Topped with a sweet crumb topping, seasoned with cinnamon and made perfectly moist thanks to applesauce, this Vegan Applesauce Crumb Muffin recipe is going to quickly become a staple in your house!
My family is definitely a muffin-lovin' family.
It's rare to have a week go by without me making a batch of muffins.
Then, those muffins usually get devoured in a matter of days!
I have so many different vegan muffin recipes on my blog.
I have more whole food muffin recipes such as these Zucchini Carrot Oatmeal Breakfast Muffins and these Gluten-Free Carrot Muffins.
But I also love to make more decadent muffins occasionally.
Those muffins usually involve some kind of streusel or crumb topping.
Today, I'm sharing one of those more decadent muffin recipes with this Vegan Apple Crumb Muffin Recipe!
I know you guys will love these muffins, so let me show you how to make them!
Ingredients for Vegan Applesauce Muffins
The ingredients you'll need for the base of these muffins are pretty standard.
I'll list out everything you'll need below:
- Whole wheat flour
- Baking soda
- Baking powder
- Vegan butter
- Non-dairy milk
Easy peasy, right?!
How to Replace Eggs in Muffins
When it comes to baking vegan muffins (aka muffins without eggs or dairy) I have a few tips for you.
To replace the eggs in this recipe, I'm using aquafaba.
If you're not familiar with aquafaba, it's basically the viscous liquid in a can of chickpeas and it makes a great egg replacement!
3 tablespoons of aquafaba equates to one egg.
The aquafaba, just like a chicken egg, helps to bind the ingredients together.
Usually, however, you'll need to pair it with baking powder, baking soda or both, to make sure whatever you're baking rises well!
How to Replace Dairy in Muffins
Nowadays, it couldn't be easier to replace dairy when baking.
Simply use non-dairy milk instead of dairy milk.
For butter, use vegan butter or margarine!
In this recipe, I used vegan butter to create a moist, rich muffin.
How to Make Crumb Topping for Muffins
If you want to make your muffins extra special, adding a crumb topping is the way to go.
Thankfully, it couldn't be easier!
To make a crumb topping for muffins, you'll need the following ingredients:
- Spice (if desired)
- Fat (such as vegan butter, coconut oil, etc.)
The crumb topping this this applesauce muffin recipe uses all four, with cinnamon being the main spice to add warmth and flavor!
To make the crumb topping, simply stir together the flour, sugar and spices in a small bowl.
Then add your fat source and, using your fingers or a fork, cut the fat into flour mixture until a sand-like texture forms.
Sprinkle this topping on top of your muffin batter before baking and you'll end up with a sweet, crispy, crumb topping!
How to Make Vegan Applesauce Muffins
These vegan applesauce muffins are incredibly easy to make.
To make them, start by whisking together the dry ingredients, including the flour, sugar, leavening agents, salt and spices.
Next add in the applesauce, melted and cooled vegan butter, non-dairy milk and aquafaba.
Stir everything until just combined, being careful not to overmix.
If there are little spots of flour in your batter, that's okay!
Divide the batter evenly among 12 muffin cups and bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool for 5 minutes in the pan before removing them and allowing them to cool the rest of the way on a wire rack.
How to Store Leftover Muffins
If you're anything like my family and go through batched of muffins in a matter of 1-2 days, then you can easily store these muffins in an airtight container on the counter.
If you want your muffins to last longer, store them in an airtight container in the fridge for up to a week.
Be sure to allow the muffins to cool completely before storing them so that extra moisture doesn't form in the container.
How to Freeze Muffins
If you like to meal prep as much as I do, you can make a bunch of these muffins at once and freeze some for later.
To freeze muffins, allow them to cool completely before wrapping them individually in plastic wrap (optional) and storing them in a freezer-safe zip-lock bag for up to two months.
How to Reheat Frozen Muffins
To reheat frozen muffins, you have a few options.
Microwave: You can place your muffins straight into the microwave from the freezer and microwave it for about 30 seconds, or more, until heated through.
Toaster Oven: If you want to use a toaster oven, place your frozen muffin into a 350F oven for about 5 minutes or until warmed through.
Slow Thaw: If you want to take your frozen muffin to go, simply wrap it in a paper towel and allow it to thaw at room temperature through the morning and it should be thawed by lunch!
Vegan Applesauce Crumb Muffins
- 1 ½ cups whole wheat flour
- ½ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup applesauce
- ⅓ cup vegan butter melted and cooled
- ¼ cup non-dairy milk
- 3 tablespoons aquafaba*
- ⅓ cup brown sugar
- 2 tablespoons flour
- dash cinnamon
- 1 tablespoon vegan butter
- Preheat your oven to 375 °F and line 12 muffin cups with silicone liners or spray your muffin cups with cooking spray. Set the tin aside.
- Melt the vegan butter in a microwave safe bowl for about 15. Set it aside to cool.
- In a large mixing bowl, whisk together the dry ingredients, from the whole wheat flour to the salt.
- Add the remaining wet ingredients, including the melted butter, and stir until the batter is just combined.
- Divide the batter evenly among the 12 muffin cups.
- Sprinkle the crumb topping overtop of each muffin. You will probably have extra crumb topping!
- Bake the muffins for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for 5-10 minutes in the pan before transferring them to a wire rack to cool completely.
Grace Anna Lane says
These were tasty, but on the dry side. Super easy to make, I actually left off the crumb topping completely. The rest of the recipe I followed exactly - any tips on how to make them more moist?
Faith VanderMolen says
Sorry they were dry! We didn't have that issue at all...kind of the opposite actually. All ovens are different. My main suggestion is to bake them for less time possibly. Or try vegetable oil instead of butter. Wish I could help out more!