Dairy Free Apple Cinnamon Muffins
Warm spiced apple muffins are one of those baked goods that feel like a hug, and this batch delivers all of that cozy comfort without a drop of dairy in sight. Coconut oil stands in for butter beautifully here, keeping the crumb moist and tender while letting the cinnamon, nutmeg, and fresh diced apple take center stage. A cup of your favorite dairy-free milk ties the wet ingredients together seamlessly — no special techniques required, just a gentle fold to keep things light. The cinnamon-sugar topping bakes into a lightly crisp, sparkly crust that makes each muffin look bakery-worthy straight out of your own oven. With a yield of 12, this is an ideal recipe for meal-prepping breakfasts, packing into lunchboxes, or setting out for a crowd — and nobody will miss the butter for even a second.
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Learn more →Ingredients
12 servings
For the muffins
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup dairy free milk
- ⅓ cup coconut oil, melted and cooled
- 1 tsp vanilla extract
- 1 ½ cups apple, peeled and cut into ¼-inch dice (about 2 medium apples)
For the topping
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with coconut oil.
- 2
In a large bowl, whisk together the flour, baking powder, baking soda, 1 1/2 tsp cinnamon, nutmeg, salt, and 3/4 cup granulated sugar until evenly combined.
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