Dairy-Free Savory Cheddar and Chive Muffins

Enjoy the irresistible taste of these Dairy-Free Savory Cheddar and Chive Muffins, a perfect balance of cheesy richness and herby freshness without any dairy! Made with vegan cheddar cheese and a touch of fresh chives, these fluffy muffins are brought together with a dairy-free buttermilk substitute and an easy egg alternative, making them 100% plant-based. Each bite offers a savory burst of flavor, enhanced with a hint of onion powder for a gourmet touch. Ready in just 35 minutes, these muffins are perfect for breakfast, brunch, or as a side dish to soups and salads. Whether you're catering to dietary preferences or simply craving a unique and wholesome baked treat, these muffins are sure to impress. Best served warm, they’re a crowd-pleaser and freezer-friendly option for meal prep!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Onion powder
• 1 cup Vegan cheddar cheese, shredded
• 0.25 cup Fresh chives, chopped
• 1 cup Unsweetened almond milk
• 1 teaspoon Apple cider vinegar
• 0.25 cup Olive oil
• 1 serving Egg substitute (such as flaxseed meal mixed with water)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a standard muffin tin with paper liners or lightly grease with a non-stick spray.

Step 2

In a medium mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 0.5 teaspoon of salt, and 0.5 teaspoon of onion powder. Whisk well to combine.

Step 3

Stir in 1 cup of shredded vegan cheddar cheese and 0.25 cup of chopped fresh chives to the dry mixture.

Step 4

In a small bowl or a liquid measuring cup, mix 1 cup of unsweetened almond milk with 1 teaspoon of apple cider vinegar. Let the mixture sit for a few minutes to thicken slightly; this creates a dairy-free buttermilk substitute.

Step 5

In a separate bowl, combine the almond milk mixture with 0.25 cup of olive oil and the prepared egg substitute (follow packaging instructions for 1 egg equivalent). Whisk together until smooth.

Step 6

Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon until just combined. Be cautious not to overmix; the batter should be slightly lumpy.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 8

Bake in the preheated oven for 18-20 minutes or until the tops of the muffins are lightly golden and a toothpick inserted into the center comes out clean.

Step 9

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature and enjoy your dairy-free savory cheddar and chive muffins!

Nutrition Facts

Serving size	(749.0g)

Amount per serving	% Daily Value*
Calories	1852.2

Total Fat 88.4g	0%
Saturated Fat 29.7g	0%
Polyunsaturated Fat 6.0g
Cholesterol 0mg	0%
Sodium 3492.2mg	0%
Total Carbohydrate 223.7g	0%
Dietary Fiber 10.8g	0%
Total Sugars 0.5g
Protein 33.7g	0%

Vitamin D 87.8IU	0%
Calcium 936.2mg	0%
Iron 15.5mg	0%
Potassium 600.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.6%

Protein: 7.4%

Carbs: 49.0%