumble topping generously on top.
  9. Bake Muffins: Bake at 220°C (425°F) for 5 minutes. Without opening the oven, reduce heat to 180°C (350°F) and bake for an additional 28-32 minutes. Muffins are done when tops are golden and the crumble is dry. Test doneness with a toothpick in multiple spots, ensuring no raw batter remains.
  10. Cool Muffins: Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  11. Serve and Store: Enjoy muffins warm or at room temperature. Store in an airtight container at room temperature for up to 2 days, refrigerate for 3 days, or freeze for up to 1 month. Note that the crumble topping softens after a day.

Notes

  • If the apple topping sauce evaporates too quickly, add a splash of water and lower heat to gently soften apples without burning.
  • You can substitute dairy-free yogurt for applesauce in the batter.
  • Spoon and level flour for accurate measurement; for gluten-free options, use an appropriate gluten-free flour blend.
  • Using muffin liners helps with easy removal; otherwise, use vegan butter to grease pan well.
  • To check muffin doneness, insert a toothpick in several places—some gooey apple or moist crumbs are acceptable but no raw batter should be present.
  • The optional apple cider vinegar enhances rise but can be omitted.
  • The crumble topping firms up best if chilled before baking.
  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://avascooking.com/vegan-jumbo-apple-muffins-recipe/