Apple Walnut Muffins (Vegan)
These apple walnut muffins check all the boxes - a little sweet, a little crunch and a lot of warm flavors, perfect for breakfast, brunch, or a sweet snack.
Ingredients
Apple Walnut Muffins
- 10 tbsp/ 140 grams plant based butter with salt - melted
- 10 tbsp/ 150 grams plant based milk - room temperature
- 10 tbsp/ 150 grams plant based yogurt - room temperature
- 1 cup + 14 tbsp / 226 grams all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp apple cider vinegar
- 7 tbsp/ 85 grams brown sugar
- 7 tbsp/ 87 grams cane sugar
- 1 tbsp vanilla extract
- 1 medium or 2 small apple(s) - peeled, cored and chopped (1/4-inch pieces) (1 cup for the batter + 18 pieces reserved for the tops of the muffins)
- ¾ cup walnuts - roughly chopped + extra for the tops of the muffins
Cinnamon Glaze
- 6 tbsp powdered sugar
- 2 tsp plant based milk
- ⅛ tsp ground cinnamon
Instructions
- Combine all of the dry ingredients in a small bowl - flour, baking powder, baking soda, and ground cinnamon. Whisk to combine and set the bowl aside.
- Combine the sugars and all of the liquids to a medium bowl - sugar, melted butter, milk, yogurt, vanilla extract, and apple cider vinegar. Whisk the ingredients together until well combined - about 30 seconds to 1 minute.
- Add the dry ingredients to the wet ingredients, gently folding until no more flour can be seen. Cover the batter and let it rest on the countertop for 30 minutes.
- While the batter is resting, peel, core and chop the apple(s) into ¼-inch pieces and roughly chop the walnuts. (one medium or 2 small apples should be enough)
- Prep the 6-cup jumbo muffin pan by lining each cup with a large paper liner or make your own with parchment paper.
- Preheat the oven to 425F. Add the chopped apple pieces (1 cup) and the roughly chopped walnuts (¾ cup) to the batter, gently folding them in until evenly distributed.
- Divide the batter among the 6 jumbo cups - about a heaping ¼ cup of batter per cup. Place 3 pieces each of chopped apple and walnut to the top of each muffin.
- Bake the muffins at 425F for 8 minutes. Decrease the oven temperature (do not open the oven door) to 375F and bake for another 20 to 25 minutes. The tops should be starting to brown and a toothpick inserted should come out clean.
- Once out of the oven, let the muffins rest in the pan for 5 minutes and then transfer them to a cooling rack. The muffins can be served warm or at room temperature.
- Prepare the cinnamon glaze by combining the powdered sugar, milk and cinnamon in a small bowl. Stir until well combined and smooth.
- Drizzle the glaze over warm or room temperature muffins and serve.
- Store the muffins at room temperature in an airtight container. The are best served the same day.