Apple Cinnamon Muffins
These vegan muffins, topped with crumbly cinnamon streusel and a simple glaze, are so easy to make and a true comfort food classic.
If you also live in Vancouver then you are feeling the full effects of autumn finally arriving and there is no better way to celebrate than to make these delicious muffins! They are so fun to make and it goes without saying that they are so fun to eat! When it was my birthday in September, Taylor was doing recipe testing for these muffins and brought them for me to gobble up! I think I have mentioned in previous posts that while I love cake and cupcake as much as the next person, muffins are probably my ultimate favorite baked good!
Check out these other amazing muffin recipes that are the perfect thing to get you in the fall baking mood!
I cannot recommend these muffins enough! They are so hearty and comforting during this chilly season! Plus, they stay so moist and fresh for days. I also found these muffins are great out of the freezer too! So, if you are someone that won't go through the whole batch of muffins in a couple days, then you can toss them into the freezer and they will still taste newly baked when thawed! Also, I am sorry for anyone who hates that I just used the word moist in this month's post! Please still make and enjoy these amazing muffins despite my word choice! And if you do make this recipe, we always appreciate when you reach out and let us know how you enjoyed them!
The past couple years I have been working on being more intentional with eating fruits and vegetables that are in season. So, I love discovering more recipes that I can use what is already growing in abundance in my climate. I have a goal to slowly build my own garden at home so that I can truly harvest a lot of the food that I am eating. However, I am a long way from this goal, so for now I am happy to be learning what grows during each season where I live!
Here are other perfect recipes to make this November with the produce you should be able to find at your local famers markets!
~ Tessa
Apple Cinnamon Muffins
Vegan
Yield: 12 muffins
Prep time: 15 minutes
Bake time: approximately 18-20 minutes
Author: Kitchen Potatoes
Ingredients
Streusel Topping
· ½ tsp cinnamon
· ¼ tsp salt
· ½ cup flour
· ½ cup brown sugar
· ⅓ cup vegan butter, melted
Muffin Batter
· 1 large granny smith apple, peeled and chopped + 1 tbsp flour
· 1 container vegan cream cheese (4 oz.)
· ¼ cup vegan butter
· ½ cup granulated sugar
· ½ cup non-dairy milk
· 1 tbsp vanilla
· 1¼ cup flour
· ½ tbsp baking powder
Glaze
· 1 cup powdered sugar
· 1 ½ tbsp vegan milk
Method
Preheat oven to 350°F. Either grease or line a muffin tin with cupcake liners and set aside.
In a medium bowl, make streusel topping by combining all streusel topping ingredients except for the vegan butter. Whisk together until combined. Add melted butter, whisk thoroughly, and set aside.
In a small bowl, combine 1 tablespoon of flour and your chopped apple pieces. Set aside for now.
In a stand mixer or in a large bowl with an electric mixer, cream together the vegan cream cheese, vegan butter, and granulated sugar until it becomes light and fluffy.
Add non-dairy milk and vanilla and mix for another minute. Then add flour and baking powder and mix until combined.
With a rubber spatula, fold your apple pieces that have been coated in flour into your muffin batter.
Scoop batter into your prepared muffin tin and then top each muffin with streusel topping.
Bake for 18-20 minutes or until a toothpick can be removed from the center of a muffin cleanly. Once baked, set muffin tin on a cooling rack. After about five minutes, remove muffins from the tin and allow to cool fully on your cooling rack.
Prepare the glaze by mixing the powdered sugar and vegan milk in a small bowl. Mix thoroughly until all clumps are smooth. If the glaze is too thick, add more milk, half a tablespoon at a time. If the glaze is too thin, add more powdered sugar, ¼ cup at a time. Once the glaze is your desired consistency, drizzle over muffins. Allow glaze to set for approximately 10 minutes, then serve. Store muffins in the fridge for up to 3 days.
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