Ingredients
Batter
- ½ cup Vegan Butter, softened
- ½ cup Light Brown Sugar, packed
- ¼ cup Granulated Sugar
- 1 Flax Egg (1½ tbsp Flax Meal mixed with 3 tbsp Holiday Nog MALK)
- ½ cup Holiday Nog MALK
- 1 tsp Apple Cider Vinegar
- 1 tbsp Vanilla Extract
- 2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Apple Pie Spice
- 1 tsp Sea Salt
- 1½ cups Granny Smith Apples, peeled, cored, diced
Crumble Topping
- 1 cup All-Purpose Flour
- ½ cup Light Brown Sugar, packed
- 1 tsp Apple Pie Spice
- ½ tsp Sea Salt
- ½ cup Vegan Butter, melted
Icing Glaze
- ½ cup Powdered Sugar
- 2 tbsp Holiday Nog MALK
- ½ tsp sea salt
Directions
- Preheat oven to 375°F. Fill a 12 muffin baking tray with parchment paper liners. Use a small bowl to mix flax “egg” ingredients, set aside.
- In a large mixing bowl, cream together vegan butter, brown sugar, and granulated sugar until light and fluffy.
- Stir in the flax egg. Add vanilla, Holiday Nog MALK, and vinegar, then mix until smooth.
- In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir, then add to the creamed mixture. Mix until just combined.
- Next, fold in diced apples.
- Evenly distribute the batter amongst the parchment liners.
- Then, use a medium mixing bowl to make the crumble topping. Mix together flour, brown sugar, apple pie spice, and salt, then add the melted butter, and stir until just combined.
- After, evenly distribute the crumble mixture over the muffins, and gently press down into the batter.
- Transfer the muffin tray into the oven to bake for 25-30 minutes, or until the center passes the clean toothpick test.
- When ready, remove from oven and allow the tray to cool for 5 minutes before transferring the muffins onto a cooling rack.
- In the meantime, stir together the icing glaze, then drizzle over the muffin tops when cooled. Enjoy!
