Go Back
+ servings
Close up of apple cinnamon muffin wrapped in paper
Print Pin
5 from 12 votes

Vegan Apple Cinnamon Muffins

With their cinnamon sugar topping & delicious chunks of apples these easy to make & really moist vegan apple cinnamon muffins make for truly autumnal treat!
Course Baking, Breakfast, Snack
Cuisine American, British
Keyword apple muffins, cinnamon and apple muffins, vegan apple muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 270kcal
Author Jo Allison


  • 250 g plain (all-purpose) flour or mixture of plain and wholegrain flour (see notes)
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoon ground cinnamon see notes
  • 120-150 g light brown sugar see notes
  • 150 ml soya milk
  • 100 ml rapeseed or olive oil
  • 150 g vegan yogurt
  • 250-300 g apple chunks (cooking or eating apples) peeled and cored apples cut into small chunks

Cinnamon Sugar Topping

  • 50 g unsalted vegan butter melted
  • 90 g caster sugar
  • 1 tablespoon ground cinnamon


  • Preheat the oven to 180C/350F/ Gas Mark 4.
  • Put all your dry ingredients (flour(s), sugar, baking powder, baking soda, cinnamon) into a large bowl and give them a whisk. Alternatively, sieve all the ingredients into the bowl. Set it aside.
  • In a large jug (or another bowl) combine together all your wet ingredients (soya milk, oil and yogurt) and mix them together until incorporated. Set aside.
  • Peel, core and cut your apples into small chunks.
  • Add the chopped apples into the bowl with your dry ingredients and mix until they are well covered in flour mixture.
  • Make a small well in the centre and pour in your wet ingredients. Mix everything in with a spoon or spatula only until incorporated, some lumps are fine. Try not to overmix the batter as it will result in heavier muffins.
  • Divide the batter between 12 muffin cases and bake in the preheated oven for 20-25 minutes or until skewer inserted into cetre of the muffin comes out clean.
  • Take the muffins out of the oven and let them cool in the muffin tin for a few minutes before you take them out onto the cooling rack. Prepare cinnamon sugar topping.

Cinnamon sugar topping

  • In a small bowl mix caster sugar with cinnamon and melt some unsalted vegan butter.
  • When muffins are still warm, brush little melted butter on top of each muffin and dip your muffin top into the cinnamon sugar or alternatively sprinkle or spoon some cinnamon sugar over the muffins shaking off the excess.
  • Now it's time to enjoy your muffins! Responsibly of course!


  • Nutritional information is approximate, per muffin with the topping and should be treated as a guideline only. 
  • Depending on how much you love cinnamon use either level or heaped teaspoons. You can also reduce the amount to 1 teaspoon if preferred.
  • Instead of plain flour only try to mix it with wholemeal one. Half and half plain and wholemeal works best. 
  • If you are using eating apples 120g brown sugar will be sufficient as apples will also provide some sweetness. If, however, you are using very tart cooking apples (Bramley) , feel free to up the sugar to 150g. Cinnamon sugar topping will add that extra sweetness too.
  • Store in the airtight container for 2-3 days. Anything longer than that, I would suggest popping them in the fridge or freezing. 
Use kitchen scales and oven thermometer for best results. Both will ensure the accuracy, you would be surprised how inaccurate built in oven thermostats are.
Don't overmix your batter! Mix only to incorporate and some lumps are fine! Less mixing equals lighter muffins!
Make sure your oven is preheated and ready to go so that you can pop your muffins in as soon as they're ready and take full advantage of chemical process that has already started happening.
Adjust the amount of sugar depending on the type of apples you're using. I have used Bramley apples in my muffins and went for 150g (¾cup) of brown sugar considering their tartness. I must say muffins were not overly sweet despite cinnamon sugar topping. If I was using sweeter, eating apples I would reduce the sugar down to 120g (½cup). Feel free to play around with the amount of sugar though and what suits your tastebuds.


Calories: 270kcal | Carbohydrates: 39g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 85mg | Potassium: 148mg | Fiber: 2g | Sugar: 20g | Vitamin A: 63IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 1mg