Apple & Cinnamon Pull-Apart Muffins

Apple & Cinnamon Pull-Apart Muffins

Like every other weekend, last weekend was spent in the Brandenburger countryside (you can read my article on the place we are renovating here). The change of seasons is felt even more strongly there than in the city. Not only cause we haven't yet installed any form of heating in our place but mostly outside, in nature. Currently the grass is plastered with apples that have already fallen of the trees, and so that they don't go to waste, I started collecting some. My dog Nelson, who thought that these apples were balls, randomly started to pick them up too, to then drop them at my feet, giving that tilted head expression he does so well, 'hey, wanna play?'. So, in under 10 minutes I, or we, had already accumulated a very heavy 12-kilo bag. 

At home I turned a quarter of them into apple compote. However, as there's still so many left, I will probably be posting a lot of apple recipes in the time to come. But that's seasonal baking at its best, right? So, me and my friend Natalie from Today is beautiful made these apple & cinnamon pull apart muffins. If you wanna see what life behind the scenes of this baking session and photo shoot looked like, you should definitely go check out her photo series on being a foodblogger assistant for a day on her blog. Thanks, Natalie, for such a lovely baking day, and I couldn't think of a better hand model, at all :-)


makes 8
prep time: 1.30 - 2 hrs

for the dough

  • 370 g white spelt flour 
  • 1 package of instant dry yeast (7g)
  • 1 tsp ground flax seeds*
  • 160 ml almond milk 
  • 30 ml agave syrup
  • 110 g vegan butter 
  • 1/2 tsp salt
  • 1/2 tsp vanilla

for the filling

  • 50 g brown sugar
  • 2 tbsp vegan butter
  • 2 tsp cinnamon
  • 2 medium apples

* Flax meal is used as a binding agent/ egg-substitute. You can easily ground flax in a blender to a flour-like consistency and store it in a glass jar.  


1. Mix the flour with the salt, dry yeast, vanilla and the ground flax seeds and set aside. 

2. Heat the almond milk with the butter, until the butter has melted. The mixture should be lukewarm (it's important it's not hotter than 40°C or the yeast will die). 

3. Pour the milk-butter mix and the agave syrup into the flour and start kneading until everything comes together. Move dough to a clean surface and knead for 5 - 10 minutes until you have a soft and stretchy dough. 

4. Place dough in a bowl, cover with a cloth and leave to rise in a warm place until it has doubled in size (30 - 45 min).

5. For the filling, use a fork mixing the butter with the sugar and cinnamon until all is well combined. 

6. Roll the dough out, about 5mm thin (I always put a bit of cling foil underneath, so it doesn't stick to the surface). 

7. Evenly spread the cinnamon butter on the dough. Cut the dough into squares that will fit your muffin cups (mine were roughly 5 x 5 cm). 

8. Cut the apples into very thin slices. Now, layer the muffin cups, alternating dough and apple slices. 

9. Let the muffins rise another 10 - 20 minutes while you preheat the oven to 180°C. 

10. Bake for 15 - 20 minutes. When they're done you can sprinkle on some icing sugar or just enjoy them plain.