These impressive bakery-style Vegan Apple Muffins are loaded with chopped apples and cinnamon, topped with a sweet crumble topping, and decorated with vanilla icing.

If you love this apple muffin recipe, you’ll enjoy these Vegan Pumpkin Muffins, Vegan Chocolate Chip Muffins, Vegan Banana Muffins, and Vegan Pumpkin Cream Cheese Muffins as well!

close up on a vegan apple muffin with a bite taken out of it.

These bakery-style vegan apple muffins are no ordinary muffins. They’re more like a mix between my Vegan Apple Crumble and Apple Fritter Bread

The muffin batter is loaded with chopped apples and cinnamon, then topped with a sweet brown sugar crumble. Bake until tall and fluffy and finish them with a drizzle of the easy vanilla glaze! With sweet and comforting flavors in each bite, these apple cinnamon muffins are the best and most decadent fall breakfast or dessert.

What I love about these apple muffins

  • The tender, moist texture – These are the softest, most tender muffins. You won’t be able to stop at just one!
  • Plenty of apples throughout and the crumb topping – The crumb topping takes these muffins to the next level! And there are fresh apple pieces in every bite.
  • Surprisingly easy and quick to make – The muffins are easy to make in 1 bowl and the crumble/icing mix up super quick with minimal ingredients. They might look fancy but they couldn’t be easier to make!
overhead view of vegan apple muffins topped with white vanilla icing.

How to make vegan apple muffins

Make the flax eggs by stirring the ground flaxseeds and water together in a small bowl. Set aside to thicken.

Whisk the flour, sugars, baking powder, cinnamon, and salt together in a large bowl. Pour the melted vegan butter, oat milk, vanilla, and flax eggs into the bowl with the dry ingredients. Stir until just combined.

Do not overmix the muffin batter! The more you work the batter, the more dense the muffins will be. Only stir the wet and dry mixtures together until all of the dry flour is incorporated.

whisking the dry ingredients for vegan apple muffins together in a glass bowl.
using a wooden spoon to stir vegan apple muffin batter in a glass bowl.

Next, use a wooden spoon or silicone spatula to fold the chopped apples into the batter.

using a wooden spoon to stir chopped apples into vegan apple muffin batter in a glass bowl.

Fill the muffin liners with the prepared batter. Sprinkle the crumb topping on top of each muffin.

Bake the apple muffins first at 425ºF for 5 minutes, then at 350ºF for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.

Baking tip: Baking the muffins first at a high temperature for a short amount of time yields taller, more bountiful muffins!

unbaked vegan apple muffin batter in a muffin tin.
vegan apple muffins topped with a crumble topping in a muffin tin.

Meanwhile, make the icing by whisking the powdered sugar, vanilla, and non-dairy milk in a bowl until smooth.

Drizzle the vanilla icing over the warm or cooled muffins. Enjoy!

baked vegan apple muffins in a muffin tin.

Frequently asked questions

What kind of apples are best for baking?

I recommend using any kind of firm and tart apple, like granny smith apples. They hold their shape well but still soften nicely when baked. And if you don’t want to use granny smith apples, feel free to use any of these six kinds of baking apples recommended by Bon Appetit. I often use honeycrisp for baking.

Can these be made gluten free?

I haven’t tested it but replacing the all purpose flour with a quality gluten free flour mix (in the batter and crumble topping) should work well.

How do you store apple muffins?

Transfer the muffins to an airtight container, then store them on the kitchen counter for 2 to 3 days or in the fridge for up to 1 week.

Can you freeze them?

Yes, vegan apple muffins freeze well! Keep them in a sealed freezer-safe container or ziplock bag and freeze for up to 3 months.

close up on a vegan apple muffin with a bite taken out of it.
apple muffin on a white board with a bite taken out of it with glaze
5 stars (19 ratings)

Best Ever Vegan Apple Muffins

These impressive bakery-style Vegan Apple Muffins are loaded with chopped apples and cinnamon, topped with a sweet crumble topping, and decorated with vanilla icing.
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 12 muffins



  • 2 tablespoons ground flaxseeds
  • 5 tablespoons water
  • 2 cups all purpose flour
  • 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup melted vegan butter
  • 3/4 cup oat milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups peeled and diced apples

Crumb topping

  • 1/4 cup melted vegan butter
  • 1/3 cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 2/3 cup all purpose flour

Optional icing

  • 1 cup powdered sugar
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon oat milk


  • Preheat your oven to 425 degrees F and line a standard muffin pan with paper liners. Spray lightly with oil.
  • In a small bowl, stir the ground flaxseeds and water together. Set aside to thicken; these are your flax eggs.
  • In a large bowl, whisk together all the dry ingredients: flour, sugars, baking powder, cinnamon and salt.
  • To the bowl with the dry ingredients, pour in the melted vegan butter, oat milk, vanilla and flax eggs. Stir with a large spoon until just combined, but do not over mix or your muffins will be dense.
  • Fold in the apples.
  • Using a small measuring cup or ice cream scoop, transfer the batter to the prepared liners and fill to the top.
  • Make the crumb topping: In a small bowl, combine all ingredients and mix with a fork until crumbly.
  • Sprinkle the crumb all over the tops of the muffin batter.
  • Bake for 5 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 15-18 more minutes, until a toothpick inserted in the center comes out clean. This will help the muffins be tall!
  • Make the icing: Add the powdered sugar, vanilla and non-dairy milk to a small bowl and use a fork to whisk until combined and smooth.
  • Drizzle icing over warm or cooled muffins. They will stay fresh for 2-3 days at room temperature, up to 1 week in the refrigerator and can also be frozen.


