Vegan Apple Crumble Muffins
Ingredients:
For the muffins:
1½ cups (190 g) all-purpose flour
½ cup (100 g) brown sugar
¼ cup (50 g) white sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg (optional)
Pinch of salt
¾ cup (180 ml) plant-based milk (almond, soy, or oat)
⅓ cup (80 ml) vegetable oil or melted coconut oil
1 teaspoon vanilla extract
1½ cups peeled and diced apples
For the crumble topping:
½ cup (60 g) flour
¼ cup (50 g) brown sugar
1 teaspoon cinnamon
3 tablespoons vegan butter or coconut oil, melted
Instructions:
Preheat oven
Set to 180°C (350°F) and line a muffin tin with liners.
Make the crumble topping
In a small bowl, mix flour, brown sugar, and cinnamon.
Add melted vegan butter and mix until crumbly. Set aside.
Mix dry ingredients
In a large bowl, whisk together flour, brown sugar, white sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix wet ingredients
In another bowl, combine plant-based milk, oil, and vanilla extract.
Combine batter
Pour wet ingredients into dry and mix until just combined.
Fold in diced apples.
Fill muffin cups
Divide batter evenly into muffin cups (about ¾ full).
Add crumble topping
Sprinkle the crumble generously over each muffin.
Bake
Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
Cool & serve
Let cool for 10 minutes, then transfer to a rack.
Tips:
Use firm apples like Granny Smith for a slight tart contrast.
Add chopped walnuts or pecans for extra crunch.
A drizzle of powdered sugar glaze makes them extra special.