These Raspberry White Chocolate Streusel Muffins are delicious and flavorful! These vanilla sour cream muffins are loaded with fresh raspberries and studded with white chocolate chips. Tender, moist and not overly sweet muffins also have a buttery streusel on top which adds incredible flavor and texture. This recipe yields 12 muffins.
There’s a few flavor combos I absolutely adore.
Blueberry and lemon (obviously), orange and cardamom and of course, raspberry and white chocolate. There’s something about the two that really is exceptional. In this recipe, vanilla sour cream muffins are studded with fresh raspberries and white chocolate with a buttery streusel topping. And if you’re feeling up to it, it’s never a bad idea to drizzle a little melted white chocolate over top.
To. Die. For.
To Make These Raspberry White Chocolate Streusel Muffins You Will Need:
for the muffins:
unbleached all-purpose flour – The base to the muffin batter. Helps bind the mixture.
baking powder – Will create lightness in the batter, which affects the shape and rise of the muffins.
fine salt – Use either sea salt or pink himalayan.
unsalted butter (melted) – Adds moisture, richness and flavor.
sugar (white) – For sweetening and flavor.
eggs – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
unsweetened applesauce – Adds moisture without added fat.
sour cream – Lends moisture and tangy rich flavor.
pure vanilla extract– Adds warmth and enhances all of the other flavors in this recipe.
raspberries – I prefer using fresh but frozen raspberries work as well (do not thaw first).
white chocolate chips – Or substitute with dark or milk chocolate.
for the streusel topping:
unbleached all-purpose flour – Helps bind the mixture.
granulated sugar – Adds sweetness and aids in crisping the streusel when baked.
fine salt – Use either sea salt or pink himalayan.
unsalted butter (melted) – Adds richness and flavor while binding the streusel ingredients.
Preheat your oven to 425°F (or 220°C).
Then line a 12-cup muffin tin with paper liners.
In a bowl, measure and add 2-1/2 cups unbleached all-purpose flour, 1 tablespoon baking powder and 1/2 teaspoon fine salt. Whisk to combine and set off to the side.
In a large mixing bowl, add 1/4 cup melted unsalted butter, 1 cup granulated white sugar, 2 large eggs, 1/2 cup sour cream, 1/4 cup unsweetened applesauce and 2 teaspoons pure vanilla extract.
Whisk to combine.
Next add in the whisked dry ingredients.
Stir until just combined.
Next, quickly and gently toss 1 teaspoon of flour with 1½ cups of fresh raspberries.
Add the raspberries and 1 cup white chocolate chips into the bowl with the muffin batter.
Gently fold in the raspberries. If some break up, that’s completely okay.
Divide the batter among the muffin liners. Since the batter is on the thicker side, gently press with a small spatula to settle the batter.
Make The Streusel Topping:
In a medium bowl, measure and add 1/4 cup unbleached all-purpose flour, 3 tablespoons sugar and a pinch of fine salt.
Stir to combine before adding 3 tablespoons of softened unsalted butter.
Using a fork, cut the butter into the dry ingredients until small crumbs form.
Divide the streusel among the tops of each muffin. Bake the muffins on the middle rack of your preheated oven for 5 minutes.
After the 5 minutes, reduce the oven temperature to 350°F (or 180°C) and bake for an additional 20 to 25 minutes or until a tester comes back with a few crumbs attached after inserted into the middle.
Once baked, remove and let rest in the pan for 10 minutes.
Then carefully remove and transfer each muffin to a wire rack to finish cooling.
Serve slightly warm with coffee or tea!
HOW TO STORE RASPBERRY WHITE CHOCOLATE STREUSEL MUFFINS:
In my opinion these muffins are best day of, however you can store them (once cooled) in an air-tight container and keep refrigerated.
HOW TO FREEZE RASPBERRY WHITE CHOCOLATE STREUSEL MUFFINS:
Once cooled, place in a freezer-safe container or re-sealable bag and freeze.
HOW LONG WILL THESE RASPBERRY WHITE CHOCOLATE STREUSEL MUFFINS LAST?
If store properly, these muffins will last up to 3 to 5 days. Or up to 3 months in the freezer.
Enjoy! And if you give this Raspberry White Chocolate Streusel Muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12servings
Raspberry White Chocolate Streusel Muffins
These Raspberry White Chocolate Streusel Muffins are delicious and flavorful! These vanilla sour cream muffins are loaded with fresh raspberries and studded with white chocolate chips. Tender, moist and not overly sweet muffins also have a buttery streusel on top which adds incredible flavor and texture.This recipe yields 12 muffins.
