These Apple Cinnamon Crumb Muffins are soft, moist, and full of apple bits, adding a little sweetness and texture to each bite. The ingredients are simple, so you probably already have everything you need at home. Plus, the crumb topping gives them an extra touch of sweetness and crunch that makes them hard to resist. They’re also egg-free and dairy-free, which means everyone can enjoy them. And honestly, who doesn’t love the smell of apples and cinnamon baking in the oven?
Oriana’s Thoughts On The Recipe
I don’t know about you, but there’s something so cozy and comforting about the smell of apples and cinnamon baking in the oven. These egg-free and dairy-free apple cinnamon crumb muffins are one of those treats that make the whole house smell incredible! I love whipping up a batch, especially when I want something easy yet special to enjoy with my morning coffee or as an afternoon snack. The crumb topping is just the cherry on top (or should I say, the crunch on top?)!
What I adore about this recipe is how soft and moist the muffins turn out every time. They have that perfect cakey texture, with tall muffin tops that make them look like they came straight out of a bakery. The warm cinnamon pairs beautifully with little bits of crisp apple in every bite, making them so satisfying and comforting.
Plus, they’re egg-free and dairy-free! That means everyone can enjoy these muffins, regardless of dietary restrictions. Plus, the ingredients are super simple, so you probably already have most of them in your pantry. It’s one of those recipes that’s perfect for any time of day, whether you’re serving them up for breakfast, a snack, or even dessert!
What I Love About This Recipe
Easy to Make: Even though these muffins look and taste impressive, they’re incredibly simple to make. You don’t need any fancy equipment—just basic ingredients and a bowl or two, and you’re good to go!
Simple Ingredients: Everything you need for these muffins is probably already sitting in your pantry or fridge.
Egg-Free and Dairy-Free: Whether you have food allergies or dietary restrictions or are just out of eggs and butter, this recipe is perfect! The muffins still come out moist and delicious without needing any dairy or eggs.
Perfect Flavor Combination: The combination of cinnamon and apple is just timeless, and in these muffins, it’s pure perfection! The cinnamon gives the muffins that cozy, fall flavor, while the apple bits add a little sweetness and texture to each bite.
Moist, Soft, and Cakey Muffins with Tall Muffin Tops: These muffins have a wonderful, soft texture that’s just the right amount of cakey. And those tall, bakery-style muffin tops? Yes, please! They give the muffins that professional look and a little extra crunch at the edges.
Perfect to Enjoy Anytime: These muffins are a versatile treat. They work for breakfast, snack time, or dessert, and they’re great for sharing with friends or family—or keeping all to yourself!
Potential Cons Of The Recipe
- Apple Distribution: Sometimes, the apples might sink to the bottom of the muffins during baking.
- Topping can sometimes be messy: The crumb topping, while delicious, can be a little crumbly and may fall off during baking or eating.
Tips To Mitigate These Cons
- Apple Distribution: Make sure to mix the chopped apples with the flour; this will help prevent the apples from sinking to the bottom.
- Keep that crumb topping intact: When adding the crumb topping, gently press it into the muffin batter to help it stick. This will prevent it from sliding off while baking.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Muffins:
- All-purpose flour: The base of the muffins. Note: You can substitute half of the all-purpose flour with whole wheat flour for a slightly denser texture.
- Baking powder and baking soda: These leavening agents help the muffins rise and stay light and fluffy.
- Ground cinnamon: Adds that warm, spicy flavor that pairs so well with apples.
- Salt: Enhances the flavors and balances the sweetness.
- Milk: I recommend using soy or oat milk to keep the recipe dairy-free, but any dairy or plant-based milk will work.
- Vinegar: This reacts with the baking soda to give the muffins an extra lift and fluffiness.
- Vanilla: Adds a touch of sweetness and enhances the flavor of the cinnamon and apples.
- Butter: Use dairy-free butter to keep the recipe vegan, or regular butter if you don’t need to avoid dairy.
- Oil helps keep the muffins moist and soft. You can use vegetable, canola, or even extra light olive oil.
- Sugar: Adds sweetness to the muffins and helps with moisture. Note: Brown sugar could be used for a richer flavor.
- Apples: Fresh, crisp apples add texture and natural sweetness. Note: I like using Granny Smith or Honeycrisp for a balance of sweet and tart.
For the Brown Sugar Crumb Topping:
- All-purpose flour: Provides structure to the crumb topping.
- Ground cinnamon: Adds that extra layer of warmth to the crumb.
- Salt: Balances out the sweetness in the topping.
- Brown sugar: Gives the crumb topping its sweet, caramelized flavor.
