Jamie Oliver Dairy-Free Apple Muffins Recipe

There’s something incredibly comforting about a warm muffin straight from the oven, and the Jamie Oliver Dairy-Free Apple Muffins Recipe truly delivers. These little beauties are soft, fluffy, and bursting with sweet apple chunks and the crunch of toasted hazelnuts. I was surprised by how satisfying they were without any dairy—perfect for my lactose-intolerant friends! (inspired by Jamie Oliver)

Ingredients Needed

• 150 g dairy-free margarine (suitable for baking)
• 125 g golden caster sugar
• 1 large free-range egg
• 100 g self-raising flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 125 g ground almonds
• 100 g hazelnuts
• 1 eating apple
• 1 teaspoon vanilla extract

How To Make Jamie Oliver Dairy-Free Apple Muffins

Preheat and Prep:
Start by preheating your oven to 180°C (350°F) or gas mark 4. Line a 12-hole muffin tin with paper cases so you’re ready to go when the batter is done.

Cream the Base:
In a large mixing bowl, beat the dairy-free margarine with the golden caster sugar until it’s pale, light, and fluffy. In a separate bowl, whisk the egg, then gradually mix it into the creamed margarine.

Add Dry Ingredients:
Sift in the self-raising flour, baking powder, and cinnamon. Fold these in gently—this is key to keeping the muffins airy. Stir through the ground almonds for that lovely nutty richness.

Fold in the Good Stuff:
Roughly chop the hazelnuts. Then halve, core, and dice the apple into small chunks—about 1cm pieces work perfectly. Stir the apple pieces, half the hazelnuts, and the vanilla extract into the mixture until evenly combined.

Fill and Top:
Divide the batter evenly among the paper cases. Sprinkle the remaining hazelnuts on top for a golden, crunchy finish once baked.

Bake and Cool:
Pop the tray onto the middle shelf of your oven and bake for around 20 minutes. You’re looking for a nice golden color and a clean skewer test. Once out of the oven, let them cool completely on a wire rack.

Why I Love This Recipe

I made these on a Sunday morning when I had one lone apple left and a craving for something sweet but wholesome. They were a hit with everyone—even the dairy lovers didn’t miss a thing. The recipe is just clever: minimal effort, maximum flavor, and so versatile.

Recipe Tips

• Don’t Overmix: Once the flour is in, go gently—overmixing leads to heavy muffins.
• Nut Swap: Allergic to hazelnuts? Try chopped walnuts or leave them out completely.
• Apple Choice: Use a crisp apple like Gala or Braeburn for best texture.
• Storage Savvy: Let muffins cool before storing to avoid sogginess.
• Add-Ins: Try a handful of raisins or chopped dates for extra sweetness.

How To Store This Jamie Oliver Dairy-Free Apple Muffins Recipe

At Room Temperature

Keep in an airtight container for up to 2 days. They’re best eaten fresh but still tasty on day two!

In the Fridge

Pop them into a sealed container and store for up to 3 days. Let them come to room temp or reheat before eating.

In the Freezer

Wrap each muffin individually in plastic wrap and store in a zip-top bag. Freeze for up to 2 months.

Reheating

• Oven: Reheat at 350°F for 10 minutes.
• Microwave: Zap for 30 seconds on high.
• Air Fryer: 2–3 minutes at 350°F works beautifully.

Nutrition Facts (per serving)

• Calories: 245
• Carbs: 32g
• Protein: 4g
• Fat: 10.5g
• Sugar: 15g
• Fibre: 4g
• Sodium: 155mg

Let’s Answer a Few Questions!

How do I keep my muffins from being crumbly?
Chilling the batter before baking helps everything bind nicely and keeps the texture moist.

Should the batter be thick?
Totally! It should be thick and slightly sticky—that’s what helps them hold their shape.

How do I check if they’re done?
Insert a wooden skewer—if it comes out clean or with a few crumbs, you’re good.

Why are my muffins dry?
Make sure not to overbake and always cool on a wire rack to avoid moisture buildup.

Try More Recipes:

• Jamie Oliver Gluten-Free Strawberry And Raspberry Crumble
• Jamie Oliver Apple And Rhubarb Crumble
• Jamie Oliver Apple Pepper Pot Cake