¾cupcane sugaror organic white sugar, brown sugar or coconut sugar (150g)
⅓cupvegan buttermelted
1teaspoonvanilla extract
1/2cupunsweetened applesauce
½cupvegan milkI used soy milk, any other works too (120mL)
1cupapplespeeled and grated/shredded OR diced in ½" chunks (from 1-2 apples depending on their size)
Streusel Topping:
1/2cupflour+ 2 tablespoons extra flour if needed
1teaspooncinnamon
¼cupcane sugaror organic white sugar, brown sugar or coconut sugar
¼cupvegan buttermelted
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.