How to Make Yummy Vegan Apple Muffins Everyone Loves

🍎✨ Cozy, crumbly, and glazed to perfection, these Vegan Apple Crumb Muffins are the ultimate fall-inspired treat! In this live replay, I’ll show you how to make soft, fluffy muffins loaded with apple chunks, topped with a crunchy cinnamon crumb, and finished with a sweet vanilla drizzle.

Whether you’re baking for brunch, a holiday gathering, or just a cozy morning at home, this recipe is easy, delicious, and 100% plant-based. Watch along, bake with me, and discover how simple it is to bring bakery-style muffins into your own kitchen!

👉 If you try these muffins, tag me—I’d love to see your creations!

What you’ll learn in this video:
How to make fluffy, tender vegan muffins without eggs or dairy
The secret to a crunchy crumb topping
Quick vanilla glaze that takes minutes to whip up
Tips for using apples in baking

✨ Related Recipes & Roundups:
Printable Apple Crumble Muffin recipe: https://namelymarly.com/apple-pie-crumble-top-muffins/
More Tasty Muffin Recipes: https://namelymarly.com/category/vegan-recipes/breakfast/muffins/

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Blog: https://namelymarly.com/

About Namely Marly:
Hi, I’m Marly McMillen, and it’s my honor to show you my favorite vegan recipes that I’ve created just for you. After years of struggling with issues like IBS and disordered eating, transitioning to a vegan diet made ALL THE DIFFERENCE for me. I love the way I feel and eat these days! I focus on a varied diet combining delicious healthy foods + indulgences. It keeps my day-to-day eating fun, interesting, and wholesome. I want you to share in the food and life journey with me! CLICK SUBSCRIBE so you never miss my videos!

