Vegan Apple Muffins

Crunchy and tender Vegan Apple Muffins video recipe + full details. Delicate apple muffins with a crunchy Peanut Craquelin top. Easy Vegan Dessert step-by-step.

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Vegan Apple Muffins

Apple, cinnamon, vanilla in moist plant-based Muffins. Topped with a crunchy twist thanks to the peanut Craquelin. This is just a short description of these tender comfort Vegan Muffins.

  • 75gr Strong White Flour

  • 75 gr All Purpose Flour

  • 100 gr Oil (Sunflower or other mild, neutral tasting)

  • 80 gr Organic Brown Sugar (or White Beetroot Sugar)

  • 100 gr Plant-Based Milk (soy, almond or cashews)

  • 80 gr Diced Apple

  • 40 gr Apple Cider Vinegar

  • Vanilla pod 1/2 (or 1 tsp Vanilla Extract)

  • 1/4 tsp Ground Cinnamon 

  • Baking Powder 2 tsp

  • Baking Soda 1/2

  • Pinch of Salt

The ingredients are for 10 Delicious Plant-Based Apple Muffins
  • 30 gr Peanut Butter (sugar free, 95% roasted peanuts or higher)

  • 80 gr Plant-Based Butter (80% fat content)

  • 100 gr Organic Brown Sugar

  • 100 gr All Purpose Flour

  • Peanuts Craquelin

  • Salty Peanuts

Moist Apple Muffins with a Crunchy Salty Peanut Twist

This apple muffins recipe is incredible on his own, but we wanted to give it a twist adding a crunchy element, the peanut Craquelin.

Craquelin is a typical France element used to top choux pastry desserts, is a base made of butter and flour that is solid at room temperature but melt once baked in the oven.

Thanks’ to the characteristics of this component in the recipe, we have an incredible moist muffin with a crunchy, sugary-salty top. 

We slightly change the Craquelin nature and made a peanut version that we think is perfect combine with the sweetness from the apple.

How to make perfectly moist Vegan Apple Muffins

Prepare a muffin pan with ten muffin liners. Preheat the oven to 200°C / 400°F.

Start preparing vegan butter milk, adding apple cider vinegar to the plant-based milk.

Leave the buttermilk aside and proceed with the dry ingredients.

In a large bowl sift and add;

  • all purpose flour
  • strong white flour
  • organic brown sugar
  • baking soda
  • baking powder
  • cinnamon
  • salt

 

Whisk the dry ingredient to combine.

In a medium bowl add the wet ingredient;

  • vegan buttermilk
  • oil (neutral tasting preferably)
  • vanilla

Use an electric hand blender to blend the ingredient into an emulsion. This will ensure lighter and moister muffins.

Select a good apple for baking, you want to avoid grainy or difficult to cook apples, not too juicy, opt for a sweet apple variety that soften once baked without loosing its shape. 

Weight 80 gr of diced apple to use in the muffins, and add it to the batter.

If you want to make plain apple muffins keep reading otherwise for the Peanut Craquelin Apple Muffins skip the next section.

 

Plain Apple Muffins

Pour the batter you prepared, filling each muffin liner to 2/3 full.
For plain Apple muffins, bake at 200°C / 400°F for 10 min in a convection oven, position the muffin tray in the middle-top rack (if you have multiple rack positions, if the muffins are too close to the top leave the pan in the middle rack).

After 10 min reduce the temperature to 180°C / 350°F and keep baking, setting the oven to static, for another 10 min.

Check your muffins, they should be domed and golden brown on top. If you test the muffins with a skewer it should come out clean or with just few moist crumbs attached.

Remove the muffins from the oven and let them cool 20 minutes in the pan.

Then remove from the pan and let cool completely (this will prevent condensation).

Store the muffins for 2-3 days in a airtight container to preserve them as freshly baked.

We suggest you do not freeze the muffins. They contain fruit and if not freeze properly, preventing condensation to the core, they will change texture once unfreeze.

If you are curious  about making some Apple Muffins with Peanut Craquelin keep reading.

How to make peanut craquelin

If you want a crunchy sugary-salty top let’s prepare some peanut craquelin. We will use it to cover the surface of the apple muffin prior to baking.

In a stand mixer bowl add all the following ingredients;

  • 100 gr of Organic Brown Sugar
  • 100 gr of All Purpose Flour
  • 80 gr of Plant-Based Butter (80% fat content)
  • 30 gr Peanut Butter

Use a paddle attachment and work the dough, at medium speed, until it just stick together.

