These vegan apple pie streusel muffins are deliciously fluffy on the inside and have a crunchy streusel topping and sweet vanilla icing. So easy to make and perfect for a party or just as a Sunday treat.
Vegan apple pie streusel muffins
Fall is the perfect season for apple and cinnamon treats. Apples are in abundance in stores with so many different varieties on offer.
There’s so much to look forward to in fall: cozy sweaters, warm soups, and slow cooker dinners, and, of course, all things apple. These amazing apple pie streusel muffins just scream fall favorites!
This vegan apple pie streusel muffin recipe is:
- quick and easy
- dietary
- pantry friendly
- vegan and vegetarian
- dairy-free, lactose-free
- Nut-free
- Egg-free
- Tasty
- Delicious
What you’ll need to make this recipe:
- All-purpose flour
- Sugar
- Brown sugar
- Vegan butter
- Ground flax seeds
- Cinnamon
- Alpro Greek-style yogurt
- Pure vanilla extract
- Baking soda
- Baking powder
- Salt
- Soy milk
- Icing sugar
- Double cream
STEP-BY STEP-INSTRUCTIONS
Step 1
Make the flax egg by mixing 2 tbsp of ground flax seeds and 5 tbsp of water in a bowl, set aside.
Step 2
Heat the oven to 220°C and line a 12-count muffin pan with cupcake liners.
Step 3
To make the streusel topping combine 1 tbsp sugar, 1/3 cup brown sugar, 1 tsp cinnamon, and 1/4 cup of melted butter in a medium bowl. Mix well and then add 2/3 cup of all-purpose flour and mix together. The streusel topping will be thick and crumbly. Set aside for later.
Step 4
In a bowl add 1/2 cup of brown sugar, 1/4 cup of sugar, and 1/2 cup of softened vegan butter. Beat with a handheld or stand mixer until smooth and creamy. Scrape down the sides and add the flax eggs, 1/2 cup of greek style yogurt, and 1 tsp of vanilla extract. Mix again until well combined.
Step 5
Cut the apples into small cubes and set aside.
Step 6
In a separate bowl sift 1 and 3/4 cup all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp ground cinnamon, and 1/2 tsp salt together. Then add the dry ingredients to the wet mix. Then add the soy milk and chopped apples and mix with a spatula.
Step 7
Spoon the batter evenly into the muffin pan, filling each almost all the way to the top. Then divide the streusel topping evenly between the muffins.
Step 8
Bake for 5 minutes at 220°C then lower the heat to 180°C and bake for further 15-18 minutes or until you can stick a toothpick in the middle and it comes out clean.
Step 9
Remove the muffins from the muffin tin an allow to completely cool.
Step 10
Make the vanilla icing: Whisk together all the ingredients and drizzle over cooled muffins.
FAQS
Can I freeze these muffins?
These muffins can be frozen with or without icing for up to 3 months.
How long does this keep?
As with any baked goods these muffins will be good for up to about 5 days in an airtight container.
RELATED RECIPES
If you’re loving the looks of this stew, you’ll want to try these ones too:
Vegan and gluten-free blueberry streusel muffins
Vegan strawberry and champagne cupcakes
Apple Pie Streusel Muffins
Equipment
- 12-count Cupcake baking tin
Ingredients
Streusel topping
- ⅓ cup Brown sugar
- 1 tbsp Sugar
- 1 tsp Cinnamon
- ¼ cup Vegan butter
Muffins
- ½ cup Vegan butter
- ½ cup Brown sugar
- ¼ cup Sugar
- 2 tbsp Ground flax seeds
- 5 tbsp Water
- ½ cup Alpro Greek style yogurt
- 1 ½ tsp Vanilla extract
- 1 ¾ cup Flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Salt
- 1 ½ tsp Cinnamon
- ¼ cup Soy milk
- 2 apples peeled and cut in small chunks
Vanilla Icing
- ½ cup Icing sugar
- 1 ½-2 tbsp Vegan double cream
- 1 tsp Vanilla extract
Instructions
- Make the flax egg by mixing 2 tbsp of ground flax seeds and 5 tbsp of water in a bowl, set aside.
- Heat the oven to 220°C and line a 12-count muffin pan with cupcake liners.
- To make the streusel topping combine 1 tbsp sugar, 1/3 cup brown sugar, 1 tsp cinnamon, and 1/4 cup of melted butter in a medium bowl. Mix well and then add 2/3 cup of all-purpose flour and mix together. The streusel topping will be thick and crumbly. Set aside for later.
- In a bowl add 1/2 cup of brown sugar, 1/4 cup of sugar, and 1/2 cup of softened vegan butter. Beat with a handheld or stand mixer until smooth and creamy. Scrape down the sides and add the flax eggs, 1/2 cup of greek style yogurt, and 1 tsp of vanilla extract. Mix again until well combined.
- Cut the apples into small cubes and set aside.
- In a separate bowl sift 1 and 3/4 cup all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp ground cinnamon, and 1/2 tsp salt together. Then add the dry ingredients to the wet mix. Then add the soy milk and chopped apples and mix with a spatula.
- Spoon the batter evenly into the muffin pan, filling each almost all the way to the top. Then divide the streusel topping evenly between the muffins.
- Bake for 5 minutes on 220°C then lower the heat to 180°C and bake for further 15-18 minutes or until you can stick a toothpick in the middle and it comes out clean.
- Remove the muffins from the muffin tin and allow completely cool.
- Make the vanilla icing: Whisk together all the ingredients and drizzle over cooled muffins.