Prep Time: 20 minutesmins
Cook Time: 30 minutesmins
Cool Time:: 1 hourhr
Total Time: 1 hourhr50 minutesmins
FOR THE MUFFINS:
2½cupsunbleached all-purpose flour, plus 1 tsp for berries
1tablespoonbaking powder
1/2teaspoon fine salt
4tablespoonsunsalted butter, melted
1cupgranulated sugar
2largeeggs, at room temperature
1/2cupsour cream
1/4cupunsweetened applesauce
2teaspoonspure vanilla extract
1½cupsfresh raspberries , or frozen (do not thaw)
1cupwhite chocolate chips
FOR THE STREUSEL:
1/4cupunbleached all-purpose flour
3tablespoonsgranulated white sugar
1pinchsea salt
3tablespoonsunsalted butter, at room temperature
PREHEAT YOUR OVEN TO 425°F (OR 220°C).
Line a standard muffin pan with 12 paper liners.
In a bowl, measure and add flour, baking powder and fine salt. Whisk to combine and set off to the side.
In a large mixing bowl, add melted (and cooled slightly) butter, sugar, eggs, sour cream, unsweetened applesauce and vanilla extract. Whisk to combine.
Next add in the whisked dry ingredients. Stir until just combined.
Next, quickly and gently toss 1 teaspoon of flour with 1½ cups of fresh raspberries. Add the raspberries and 1 cup white chocolate chips into the bowl with the muffin batter. Gently fold in the raspberries. If some break up, that’s completely okay.
Divide the batter among the muffin liners and gently press to settle the batter.
MAKE THE STREUSEL TOPPING:
In a medium bowl, measure and add flour, sugar and a pinch of fine salt. Stir to combine before adding softened butter. Using a fork, cut the butter into the dry ingredients until small crumbs form.
Divide the streusel among the tops of each muffin. Bake the muffins on the middle rack of your preheated oven for 5 minutes. After the 5 minutes, reduce the oven temperature to 350°F (or 180°C) and continue to bake for an additional 20 to 25 minutes or until a tester comes back with a few crumbs attached after inserted into the middle.
Once baked, remove and let rest in the pan for 10 minutes. Then carefully remove and transfer each muffin to a wire rack to finish cooling.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
These Egg-Free Lemon Poppy Seed Muffins are soft, fluffy, and full of bright lemon flavor—no eggs, no substitutes, no stress. Made with simple pantry ingredients in one bowl, they bake up tall and bakery-style every single time. This is a classic muffin recipe reworked for allergy families who want something familiar, comforting, and truly inclusive. Bright, tender, and dependable—just the way everyday baking should be.
These egg-free lemon poppy seed muffins are one of those recipes that just feel right to me—classic, familiar, and comforting, but made in a way more families can enjoy without worry. Lemon poppy seed is one of those bakery flavors everyone recognizes, and I really wanted an egg-free version that felt completely normal, not “special diet.” I didn’t want workarounds or complicated substitutes here. Just real pantry ingredients, one bowl, and a method that works. No eggs. No egg replacers. No stress.
What makes me especially proud is how these muffins bake up tall and fluffy with a soft, tender crumb. The lemon flavor is bright but not sharp, and honestly? No one ever guesses they’re egg-free. This is the kind of recipe that quietly does its job and helps everyone feel included at the table.
Why You’ll Want to Try My Recipe
Bakery-style texture: Tall, fluffy muffins with a soft, tender crumb.
Bright lemon flavor: Fresh and citrusy without being overpowering.
No eggs or substitutes: Completely egg-free with no replacers needed.
One-bowl recipe: Simple steps, easy cleanup. No mixer needed.
Pantry-friendly: Uses ingredients you already have.
Allergy-inclusive: Perfect for families managing egg allergies.
Total Time: About 35 minutes
Servings: 12 standard muffins
Skill Level: Beginner
Flavor Profile: Bright lemon, lightly sweet
Texture: Tender with a moist crumb and gentle crunch from poppy seeds
Allergens: Naturally egg-free, no substitutes. Can be adapted to be dairy and gluten-free
Ingredients: Pantry staples.
Cuisine Type: American baking
Storage: Keep covered at room temperature for up to 3 days, or refrigerate for up to 7 days. Freeze up to 2 months
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
All-purpose flour: Gives structure and keeps the muffins soft and fluffy.
Cornstarch: Helps mimic the tenderness eggs usually provide.
Baking powder & baking soda: Work together to give these muffins their lift.
Salt: Balances the sweetness and bright lemon flavor.
Poppy seeds: Classic texture and gentle crunch.
Unsalted butter: Adds richness and flavor.
Light-tasting oil: Keeps the muffins moist for days.
Granulated sugar: Sweetens the muffins without overpowering the lemon.
Buttermilk: Adds moisture and helps create a tender crumb.
Lemon juice & zest: The heart of the flavor—fresh is best here.
