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These vegan apple crumble muffins are a hybrid of two classic Autumn desserts. A soft and moist apple cake with a crunchy oat streusel topping.
Let’s talk apples. Apple pie, crumble, cake, you name it, I’ll eat it. So naturally I had to combine two of my favourite apple-based desserts into one happy medium! And let me tell you, crumble-topped muffins are a strike of pure genius: a fluffy spiced apple cake with an oaty crumble topping. Swoon!
Why You’ll love this recipe:
- It’s Vegan (and therefore egg-free!)
- The perfect Autumn/ Fall bake
- It’s topped with struesel!
What ingredients do I need to make vegan apple crumble muffins?
- Apples. For obvious reasons. I actually use two forms of apple here: grated fresh apple, and applesauce. I like to use pink lady apples in these muffins, as they are delightfully sweet and give the cake a soft texture. You can use cooking apples in this recipe, but the result will be less sweet and the apple may not fully cook, as the muffins have a short cooking time.
- Sunflower Oil. A key ingredient of muffins and it’s what makes a muffin different to a cupcake, which usually has some form of butter. It’s also what makes these muffins just that little bit more acceptable to have for breakfast 🙂
- Soft Brown Sugar. Soft brown sugar gives these muffins a beautifully soft texture, and a subtle caramel flavour.
- Flour + Baking Powder.
- Spices. It wouldn’t be an Autumn bake without spices, would it? Cinnamon takes centre stage here, aided by nutmeg and ginger to boost the cosy flavours.
- Crumble. Okay, so this isn’t so much an ingredient as it is a mandatory addition to this recipe. Did you read that, it’s MANDATORY. My crunchy streusel topping is made with just 4 ingredients: flour, sugar, oats, and coconut oil.
How to make Vegan Apple Crumble Muffins:
- Mix together the applesauce, sunflower oil, and brown sugar in a bowl.
- Gradually fold in the dry ingredients (self-raising flour, baking powder, and spices) to the wet. Do not overmix the muffins or they will become claggy.
- Stir in the grated apple (photo 2)
- Prepare the crumble in a medium bowl, by mixing together the ingredients with your fingers. You want to press the flour and butter between your fingers to create a flaky texture.
- Divide the muffin mixture between 6 muffin cases, and top with the crumble (photo 3)
- Bake for 20-25 minutes until the crumble is golden. Leave to cool slightly before enjoying warm!
Recipe tips & variations:
- Make sure that you use rolled oats, as opposed to porridge oats, for the crumble topping. Rolled oats are a larger form of the oat, and hence give the topping more texture.
- Likewise, make sure that the sugar in the crumble is white sugar. White sugar is more stable and gives the topping a delightful crunch.
- These muffins will keep in an airtight container for up to 5 days.
If you feel like treating a friend (or yourself) this Autumn, make them these apple crumble muffins. And if you would like to make a certain little Shivani very happy too, please do tag me on Instagram @shivanilf – I love seeing your creations! You can also keep updated on Pinterest and Facebook – I hope to see you there!
More baking recipes to try:
- Bakery-style blueberry muffins
- Orange and rose polenta cake
- Vegan peanut butter brownies
- Polish apple cake (Recipe from Electric Blue Food)
Vegan Apple Crumble Muffins
- 100 grams Apple Sauce
- 50 ml Sunflower Oil
- 50 grams Brown Sugar
- 100 grams Self-Raising Flour
- 3/4 tsp Baking Powder
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Ginger
- 1 Small Apple peeled + grated
For the crumble:
- 30 grams Plain Flour
- 30 grams Rolled Oats
- 20 grams Coconut Oil
- 20 grams Caster Sugar
- Preheat the oven to 180 degrees. Line a muffin pan with 6 muffin cases and set aside.
- In a large bowl mix together the applesauce, sunflower oil and brown sugar with a wooden spoon.
- Gradually add the flour, baking powder, and spices to the bowl, folding the mixture after each addition. Stir in the grated apple.
- Divide the muffin mixture between the 6 muffin cases. Prepare the crumble in a small bowl by mixing together the ingredients with your fingers. Divide the crumble mixture evenly on top of the muffins.
- Bake in the preheated oven for 20-25 minutes until the crumble is slightly golden. Leave to cool slightly before enjoying!
- The weight of my grated apple was 70 grams. If you have somewhere in the region of 60-80 grams this is fine, but make sure to adjust the baking time as necessary to account for a slightly wetter/drier batter.
- The muffins are best enjoyed warm from the oven, but will keep in a covered container for up to 5 days.