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Six vegan apple muffins with crumble topping and white glaze, arranged in a metal muffin tin.
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Vegan Apple Muffins With Oat Streusel

These soft and fluffy vegan apple muffins are packed with cinnamon-spiced apples and topped with buttery streusel.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Baked Goods, Breakfasts
Cuisine: American
Diet: Low Lactose, Vegan, Vegetarian
Keyword: apple streusel muffins, vegan apple muffins, vegan muffins
Servings: 16 muffins
Author: Sarah Bond

Ingredients

Streusel

  • 4 Tbsp all-purpose flour 35 g
  • 2 Tbsp rolled oats 16 g
  • 2 tsp packed brown sugar 10 g
  • 1 ½ Tbsp melted unsalted vegan butter 20 g
  • ⅛ tsp cinnamon
  • pinch of salt

Muffin Batter

  • ½ cup melted unsalted vegan butter 112 g
  • ¾ cup granulated sugar 163 g
  • ¼ cup light brown sugar packed, 56 g
  • ½ cup applesauce 130 g
  • ⅓ cup oat milk 75 mL
  • ⅓ cup vegan yogurt or vegan sour cream 70 g
  • 2 tsp vanilla extract 10 mL
  • 2 cups all-purpose flour 243 g, plus 2 Tbsp flour set aside for apples, 40 g
  • 1 ½ tsp baking powder 5 g
  • ½ tsp ground cinnamon
  • ¼ tsp salt

Apples

  • 2 cups diced apple cubes peeled or unpeeled, about 3 to 4 small apples, 220 g
  • 1 lemon zest and juice
  • 1 tsp cinnamon
  • 1 tsp sugar
  • 2 Tbsp all-purpose flour

Icing

  • 1 cup powdered sugar 95 g
  • 2 Tbsp oat milk 30 mL
  • ½ tsp vanilla extract 2.5 mL
  • pinch of salt

Instructions

  • Preheat and prep: Preheat your oven to 425°F (218°C). Line a muffin pan with paper liners or lightly grease it with oil.
  • Make streusel: In a small bowl, mix 4 Tbsp all-purpose flour, 2 Tbsp rolled oats, 2 tsp packed brown sugar, 1 ½ Tbsp melted unsalted vegan butter, ⅛ tsp cinnamon, and a pinch of salt. You will see small chunks within more of a “sandy” mixture. Put this in the fridge until it’s time to cover the muffins.
    A glass bowl containing a mixture of oats and sugar, with a black spatula resting inside, placed on a green tiled surface.
  • Mix wet ingredients: In a stand mixer, mix together ½ cup melted unsalted vegan butter, ¾ cup granulated sugar, and ¼ cup light brown sugar on high until well incorporated, about 3 minutes. You can expect it not to dissolve fully.
    Add ½ cup applesauce, ⅓ cup oat milk, ⅓ cup vegan yogurt or vegan sour cream, and 2 tsp vanilla extract into the sugar mixture and beat on medium/high until combined, about 3 more minutes.
    A metal mixing bowl containing sugar, milk, vanilla extract, and what appears to be cream cheese sits on a green tiled surface beside a whisk and small bowl.
  • Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 ½ tsp baking powder, ½ tsp ground cinnamon, and ¼ tsp salt.
    A glass bowl filled with flour mixture and a metal whisk, placed on a green tiled surface.
  • Fold batter: Fold the dry ingredients into the wet mixture until just combined. Be sure not to over mix.
    A metal mixing bowl containing thick, beige batter is placed on a green tiled countertop, with a black spoon resting inside the bowl.
  • Add apples: Toss 2 cups diced apple cubes in 1 lemon (zest and juice), 1 tsp cinnamon, and 1 tsp sugar. Toss in 2 Tbsp all-purpose flour. Fold apples into the batter making sure they’re evenly distributed.
    A metal mixing bowl with apple cake batter and a black spatula on a green tiled countertop.
  • Scoop and top: Divide the batter into the muffin tin, filling each cup just under full. Remove the streusel from the fridge, gently breaking apart the pieces if they are stuck together, then sprinkle generously over each muffin.
    A close-up of a muffin tin filled with unbaked muffins topped with crumbly oat and nut streusel, ready to be baked.
  • Bake: First bake at 425°F (218°C) for 6 minutes to brown the streusel and then lower to 350°F (176°C) and bake until golden and a toothpick inserted in the center comes out clean:
    Standard muffins: 24 to 26 minutes
    Large bakery-style muffins: 32 to35 minutes
    A muffin tin with six baked muffins topped with a crumbly oat streusel, resting on a green tiled surface.
  • Cool and drizzle: Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Whisk 1 cup powdered sugar, 2 Tbsp oat milk, ½ tsp vanilla extract, and a pinch of salt until smooth, then drizzle over cooled muffins.
    A metal muffin tin with freshly baked muffins drizzled with glaze sits on a green tiled surface beside a glass bowl with leftover glaze and a spoon.

Video

Notes

If your muffins stick to the liners, be sure to let them cool fully before trying to unpeel them.
Don't over mix the batter: We want to just fold the batter together until combined. If it's too mixed, the muffins can turn out dense and gummy. 
If your icing is too thick or thin: If it's too thick, add a splash more milk. If it's too thin, add more powdered sugar.
The best apples to use: I prefer to use crisp apples like Granny Smith or Honey crisp. 
Storage: You can freeze these muffins, after they've cooled, for up to 3 months in an airtight container. Or, you can refrigerate them for up to 5 days. Because of the apples, I wouldn't leave them out at room temperature. 

Nutrition

Serving: 1muffin | Calories: 227kcal | Carbohydrates: 35g | Protein: 2.6g | Fat: 9g | Saturated Fat: 3.8g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 85mg | Potassium: 85mg | Fiber: 1.2g | Sugar: 21g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.9mg
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