Vanilla extract: Rounds out the lemon and adds warmth.
Powdered sugar & lemon juice: A simple drizzle that adds extra brightness.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
Gluten-free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Also Baking Dairy-Free or Gluten-Free? I’ve Got You!
Whenever you’re baking or cooking dairy-free or gluten-free, I recommend checking out my Dairy-Free Swaps Guide and Gluten-Free Guide. They’re filled with practical, real-life answers to help you feel confident in the kitchen.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Mix the Dry Ingredients
Whisk the flour, cornstarch, baking powder, baking soda, salt, and poppy seeds together in a large bowl until everything looks evenly combined.
Combine the Wet Ingredients
In another bowl, stir together the melted butter, oil, sugar, buttermilk, lemon juice, lemon zest, vanilla, and lemon bakery emulsion (if using) until smooth.
Bring It All Together
Pour the wet ingredients into the dry ingredients and gently whisk until just combined. The batter will be thick, and that’s exactly how it should be. Let the batter rest for 10 minutes.
Fill the Muffin Cups
Spoon the batter into the liners, filling each one all the way to the top for those tall, bakery-style muffins.
Bake Until Golden
Bake until the tops are golden, and a toothpick inserted in the center comes out clean.
Cool and Glaze
Let the muffins cool briefly, then move them to a rack. Drizzle with lemon glaze once they’ve cooled if you’re using it.
Recipe Tips For Success
➤ Troubleshooting Tips:
Dense Muffins: Overmixing the batter can make muffins heavy. Pro Tip:Mix just until the dry ingredients disappear. A few small lumps are perfectly fine.
Flat Tops: The muffins didn’t rise enough. Pro Tip:Filling the liners all the way to the top and starting with a hot oven helps create tall, bakery-style muffins.
Dry Texture: Muffins baked too long can dry out. Pro Tip:Start checking a few minutes early and pull them as soon as a toothpick comes out clean.
Fresh lemon zest makes a big difference—don’t skip it.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean
Let the muffins cool slightly before glazing so it doesn’t melt right off.
Variations & Additions
Add a handful of blueberries for a lemon-blueberry twist.
Skip the glaze and sprinkle coarse sugar on top before baking.
Swap poppy seeds for chia seeds if needed.
Storage and Freezing Instructions
Store muffins in an airtight container at room temperature for up to 3 days. Then you can transfer them to the refrigerator for up to one more week. They freeze beautifully—just wrap individually and freeze for up to 2 months. Thaw at room temperature.
These egg-free lemon poppy seed muffins are soft, fluffy, and full of fresh lemon flavor with a tender bakery-style crumb. Made in one bowl with simple pantry ingredients, they deliver classic results without eggs or substitutes. A reliable, allergy-friendly muffin recipe that tastes just like the original.
Prep Time 20 minutesmins
Cook Time 22 minutesmins
Total Time 42 minutesmins
Servings 12muffins
For the Egg-Free Lemon Poppy Seed Muffins:
For the Lemon Glaze (optional)
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Preheat the oven to 350º F (180º C). Line a 12-cup muffin pan with paper liners. Lightly spray the liners with baking spray.
In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and poppy seeds until well combined.
In a medium bowl, whisk the melted butter, oil, sugar, buttermilk, lemon juice, lemon zest, vanilla extract, and lemon bakery emulsion (if using) until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and whisk just until combined. Do not overmix. Let the batter rest for 10 minutes. The batter will be thick, and that’s exactly what you want.
Divide the batter evenly among the prepared muffin cups, filling each one all the way to the top.
Bake for 18–22 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Lemon Bakery Emulsion: If you want extra lemon flavor that really shines, I highly recommend using lemon bakery emulsion instead of (or in addition to) lemon extract. Bakery emulsions are water-based, which means the flavor doesn’t bake out the way extracts sometimes do. The result is a brighter, more true lemon taste that carries through every bite. Store at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week. However, muffins are best if eaten within 3 days. Freeze: For longer storage, let the muffins cool completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Lemon: 1 medium-sized lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice. Food Allergy Swaps: This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
Gluten-free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Recipe Tips For Success: ➤ Troubleshooting Tips:
Dense Muffins: Overmixing the batter can make muffins heavy. Pro Tip:Mix just until the dry ingredients disappear. A few small lumps are perfectly fine.
Flat Tops: The muffins didn’t rise enough. Pro Tip:Filling the liners all the way to the top and starting with a hot oven helps create tall, bakery-style muffins.
Dry Texture: Muffins baked too long can dry out. Pro Tip:Start checking a few minutes early and pull them as soon as a toothpick comes out clean.
➤ Extra Tips:
Fresh lemon zest makes a big difference—don’t skip it.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean
Let the muffins cool slightly before glazing so it doesn’t melt right off.
