Plus, these muffins come with a story…
This past weekend I was in Monschau, Germany with J and his wonderful family. We had a fantastic time hiking, strolling around the old streets and looking in the numerous shops filled with antiques, nik-naks and German goodies. Plus, we enjoyed a lot of time relaxing, swimming, catching up on reading and watching the beginnings of the Olympics. It seemed like everywhere we went they were advertising the infamous German “Apfelstrudel”.
These vegan apple crumble muffins taste best if you leave them to sit for a couple hours (if you can :p ) after taking them out of the oven to allow the flavours in the muffins to fully develop. They might just even taste better the next day, meaning you should probably go and bake these up right about now so they will be ready in time for tomorrow! ;D
- 2 cups flour (I used one cup spelt, one cup white whole wheat)
- 2 tsp baking powder
- 2 tsp baking soda
- ½ tsp sea salt
- ½ cup plus 2 tbsp milk (*of choice - I used cashew)
- 2 tbsp apple cider vinegar (*or white vinegar)
- ½ cup cane sugar or unpacked brown sugar (*plus extra for sprinkling on the bottom of the pan)
- 2 tbsp maple syrup (*or honey)
- 1 cup applesauce (*I prefer unsweetened)
- 1 grated peeled apple (*or cut into tiny pieces)
- 3 tbsp melted coconut oil (*or any light tasting oil such as canola, vegetable...)
- 2 tsp vanilla extract
- 1½ tsp cinnamon (*plus extra for sprinkling on the bottom of the pan)
- 4 tbsp flour
- 1 tbsp oats
- 2 tbsp cane sugar
- 2 tbsp solid state coconut oil (*or margarine, butter etc...)
- 1 tsp cinnamon
- ½ - 1 tbsp applesauce (*optional, if needed see recipe)
- Pre-heat oven to 375f or 190c.
- Place milk and vinegar together in a large sized bowl. Stir and leave for a couple minutes while you prepare the dry ingredients (this makes a buttermilk). We will come back to this in the third step.
- Add the flour, baking powder, baking soda and salt to a medium sized bowl.
- Melt the coconut oil if it is not already in a liquid state. Add the remaining "wet" ingredients (sugar, maple syrup, applesauce, apple, vanilla, cinammon, coconut oil) into the large sized bowl to the milk and vinegar mixture. Whisk together until everything is well mixed.
- Mix the dry ingredients together so that the baking powder, soda, salt and flour are evenly distributed. Slowly add to the wet ingredients. Carefully fold the wet over the dry ingredients until they are just mixed together. Make sure not to over-mix to ensure a soft muffin.
- In the medium sized bowl, where you mixed your dry ingredients, add the crumble ingredients and mash them together using a fork until you get a crumbly, slightly wet texture. Add a titch more flour or oil/applesauce if mixture is too wet/dry (I added applesauce to avoid adding extra oil).
- Grease your muffin pan using a non-stick cooking spray or coconut oil. Sprinkle cinammon and sugar on the bottom of the pan. Scoop batter into muffin tins (about 2 heaping tbsp in each). Sprinkle streusel on top. Pop in the oven for about 17 - 22 minutes for muffins or about 38 - 45 minutes for a cake in a square pan. Take out of the oven once a toothpick is almost clean and the edges of the muffins are a slight golden brown. Let sit in the pan for about 30 minutes until they have cooled down. Devour 😀