Dairy-Free Vanilla Muffins
Soft, fluffy, and bursting with classic vanilla flavor, these dairy-free vanilla muffins are the perfect treat for anyone looking for a delicious and allergy-friendly option. Made with simple pantry staples like almond milk, neutral oil, and a hint of apple cider vinegar for that perfect airy texture, these muffins are not only completely dairy-free but also easy to whip up in just 35 minutes from start to finish. Whether you’re seeking a light breakfast, a delightful snack, or a crowd-pleasing dessert, these muffins deliver it all with their irresistibly moist crumb and subtly sweet vanilla taste. Best of all, they can be stored for days or frozen for future enjoyment—perfect for meal prepping or satisfying sudden cravings. Get ready to savor every bite of this quick and versatile vegan baking favorite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 1 cups Unsweetened almond milk (or any dairy-free milk)
- 0.3 cups Neutral oil (e.g., canola, vegetable, or melted coconut oil)
- 2 teaspoons Vanilla extract
- 1 teaspoons Apple cider vinegar
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the tin.
Step 2
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk until evenly combined.
Step 3
In a separate medium mixing bowl, whisk together the granulated sugar, almond milk, neutral oil, vanilla extract, and apple cider vinegar until the sugar begins to dissolve.
Step 4
Pour the wet ingredients into the dry ingredients, and gently fold them together using a spatula. Mix until just combined; do not overmix, as this can lead to dense muffins.
Step 5
Evenly divide the batter into the prepared muffin tin, filling each cup about 2/3 full.
Step 6
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 7
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 8
Enjoy the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (727.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2118.0 |
| Total Fat 75.9g | 0% |
| Saturated Fat 5.4g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2292.3mg | 0% |
| Total Carbohydrate 339.5g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 151.6g | |
| Protein 25.8g | 0% |
| Vitamin D 100.0IU | 0% |
| Calcium 484.2mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 438.9mg | 0% |
Source of Calories