➤ Variations & Additions
Add a handful of blueberries for a lemon-blueberry twist.
Skip the glaze and sprinkle coarse sugar on top before baking.
Swap poppy seeds for chia seeds if needed.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
These Cranberry Orange Muffins Without Eggs are fluffy, bright, and bakery-style tall, with juicy cranberries and fresh orange flavor in every bite. Made with simple pantry ingredients and no mixer, this eggless muffin recipe solves the most common problem in egg-free baking: dry, dense results. After 12+ years of testing eggless muffins, this is the version I trust for busy mornings, holiday brunches, and everyday snacking. They’re easy, allergy-friendly, and taste like something special is happening in your kitchen.
Oriana’s Thoughts On The Recipe
These Cranberry Orange Muffins Without Eggs are fluffy, tender, and full of flavor, and you’d never guess they’re egg-free. This is one of those recipes that feels a little fancy but is actually very doable on a regular morning. This is also one of those recipes that works for real life. No mixer, no weird ingredients, and no stress. I make these for breakfast, afternoon snacks, and even to share with neighbors during the holidays. They disappear fast every single time—and that’s always my favorite kind of recipe.
Why You’ll Want to Try My Recipe
Bakery-style rise: These muffins bake up tall with soft, tender centers—even without eggs.
Bright flavor: Fresh orange zest and tart cranberries keep every bite lively and balanced.
No mixer needed: A bowl and a whisk are all you need.
Egg-free & allergy-friendly: Perfect for families avoiding eggs, with easy dairy swaps if needed.
Simple ingredients: Everything comes from the pantry or fridge—nothing fancy.
Perfect for holidays or weekdays: Special enough for brunch, easy enough for busy mornings.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
All-Purpose Flour: The base of the muffins. Measure carefully for the best texture.
Cornstarch: Helps mimic the structure eggs usually provide, keeping the muffins soft and tender.
Baking Powder: Gives the muffins lift and helps them rise tall.
Baking Soda: Works with the acidic ingredients for extra fluffiness.
Salt: Balances the sweetness and enhances all the flavors.
Unsalted Butter: Adds richness and flavor.
Light-Tasting Oil: Keeps the muffins moist for days.
Granulated Sugar: Sweetens and helps create those golden tops.
Buttermilk: Adds moisture and tenderness. You can use dairy-free buttermilk if needed.
Orange Zest: Where most of the orange flavor comes from—don’t skip it.
Pure Vanilla Extract: Adds warmth and depth.
Fresh or Frozen Cranberries: Both work beautifully. No need to thaw frozen ones.
For the Orange Icing (Optional)
Confectioners’ Sugar: Creates a smooth, sweet glaze.
Fresh Orange Juice: Adds flavor and thins the icing to drizzle consistency.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Mix the Dry Ingredients
Grab a large bowl and whisk together the flour, cornstarch, baking powder, baking soda, salt, and sugar. This step helps everything get evenly mixed, so you don’t end up with weird salty or bitter spots in your muffins later.
Combine the Wet Ingredients
In another bowl, mix the melted butter, oil, buttermilk, orange juice, orange zest, and vanilla. Nothing fancy here—just stir until everything looks smooth and smells amazing. That fresh orange scent is always my favorite part.
Mix the Dry and Wet Ingredients
Pour the wet ingredients into the bowl with the dry ingredients and gently stir. Go easy here—mix just until you don’t see big streaks of flour anymore. A few small lumps are totally fine and actually help keep the muffins soft. Fold in the cranberries. Let the batter rest for 10-15 minutes.
Spoon the Batter into the Muffin Tin
Divide the batter evenly between the muffin cups, filling them almost to the top. This is the secret to getting those nice, tall bakery-style muffin tops we all love. Tip: I like to add 2-3 cranberries on top and sprinkle with sparkling white sugar.
Bake
Pop the muffin tin into the oven and bake until the tops are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs. Let them cool for a few minutes, then enjoy—preferably with a warm cup of coffee or tea.
Recipe Tips For Success
➤ Troubleshooting Pro Tips:
Dense or Heavy Muffins: Overmixing the batter can make muffins tough. Pro Tip: Mix just until the dry ingredients are moistened. A few small lumps are totally okay.
Cranberries Sinking to the Bottom: Cranberries can be heavy, especially fresh ones. Pro Tip:Toss the cranberries with a teaspoon of flour before folding them into the batter.
Dry Muffins: Baking too long can dry them out. Pro Tip:Start checking for doneness a few minutes early. A toothpick should come out with a few moist crumbs, not completely clean.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
Fill the muffin cups almost to the top for taller muffins.
Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Let the muffins cool for a few minutes before removing them from the pan to prevent sticking.
Variations & Additions
Add white chocolate chips for a sweeter twist.