This is the time of year we wait for all year long. It’s when apples come in season and it’s time to start baking your favorite apple dishes. And this is why today I’m sharing with you these vegan apple crumb muffins. They’re so good. They have this delicious buttery crumb topping. And I even add a little vanilla drizzle just to, you know, showcase them even more. Um, they’ve got tender bits of apple inside. These are soft, sweet muffins that are perfect to share on the weekends. You can have them for brunch. Um, I even like making them on a random Tuesday. So, I think today we’re going to be making these muffins and I think you’re going to love this recipe. They taste as delicious as they smell. So, I can’t wait for you to have these in your kitchen and have these aromomas just filling up your kitchen as well. I like to begin with the crumb topping. And there’s a really specific reason why, and that is because once you get the muffins together, you want to make sure they go in the oven really quickly so we can take advantage of that the, you know, baking powder doing its job making the muffins rise. So, I like to have everything else ready ahead of time. So, I um will start with making this crumb topping. And this is 1/3 cup of allpurpose flour. To that, I’m going to add 1/4 cup of um brown sugar. I’m using light brown sugar, but dark brown sugar works, too. I’m going to add um a half a teaspoon of ground cinnamon. And we’re just going to stir that together. The goal here is just to get everything mixed so you get the brown sugar and the flour all distributed equally along with the cinnamon too, obviously. And what I have here are a couple of tablespoons of vegan butter that are just they’re still um together, but it’s it’s soft. And I’m just going to stir that in. And that is going to be the completion of our crumb topping. So, I’m just going to give that a stir. It’s that butter in the topping that adds so much flavor. I love having a crumb topping on just about any dessert, but especially muffins. It’s really nice. I’m gonna get a different utensil to help out here. I think it’s a little escapy, too. I don’t see escapy. Oh, this. Okay. You’ll see what this is a really u it’s a coarse mixture. So it’s you have to really kind of work the butter into this. And I think that’s what makes the best texture for a crumb topping. So I’m just going to work that in just a little bit more so we get the butter distributed throughout. That’s the hardest part. Let’s see. That’s pretty close. So it’s kind of a little bit on the sandy side. You can always add just a little bit more vegan butter if you’d like. If you’d like yours to be um a different texture, but maybe like a half tablespoon more vegan butter if you’d like, but I kind of like this texture. It’s pretty good. Okay, set that aside and we’ll move on to making muffin. The batter itself, I like to start with the wet ingredients. And I’ve got 1/2 cup of this is oat milk. Any kind of milk, you know, you can use soy milk or almond milk. They’re all going to work. And to that, I’m going to add a teaspoon of apple cider vinegar. That’s going to create a little buttermilk effect. And I’ve got a teaspoon of vanilla. And here I’ve got around 1/3 cup of vegetable oil. And to finish it out, I have a/2 cup of brown sugar. I love using brown sugar because I feel like it it adds just that hint of um molasses flavor that just, you know, brings this recipe that down home country vibe flavors that we just love so much. Plus it, you know, the nice thing about brown sugar is it adds moisture to the muffins as well. So, I think I’ve got that’s pretty well combined. So, let’s move on to the flour ingredient ingredients. I have two cups of allpurpose flour here. And to that, I’m going to add um this is 1 teaspoon of baking powder and a/ teaspoon of baking soda. And then spices wise, I have a teaspoon of ground cinnamon, a half teaspoon of ground nutmeg, and of course, a half teaspoon of salt because that’s going to add some nice flavor. And then we’re going to give that a stir just to make sure everything is distributed nicely. I always like to say I don’t want somebody getting a bite with all this baking soda in it. So that’s why I like to make sure the baking soda is distributed throughout. Okay. Now we’re going to pour the wet ingredients in right here. Now we’re going to get that brown sugar that’s at the bottom. Okay. Stir this all together. We don’t want to over mix it, but we just want to make sure we get all the big clumps of flour out. See, you can see lots of little clumps of flowers in there. But the little ones I don’t worry too much about. It’s the big clumps of flour we want to make sure we’ve gotten taken care of. So, I’m just going to give it one more aggressive stir. And then let’s talk about the apples because I have a favorite little trick here. I’m going to add most of the apples to this to this batter, but I’m going to reserve a few. Um, and I’m going to show you why in just a second. So, let’s stir in these apples. You can I was going to show you actually the way that I uh the two pieces of equipment that I think are really nice for apple season um is to have an apple cer corer apple cerer and um this vegetable peeler because what I did is I just used the vegetable peeler to peel the apples and then it’s so nice to have this because you can just press down on this and it creates it cores it and it creates these nice little slices which of course then I still had to chop But it’s pretty nice to have that. How many apples is that? This is about because my apples were really small. These were um Missouri grown apples, so they were local produce and they’re pretty small. I I used about one and a half apples for this. So, we’ll give that a stir. This is our batter. You can see it’s nice and thick. I really love a thick batter when it comes to vegan baking because I think it helps it uh helps the muffins rise up nice and tall. Okay, so here we go. I’ve got this pan lined with muffin papers. And I have people who leave comments sometimes that sometimes vegan muffins stick to papers and I totally get that. But I have been using these um it’s not an affiliate or anything, but I I found these if you care. I think this is the brand name baking cups and they’re perfect. They the the muffins don’t stick at all. I love it. So, it’s one of my favorites. So, I’m going to show you my favorite little trick of making sure every apple gets a little bit or every muffin gets a little bit of apple. We just, you know, we’re just going to use um a cookie dough dispenser and just dispense the the dough into each compartment. I’m just going to do a few of them here for you. And sometimes I found it that you would get to the end and you would discover that the last couple didn’t get any bits of apples in them. And so what I started doing is reserving a few apples. And then what I’m going to do, I’ll show you. Before I bake and before I put on the crumb topping, I just add a few apple pieces to the top. What I love about this is, you know, even if it’s there are plenty of apple bits in in the the dough already or the batter, you get even more. And I just love it. It’s just, like I say, it’s it’s almost like, you know, when you’re making chocolate chip cookies and you add a little bit more cookies on the top. That’s what this feels like to me. It’s like you’re just making sure that your muffins are just bakery shop quality and just loaded with apples in every bite. It’s so good. So yeah, the um now what we’ll do is add the crumble topping. And that is really all there is to it. Now what I like to do is kind of press it in so that um it it gets nice and you know becomes part of the muffin. Just press it in just a little bit. And then going to add a few apple chunks to this one. Keep going. I love having crumble topping and I’d like to have make sure that it’s equally distributed. So I always add a lot. More. You know, sometimes they say less is more, but I feel like when it comes to muffins, more is more. That’s just all there is to it. So, this goes into the oven and bakes at 350 F around 20 to 24 minutes. Now, if you wanted to make sure your muffins get a nice tall rise, you can increase the temperature to 400° F for the first 5 minutes and then turn it down. But, turn it down to 350. But if you don’t want to mess with that, you can just leave them baking at 350 for um 20 minutes. Um, and you’re going to get these beautiful muffins that are have this nice tall, you know, that’s a nice tall muffin. I love that. So beautiful. Now, I want to talk you about the vanilla glaze because I know you’re going to be asking that question. So, what I do is I do around a half cup of powdered sugar. And to that, I just add a little bit of um I like using vanilla flavored milk. This is soy milk with a little bit of vanilla flavor to it. And we’re just going to add a little bit in there to get it um to a nice consistency. I like to start out with a little. You can always add more. It’s kind of hard if you get too much in there. So, I just always like to try to start with just a little and get a nice thick glaze. And then this can just I like to drizzle this. I like to just give it a good stir so you don’t have all those little clumps in there. And then drizzle this over over your muffins when they’ve cooled off a little bit. You can just see that add so much flare to your muffins. And obviously it’s completely optional, but I highly recommend having a vanilla glaze. Um these muffins are plenty sweet, but um just a sweet little glaze on top. It really adds so much. So, I am so ready for this taste test. I can’t even wait cuz, you know, these are so good. I can’t wait. That is so good. I love the bits of cinnamon. You can taste the nutmeg, the vanilla glaze on top. Wow, that is amazing. I love the buttery flavor of the the crumb on top. And man, this just tastes like fall. This is so good. This is like going to be one of my favorite fall recipes I’m going to be making over and over again, which I have already. But yes, this is going to be a favorite recipe. I hope it is for you as well. I also realize you may be asking a question like, “Can I make these gluten-free?” Absolutely, you can make them gluten-free. Just use the gluten-free baking flour. And another question I know some people have asked is, “Do I have to peel the apples?” I highly recommend it just because I think the peel gets a little bit chewy and a nice soft tender muffin having a chewy peel is kind of, you know, maybe not what you’re going for. However, if you don’t mind that and you want that kind of rustic glaz rustic look of of an unpeeled apple in your muffins, I say go for it. You don’t have to peel them. just chop them up into little bits and and you’re ready to to make your muffins. So anyway, I am so glad that you joined me today here in my kitchen. It’s always so much fun when you’re here with me and I I love baking with you and making all kinds of vegan recipes. So if you like today’s recipe, give it a thumbs up and subscribe for more recipes coming your way every week.