Place the dough on parchment paper and flatten it out shaping a block with your hands.

Roll the dough between the two parchment paper sheets using a rolling pin.

Roll it really thin, then place it in the freezer for 30 minutes.

Remove from the freeze and cut it in small pieces with a kitchen knife.

Note

You will need approximately 1/3 of the craquelin you prepared, for topping the muffins, so scale down the ingredient in the peanut craquelin recipe or store the peanut craquelin in the freezer.

You can store the peanut craquelin in the freezer for 2 months.

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Apple Muffins with Peanut Craquelin

Apple Muffins with Peanut Craquelin

Once you have the diced apple combined in the muffins batter, pour the batter in the muffin liners.

Fill each muffin liner to 2/3 full.

Add some chopped salty peanuts on top.

Finish with some pieces of peanut craquelin.

Bake at 200°C / 400°F for 10 min in a convection oven, position the muffin tray in the middle-top rack (if you have multiple rack positions, if the pan is too close to the top, leave the pan in the middle rack).

After 10 min reduce the temperature to 180°C / 350°F and keep baking, setting the oven to static, for another 10 min.

Check your muffins, they should be golden brown on surface, the sugar has caramelized and the peanuts are roasted. 

If you test the muffins with a skewer it should come out clean or with just few moist crumbs attached.

Remove the muffins from the oven and let them cool 20 minutes in the pan.

Then remove them from the pan and let them cool completely (this will prevent condensation).

Store the muffins for 2-3 days in a airtight container to preserve them fresh.

We suggest you do not freeze the muffins. They contain fruit and if not freeze properly preventing condensation to the core, they will change texture once unfreeze.

We are sure you will enjoy preparing these vegan delicious apple muffins to share them with your family, friends, or guests. 

We are looking forward to hearing your feedbacks preparing this vegan dessert. Let us know what you think about our Vegan Apple Muffins and feel free to share the recipe with anyone you think may like it.

Let’s change the world today one dessert at the time.

F.A.Q

If your Muffins are not rising properly it may be due to one of the following:

  • Old Leavening agent, or not enough of it (follow the proportion in the recipe and you won't have problem).
  • Undermixing the butter, may not allow enough gluten formation to give just enough elasticity and structure for baking properly.
  • Oven was not at temperature when you start baking the muffins. Wait that the oven reach the temperature specify in the recipe next time.
  • If you are using a different flour combination, be aware that not all flour develop structure and bake in domed muffins.
  • Not enough fat content in the recipe.

Depending on how you want your muffin to bake there are two alternatives;

  1. for domed muffins; bake at higher temperature (200°C / 400°F) at the beginning, then lower temperature (180°C / 350°F) until completely baked.
  2. if you don't care much about a domed muffin, and you want a more evenly baked muffin with less caramelization on top, bake in a static oven at constant temperature (180°C / 350°F) until completely baked.

Check your oven temperature, it may be too hot. Or you may have baked the muffins in the top rack of the oven. Bake the muffins in the mid-high rack position next time.

Possible reasons for your muffins to be too dry or dense are;

  • oven temperature was too high.
  • muffins left in the pan to cool for too long (the muffins keep baking while outside of the oven).
  • muffin batter was overmixed, developed too much gluten and let air bubble out.
  • You added to much flour in the batter without proportionally adjusting fat and sugar content.

Check the recipe you are following, you may have added to much liquid. Otherwise you may have not baked the muffins for long enough.

You may have overfilled the liners, or you left the muffins cooled in the pan for too long (the difference in temperature between the pan and the atmosphere create condensation).

If you want to prevent apple or other fruit from browning while you keep working on a recipe you can use lemon juice. Simply brush the surface of the fruit with lemon juice and the apple will maintain its colour for longer.

A craquelin is a thin piece of dough. Is used normally as a decorative layer on top of choux pastry bun. 

The craquelin is usually made of three main ingredients; sugar, butter and flour. 

It is solid and it holds shape before being baked, allowing for any kind of cut and decoration on the baked goods.

Once baked it forms a crunchy thin layer on top of the cream puff or profiteroles.

The craquelin dough is normally rolled out really thin, depending on how thin you want the outer crunchy shell to be.

The craquelin dough is rolled to a thin layer and cut into shape.

It is then positioned on top of the baked good and placed in the oven to bake.

In the oven the craquelin will bake and melting will cover the surface of the baked good.

Once cooled its a decorative crunchy element. For this reason the craquelin recipe usually include food colouring in between the ingredients. 

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