Vegan Apple Muffins! (crumb-topping)

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(Last Updated On: December 15, 2022)

Vegan Apple Muffins Recipe

These vegan apple muffins are perfectly spiced and just the right amount of sweet!


They have a cinnamon, nutmeg and vanilla apple cake base, topped with a brown sugar and cinnamon crumb and a vanilla glaze.


Layers of delicious and comforting flavors and so incredibly easy to make!


The topping really makes these muffins – it adds a little crunchy texture and sweetness, and it also looks so inviting!

Eggless Apple Muffins

I love these vegan apple cinnamon muffins as a quick snack or an on-the-go breakfast.


If you want to reduce the sugar, you can always omit the glaze or even the crumb topping and just enjoy the muffins – this would be ideal for a breakfast option.


I would recommend adding a couple extra apple chunks to the tops if you are not using the crumb topping for a nice look!

Vegan Apple Crumble Muffins

Easy Vegan Apple Crumb Muffins

These easy dairy free muffins come together in one bowl and have very basic pantry ingredients.


They’re ready in no time and are a great sweet and fruity treat to have on hand or take to a get together!


You can really use any kind of apples for this recipe – I usually like to use Pink Lady but it’s totally up to you.


Sometimes I like to add a couple tablespoons of chopped pecans or walnuts to he topping for some added crunch too!

Apple Muffins with Crumb Topping

Try my Vegan Raspberry Crunch Muffins or Vegan Pistachio Muffins next!

Vegan Apple Muffins

It may look like there’s a lot of ingredients in this recipe, but almost all the crumble and glaze ingredients are already in the muffins as well!


  • Flour – All purpose is best, you can also substitute with a 1:1 gluten free flour blend.
  • Vegan Butter – You’ll need some room temperature and some melted for the topping.
  • Sugar – A mixture of brown and white sugar makes for the best muffin flavor!
  • Flax Egg – A mixture of ground flax seeds and water to use in place of egg.
  • Plant Milk – I like oat, soy or almond for baking.
  • Leaveners – A mix of baking powder and baking soda helps these muffins get nice and fluffy.
  • Vinegar – Helps the muffins rise.
  • Apples – I used Pink Lady apples chopped into small cubes, you can use your favorite apple!
  • Vanilla – I used a little extra in this recipe.
  • Spices – Cinnamon and nutmeg are the perfect compliments for apples!
  • Salt – To make all the flavors come to life.
  • Crumb Topping – A mixture of flour, brown sugar, cinnamon and melted vegan butter to crumble over the muffin tops!
  • Glaze – A simple glaze made with powdered sugar, plant milk and vanilla.

Vegan Apple Cinnamon Muffins

How to Make Vegan Apple Muffins

Making the Muffin Batter

To start making this easy apple muffins recipe, start by preheating your oven to 375 degrees F and lining a muffin tray with 12 wrappers.


Then you’ll need to mix together the butter and sugar until creamy, and add the remaining wet ingredients and mix again.


Then sprinkle your flour, spices, baking powder, baking soda and salt and mix just until combined. 


Finally, add the cubed apple chunks and fold until evenly incorporated!


I like to chop my apple pieces pretty small – this helps with the texture of the muffins and also lets you get a little apple in each bite.

How to Make Vegan Apple Muffins

Topping and Baking Apple Muffins

Evenly distribute the batter among the 12 muffin wrappers – they will be pretty full which is fine for this recipe!


In another bowl, combine your crumb topping ingredients.


The mixture may seem pretty wet at first but it’s easier to handle after a minute or two.


Simply crumble on top of all the muffins and gently press down to help them stick.


I really liked how using melted vegan butter gave this recipe nice thick crumb chunks on top!

Homemade Apple Muffins

Bake the muffins for 20-23 minutes, or until a toothpick inserted into the middle of the muffins comes out clean with no wet batter on it.


Let them cool on the tray for about five minutes and then transfer to a cooling rack.


Once fully cooled, mix together your glaze and drizzle all over the tops of the muffins!


I like to let the glaze set first, but you can dig in right away!