Swap cranberries for another type of berry if you prefer.
Storage and Freezing Instructions
Store in an airtight container for up to 3 days or in the fridge for up to 7 days. If desired, warm gently in the microwave for 10-15 seconds before eating.
Freezer: Freeze cooled muffins for up to 2 months. Thaw at room temperature or warm gently in the microwave for 10-15 seconds.
These Cranberry Orange Muffins Without Eggs are fluffy, tender, and full of bright citrus flavor with pops of tart cranberry. Made in one bowl with simple ingredients, they bake up tall and soft without any eggs or mixer. A reliable, bakery-style eggless muffin recipe perfect for breakfast, brunch, or holiday mornings.
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Servings 12muffins
For the Orange Icing (Optional)
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Preheat the oven to 425ºF (220ºC). Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined.
In a medium bowl, whisk together the melted butter, oil, sugar, buttermilk, orange juice, orange zest, and vanilla until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and whisk just until combined. Gently fold in the cranberries. Do not overmix; the batter will be thick, and that’s okay. Let the batter rest for 10 -15 minutes.
Divide the batter evenly among the muffin cups, filling each one all the way to the top.Tip: I like to add 2-3 cranberries on top and sprinkle with sparkling white sugar.
Bake for 5 minutes, then, without opening the oven door, reduce the oven temperature to 350ºF (180ºC). Continue baking for 15–20 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To Make the Orange Icing (Optional)
Orange Bakery Emulsion: This is totally optional, but if you want to intensify the orange flavor, I highly recommend adding 1 teaspoon of Orange Bakery Emulsion. Store in an airtight container for up to 3 days or in the fridge for up to 7 days. If desired, warm gently in the microwave for 10-15 seconds before eating. Freezer: Freeze cooled muffins for up to 2 months. Thaw at room temperature or warm gently in the microwave for 10-15 seconds. Food Allergy Swaps: This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Recipe Tips For Success: ➤ Troubleshooting Pro Tips:
Dense or Heavy Muffins: Overmixing the batter can make muffins tough. Pro Tip: Mix just until the dry ingredients are moistened. A few small lumps are totally okay.
Cranberries Sinking to the Bottom: Cranberries can be heavy, especially fresh ones. Pro Tip: Toss the cranberries with a teaspoon of flour before folding them into the batter.
Dry Muffins: Baking too long can dry them out. Pro Tip: Start checking for doneness a few minutes early. A toothpick should come out with a few moist crumbs, not completely clean.
➤ Extra Tips:
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
Fill the muffin cups almost to the top for taller muffins.
Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Let the muffins cool for a few minutes before removing them from the pan to prevent sticking.
➤ Variations & Additions:
Add white chocolate chips for a sweeter twist.
Swap cranberries for another type of berry if you prefer.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
If you are a fan of Apple Pie, you will want to give these delicious muffins a try! They are easy and fantastic with a cup of coffee.
❤️WHY WE LOVE THIS RECIPE
We love a good muffin, and these are great with the apple pie filling. Then you add the pecans and all the delicious spices, and you have a delightful treat! These muffins are super versatile and keep well in an airtight container. They make about 18 muffins!
SWAPS& ADDITIONS
These muffins could be made with any pie filling. You could also add raisins to the muffins and top these with a little brown sugar too. If you are not a fan of the spices, simply switch them up. You can use pecans, walnuts or no nuts at all. Top these with a basic powdered sugar glaze if you like. You can freeze these muffins.
⭐TIP
I keep these in the refrigerator or a cool place. They would be great warmed up with ice cream too. You can freeze these.
OTHER DELICIOUS RECIPES
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These are delicious and make a wonderful breakfast on the go. The apple pie filling makes this treat super simple to make.
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Course bread, Breakfast
Cuisine American
121 ounce can apple pie filling (I use Duncan Hines Original Country Apple Pie Filling)
2cupsall-purpose flour
1/2cupwhite granulated sugar
1/2teaspoonsalt
1/2teaspoonbaking soda
1 1/2teaspoonsbaking powder
1teaspoonground cinnamon
1teaspoonvanilla extract
1 1/2cupsbuttermilk
3tablespoonsbuttermelted
2eggs
1cupnut piecesOptional
In a large bowl whisk together the flour, sugar, salt, baking soda, baking powder, and cinnamon. Add the vanilla extract, buttermilk, melted butter and eggs. Mix well with a spoon.
Spray a 12 cup muffin tin, add about 1/4 cup batter to each cup. Drop about 1 tablespoon of the apple pie filling into the batter. Sprinkle nuts on top. Bake in a preheated 375 degree oven 25 to 30 minutes until brown on top.
This recipe makes around 18 muffins.
