Apple Crunch Muffins

Apple Crunch Muffins

  • Prep Time: 20 mins
  • Total Time: 45 mins
  • Serves: 12,Yield: 12muffins
  • About This Recipe

    “The crunchy topping makes these muffins extra good.”


  • 1 1/2 cupsunbleached flour, sifted
  • 2teaspoonsbaking powder
  • 1teaspooncinnamon
  • 1egg substitute
  • 1cupshredded apple
  • 1/2 cupsugar
  • 1/2 teaspoonsalt
  • 1/4 cupshortening
  • 1/2 cupsoymilk
  • 1/4 cupbrown sugar
  • 1/4 cuppecans, chopped
  • Directions

  • Sift together flour, sugar, baking powder, salt and 1/2 tsp.
  • cinnamon into mixing bowl.
  • Cut in shortening with pastry blender until fine crumbs form.
  • Combine egg replacer and soymilk.
  • Add to dry ingredients all at once, stirring just enough to moisten.
  • Stir in apples.
  • Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.
  • Mix brown sugar, pecans, and 1/2 tsp cinnamon in a bowl.
  • Sprinkle over muffins.
  • Bake in 375 degree oven 25 minutes or until golden brown.
  • Reviews

  • “Perfect n darn good!”

  • “Delicious! I made mini muffins, baked for 11 minutes and 1 hr later, only half the muffins remain! Very easy to make and I love that it is dairy free (all the other recipes I found called for butter). Having a small batch is also good, as I like my muffins fresh. The only changes I made were to usea real egg instead of a substitute and I put all the cinnamon in the batter (I didn’t read the instructions until too late). I thought it was the perfect amount of cinnamon and wouldn’t have wanted less. Thanks for the great recipe! I think I’m going to go have another one!”

  • “My family loved these. I took the advice of wondertastebuds and used a banana in place of the egg substitute. I also added some milk chocolate chips as the kids love them. The kids raved about these. Thanks for the recipe.”

  • “YUMMY!I’ll be making these over and over again.I used whole grain flour rather than white, walnuts instead of pecans, and banana for the egg substitute.Also, since I used only 1/4 a cup of regular sugar, I added nearly 1/4 a cup of maple syrup.Delicious!!!”

  • “Excellent!Our non vegan friends loved them too.I too, used rolled oats instead of pecans.Thanks very much for sharing.”

  • “These muffins are fantastic! I used rolled oats instead of pecans for my crunchy top as my partner doesn’t like nuts, and they worked great! Thanks for a fab recipe!”

  • “I made these for my boyfriend and he declared them “the best muffins he has ever had.”He was mmming for about 20 minutes after finishing his first one and immediately wanting more! They taste like little apple pies warm.Definitely a winner.”