Description
The simplest, most basic yet delicious vegan muffin recipe! Use all the tips and tricks in the muffin guide and make moist, soft, and fluffy vegan muffins with the perfect muffin top in your kitchen today! Add your favourite mix-ins to make it original too.
Ingredients
Scale
- 2 & 1/2 cups (300g) plain flour
- 1 & 1/4 cups (180g) caster sugar + more for sprinkling
- 3/4 cup (180ml) soy milk
- 3/4 cup (180ml) vegetable oil such as canola oil
- 1 tsp apple cider vinegar
- 1 tsp baking powder
- 1 tsp baking soda
Instructions
- Preheat the oven for 180℃(350°F).
- Mix the soy milk and apple cider vinegar to make vegan buttermilk. Set aside.
- In a large bowl, mix well the flour, sugar, baking powder and baking soda with a whisk.
- Add in the vegan buttermilk and vegetable oil and mix gently with a large wooden spoon. Be careful not to over mix. Read the guide for more tips.
- Scoop the batter into muffin cups lined in a muffin tray. Fill the muffin cups about 3/4 leaving some space for the muffins to rise tall. Sprinkle some sugar on top.
- Bake for 23 – 25 mins until an inserted toothpick comes out clean.
- Let it cool and enjoy!
Notes
Read the guide above for useful tips and advices for baking the perfect muffins!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 330
- Sugar: 15g
- Sodium: 55mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0