These muffins can be kept in an airtight container on the counter for up to 4 days, as long as your home isn’t too warm.


Keep a paper towel on the bottom of the container to avoid any soggy muffin bottoms!


If you live in a hot climate, I’d recommend keeping them in the fridge instead!


You can also freeze these muffins without the glaze for up to 3 months – simply let them thaw on the counter until room temperature then glaze and enjoy.

Dairy Free Apple Cinnamon Muffins

Eggless and Dairy Free Apple Muffins

If you’ve ever wondered if you can make muffins without eggs or dairy, the answer is easily!


While it may seem trickier than just substituting dairy with a plant-based milk, substituting for eggs is incredibly simple to do.


In many of my recipes, I use a mixture of ground flax seed and water that thickens and adds moisture as well as helps bind the batter.


Alternatively, some recipes are better with a substitution like pumpkin, banana, applesauce or nut butter!

Easy Apple Muffins Recipe

If you love these muffins, try my Vegan Cinnamon Sugar Muffins next!


Dairy Free Apple Muffins

This recipe is:

  • Easy
  • Fluffy
  • Moist
  • Perfectly Spiced
  • Crumb-Topped
  • Vegan
  • Dairy Free 
  • Eggless


Check out these other tasty vegan apple recipes!

Glazed Vegan Apple Bundt Cake

Homemade Vegan Apple Pie

Easy Vegan Apple Crisp

Vegan Baked Apple Cider Donuts

Vegan Fried Apple Fritters


Vegan Apple Muffins Recipe

Vegan Apple Muffins Recipe

Vegan Apple Muffins! (crumb-topping)

Yield: 12 Muffins
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes

These vegan apple muffins have a delicious crumb topping and vanilla glaze! Easy dairy free and eggless cinnamon muffins!


  • 2 Cups All-Purpose Flour
  • 1/2 Cup Vegan Butter, room temperature
  • 1/2 Cup Brown Sugar
  • 1/4 Cup White Sugar
  • 1 Flax Egg*
  • 1/2 Cup Plant Milk
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Vinegar
  • 1 1/2 Cups Apples, peeled, cored & cubed
  • 2 Tsp Vanilla
  • 1 1/2 Tsp Cinnamon
  • 1/2 Tsp Nutmeg
  • 1/4 Tsp Salt

Crumb Topping

  • 2/3 Cup All-Purpose Flour
  • 1/3 Cup Brown Sugar
  • 1 Tsp Cinnamon
  • 1/3 Cup Vegan Butter, melted


  • 1/2 Cup Vegan Powdered Sugar
  • 1-2 Tbsp Plant Milk
  • 1/4 Tsp Vanilla


  1. Preheat oven to 375 degrees F and add 12 muffin wrappers to a muffin baking tray.
  2. In a large bowl, add the vegan butter and brown and white sugar and mix until creamy. Add the flax egg, vanilla, milk and vinegar and mix until smooth.
  3. Add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt and mix again just until combined.
  4. Add the cubed apples and fold in to evenly distribute.
  5. Evenly distribute batter among the 12 wrappers, it will almost be up to the top and that's okay.
  6. In another bowl, mix together your crumb topping: add the flour, brown sugar and cinnamon and mix. Then add the melted vegan butter and stir until combined - if yours is a little moist let it sit for a minute or two and it will be easier to handle.
  7. Evenly crumble across all the muffins and gently press down to help them stick - I like to leave some larger crumbs for texture!
  8. Bake for 20-23 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
  9. Let cool on the tray for 5 minutes and then carefully transfer to a cooling rack.
  10. Once fully cooled, mix together glaze and drizzle on top of muffins, you can let it set or enjoy right away!


*Mix 1 tbsp ground flax seed with 3 tbsp water and let sit for 5-10 minutes until thickened.

**I like to chop my apple pieces pretty small - I think this helps with the texture of the muffins and also helps you get a little apple in each bite.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 51mgSodium: 262mgCarbohydrates: 51gFiber: 2gSugar: 28gProtein: 4g

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