You can make these with about any kind of pie filling. They keep well and easily reheat in the microwave. I refrigerate any leftover. We love the filling “oozing” out of the muffins. You could add raisins along with the nuts and you could sprinkle a little brown sugar and cinnamon on top before baking.
These Cheesecake Pumpkin Muffins are a delicious fall treat! Tender spiced pumpkin muffins with a silky vanilla cheesecake middle. Yields 18 muffins in under an hour.
Our Youngest Turns 21 on Monday.
It’s crazy to think she was 6 years old when I started this blog. Malloree is my go-to dessert recipe taste-tester (since our oldest is at college) so I find it truly fitting to share something she loves: a pumpkin dessert. When I asked her how she would describe these cheesecake pumpkin muffins she said “they are the best thing ever!” – not really what I was looking for but she does speak the truth.
Essentially a silky cheesecake filling is sandwiched between a moist pumpkin spiced muffin. Not too overly sweet to have for breakfast, but just extra enough for dessert. In a nutshell? It’s exactly what Malloree described them as.
Super simple and if you haven’t started your fall baking, I highly recommend starting with this one!
To Make These Pumpkin Cheesecake Muffins You Will Need:
unbleached all-purpose flour – Gives structure to the muffins.
ground ginger – Lends warmth and is spicy with slightly sweet flavor and a subtle peppery kick.
baking soda – Creates a gas which helps the batter to rise while baking.
fine sea salt – Use either sea salt or pink himalayan.
eggs – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
granulated sugar – For sweetening and flavor.
pumpkin puree – Use 100% pure pumpkin puree and not pumpkin pie filling.
olive oil – Adds moisture to the batter. I like to use a neutral oil like extra-light olive oil.
unsweetened applesauce – A little trick for adding moisture without the extra fat.
pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
Preheat your oven to 375℉ (or 190℃).
Line a standard muffin pan plus half of a second pan with 18 paper cupcake or muffin liners.
Make The Muffin Batter:
Next, in a large mixing bowl, measure and add 3 cups unbleached all-purpose flour, 1 tablespoon pumpkin spice, 1/2 teaspoon ground ginger, 2 teaspoons baking soda and 1 teaspoon fine sea salt.
Whisk to combine.
In a separate bowl, measure and add 4 large eggs, 1-1/2 cups granulated sugar, 1 and 3/4 cup pumpkin puree or 1 (15 ounce) can, 1 cup extra light olive oil, 1/2 cup unsweetened apple sauce and 1-1/2 teaspoons pure vanilla extract.
Again, whisk well to combine.
Pour the pumpkin mixture into the bowl with the dry.
Switch to a spatula and mix until the flour is incorporated.
Set this off to the side for a moment.
Make the cream cheese filling:
Combine 8 ounces softened cream cheese with 1 egg and 1 teaspoon pure vanilla extract. If you desire more of a sweetened cheesecake filling, mix in 1 tablespoon granulated sugar.
Measure and drop 2 tablespoons of the pumpkin batter into each of the paper liners.
Tap on the countertop to settle it a bit.
Divide the cheesecake filling (about 1 tablespoon per muffin) top the pumpkin batter.
Lastly, top with 2 more tablespoons of the pumpkin batter.
Slip the pans into your oven and bake for 18 to 22 minutes. Rotate the pans halfway through baking.
The tops of each muffin should be lightly golden and when a cake tester is inserted, only a few crumbs come back attached.
Let cool before serving with coffee or your favorite tea.
Enjoy! And if you give this Cheesecake Pumpkin Muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 18muffins
Cheesecake Pumpkin Muffins
These Cheesecake Pumpkin Muffins are a delicious fall treat! Tender spiced pumpkin muffins with a silky vanilla cheesecake middle. Yields 18 muffins in under an hour.
Line a standard muffin pan and half of another with paper liners.
Next, in a large mixing bowl, measure and add flour, pumpkin spice, ground ginger, baking soda and fine sea salt. Whisk to combine.
In a separate bowl, measure and add eggs, sugar, pumpkin puree, olive oil, unsweetened apple sauce and pure vanilla extract. Whisk to combine.
Pour the pumpkin mixture into the bowl with the dry. Switch to a spatula and mix until the flour is incorporated. Set this off to the side for a moment.
PREPARE THE CHEESECAKE FILLING:
In a mixing bowl, combine softened cream cheese, egg and vanilla extract. If you desire more of a sweetened cheesecake filling, mix in 1 tablespoon granulated sugar.
In your prepared pan, measure and drop 2 tablespoons of the pumpkin batter into each of the paper liners. Tap on the countertop to settle it a bit.
Divide the cheesecake filling (about 1 tablespoon per muffin) top the pumpkin batter.
Lastly, top with 2 more tablespoons of the pumpkin batter.
