I don’t really share many muffins recipes.
I’m not sure why, I mean they are probably the easiest of all the recipes to make.
One bowl mix, no mixer required. Like duh?
Why not make muffins? And why not make muffins everyday?
Here is my recipe for Cinnamon Apple Walnut Muffins.
Jumbo sized and loaded with cinnamon, apples and a brown sugar and a walnut streusel through the middle.
If walnuts aren’t your “thang” you can leave them out or substitute another nut of choice.
By the way you can also bake all the batter into a standard sized loaf pan for an amazing apple cinnamon bread!
Cinnamon Apple Walnut Muffins
Prep time
Bake time
Total time
Line the muffin tins with parchment paper or cupcake liners and preheat the oven to 350°F
I am using the Plant Based Egg egg replacerhere because I think it is the best for light texture and binding the recipe, but you can use any egg replacer of your choice if you prefer
I am using the Plant Based Egg egg replacerhere because I think it is the best for light texture and binding the recipe, but you can use any egg replacer of your choice if you prefer
Serves: 6 Jumbo Muffins
Ingredients
- All Purpose Flour 1¾ cups (218g)
- Baking Soda 1 teaspoon
- Baking Powder ¾ teaspoon
- Salt ½ teaspoon
- Cinnamon ½ teaspoon
- Cardamom ½ teaspoon *optional ingredient
- Vegetable Oil ½ cup
- Granulated Sugar ⅓ cup
- Light Brown Sugar ⅓ cup
- The Plant Based Egg 4 teaspoons
- Plant Milk ½ cup (118ml)
- Vanilla Extract 2 teaspoons (10ml)
- Shredded Apples peeled and cored 1¾ cup (approx 2 large apples)
- For the filling:
- Light or dark brown sugar ¾ cup
- Cinnamon 1 teaspoon
- Lightly toasted walnuts ½ cup
Instructions
- In a small bowl combine the brown sugar, lightly toasted walnuts and cinnamon and stir to combine
- In another large mixing bowl combine the sugars, oil, plant milk and vanilla extract whisk smooth
- Add the sifted flour, spices, salt, baking powder and soda and the plant based egg egg replacer and whisk smooth
- Add the shredded apples and mix well
- Portion half of the batter into the paper lined tins and then add a heaping tablespoon of the sugar/nut mixture on top and then the remaining batter on top of that.
- Distribute the last of the sugar/nut mixture on the top of each muffin and bake immediately in a preheated 350° oven for 30 minutes for the jumbo size, slightly less time for standard sized muffins
Notes
Apple muffins will stay fresh at room temperature wrapped well for up to 4 days
Can these be made gluten free an these be made g/f
I do not do any gluten free baking but I have been told that vegan + gluten free is not always an easy conversion. CLICK HERE for the best gluten free vegan recipes with more info for how to make this gluten free
Hi Gretchen, an absolute fan of your recipes Thankyou so much for sharing. Is there anyway you could list all the measurements in grams as well? I find it tricky being in Australia with different cup measurements. Some of yours have it but then others don’t.
these look great, i have been looking for a vegan apple muffin recipe.
can i replace the plant based egg with soemthing else?
Thanks yes, as I wrote in the post : am using the Plant Based Egg egg replacer here because I think it is the best for light texture and binding the recipe, but you can use any egg replacer of your choice if you prefer
Hi Gretchen, my name.is Cheff’ Rootsie of Veggie Grub. You are Soo amazing, I would love to talk to you concerning some business, how can I get in touch privately? Thanks
Hi Donna, you can email me at [email protected]
Hello Gretchen
I’ve made these unbelievably delicious muffins many times for our church group.
I am making 100 for tomorrow’s group and another 300 next month.
Thank you soo soo much Gretchen!!
WOW that’s a lot of muffins! Great & thank you too!
Just made these, and oh man are these so good. Moist, fluffy, and just the exact amount of sweetness. Total home run with us!!!! I absolutely love your site, and this is the fourth recipe of yours I’ve tried. Everyone has been been perfect! Thank you for all the vegan recipes ??
YAY! thank you for the feedback I am so happy you are loving the recipes!
Hi Gretchen, Sorry I know this is unrelated to the recipe posted but I do not know where to go to ask this question. I was looking for a strawberry cake recipe to make for my granddaghter’s birthday and came across your strawberry chiffon cake that I would like to make. The recipe calls for only 1 cup of cake flour but when I watched the video it looked like there was moe than 1 cup in your bowl. Is the 1 cup right because it says it will make 4-7″ Layers. Thank you for your time. Lynn
HI, The written recipe is correct, sometimes on the video it does look different, and may have been (as I may have adjusted it after the video), but the written recipe is correct
Hi
I can’t wait to try this recipe , but I’d like to use ground flashed as the egg replacer, any idea how much I should use?
Jean
You can use 2 Tbs reconsitute with the 1/2 cup of the plant milk warmed