Apple Streusel Muffins

READY IN: 35mins
Recipe by Serah B.

These vegan muffins are my 6-year-old dd's favorite! I adapted the recipe from Betty Crocker's New Cookbook.

Top Review by Katzen

I made these muffins today, with a few small changes: I used butter instead of soy margerine, and regular milk in place of the rice milk (what I had on hand), added 1/2 tsp cinnamon to the muffins (in addition to the cinnamon in the topping), and used 1 cup whole wheat flour and 1 cup Nutragrain Flour (available in Canada, has more nutrition and fibre than white, but behaves like white.) They were very good muffins - I would just up the cinnamon I added to the muffin batter next time. The topping was awesome! Made for PAC Spring '09 - thanks for the recipe - I'll definately make it again! Thanks!

Ingredients Nutrition


  1. Heat oven to 400. Line muffin pan with 12 baking cups.
  2. Prepare Streusel Topping by cutting margarine into flour, brown sugar and cinnamon in a medium bowl using a pastry blender or crisscrossing two knives until crumbly. Set aside.
  3. Beat rice milk, oil, vanilla and applesauce in large bowl. Stir in shredded apple.
  4. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy).
  5. Divide batter evenly among muffin cups. Sprinkle each with about 2 tsps of Streusel Topping.
  6. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack.

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