Is there anything better than the comforting aroma of warm spices filling your kitchen? These **Vegetarian Apple and Cinnamon Muffins** are a total game-changer for your morning routine. They’re incredibly moist, packed with juicy chunks of fresh apple, and simple enough for even the busiest weekday. Pair one with your morning coffee for the perfect, budget-friendly start to your day!
**Yields:** 12 muffins | **Prep Time:** 10 minutes | **Cook Time:** 20 minutes
Ingredients
• 1 large egg
• 1 tsp / 5ml vanilla extract
• 1 cup / 240ml buttermilk
• 0.25 cup / 60ml vegetable oil
• 1.75 cups / 210g all-purpose flour
• 0.5 cup / 100g granulated sugar
• 1.5 tsp / 6g baking powder
• 0.5 tsp / 3g baking soda
• 0.75 tsp / 2g ground cinnamon
• 0.5 tsp / 1g ground nutmeg
• 0.125 tsp / 1g salt
• 1.5 cups / 170g diced apple, peeled and cored
Instructions
1. Preheat oven to 375°F / 190°C. Grease a 12-cup muffin pan or line with paper liners.
2. In a small bowl, lightly beat the egg, vanilla extract, and buttermilk together.
3. Whisk the vegetable oil into the wet mixture until fully combined.
4. In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. Pour the wet into the dry . Stir with a spatula just until combined.
6. Do not overmix! Stop as soon as the flour streaks disappear; a few lumps are perfectly fine.
7. Gently fold in the diced apples until they are evenly distributed.
8. Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
9. Bake for 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
11. Store cooled muffins in an airtight container to maintain freshness.
Nutritional Information
• Serving Size: 1 muffin
• Calories: 160 kcal
• Total Fat: 5g
• Carbohydrates: 25g
• Sugars: 10g
• Dietary Fiber: 3g
• Protein: 3g
• Sodium: 140mg
Pro Tips
• for Success
• Do Not Overmix the Batter: This is the golden rule of muffin making. Mix only until the flour streaks disappear. Overmixing develops gluten, resulting in tough, dense muffins instead of soft, tender ones.
• Choose the Right Apples: Use crisp apples that hold their shape, like Granny Smith for tartness or Honeycrisp/Fuji for sweetness. Avoid soft varieties that can turn mushy.
• Use Room Temperature : Let your egg and buttermilk sit out before you start. Room-temperature emulsify better, creating a smoother batter and a fluffier muffin.
• DIY Buttermilk: No buttermilk? No problem! Add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes until it curdles slightly.
FAQ
Q: Can I make these apple cinnamon muffins vegan
A: Yes, you can easily adapt this recipe to be fully vegan. Replace the large egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) and use a plant-based buttermilk. To make vegan buttermilk, simply add 1 tablespoon of lemon juice or apple cider vinegar to 1 cup of soy or almond milk and let it curdle for 5-10 minutes before using.
Q: How can I add more protein to these vegetarian muffins
A: To boost the protein, you can substitute up to half of the all-purpose flour with whole wheat flour or add a scoop of unflavored or vanilla vegetarian protein powder to the dry ingredients. Mixing in 1/4 cup of chopped walnuts or pecans will also add protein, healthy fats, and a pleasant crunch.
Q: What is the best way to store these vegetarian muffins
A: Store the completely cooled muffins in an airtight container at room temperature for up to 3 days to maintain their moist texture. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. A quick 30 seconds in the microwave will make a frozen muffin warm and delicious again.
Q: Are these apple muffins healthy for a vegetarian diet
A: These muffins can be a wonderful part of a balanced vegetarian diet. They contain fruit and fiber from the apples. For a healthier version, you can substitute half the all-purpose flour with whole wheat flour for more fiber and nutrients, or reduce the granulated sugar to 1/3 cup, as the apples provide natural sweetness.
