July 6, 2021

Mum's Best Vegan Apple Cinnamon Muffins

Girl you thought he was a man

But he was a muffin

He hung around till you found

That he didn't know nuthin'


I can't help but play the song "Muffin Man" by Frank Zappa over and over in my head when I think of muffins. While the song doesn't exactly connote the pastry with the best attributes, I don't think that applies to real muffins at all. On the contrary: they are a real life saver when things have to go particularly quickly and the result still has to convince with a delicious taste.

My mum used to bake these muffins when I was a child. I remember the smell in our apartment only too well when I came home from school the day before my birthday. She had already carefully prepared all the muffins on the table, ready for me to take them with me the next day. In Switzerland, it's customary to bring a small snack on your birthday, usually something home-baked. I have never asked for anything else in my entire school career. And since the muffins are simply unbelievably delicious, I don't want to deprive you of the recipe (in a vegan version, of course - but tastes just as good). However, I can't take the credit for this one, it goes solely to my favourite person, my mum.


Makes 12 muffins

For the batter

125g of margarine

175g of sugar

2 vegan "eggs"(I use the egg substitute "VollEy" from "MyEy" and follow the instructions on the packaging)

Grated zest of one lemon

300g of flour

2 teaspoons of baking powder

150ml of vegetable milk

2 apples (peeled and grated)

4 teaspoons of cinnamon

For the topping

A small cupful of icing sugar

A little water

Apple peel from apples above


  1. Preheat the oven to 200 degrees.
  2. Mix all the ingredients together except the lemon zest and the apples.
  3. Peel the lemon and add the zest to the batter.
  4. Peel the apples and keep the peel. Coarsely grate the apples and add to the dough as well. Mix everything well.
  5. Pour the batter into the prepared muffin tin and bake for approx. 20-25 minutes on the middle shelf.
  6. Allow the muffins to cool completely.
  7. Mix the icing sugar with a little water until you have a thick glaze. You need to be a little sensitive here. It is better to start with too little water (just a few drops) as the mixture will quickly become too runny. Otherwise, just add more icing sugar.
  8. Spread the glaze on the muffins and decorate with the remaining apple peel.

Tip: The muffins taste best after 1-2 days (store in a cool place).