Vegan Cinnamon Apple Muffins (Soft & Cozy) – A Warm, Comforting Bake

Imagine the smell of cinnamon and baked apples filling your kitchen on a cool morning. These vegan cinnamon apple muffins are soft, cozy, and just sweet enough to make breakfast feel special. They’re easy to make, use simple pantry ingredients, and bake up with tender crumbs and little apple pockets in every bite.

Whether you’re meal prepping, baking for friends, or just craving something warm and homemade, these muffins deliver comfort without fuss. No dairy, no eggs—just straightforward, nostalgic flavor.

What Makes This Recipe So Good

• Incredibly soft texture: Apple sauce and a touch of oil keep these muffins moist and fluffy without eggs.
• Big cinnamon-apple flavor: Fresh apples plus ground cinnamon (and optional nutmeg) give that cozy, bakery-style taste.
• Simple ingredients: Everything is easy to find—no specialty products required.
• Not too sweet: Just enough sugar to balance the fruit. Perfect for breakfast or a snack.
• Foolproof and flexible: Works with different apples, flours, and add-ins like walnuts or raisins.

Shopping List

• All-purpose flour (or a 1:1 gluten-free blend if needed)
• Baking powder
• Baking soda
• Ground cinnamon
• Ground nutmeg (optional but lovely)
• Fine sea salt
• Brown sugar (light or dark)
• Unsweetened applesauce
• Plant milk (oat, almond, soy, or your favorite)
• Neutral oil (like canola, avocado, or light olive oil)
• Vanilla extract
• Fresh apples (about 2 medium; Honeycrisp, Pink Lady, or Granny Smith)
• Optional add-ins: chopped walnuts or pecans, raisins, or vegan chocolate chips
• Optional topping: turbinado sugar or a cinnamon-sugar sprinkle

Step-by-Step Instructions

1. Preheat and prep: Heat the oven to 375°F (190°C).

   Line a 12-cup muffin tin with liners or grease lightly. This ensures easy release and even baking.

2. Mix the dry ingredients: In a large bowl, whisk 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt. Whisking evenly distributes leavening and spices.
3. Whisk the wet ingredients: In a separate bowl, combine 3/4 cup brown sugar, 1 cup unsweetened applesauce, 1/2 cup plant milk, 1/3 cup neutral oil, and 1 1/2 teaspoons vanilla.

   Mix until smooth and glossy.

4. Prep the apples: Peel if you prefer, then core and dice 2 medium apples into small cubes (about 1/4–1/2 inch). Smaller pieces bake more evenly and give better texture.
5. Bring it together: Pour the wet mixture into the dry. Stir gently with a spatula until just combined.

   The batter should be thick. Fold in the diced apples and any add-ins like 1/2 cup walnuts or raisins.

6. Fill the muffin tin: Divide the batter evenly among the 12 cups. Sprinkle the tops with turbinado sugar or a pinch of cinnamon sugar for a little sparkle and crunch.
7. Bake: Bake for 18–22 minutes, until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.

   Rotate the pan once if your oven has hot spots.

8. Cool: Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool. This keeps the bottoms from steaming and getting soggy.
9. Serve: Enjoy warm as-is, or split and spread with vegan butter or almond butter. They’re especially good with a cup of tea or coffee.

Keeping It Fresh

• Room temperature: Store in an airtight container for up to 2 days.

  Place a small piece of paper towel in the container to absorb excess moisture.

• Refrigerator: Keeps well for 4–5 days. Warm in the microwave for 10–15 seconds to revive softness.
• Freezer: Freeze individually wrapped muffins for up to 2 months. Thaw overnight in the fridge or reheat straight from frozen for 25–35 seconds in the microwave or 8–10 minutes in a 300°F (150°C) oven.

Health Benefits

• Plant-based and dairy-free: Gentle on digestion and friendly for those avoiding dairy or eggs.
• Lower saturated fat: Using oil and applesauce keeps saturated fat low compared to butter-based muffins.
• Fiber from apples: Apples add soluble fiber, which supports heart health and steady energy.
• Control the sweetness: Brown sugar provides warmth and moisture, and you can reduce the amount slightly if you prefer.
• Nut option for healthy fats: Walnuts or pecans add omega-3s and satisfying crunch.

What Not to Do

• Don’t overmix the batter: Stir only until combined.

  Overmixing makes muffins tough and dense.

• Don’t cut apples too large: Big chunks can cause gummy pockets and uneven baking.
• Don’t skip salt: A little salt sharpens flavors and balances sweetness.
• Don’t overbake: Dry muffins lose that soft, cozy texture. Start checking at 18 minutes.
• Don’t swap baking powder for baking soda 1:1: They’re not interchangeable. Use both as listed for proper rise.

Variations You Can Try

• Streusel topping: Mix 3 tablespoons flour, 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, and 2 tablespoons vegan butter until crumbly.

  Sprinkle over the batter before baking.

• Apple pie twist: Add 1/2 teaspoon ground ginger and a pinch of cloves along with the cinnamon and nutmeg.
• Gluten-free: Use a quality 1:1 gluten-free all-purpose blend with xanthan gum. Let the batter rest 5 minutes before baking.
• Whole-wheat version: Swap half the all-purpose flour for white whole wheat flour for a heartier crumb.
• Maple-sweetened: Replace half the brown sugar with pure maple syrup and reduce plant milk by 2 tablespoons to balance moisture.
• Caramel apple: Add 1/2 cup vegan caramel chips or a drizzle of vegan caramel on top after baking.
• Extra fruit: Fold in 1/2 cup raisins or dried cranberries for bursts of sweetness.

FAQ

Which apples work best for these muffins?

Honeycrisp, Pink Lady, Fuji, or Gala add natural sweetness and hold shape. For a slightly tart bite, try Granny Smith.

You can also mix varieties for depth of flavor.

Can I make them oil-free?

Yes. Replace the oil with an equal amount of applesauce. The texture will be a bit more cakey and less tender, but still delicious.

Be sure not to overbake.

How do I know when the muffins are done?

The tops should look set and spring back when lightly pressed. A toothpick inserted into the center should come out clean or with moist crumbs, not wet batter.

Can I reduce the sugar?

You can reduce the brown sugar to 1/2 cup. The muffins will be less sweet but still flavorful thanks to the apples and spices.

Avoid cutting it further for best texture.

Do I need muffin liners?

Liners make cleanup easy and prevent sticking, especially with fruit-heavy batters. If you skip them, grease the tin well and let muffins cool 10 minutes before removing.

What’s the best way to reheat?

A quick 10–15 seconds in the microwave brings back softness. For a slightly crisp top, warm in a 300°F (150°C) oven for 6–8 minutes.

Can I make mini muffins?

Absolutely.

Spoon into a mini muffin pan and bake 10–13 minutes, checking early. You’ll get about 30–36 minis.

How can I add protein?

Stir in 2–3 tablespoons of hemp seeds or use soy milk for a bit more protein. You can also add a scoop of unflavored or vanilla vegan protein powder and increase plant milk as needed to keep the batter thick but scoopable.

In Conclusion

These vegan cinnamon apple muffins are the kind of bake you’ll come back to again and again—simple, soft, and full of cozy flavor.

With a handful of pantry staples and a couple of crisp apples, you get a dozen warm, comforting muffins perfect for breakfast, snacks, or sharing. Keep a batch on hand, freeze for busy mornings, and enjoy that cinnamon-apple aroma whenever you need a little comfort.