Slip the pans into your oven and bake for 18 to 22 minutes. Rotate the pans halfway through baking. The muffins are done when a tester is inserted and only a few crumbs come out attached.
Let cool before serving.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This recipe was originally posted on October 6th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.
Pumpkin muffins are a classic fall treat, but if you’re baking for those with food allergies, finding a recipe that feels safe, simple, and still truly special can be a challenge. That’s exactly why I created these Eggless Pumpkin Cream Cheese Muffins — they’re soft, moist, perfectly spiced, and hiding a creamy surprise in the center that makes every bite feel extra indulgent. Made with everyday ingredients, no eggs, and easy swaps for other allergies, this recipe is proof that everyone deserves to enjoy the cozy flavors of the season.
Oriana’s Thoughts On The Recipe
Fall baking always brings me back to those first years navigating food allergies with my daughter. I remember standing in the kitchen, wanting to make something cozy and pumpkin-y, but feeling frustrated by how many recipes called for eggs. I didn’t want her (or anyone in my family) to miss out on those comforting fall flavors, so I got to work creating a version that would be safe, simple, and just as delicious.
Now, these Eggless Pumpkin Cream Cheese Muffins are a staple in our home. They’re the kind of treat that makes my kids peek into the oven, waiting for the timer to beep. That creamy swirl in the center always feels like a little surprise, and I love that they stay soft and moist for days, and are perfect for busy mornings or after-school snacks. They’ve become one of those recipes that remind me why I started this egg-free baking journey in the first place: so no one at the table feels left out.
Why You’ll Want to Try My Recipe
Allergy-friendly & egg-free: Safe for families like mine, with easy tips for gluten- or dairy-free swaps.
Easy andSimple ingredients: Made in one bowl and pantry staples, nothing fancy or hard to find.
Tested until perfect: Soft, moist, perfectly spiced muffins that never feel dry or dense.
Creamy surprise inside: That sweet cream cheese filling makes every bite extra special.
Stays moist for days: Bake ahead and enjoy all week long.
Family-approved: Kid-tested in my own kitchen — they disappear fast!
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions
All-purpose flour: The base of the muffins. You can substitute with a gluten-free blend if needed.
Pumpkin pie spice: Adds all the cozy fall flavors. You can make your own blend with cinnamon, nutmeg, ginger, and cloves.
Baking powder & baking soda: Helps the muffins rise and get nice and fluffy.
Salt: Enhances the flavors of the pumpkin and spices.
Vegetable or canola oil: Keeps the muffins moist. You can substitute with melted coconut oil or even butter.
Brown sugar & granulated sugar: Adds sweetness and moisture. You can use coconut sugar for a refined sugar-free option.
Pure pumpkin puree: The star ingredient! Be sure to use pure pumpkin, not pumpkin pie filling.
Plain yogurt: Adds moisture and a slight tang. You can use dairy-free yogurt to make these muffins dairy-free.
Unsweetened applesauce: Helps keep the muffins soft and moist without eggs.
Vanilla extract: Adds a lovely warmth and rounds out the flavors.
Cream Cheese Filling:
Cream cheese: For that creamy center. Use dairy-free cream cheese if needed.
Evaporated milk: Adds creaminess to the filling. Swap with a non-dairy milk if making dairy-free.
Vanilla & granulated sugar: Adds sweetness and flavor to the filling.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
Milk: You can use your favorite non-dairy milk, like soy or oat milk.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, pumpkin spice, baking powder, baking soda, and salt together in a large bowl until combined.
Step 2 – Combine Wet Ingredients
In a mixing bowl, combine melted oil, brown sugar, granulated sugar, pumpkin puree, yogurt, applesauce, and vanilla.
Step 3 – Mix Dry And Wet Ingredients
Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Let the batter rest for 10 – 15 minutes.
Step 4 – Make The Cream Cheese Filling
In a medium bowl, mix the cream cheese, evaporated milk, vanilla, and sugar until smooth and creamy.
Transfer the filling to a small piping bag or a zip-top bag. Set aside.
Step 5 – Fill The Muffins Pan
Step 6 – Bake
Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes.
➤ Potential Recipe Challenges & Pro Tips
The Cream Cheese Filling Might Sink: If your cream cheese filling sinks to the bottom, it might be because your muffin batter is too runny. Pro Tip: Make sure to measure the ingredients properly. I highly recommend using a kitchen scale.
Overmixing the Batter: Overmixing can lead to dense, tough muffins. Pro Tip: Mix the dry and wet ingredients just until combined. A few lumps are okay — that’s what keeps the muffins light and fluffy!
Muffins Sticking to the Pan: It can be frustrating when muffins don’t come out clean from the pan. Pro Tip: Be sure to grease or line your muffin tin with paper liners, or use silicone baking cups for an easy release every time.
