Incredibly moist dairy free apple cinnamon muffins!I know there are few weeks until apple season is officially here, but I just couldn’t resist the urge to share these dairy free apple cinnamon muffins recipe. August is all most over and soon the weather is going to start cooling off. This summer has been something, I tell you, I got lots of exciting news that I hope to share with you guys soon, I traveled to Greece, camped all over Israel, it’s been really fun but I am totally ready for autumn to begin and life to get back on track.To mark the end of summer I baked this totally un believable moist and packed with flavors dairy free apple cinnamon muffins. You won’t believe it when you taste these, but they are 100% lactose and dairy free, and they’re freezer friendly so you can easily bake a batch freeze it up and defrost when you’re in the mood for an apple cinnamon muffin.
How about you guys, are you excited about autumn starting? Have any special baking plans for the first weekend of September?
Dairy free apple cinnamon muffins
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 2 large eggs at room temperature
- 1 cup soy milk
- 1 tbsp white vinegar
- 1/4 cup vegetable oil I used canola
- 1 tsp vanilla extract
- 2 medium granny smith apples chopped
- 2 tbsp light brown sugar
- 1 1/2 tbsp all-purpose flour
- 1/2 tsp ground cinnamon
- 1 tbsp vegetable oil
Preheat the oven to 400° F/204°C. Grease a muffin pan, or line with paper liners; set aside.
Mix the soy milk and vinegar; set aside.
In a large bowl combine the flour, baking powder, cinnamon, sugar, and salt; set aside.
In another bowl, beat the eggs, soy milk with vinegar, oil, and vanilla.
Stir wet ingredients into dry ones just until combined, make sure not to over mix. Fold in chopped apple.
Fill prepared muffin tin cups two-thirds full.
For the topping:
In a small bowl combine sugar, flour, cinnamon, and oil. Mix until mixture resembles coarse crumbs. Sprinkle a scant teaspoonful over each muffin.
Bake for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.