Apple Streusel Muffins
I know that everyone loves longer blog posts from me, but honestly my time is just so limited right now! I’ve been struggling with the idea to post if it isn’t even going to be long but it’s been way to long since I’ve blog posted; blame law school, which also produces writer’s block.
Just saying.
If you try these Apple Streusel Muffins please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
Apple Streusel Muffins
Ingredients
Muffins:
- 2 cups flour, (240g), sifted
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon sea salt
- ¾ cup cane sugar, or organic white sugar, brown sugar or coconut sugar (150g)
- ⅓ cup vegan butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- ½ cup vegan milk, I used soy milk, any other works too (120mL)
- 1 cup apples, peeled and grated/shredded OR diced in ½" chunks (from 1-2 apples depending on their size)
Streusel Topping:
- 1/2 cup flour, + 2 tablespoons extra flour if needed
- 1 teaspoon cinnamon
- ¼ cup cane sugar, or organic white sugar, brown sugar or coconut sugar
- ¼ cup vegan butter, melted
Instructions
- Preheat the oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with 10 muffin liners.
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and sea salt. Set aside.
- In a large mixing bowl or bowl of a stand mixer, add the sugar, vegan butter and vanilla extract. Mix together for about 2-3 minutes on low speed until fully incorporated. Scrape down the sides as needed.
- Add in the unsweetened applesauce and vegan milk and incorporate for about 30 more seconds until fully incorporated.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix. Gently fold in the grated apples.
- In a separate small bowl, mix together ingredients for streusel topping with your hands or a fork, mixing until just combined, moist and crumbly. You don't want to blend the butter into the mixture too much. Add the extra two tablespoons one at a time if needed to reach desired crumble texture.
- Scoop about ¼ cup batter into each of the 10 cupcake liners — the cups should be ¾ full or just full. Fill the other two empty holes with a tablespoon or two of water each so they don't burn in the oven.
- Spoon streusel topping on top of the batter in each muffin cup. Use as much as you want — I sprinkled enough to cover the entire top.
- Bake for 8 minutes at 425°F/220°C, then reduce the temperature to 375°F/190°C degrees (don’t open the oven!) and bake for another 13 minutes until a toothpick inserted into a muffin comes out clean. Remove from the oven and let it cool in the pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely. Turn the muffins on their sides like cooling to help prevent the domes from collapsing.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
OMG..love these…stealing recipe for my job co-workers!! Jackie
Haha please do! They are so good!
if I bake it in a cake tin, how long should I bake it for?
Hi Hatice,
I haven’t tried this so I’m not sure!
Hi! I just did this in a cake pan tonight and it turned out great! 8×8 glass baking dish, I checked it at 25 minutes and then put it in for another 20, it was good at that point but I added another 5 minutes to get some good crispy edges and top.
hi jessica
i follow you for lots of lovely vegan recipies so was very surprised this apple streusel contained eggs. am i wrong that you always post vegan recipies?
Hi Paula,
Thanks for pointing this out – I’ve just updated this recipe to the tested vegan version 😊. You’re correct that I only post vegan recipes! This is actually an older post from 2012 before I was even vegetarian actually, and it’s quite the task to go back and update old
Recipes since I’m doing it manually and by myself (especially now with a newborn!). That’s the only reason this recipe has eggs – my blog has been around since 2010! Hope that helps and that you enjoy the vegan update to this dish (and all my other recipes!!).