Vegan Vanilla Muffins
Soft, fluffy, and bursting with the warm aroma of vanilla, these Vegan Vanilla Muffins are a must-try for plant-based and non-vegan bakers alike. Made with simple pantry staples like all-purpose flour, almond milk, and vegetable oil, this dairy-free and egg-free recipe comes together in just 30 minutes, making it perfect for busy mornings or last-minute dessert cravings. The secret to their tender crumb lies in the addition of apple cider vinegar, which reacts beautifully with baking powder to create a light and airy texture. These muffins are delightfully versatile—enjoy them as-is, or dress them up with your favorite toppings like a dusting of powdered sugar or a dollop of dairy-free frosting. Whether you’re hosting a brunch, looking for a lunchbox treat, or indulging in an afternoon snack, these vanilla muffins are guaranteed to please while fitting seamlessly into a vegan lifestyle.
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Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 cups Unsweetened almond milk (or other non-dairy milk)
- 0.25 cups Vegetable oil (or melted coconut oil)
- 1 teaspoon Apple cider vinegar
- 2 teaspoons Vanilla extract
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup with oil.
Step 2
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix well and set aside.
Step 3
In a separate bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
Step 4
Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Step 5
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 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 allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Step 8
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (713.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2016.5 |
| Total Fat 64.0g | 0% |
| Saturated Fat 8.8g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1662.8mg | 0% |
| Total Carbohydrate 339.5g | 0% |
| Dietary Fiber 6.5g | 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