Apple Crunch Muffins

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Recipe submitted by Julia

Apple Crunch Muffins

Ingredients (use vegan versions):

1 1/2 cups unbleached flour, sifted
2 teaspoon baking powder
1 teaspoon ground cinnamon
Replacement for 1 egg
1 cup shredded apples
1/2 cup sugar
1/2 teaspoon salt
1/4 cup shortening
1/2 cup soy milk
1/4 brown sugar
1/4 cup pecans

Directions:

Sift together flour, vegan sugar, baking powder, salt and 1/2 tsp. cinnamon into mixing bowl.

Cut in shortening with pastry blender until fine crumbs form. Combine Ener-G Egg Replacer and soymilk. Add to dry ingredients all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Mix brown vegan sugar, pecans, and 1/2 tsp cinnamon in a bowl. Sprinkle over muffins.

Bake in 375 degree oven 25 minutes or until golden brown.

Preparation time: 1 hour

These were delicious. I used EnerG Ener-G Egg Replacer with no problem. These do need to cool a bit, the apple was a tad soggy when they were fresh out of the oven, but once cooled they were fantastic! I may try them next time with aplesauce in place of the shortening!?

Archived comment by: deborah

These were really great! I used soy margarine in place of the shortening. Excellant! Thank You!

Archived comment by: guakgirl

I made these, and although they had a nice flavor, they didn't rise at ALL and hardened after a while so much I had to resign them to the garbage Sad

Archived comment by: granolagirl

I JUST made these and my family couldnt believe they were vegan! I used earth balance butter and they turned out absolutely fabulous in the words of my father. They asked me to make more! These tasted better than out of the box muffins..definitly a keeper! I would say use margarine instead of shortening though...better for you too

Archived comment by: faith_in_Him

absolutely fantastic! my non-veggie roomies keep asking (pestering) when im going to make them again because they were so great! very moist and the topping is perfect! i used enerG and shortening, and think it would be equally delic with margarine (which i bake with often). thanks!

Archived comment by: atomicVegan

these muffins rock my lactose-intolerant boyfriends socks!!!

Archived comment by: fungkeefung

This looks like a great recipe...but...I have the hardest time with muffins!! Its the one thing I try to bake, that never turns out....does anyone know what I'm doing wrong? I always follow the recipe-exactly. They seem to turn into what I call scuffins...part scone, part muffin. Any ideas?

Archived comment by: strangekitty

These were really great. I'm gonna make them again tonight. Yum!!!!

Archived comment by: rosecurry

i made these this morning. i like them a lot! i didn't have shortening, so i used about two tablespoons of vegetable oil instead. when i was mixing it all up, there didn't seem to be enough moisture to mix with all the dry ingredients. so i added an additional half cup of soymilk. they turned out yummy! the recipe made 24 mini muffins. i will make these again!! 2Funny

Archived comment by: emily grace

I trhink these were a bit too sweet with the sugar on top, and they looked a bit undercooked. I'll try with just nuta and cinnamon sprinkle next time, and bake for 30 min. I used canola oil instead of shortening and that worked fine.

Archived comment by: dryade

These muffins were yummy but didn't rise AT ALL! Any suggestions? We used flax meal+warm water as our eggs. Like Deborah mentioned, the first muffins we ate were still soggy, but the next morning they were fine. Also, we added extra soymillk b/c the mix was too dry. We had to cook them for almost 35 minutes for them to be done. We got 10 regular-sized muffins out of this recipe. The topping was just right. Next time I may sub cinnamon applesauce for the Earth Balance, or at least half of it, to be a little healthier. Thanks for the recipe, we really liked it (my boyfriend especially)!!

Archived comment by: moonshinecaroline


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lizzysama

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Re: Apple Crunch Muffins

« Reply #1 on: May 18, 2007, 12:36:46 PM »

OMG, these are pretty much the best muffins EVER. I used EnerG for the egg, Smart Balance margarine instead of shortening, rice milk, and I added a teaspoon each of baking soda and vanilla extract. They rose nicely and they have to be the cutest looking muffins I've ever made. For the topping, I used walnuts instead of pecans and I didn't measure it, I just eyeballed it. Also, I cooked them for an extra 4 minutes to make sure they were done and I waited for them to cool before eating like someone else said. I took a photo, I'll post it when I get the film developed. Thanks for the recipe! Grin


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hoopy~d

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Re: Apple Crunch Muffins

« Reply #2 on: September 03, 2007, 12:42:58 PM »

These are great!!! On a scale of 1 to 10 my 8y yr. son gave them "over a 10". I used flax for the eggs, vegan margarine, 100% whole wheat pastry flour, walnuts instead of pecans (simply because I did not have any pecans), and I did not sift anything (because I'm lazy Wink

). Thanks for the most delicious recipe. I will definitely be making these again!


