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Apple Crumble Muffins Recipe (with Video)

Wheat, Mushrooms, Vegan

Discover our Apple Crumble Muffins Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 1h15min | Cook 35min


Apple Compote
- 2 Granny Smith apples
- 2 Gala apples
- 40 g Vegan butter, cultured-style (e.g Miyoko's)
- 55 g light brown sugar
- 0.25 tsp Kosher salt
- 0.5 tsp Cinnamon
- 120 g Apple Cider
Brown Sugar Crumble
- 120 g All purpose flour
- 40 g light brown sugar
- 50 g Granulated sugar
- 1.5 tsp Cinnamon
- 0.5 tsp Kosher salt
- 85 g Vegan butter, margarine-style (e.g. Violife), melted
Muffin Batter
- 240 g all-purpose flour
- 1 tsp Baking soda
- 0.5 tsp Cinnamon
- 0.5 tsp Kosher salt
- 345 g apple compote
- 1 tsp Vanilla extract
- 30 g Apple Cider
- 90 g Aquafaba, drained from a can of chickpeas
- 67 g Canola oil
- 100 g Granulated sugar
- 73 g light brown sugar
Apple Cider Glaze
- 60 g Powdered sugar
- 10 g Apple Cider
- 0.25 tsp Vanilla extract
- Kosher salt, pinch
- Cinnamon, pinch
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Prepare and cool Apple Compote
1. Peel and chop apples into 1/2 inch chunks
2. Melt butter in medium pot over medium heat
3. Add apples, sugar, salt, and cinnamon, and stir to combine
4. Cook the apples for 15 mins, covered, until they begin to soften
5. Add the cider and continue to cook for another 15 - 20 mins, uncovered, until the mixture is caramelized and most pieces are soft
6. Remove from the heat and mash the mixture until it resembles chunky applesauce
7. Allow the mixture to cool to room temperature. Can be made 1 day ahead and refrigerated. Bring to room temperature before using
Prepare Brown Sugar Crumble
1. Combine the first five ingredients in a medium bowl
2. Add the butter and stir with a fork or fingers until no flour streaks remain and the mixture has both large and small chunks
3. Crumble can be made up to 3 days ahead and kept in an airtight container in the fridge until ready to use
Make Muffin Batter and bake muffins
1. Preheat oven to 425 F, position rack in middle of oven and fill a standard 12-cup muffin pan with muffin papers (ideally high-sided, tulip-style)
2. Whisk together the flour, baking powder, and salt
3. Combine the Apple Compote and vanilla
4. Combine the aquafaba and both sugars in the bowl of a stand mixer fitted with the whisk attachment
5. Whip the aquafaba mixture on medium speed for 5 mins, until thick, glossy, and white
6. Decrease the speed to low, and slowly stream in the oil
7. Add the Apple Compote mixture and combine on low speed
8. Remove the bowl from the mixer. Scrape down the sides of the bowl and mix the batter with a rubber spatula to ensure it is evenly combined
9. Fold in the dry ingredients in three parts, mixing just until no flour streaks remain
10. Using a 1/3 cup measuring cup or cookie scoop, divide the batter evenly among the 12 muffin cups
11. Distribute the crumble evenly over the muffins, making sure to keep some large chunks
12. Bake at 425 F for 5 mins, then turn the temperature down to 350 F and continue baking for another 30 mins, until a tester inserted into the center of a muffin comes out clean
Glaze and finish muffins
1. Combine all ingredients for the glaze and mix until smooth. The glaze should be thin enough to drizzle, but thick enough to hold its shape for a few seconds after being drizzled
2. After removing the muffins from the oven, cool in the pan for 15 mins, then transfer to a wire rack to cool completely
3. Drizzle the cooled muffins with glaze
4. Muffins keep for up to 2 days on the counter, covered

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