  1. Gluten free – You may use a quality gluten free flour mix in the muffins and the crumb topping.
  2. Oil free – Use applesauce in place of the butter for the muffins. I’d probably just leave off the crumb topping for oil free.


Calories: 338kcal | Carbohydrates: 59g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 202mg | Potassium: 158mg | Fiber: 2g | Sugar: 36g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Seriously amazing! I am trying to use up a jar of apple filling I’ve had for months, I sliced the apple pieces into cubes and nixed the flax mix since there was gooey filling on the apples so it was already a bit “wet”.
    I’m making a second batch tomorrow 🙂

    I have made this recipe as is as well and it was perfect then!

    1. Hi Bex. I’m glad you are loving the recipe! I love your idea of using the apple filling! Thank you for sharing your awesome review!

  2. Wow, these are amazing!! Nora, you’ve done it again with another awesome and perfect recipe, thank you! I ate two of these in a row- could not just eat one. My kids also loved them! I’m on a mission to cook every recipe on the nora cooks website since everything I’ve tried is always wonderful and affordable. I’m very impressed with all your recipes that I’ve made so far!

    1. Hi Julia! I LOVE, and am so encouraged, that you are going to try ‘every’ recipe on my s site! OMG! Thanks for your stellar review and feedback! Happy cooking!

  3. Fantastic. I didn’t do the crumble because I was feeling lazy. But I did add pecans based on another reviewers thoughts- great idea other person!- and used some allspice in addition to cinnamon. So delicious!

    1. These are wonderful for breakfast! I’m thrilled that you loved them! Thank you for sharing your wonderful review! Wishing you happy cooking!

  4. They’re really moist and after cooling they separate from the paper muffin liners so well! And the crumb topping is such a great idea 🙂 I skipped the icing and they were sweet enough even with 20 grams less sugar added!
    Would it be possible to add more apple though? Or would there be too much moisture? And could I reduce the sugar even more, to around 140-150 grams? Thanks!

    1. I’m glad you enjoyed the muffins! You can probably add more apples, sure. I bet you could reduce the sugar more, but I haven’t tested it.

  5. I’ve made these muffins twice in the last week. They’re so moist and delicious. I’ve yet to have the crumble come out correctly, mine comes out more of a paste so I just do a swirl on the top and it gives it a nice little crunch. No complaints, just turned out different for me. I love this site for so many recipes!

    1. Hi Stephanie. I appreciate you using my recipes! Thanks for sharing your great review! Wishing you happy cooking!

    2. Try having colder butter when you start. If it melts to much, try putting back into the fridge to get cold again and then try to break into crumbles?

  6. Excellent!

    I used blueberries because honestly I didn’t feel like peeling and cutting apples LOL. Came out PERFECT! I already ate 2. Had to stop myself from a third!

  7. YUM! So nice to finally find an egg-free recipe that tastes this good, plus the family loved them. Thanks for sharing, will be making these again!

  8. Love these. I do think the crumble needed more butter. Still to dry. I think I would use less flour because I used it for another batch

  9. Hi Nora, if you wanted to use eggs in lieu of the flax egg, how many eggs would you use for a single recipe, 1 or 2?

    Thank you!

  10. I made these as mini muffins plus I had enough mixture over for a few regular size. Everyone gobbled them up. They were very sweet so I didn’t ice them. I’ll definitely be making them again soon.

  11. Ils sont tout simplement délicieux…………. J’adore votre site. Toutes les recettes que j’ai essayé jusqu’à date sont excellentes


  12. Excellent. We did these with honeycrisp, but I would do something more tart next time to counteract the wonderful sweetness. I have to say that Nora Cooks is the most consistent food website I’ve ever tried. Never a miss.

  13. These really are the best ever apple muffins! If I could post a picture of my husband’s face when he took his first bite, I would! I made another apple muffin recipe recently that was good. But this one is GREAT!

    1. Haha, that’s fantastic! Thank you so much for the terrific review! I’m so happy everyone loved the muffins 🙂

  14. So good!!! I left out the flax seed and they were fine in case anyone’s wondering. These definitely taste like they came from a bakery!

  15. These are so good! Not embarrassed to admit I burned mouth on 1st one (yes I had two almost straight out of oven!) because I couldn’t wait! These are simply wonderful, the tartness of apples, & crumble topping is the ‘piece de resistance’. Thank you for sharing your wealth of knowledge & delicious easy to follow vegan recipes!

    1. Hi Aimee! Your comments and review are so uplifting! Thank you for sharing them! I appreciate you!

  16. Absolutely delightful! I used Cortlands since they’re so fluffy and have a nice vanilla flavor, it worked well. I’ll try using the high-temp start on some of my other dense recipes to see if they respond well, thanks for the great technique!

  17. I haven’t made these yet, but I’m sure I will love them, since I love everything that I’ve made from your site.
    Thank you.

  18. You did it again Nora with another successful recipe! These muffins are so light and delicious. The best word to describe these freshly baked muffins is scrumptious!
    . I too will be adding chopped walnuts or pecans the next time. (A granny smith apple was used in this recipe.)

    1. Hi Patrice. I’m so thrilled you love the muffins! Thanks for your fabulous review and feedback! Happy baking!

  19. Woo new recipe!! I HAD to make these right away (I love your apple fritter bread). I’m happy to report they’re delicious 😊. Sweet and indulgent but not overly so. Exactly what I want from an apple dessert. I’ll absolutely make them again, perhaps with walnuts incorporated somehow. Thank you so much! ❤

    1. Hi Laura. How wonderful you found the muffins delicious! They would be delicious with walnuts! Thanks for your fabulous feedback and review!

    1. Isn’t it interesting how they just disappear! I’m thrilled you loved the muffins! Thanks for sharing your terrific review and feedback!

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