Juicy, fluffy and perfect for any season
These vegan apple muffins with crispy streusel are wonderfully juicy, pleasantly sweet, and incredibly easy to make. Whether for afternoon coffee, as a snack on the go, or as a sweet surprise at brunch – they are guaranteed to succeed.
They become particularly fluffy in a cast iron muffin pan, but also work just as well in classic muffin tins.
Ingredients (for approx. 10–12 muffins)
For the dough:
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200 g spelt flour
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100 g wheat flour
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100 g brown sugar
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1 packet baking powder
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125 ml rapeseed oil
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250 ml oat milk
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1–2 apples (diced small)
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optional: 1 tsp cinnamon
For the streusel:
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50 g spelt flakes or oat flakes
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50 g spelt flour
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50 g brown sugar
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65 g soft margarine
Preparation
1️. Preparation
Preheat oven to 180 °C top/bottom heat (or 160–170 °C convection).
Grease muffin pan or line with paper cups.
Peel apples (optional) and cut into small cubes.
2️. Make the dough
Combine flour, baking powder, and sugar in a bowl.
In a separate bowl, whisk together oat milk and oil.
Add the liquid ingredients to the dry ingredients and mix briefly – do not overmix, so the muffins stay nice and fluffy.
Fold in apple pieces (and optional cinnamon).
3️. Prepare streusel
Knead all streusel ingredients with your hands to form crumbly streusel.
4️. Baking
Fill muffin cups evenly with dough (approx. ¾ full).
Distribute streusel generously on top.
Bake in the preheated oven for approx. 20–25 minutes.
Check with a skewer to see if they are baked through.
Let cool briefly before removing.
💡 Tips
- Refine with chopped nuts or raisins.
- Pears or berries also work excellently.
- The streusel recipe is also suitable for sheet cakes or streusel cakes.
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