
Fluffy, moist, and deliciously sweet apple pie streusel muffins. They are dairy and egg-free.
Whisk together all streusel ingredients except butter. Cut the cold butter into small chunks. Use your fingers to smash the butter into the mixture until the butter is broken down into pea-sized chunks and no flour remains. Refrigerate until ready to assemble muffins.
Preheat oven to 350°F. Line a muffin tin with muffin liners.
In a large mixing bowl, whisk together the flaxseed meal and water. Set aside for 5 minutes. In a liquid measuring cup, combine the non-dairy milk and vinegar. Allow it to sit for several minutes.
To the mixing bowl with the flax eggs, add the milk mixture, melted butter, brown sugar, and vanilla extract. Mix well to combine. Add the flour, baking powder and soda, spices and salt. Fold batter with a spatula until almost all the flour is mixed in. Fold in the diced apples until incorporated and no visible flour remains.
Fill each muffin liner almost full (I added two scoops of batter using a 1.5 tbsp cookie scoop). Top with 1 tbsp streusel.
Bake muffins for 20-23 minutes until top are golden brown and toothpick inserted comes out with moist crumbs. Cool for 10 minutes in the muffin tin before transferring to a wire cooling rack.