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uhblondie

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Re: Apple Crunch Muffins

« Reply #3 on: October 12, 2007, 08:27:30 AM »

These are my new favorite muffins. I couldn't sleep last night, so I made these for breakfast. I subbed whole wheat pastry flour for the white flour, added a 1/2 tsp of pumpkin pie spice to the batter, added 1 tsp of vanilla, and used applesauce for the egg replacer. I also cut the shortening in half (and used Earth Balance) and used extra applesauce for the rest. I might cut the fat down to 1 Tbsp next time, and add extra spice to the batter. I also used walnuts instead of pecans in the topping. The muffins rose beautifully, are perfectly moist, with a good crunch on top. Mmmmm....I bet you could easily substitute other fruit for the apples if you wanted, I might give it a shot.


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CorinnaJeter

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Re: Apple Crunch Muffins

« Reply #4 on: January 06, 2008, 02:02:21 PM »

These were pretty good.
Modifications:
1 3/4 cup whole wheat pastry flour, used egg replacer, 1 cup chopped dried pears, 1/2 cup maple syrup (instead of sugar --- which is why I increased the flour amount), 1/4 cup applesauce instead of shortening, almond milk in place of soy, and I didn't do the topping - I just chopped up the pecans and stirred them in. I also added a teaspoon of baking soda and vanilla extract. They rose very well. Baked for 23 minutes.
Probably due to my multiple modifications, they were almost too chewy, and perhaps needed a bit more cinnamon, or an addition of allspice/pumpkin pie spice. We found it necessary to put some earth balance on them when we ate them, but thats understandable since I didn't put any butter or refined sugar in them! We're also kind of decadent people!
I'll definitely make them again, but put in maybe half earth balance and half (cinnamon?) applesauce.


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CorinnaJeter

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Re: Apple Crunch Muffins

« Reply #5 on: February 19, 2008, 04:36:34 PM »

I tried this recipe again, and they came out fantastic! I made them yesterday and there are only 2 left. So the changes I made: half white/half whole wheat, 1 1/2 cup chopped apples, 2 tablespoons earth balance and the rest applesauce, 2 teaspoons of cinnamon instead of one, plus a few shakes of pumpkin pie spice, no nuts (or topping), and I still used the flax egg. These rose perfectly, and tasted slightly of apple pie when they were warm. So good.


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thirteenblackbirds

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Re: Apple Crunch Muffins

« Reply #6 on: March 13, 2008, 03:59:01 PM »

These are so good!!! I used whole wheat pastry flour, finely chopped the apple instead of shredding, and added a bit extra soymilk. These are great, I am in love!


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propinecone

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Re: Apple Crunch Muffins

« Reply #7 on: September 12, 2008, 01:41:05 AM »

these are great. i used a chunky peach applesauce blend for the egg replacer and for half of the shortening, added a tsp each of baking soda, vanilla, pumpkin pie spice, allspice, and an extra tsp of cinnamon to the batter. i also just finely chopped an apple that was kinda mealy and needed to go. i pretty much took everyone elses reviews and used all their suggestions which turned out great - thanks everybody!


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L2Baker

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Re: Apple Crunch Muffins

« Reply #8 on: October 25, 2008, 09:20:45 PM »

These were great! They were gone by noon. Instead of shredding the apple, to give it some real 'crunch' I finely chopped one up. I subbed applesauce instead of margarine, used a banana for the egg replacer and whole wheat flour. I also added flax seeds, dried cranberries and sunflower seeds. I'll be making this one again soon!


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Bohemian_Vegan

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Re: Apple Crunch Muffins

« Reply #9 on: February 03, 2009, 03:33:51 PM »

This is such a no-fail recipe! I used 1/2 whole wheat 1/2 oat flour (to make them really moist) and two tablespoons of ground flax instead of egg replacer because I find it holds together recipes with oat flour much better. They are FANTASTIC! With the addition of a struesel-like rum soy-butter topping, my omni friends are gobbling them up! Thanks for the recipe!


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sarans93

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Re: Apple Crunch Muffins

« Reply #10 on: June 20, 2009, 12:13:49 PM »

Maybe I made them wrong but mine were very dry.


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