{"id":820,"date":"2021-09-02T14:37:00","date_gmt":"2021-09-02T09:07:00","guid":{"rendered":"http:\/\/www.tashasartisanfoods.com\/blog\/?p=820"},"modified":"2025-09-12T13:49:59","modified_gmt":"2025-09-12T08:19:59","slug":"peanut-butter-apple-muffins","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/peanut-butter-apple-muffins\/","title":{"rendered":"Peanut Butter Apple Muffins"},"content":{"rendered":"\n

These perfectly spiced vegan peanut butter apple muffins<\/strong> are soft, gooey, and full of cozy fall flavors! They come together with simple pantry ingredients, crisp fresh apples, and creamy peanut butter, all in under 40 minutes.\u00a0<\/p>\n\n\n\n

\"Apple<\/figure>\n\n\n\n

Snacking on apple slices with peanut butter has been a go-to snack of mine for years. From my childhood days to now, enjoying it with my kids, it always hits the spot. And combining both of these in a muffin recipe has been a very satisfying experiment!<\/p>\n\n\n\n

Baking when apples are in season is also so much fun! From apple crisps<\/a> to apple butter bread<\/a> to apple hand pies<\/a>, the combination of butter, sugar, flour, and crisp, juicy apples is just delicious. <\/em>These muffins with their crunchy streusel, the nutty butter, and fresh apples are just as full of flavor.\u00a0<\/p>\n\n\n\n

Moist and fluffy, you\u2019ll want to bake these apple peanut butter muffins again and again! They\u2019re great for breakfast, anytime snacking, and also double up nicely for dessert!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 Super quick, super moist, and so easy to make. These muffins are great for school lunches or on-the-go breakfast for busy mornings, just like my feta spinach muffins<\/a> and eggless chocolate protein muffins<\/a>.<\/p>\n\n\n\n

\u2728 The recipe is fuss-free. Just 40 minutes from start to finish, with simple pantry ingredients and no waiting around.<\/p>\n\n\n\n

\u2728 Vegan and wholesome without being boring! These apple peanut butter muffins are hearty enough to keep you full, but still a treat you\u2019ll look forward to.\u00a0<\/p>\n\n\n\n

\u2728 The recipe makes 12 muffins, and that\u2019s too few in my opinion. You\u2019ll want another dozen because they store well and taste delicious the next day!<\/p>\n<\/div><\/div>\n\n\n\n

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Apple Streusel Muffins Ingredients<\/h2>\n\n\n\n
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\"Ingredients<\/figure>\n<\/div>\n\n\n\n
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\"Ingredients<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Apples<\/strong> are the heart of these muffins. Honestly, any apple you have at home will work beautifully. I like to peel and dice them small for little pops of fruit. You can grate them for a more even distribution throughout the batter.<\/p>\n\n\n\n

Peanut butter<\/strong>: Smooth\u00a0or crunchy. Homemade or store-bought. Any work in this easy muffin recipe. As long as it is unsweetened<\/em>. Crunchy peanut butter gives the muffins little nutty pops, which is lovely!<\/p>\n\n\n\n

Flour<\/strong>: I use all-purpose flour to make the streusel and whole wheat flour for the muffin batter.\u00a0You can use 100% all-purpose or whole wheat for the recipe. <\/p>\n\n\n\n

Sugar:<\/strong> I used granulated sugar. Use what you have\u00a0in the pantry- coconut sugar, regular white sugar, cane sugar, or raw sugar. For the streusel topping, I prefer brown sugar because it gives the apple peanut butter muffins a deeper, molasses-y flavor.<\/p>\n\n\n\n

Oil<\/strong>: I made vegan muffins, which is why I used coconut oil. But if you don\u2019t have it on hand, melted butter works like a charm. Any neutral-tasting oil (like sunflower or canola) will also do the trick.<\/p>\n\n\n\n

Milk<\/strong>: I tend to opt for non-dairy milk (soy, oat milk,<\/a> or almond milk<\/a> are all excellent).\u00a0 Feel free to use whatever milk you keep in your fridge.\u00a0<\/p>\n\n\n\n

Vinegar<\/strong>: Both white vinegar and apple cider vinegar are great options. This gets mixed with the milk to make buttermilk, which gives the most tender crumb to these muffins!<\/p>\n\n\n\n

Cinnamon<\/strong>: A pinch warms up the muffins with cozy fall flavor and pairs beautifully with both apples and peanut butter. <\/p>\n\n\n\n

Vanilla<\/strong> rounds out the taste. Homemade vanilla extract<\/a> or store-bought, either works. <\/p>\n\n\n\n

Oats<\/strong>: Rolled oats make the apple muffins with peanut butter hearty. But regular instant oats will work just fine. With leftover rolled oats, make these gooey and chocolate peanut butter oat cups<\/a>.<\/p>\n\n\n\n

Please see the recipe card below for full information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Peanut Butter Apple Muffins<\/h2>\n\n\n\n

Preheat oven to 220 \u00b0C \/ 425\u00b0F. Grease and flour a muffin tray or line it with paper baking cups.<\/p>\n\n\n\n

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\"Peanut<\/figure>\n\n\n\n

Step 1:<\/strong> Combine rolled oats, brown sugar, cinnamon powder, flour, and oil in a bowl.<\/p>\n<\/div>\n\n\n\n

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\"Oats-peanut<\/figure>\n\n\n\n

Step 2:<\/strong> Mix with your fingers until you have a crumbly texture. Keep aside.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Dry<\/figure>\n\n\n\n

Step 3:<\/strong> Mix soy milk and vinegar in a small bowl. Keep aside for 5 minutes. In the meantime, sift the flour, baking powder, baking soda, salt, and cinnamon powder in a bowl.<\/p>\n<\/div>\n\n\n\n

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\"Milk,<\/figure>\n\n\n\n

Step 4:<\/strong> In a large bowl, whisk together the milk-vinegar mixture, oil, peanut butter, sugar, and vanilla extract.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Wet<\/figure>\n\n\n\n

Step 5:<\/strong> Pour the wet ingredients over the dry ingredients. Mix until no white streaks remain. Please don't overmix.<\/p>\n<\/div>\n\n\n\n

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\"Diced<\/figure>\n\n\n\n

Step 6: <\/strong>Toss the diced apples with 1 teaspoon of flour and fold them into the muffin batter.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Muffin<\/figure>\n\n\n\n

Step 7:<\/strong> Spoon the batter into the prepared muffin cups, filling them about \u00be full.<\/p>\n<\/div>\n\n\n\n

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\"Oats<\/figure>\n\n\n\n

Step 8:<\/strong> Top with the streusel topping.<\/p>\n<\/div>\n\n\n\n

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\"Baked<\/figure>\n\n\n\n

Step 9:<\/strong> Bake the muffins for\u00a05 minutes at 220 \u00b0C<\/em>\/425\u00b0F. <\/em>Then\u00a0turn the temperature down to 180 \u00b0C\/ 350\u00b0F<\/em>\u00a0and bake for about 18-20 minutes.<\/p>\n<\/div>\n<\/div>\n\n\n\n

\"Peanut<\/figure>\n\n\n\n

Step 10:<\/strong> Let cool in the pan for 5 minutes before turning them out on a cooling rack. Then drizzle with the cinnamon glaze. Enjoy!<\/p>\n<\/div><\/div>\n\n\n\n

\"Muffins<\/figure>\n\n\n\n
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\u00a0Pro Tips<\/h2>\n\n\n\n