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pan of muffins with streusel topping and apple slices on top

Vegan Apple Streusel Muffins

Fluffy dairy-free & eggless apple muffins topped with the best cinnamon streseul topping!
5 from 3 votes
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Course: Breakfast + Brunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 6 muffins


Streusel Topping

  • ¼ cup rolled oats
  • 2 Tablespoons brown sugar
  • 2 Tablespoons all-purpose flour
  • ¼ teaspoon ground cinnamon
  • 2 Tablespoons cold vegan butter cubed

Apple Muffins

  • ½ cup oat milk
  • 1 Tablespoon apple cider vinegar
  • ¼ cup applesauce
  • ¼ cup olive oil
  • ¼ cup cane sugar
  • 2 Tablespoons brown sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup diced apples about ½ large apple


Make the streusel topping

  • In a small bowl whisk together the rolled oats, brown sugar, flour, and cinnamon from the streusel ingredients.
  • Add the cubed vegan butter to the bowl and gently cut it into the streusel mixture using a pastry cutter or fork.  Don’t over-mix the streusel or it will become like a paste/ dough. Instead, cut the butter into the dough until the mixture is clumpy, no longer dry, and the flour has been completely absorbed. Then, set aside for later.

Make the apple muffin batter

  • In a large mixing bowl, whisk together the oat milk and apple cider vinegar. Let sit for about 1 minute until the milk begins to curdle and separate to create a vegan buttermilk.
  • Next, add in the applesauce, olive oil, cane sugar, brown sugar, and vanilla. Whisk with the vegan buttermilk until smooth.
  • Once the wet ingredients are mixed, add the dry ingredients to the mixing bowl starting with the flour and adding the baking powder, baking soda, cinnamon, and salt on top. Then, use a whisk or spatula to GENTLY mix the batter just until all streaks of flour are gone. A lumpy batter is okay at this point!
  • Add in the diced apples and gently fold them into the batter. This step is best done with a spatula.

Assemble & Bake Muffins

  • Set the batter aside to rest and preheat the oven to 350F. While the oven is preheating fill a muffin tin with 6 cupcake liners.
  • Once the oven has preheated, use a cookie scoop to add the batter to the 6 muffin liners until each is about ¾ full of batter. Then, sprinkle the streseul topping on top of each of the muffins before baking.
  • Add the muffins to the oven and bake for 21-23 minutes until cooked through and beginning to brown on top.
  • Remove the muffins from the oven and immediately remove the muffins from the muffin tin. Then, place them onto a wire cooling rack. Do not let the muffins cool in the tin or they risk getting soggy on the bottom.
  • Once the muffins have slightly cooled, serve warm and enjoy!


  • Apples: crisp & tart apples work best. Granny Smith Apples, Cosmic Crisp, Honeycrisp, or Pink Lady apples all work great in this recipe.
  • Oat milk: Can be substituted 1:1 for any plant-based milk such as almond, rice, soy, etc.
  • Apple cider vinegar:  a crucial acidic ingredient to use when baking with baking soda! If you don't have any, substitute with lemon juice 1:1.
  • Applesauce: There isn't a great substitute here as it acts as a vegan egg replacement and helps to sweeten the muffins, but using a plant-based yogurt 1:1 could work.
  • Olive oil: I always prefer baking with olive oil for the best texture, however, any liquid cooking oil should work. The only oil I would avoid using is melted coconut oil as it tends to solidify when mixing and doesn't work great for baking.
  • Gluten-free: Substitute all-purpose flour with a 1:1 GF baking flour. Please note: using almond flour or coconut flour does not work in this recipe.
  • To store muffins: muffins can be stored in a closed container or wrapped in tin-foil at room temperature for 24 hours or in the fridge for 3-4 days. They can also be stored in a closed container between layers of parchment paper and stored in the freezer for up to 1 month. Just place frozen muffins out at room temperature about 1 hour before serving so they have enough time to defrost.
  • These are the cupcake/muffin liners I recommend for all of my cupcake & muffin recipes!


Serving: 1muffin with streusel topping | Calories: 298kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 267mg | Potassium: 80mg | Fiber: 2g | Sugar: 20g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!