Vegan Apple Crumble Muffins
These apple crumble muffins bring a classic dessert to life... as muffins! And with the apples and oats, they are a perfect breakfast muffin, that can be grabbed and eaten on the go. They're light and fluffy, not too sweet and full of flavour. Whilst the apples cook in the muffins as they bake, they release some juice into the muffins, which means there's both apple juice and apple chunks throughout the muffins. Let's not forget the crumble topping that's full of sugar, adding a sweet hit!
Once the butter has been melted in pan, all the ingredients are gradually thrown in one bowl and whisked to make the muffin batter, so no fancy equipment is needed... you don't even need a mixer as it can all be whisked by hand. Once the batter is ready and has been transferred to the muffin tin, all you need to do is sprinkle the crumble on top and you're good to go, that's how easy these muffins are.
What yoghurt should I use?
I use a greek style yoghurt, but you can use a plain yoghurt or natural yoghurt if you'd prefer. As long as it's not flavoured, like vanilla, whichever you go for will work.
What apples should I use?
I used cooking apples in these muffins, as they're not too sweet, but they hold their flavour. If you don't have cooking apples, or you would rather not use them, then you can definitely use eating apples... whatever eating apples are your favourite will be great!
Why are there oats?
My family loves to put oats into our crumble, so of course they had to be added to these crumble muffins! They also mean that they can be eaten for breakfast... it's just another way of eating porridge, right?!
What is the extra apple on top?
This is totally optional, but I decided to add another little goodie to my muffins! I cut up an apple into cubes and placed them in a pan with a small amount of butter. Once the apples softened, I added a small amount of sugar and cinnamon and let the simmer until the sugar melted and thickened... and that's it!
Do I need any fancy equipment?
Nope not at all! All you need is a bowl, whisk, spatula, muffin tin, and an ice cream scoop (or a couple of spoons). These can be made easily by hand - there's no need for a mixer as the butter and sugars aren't creamed together - the butter is melted first and then whisked with the yoghurt, with the sugar being added afterward. When it comes to portioning the mixture into the muffin cases, I prefer to use an ice cream scoop so there is the same amount of mix in each case. You can just use some spoons if you prefer, but I find it easier using an ice cream scoop, as the muffins will all be the same size.
How do I store these muffins?
These muffins can be stored in an airtight container for up to week in the fridge, no problem! You can store them out of the fridge at room temperature in an airtight container, but only for 2 - 3 days, as the apple won't last too much longer.
What goes into these apple crumble muffins?
Dairy-Free Yoghurt - I prefer to use a greek style yoghurt, but a plain or natural yoghurt will be great too.
Dairy-Free Butter - baking block butter works best, for taste and texture in baking, so I'd stick with that.
Dairy-Free Milk - any dairy-free milk will work well... I usually go for oat milk.
Vanilla Extract - just boosts the flavour in the muffins.
Plain Flour - this makes up the base of the muffins and gives them texture.
Caster Sugar - the sugar provides the sweetness to the muffins.
Oats - these give the 'crumble' texture to the muffins... I use jumbo oats, but regular rolled oats will be great too!
Baking Powder - gives the rise in the muffins.
Cinnamon, Ginger & Mixed Spice - this is where the crumble flavour comes from, as they are all delicious with apple.
Apples - we can't have apple crumble muffins without the apple! By cutting them into relatively small cubes, they will cook inside the muffins as they bake.
These apple crumble muffins bring a classic dessert to life... as muffins! And with the apples and oats, they are a perfect breakfast muffin, that can be grabbed and eaten on the go. They're light and fluffy, not too sweet and full of flavour. Whilst the apples cook in the muffins as they bake, they release some juice into the muffins, which means there's both apple juice and apple chunks throughout the muffins. Let's not forget the crumble topping that's full of sugar, adding a sweet hit!
Once the butter has been melted in pan, all the ingredients are gradually thrown in one bowl and whisked to make the muffin batter, so no fancy equipment is needed... you don't even need a mixer as it can all be whisked by hand. Once the batter is ready and has been transferred to the muffin tin, all you need to do is sprinkle the crumble on top and you're good to go, that's how easy these muffins are.
Apple Crumble Muffins
Total Time : 50 - 55 minutes
Preparation Time : 20 minutes
Baking Time : 30 - 35 minutes
Makes : 14 - 16 muffins
Ingredients
– For the Muffins –
200g Dairy-Free Yoghurt, flavourless
120g Dairy-Free Butter, melted
80ml Dairy-Free Milk
1 tsp Vanilla Extract
250g Plain Flour
220g Caster Sugar
80g Oats
3 tsp Baking Powder
1 tsp Cinnamon
1/4 tsp Ginger
1/2 tsp Mixed Spice
2 Apples, cubed
– For the 'Crumble' Topping –
30g Dairy-Free Butter, melted
60g Plain Flour
50g Caster Sugar
30g Brown Sugar
Method
– For the Muffins –
Preheat your oven to 180C fan and line a muffin tin with muffin cases and leave to one side.
In a bowl, add the yoghurt, melted butter, milk and vanilla extract in a bowl, whisking until they're all combined.
Once the wet ingredients are combined, add in the flour, sugar, oats, baking powder, cinnamon, ginger and mixed spice. Again, whisking until it's all combined and it forms a batter.
Finally add in the apple chunks and gently fold them into the batter, until they're as evenly distributed as possible.
Once the muffin batter is ready, spoon it into your muffin cases, filling them around 3/4 full. Then sprinkle the 'crumble' on top.
– For the 'Crumble' Topping –
Once the butter is melted, transfer it to a bowl with the flour and sugars. Mix it together until it forms a breadcrumb-like texture.
Then simply sprinkle it on top of the muffin batter.
Pop the muffin tray in the oven and bake the muffins for 30 - 35 minutes, or until golden brown.
Once baked, take the muffins out the oven tray and leave them to cool on a rack, or enjoy warm!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •
