These vegan apple crumble muffins are the perfect combination of soft, spiced apple cake and a deliciously crunchy topping. Made with cinnamon, apples, and a golden crumble, they’re a really yummy treat for any time of day. Naturally dairy-free and egg-free, they’re easy to make and packed with flavour. Enjoy them for breakfast, as a snack, or with a cup of tea!
Vegan Apple Crumble Muffins – Soft, Spiced & Perfectly Crunchy!
These vegan apple crumble muffins are moist, utterly delicious, and topped with a crunchy, fragrant cinnamon crumble.
This is my first apple recipe of the season, and with a bumper crop from our apple tree, I’ll be getting creative with apple recipes this autumn.
Muffins are always a big hit in our house and this recipe is no exception. I like to use some tarty cooking apples and balance the sweetness with raisins and cinnamon.
Ideal for breakfast, a snack, or dessert, these apple crumble muffins pair perfectly with a cup of coffee or tea. Being nut-free, they’re also a great seasonal treat for kids’ lunch boxes. This recipe is perfect for beginners and experienced bakers alike.
Apples are one of my favourite fruits so I always like to make a batch of my apple compote, apple cider muffins, apple chips, or some apple turnovers. At this time of the year, I also like to go foraging for blackberries and make of few jars of my apple & blackberry jam that we can enjoy over winter.
For an alternative to muffins, try my cinnamon raisin bread or buckwheat banana bread (with dates)
How to make these apple crumble muffins
Essential Ingredients for Perfect Apple Crumble Muffins
To make these delicious muffins you will need:
- Apples: Choose firm, tart varieties like Granny Smith or cooking apples
- Flour: I use a mixture of plain flour and wholemeal spelt flour
- Baking Powder and Baking Soda: To ensure a perfect rise and fluffy texture.
- Butter: Adds richness and helps create a tender crumb
- Golden Caster Sugar
- Chia Eggs: Bind the ingredients and add structure
- Vegetable Oil: Contributes to a moist, tender texture
- Dairy-Free Milk: Adds moisture and helps create the right batter consistency
- Cinnamon: Provides warm, aromatic flavour that complements the apples
- Raisins: For added sweetness
- Vanilla: Enhances the overall flavour
- Salt
For the crumble topping, I use a mixture of flour, demerara sugar, dairy-free butter, jumbo porridge oats, and cinnamon create an irresistible crumbly texture on top of each muffin.
Step-by-step Instructions
Step 1: Soak the Raisins and Make The Chia Eggs
First of all, you will need to soak the raisins into boiling water and prepare the chia eggs. If you wish you can replace the 2 chia eggs with 2 flax eggs or with 2 organic eggs. They all work equally well here.
Step 2: Make The Crumble Topping
Second, you can make the crumble topping in a pan by melting some dairy-free butter and mixing in some flour, demerara sugar, jumbo porridge oats and cinnamon.
Jumbo porridge oats are larger, whole rolled oats that retain their natural shape, making them a fantastic ingredient in baking. Unlike finer, instant oats, jumbo oats provide a chewy texture and hearty bite, which can add a delicious contrast to soft cakes, muffins, and biscuits. When used in recipes like these apple crumble muffins, they create a deliciously crunchy topping that pairs beautifully with a cinnamon-spiced filling and top. This is also a great way to add extra fibre and whole grains to sweet treats, making jumbo oats a wholesome choice for autumn-inspired bakes.
Step 3: Mix Wet and Dry Ingredients
The rest of the recipe is very straightforward. All you have to do is sieve the dry ingredients together and then mix in the wet ingredients. Make sure you whisk the chia eggs with the oil, vanilla and non-dairy milk until there are no lumps and all is well combined.
The last step is to fold in the grated apples (I leave the skin on) and the drained raisins.
Step 4: Bake The Muffins
Once you have carefully divided the mixture between 12 muffin baking cases, you can top each muffin with some crumble. Bake the muffins in the oven for 20-25mins et voilà! Job done and ready to enjoy.
Delicious!
Storage Instructions
These muffins are at their best when fresh. Here are some tips for storing and making your muffins ahead of time:
Storage Options
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep fresh for up to 1 week in a sealed container.
- Freezer: Freeze for up to 3 months in a freezer-safe bag or container.
I hope you enjoy these vegan apple crumble muffins as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
This post was originally published in September 2021 and updated in October 2024.
Apple Crumble Muffins
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 100 g raisins
- 2 chia eggs [2 Tbsp ground chia seeds + 6 Tbsp of water] or 2 beaten organic eggs
- 200 g cooking apples (or Granny Smith)
- 125 g plain flour
- 125 g wholemeal spelt flour
- 150 g golden caster sugar
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 75 ml vegetable oil
- 50 ml non-dairy milk
- 1 tsp vanilla extract
CRUMBLE TOP
- 50 g dairy-free butter
- 50 g demerara sugar
- 50 g plain flour
- 40 g jumbo porridge oats
- 1 tsp cinnamon
Instructions
- Boil some water in a kettle. Put the raisins in a bowl. Soak the raisins in boiling water.100 g raisins
- Prepare the chia eggs by mixing 2 Tbsp of ground chia seeds with 6 Tbsp of water. Set aside for 10 mins.2 chia eggs [2 Tbsp ground chia seeds + 6 Tbsp of water] or 2 beaten organic eggs
- Preheat the oven to Fan 180°C / 200°C/400°F/Gas 6.
- Place 12 large paper baking cases in a muffin tin.
- Melt the dairy-free butter in a pan. When melted, mix in the other crumble ingredients. Set aside.50 g dairy-free butter, 50 g demerara sugar, 50 g plain flour, 40 g jumbo porridge oats, 1 tsp cinnamon
- Sieve the flours, golden caster sugar, baking powder, bicarbonate soda, cinnamon, and salt in the large bowl.125 g plain flour, 125 g wholemeal spelt flour, 150 g golden caster sugar, 1 tsp bicarbonate of soda, 1 tsp baking powder, 1 tsp cinnamon, 1/2 tsp salt
- Whisk the chia eggs with the oil, vanilla and non-dairy milk. Mix well until there are no lumps and all is well combined.75 ml vegetable oil, 1 tsp vanilla extract, 50 ml non-dairy milk
- Add the chia mixture to the dry ingredients. Mix well.
- Drain the raisins. Grate the apples on the coarse side of a cheese grater. Mix the drained raisins and grated apples into the dough until all is well combined.200 g cooking apples (or Granny Smith)
- Carefully spoon the mixture into each baking case in the muffin tin.
- Top each muffin with some crumble.
- Place in the oven for around 20-25mins until golden. Insert a skewer to check the muffins are cooked. The skewer should come out clean.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/apple-crumble-muffins-vegan/
I cannot wait to see your posts!
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Wonderful
Thank you. So glad you enjoyed this recipe. Annabelle x