I continue on my path to make vegan treats, but somewhere along the way, my dairy-allergic daughter has fallen out of love with muffins and cake. When did this happen and why? Well the good news is, her friends all like it. They seemed to enjoy it as a snack during a playdate. I modified a Isa Chandra Moskowitz recipe from my battered Vegan with a Vengeance book. I used Braeburn apples because that’s what I had on hand, but I think Granny Smith apples would make this more tart. Given how quickly these got woofed down, I think next time I’ll make mini muffins and eliminate the topping. The topping never came out crunchy enough for me.
- 3/4 cups all-purpose flour
- 3/4 cups whole wheat pastry flour AKA “white” whole wheat flour
- 1/4 cup plus 2 TBS sugar or 3/8 cup
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup apple cider (I used apple juice)
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 1/2 cup grated apple
- 1/2 cup chopped apple (1/4 inch pieces)
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 2/4 tsp ground allspice
- pinch of salt
- 3 TBS canola oil
Prepare the topping by mixing all the dry topping ingredients together in a small bowl. Drizzle the oil in while mixing with your fingertips until crumbs form. Set aside.
Preheat oven to 375°F, line 12-muffin tin with cupcake liners.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, spices and salt. Create a well in center and add the apple juice/cider, oil and vanilla. Mix, then fold in the grated and chopped apple.
Fill each muffin cup two-thirds full (I use a ice cream scoop). Sprinkle the crumb topping over each muffin. Bake for 22 minutes.