Vegan Apple Crumble Muffins

These Apple Crumble Muffins are fluffy, tasty, easy to make and an all-round winner really! I have a love for muffins, they're warming and a suitable portion size that you can pop one in your lunch box or sneak one throughout the day without ruining your appetite - dreamy stuff! I also have a love for apple crumble (even though I haven't written up my recipe for it on this blog yet whoops I will get on that right away), so it made sense that I incorporate the two and make these Apple Crumble Muffins!

This recipe was adapted from my Apple Cake recipe, with the a little tweaking of the ingredients and the addition of the crumble topping, so if you're not fancying muffins, why not give the Apple Cake a go? 

This bake was the first time I've tried my Reusable Silicone Muffin Cases, which are dishwasher safe, microwaveable and super colourful! This was my first time using silicone cases ever and I was super impressed- the muffins came straight out the cases are easy to clean, and there's less waste produced by single use paper cases. I can highly recommend these if you're looking for ways to be more sustainable and add an extra pop of colour to your baking!

I hope you enjoy this recipe for Vegan Apple Crumble Muffins, if you do decide to try it out, please do tag me in your posts or use the hashtag #susiechef to show me how they turned out!

Total time: 45 Minutes plus Cooling
Yield: 12 Muffins
Ingredients

• 165g Plain Flour
• 30g Caster Sugar
• 30g Muscovado Sugar
• 1 Tsp Baking Powder
• 1/2 Tsp Bicarbonate of Soda
• 1 Tsp Ground Cinnamon
• 125ml Dairy Free Milk
• 85g Dairy Free Butter
• 1 Tbsp Golden Syrup
• 1 Tsp Vanilla Extract
• 2 Medium Apples, peeled and grated

Crumble 

• 20g Plain Flour
• 20g Caster Sugar
• 1 - 2 Tsp Dairy-Free Butter
• 1/2 Tsp Ground Cinnamon

Cooking Directions

1. Preheat your oven to 180˚ celsius. Line a muffin pan with cases.
2. Sift the flour, bicarbonate of soda, baking powder and cinnamon into a large mixing bowl.
3. Melt the sugars and butter together, then pour this into the flour mixture.
4. Stir in the dairy free milk, golden syrup and vanilla extract.
5. Fold in the grated apple slowly, until fully combined.
6. To make the crumble topping, mix together the plain flour, ground cinnamon and caster sugar, then rub in the dairy free butter until a crumble is formed. (I found about 1 Tsp of butter was enough).
7. Spoon the mixture into the muffin cases, sprinkle over the crumble topping and bake for around 23-25 minutes, until the muffins are risen and firm to touch.
8. Leave the muffins to cool in the tin for a few minutes, then transfer to cool fully on a wire cooling rack.

©Susiechef. All images & content are copyright protected. I am the legal copyright holder of all material on this blog and you may not reprint or republish any images or content without my written permission. All information on this blog is for entertainment purposes only.

Disclosure: This post contains affiliate links, from which I earn a small percentage of commission at no extra cost to you if you choose to purchase the items.