Soft, fluffy, springy, loaded with chunks of apples, and so much CARAMEL flavor!! EASY, no mixer needed, and you'd never guess they're accidentally vegan!!
Prep Time10 minutesmins
Cook Time24 minutesmins
Additional Time11 minutesmins
Total Time45 minutesmins
Course: Muffins
Cuisine: American
Keyword: apple cinnamon muffin recipe, apple muffins, caramel apple muffins, easy apple muffins
Servings: 11
Calories: 137kcal
Author: Averie Sunshine
Ingredients
Apples
1 ¼cupsapplediced into small 1/8 to 1/4-inch pieces (I used one large Fuji, peeled and cored)
2tablespoonsall-purpose flour
1 ½teaspoonscinnamon
Batter
1large egg OR equivalent amount of egg replacer product to keep veganuse your favorite brand
caramel sauceoptional for drizzling (use a vegan option if desired; Google has a zillion recipes)
Instructions
Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins). Note - I only used 11 cavities rather than all 12.
Apples – To a medium bowl, add the apples, cinnamon, flour, and toss to coat. The flour helps prevent apples from sinking during baking; set aside.
Batter – To a large bowl, add the egg, sugar, Silk Almond Creamer, oil, vanilla, and whisk until combined.
Add the flour, baking powder, salt, and stir until just combined; don’t overmix. The batter is quite thick by design.
Add the apples and any loose flour from the bottom of the bowl and stir to combine.
Divide batter equally among 11 cavities of the prepared pan. Each cavity will be about 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
Bake for about 21 to 24 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. All muffin pan sizes, ovens, climates, juiciness of apples, vary so bake until done given your variables.
Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely.
Optionally before serving, drizzle with caramel sauce.
Notes
Muffins (without caramel sauce added) will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.