- Butter: Use dairy-free butter to keep it dairy-friendly, or regular butter for a richer taste.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Crumb
Mix all the topping ingredients with a fork until crumbly in a bowl; set aside.
Step 2 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Add the chopped apples and mix to coat with flour. Set aside.
Step 3 – Combine Wet Ingredients
In a mixing bowl, combine the milk, vinegar, vanilla, melted butter, oil, and granulated sugar; mix until the sugar is dissolved.
Step 4 – Mix Dry And Wet Ingredients
Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy.
Step 5 – Fill The Muffins Pan
Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top. Then, sprinkle the crumble mixture evenly over the muffins.
Step 6 – Bake
Bake for 5 minutes at 425ºF (220ºC), then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 25 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Make sure your apples are chopped into small, even pieces for the best texture throughout the muffins.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Press the crumb topping lightly onto the muffins so it sticks well during baking.
- Let the batter rest! When your batter is ready, cover it and let it rest for 20 – 25 minutes. Resting the batter allows the flour to hydrate fully.
- Bake at High Temperature Initially. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut Allergy: Use oat or rice milk instead of almond milk.
- Soy-Free: Use rice or oat milk instead of soy milk.
Variations & Additions
- Add nuts: Mix in some chopped walnuts or pecans for a bit of crunch.
- Spice it up: Try adding a pinch of nutmeg or cloves for even more warmth.
- Swap the fruit: If you want to change things up, pears or peaches would be delicious in place of apples.
Serving Suggestions
These muffins are perfect with a cup of coffee or tea in the morning. You can also serve them warm with a little spread of dairy-free butter or jam for an extra treat. They’re great for sharing or packing in a lunchbox for a quick snack on the go!
Storing and Freezing Instructions
To store: Keep your muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, pop them in the fridge for up to 1 week.
To freeze: These muffins freeze beautifully! Just place them in a freezer-safe bag or container and store them for up to 3 months. To enjoy, thaw at room temperature or warm them up in the microwave.
Frequently Asked Questions
Yes, you can substitute whole wheat flour, but the muffins will be a bit denser. You may want to use a 50/50 blend of whole wheat and all-purpose to keep a lighter texture.
Granny Smith or Honeycrisp apples are my go-tos. They hold up well in baking and offer a great balance of tartness and sweetness.
You can try using a sugar substitute like Stevia or Monk fruit, but the texture might be slightly different.
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Recipe Card 📖
Apple Cinnamon Crumb Muffins (Egg-Free & Dairy-Free)
Ingredients
For the Muffins:
- 3 cups (420 g) all-purpose flour
- 3 teaspoons (12 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1 teaspoon (3 g) ground cinnamon
- 1/2 (2 g) teaspoon salt
- 2 cups (240 g) peeled & chopped apples, (1/2-inch chunks; you need about 2 medium apples)
- 1 1/2 cup (360 ml) milk (you can use plant-based or dairy milk)
- 2 tablespoons (30 ml) vinegar
- 1 teaspoon (5 ml) pure vanilla extract
- 5 tablespoons (70 g) unsalted butter, melted (see notes)
- 1/3 cup (80 g) oil
- 1 cup (200 g) granulated sugar (see notes)
For the Brown Sugar Crumb Topping:
- 1 cup (140 g) all-purpose flour
- 1 1/2 teaspoon (5 g) ground cinnamon
- 1/4 teaspoons (1 g) salt
- 1/3 cup (67 g) brown sugar
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Crumb Topping:
- Mix all the topping ingredients with a fork until crumbly in a bowl; set aside.
Make the Muffins:
- Preheat the oven to 425ºF (220ºC). Line a 12-cup muffin pan with cupcake liners or paper muffin cups.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Add the chopped apples and mix to coat with flour. Set aside.
- In a mixing bowl, combine the milk, vinegar, vanilla, melted butter, oil, and granulated sugar; mix until the sugar is dissolved.
- Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy.
- Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top. Then, sprinkle the crumble mixture evenly over the muffins and lightly press.
- Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 25 minutes.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut Allergy: Use oat or rice milk instead of almond milk.
- Soy-Free: Use rice or oat milk instead of soy milk.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Make sure your apples are chopped into small, even pieces for the best texture throughout the muffins.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Press the crumb topping lightly onto the muffins so it sticks well during baking.
- Let the batter rest! When your batter is ready, cover it and let it rest for 20 – 25 minutes. Resting the batter allows the flour to hydrate fully.
- Bake at High Temperature Initially. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Add nuts: Mix in some chopped walnuts or pecans for a bit of crunch.
- Spice it up: Try adding a pinch of nutmeg or cloves for even more warmth.
- Swap the fruit: If you want to change things up, pears or peaches would be delicious in place of apples.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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