➤ More Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Let the muffins cool completely before digging in so the cream cheese sets properly.
Storing and Freezing Instructions
Store at room temperature for up to 2 days, then transfer them to the refrigerator for up to 1 week. However, muffins are best if eaten within 3 days.
Freeze: For more extended storage, let the muffins cool entirely, wrap each muffin individually in plastic wrap, and then freeze them for up to 3 months. Thaw at room temperature. This may take a few hours. You can also microwave individual muffins for about 10 – 15 seconds until thawed..
Frequently Asked Questions
Can I make these muffins gluten-free?
Yes! Just substitute the flour with a gluten-free blend. Read the details in the recipe card.
Can I use something other than cream cheese for the filling?
Sure! You could try using a non-dairy cream cheese, or even skip the filling and enjoy just the pumpkin muffin.
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling is already sweetened and spiced, which would alter the taste and texture of the muffins. Be sure to use pure pumpkin puree!
Pumpkin muffins are a fall classic, and these Eggless Pumpkin Cream Cheese Muffins make them safe, simple, and extra special. Soft, moist, and perfectly spiced with a creamy surprise in the center, they’re made with everyday ingredients and easy allergy-friendly swaps so everyone can enjoy the cozy flavors of the season.
Prep Time 10 minutesmins
Cook Time 28 minutesmins
Total Time 38 minutesmins
Servings 8muffins
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Whisk the flour, pumpkin spice, baking powder, baking soda, and salt together in a large bowl until combined.
In a mixing bowl, combine melted oil, brown sugar, granulated sugar, pumpkin puree, yogurt, applesauce, and vanilla.
Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Let the batter rest for 10 – 15 minutes.
Make the cheesecake filling: In a medium bowl, mix the cream cheese, evaporated milk, vanilla, and sugar until smooth and creamy. Transfer the filling to a small piping bag or a zip-top bag. Set aside.
Divide the muffin batter between the 8 cupcake liners, all the way to the top.
Place the piping bag in the middle of the batter, squeezing the cream cheese into the center of the muffin as you move the piping bag upwards.
While slowly pulling up in a small circular motion, creating a pretty swirl about 1 inch wide on the surface of the batter. This way, you’ll see that creamy goodness baked right into the top of each muffin.
Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Pumpkin Pie Spice: This is a blend of ground cinnamon, ginger, nutmeg, cloves, and allspice and is easily found in most American grocery stores. If this blend is unavailable in your country, you can use 1 1/4 tsp cinnamon, 3/4 tsp ground ginger, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp allspice. Evaporated Milk: I love using evaporated milk for its rich, slightly caramelized flavor. If you don’t have any on hand, feel free to substitute with any milk—dairy or non-dairy will work just fine! Store at room temperature for up to 2 days, then transfer them to the refrigerator for up to 1 week. However, muffins are best if eaten within 3 days. Freeze: For more extended storage, let the muffins cold entirely, wrap each muffin individually in plastic wrap, and then freeze them for up to 3 months. Thaw at room temperature. This may take a few hours. You can also microwave individual muffins for about 10 – 15 seconds until thawed. Food Allergy Swaps: This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
Milk: You can use your favorite non-dairy milk, like soy or oat milk.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Extra Recipe Tips For Success: ➤ Potential Recipe Challenges & Pro Tips
The Cream Cheese Filling Might Sink: If your cream cheese filling sinks to the bottom, it might be because your muffin batter is too runny. Pro Tip: Make sure to measure the ingredients properly. I highly recommend using a kitchen scale.
Overmixing the Batter: Overmixing can lead to dense, tough muffins. Pro Tip: Mix the dry and wet ingredients just until combined. A few lumps are okay — that’s what keeps the muffins light and fluffy!
Muffins Sticking to the Pan: It can be frustrating when muffins don’t come out clean from the pan. Pro Tip: Be sure to grease or line your muffin tin with paper liners, or use silicone baking cups for an easy release every time.
➤ More Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Let the muffins cool completely before digging in so the cream cheese sets properly.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
Make your mornings easier with this collection of egg-free muffins that you can bake now and freeze for later! These 8 recipes are simple, allergy-friendly, and perfect for busy families who want a quick grab-and-go breakfast or snack without the stress.
If your mornings are anything like mine, they can get a little crazy—packing lunches, getting everyone out the door, and making sure no one forgets their homework or soccer shoes. That’s why I love having a stash of muffins in the freezer. They’re homemade, wholesome, and ready whenever we need them. Just pop one in the microwave or toaster oven, and in seconds, you’ve got a warm, delicious muffin that tastes like it was baked fresh that morning.
The best part? All of these muffin recipes are egg-free and allergy-friendly, so you don’t have to worry about anyone feeling left out. From fruity to chocolatey and everything in between, these muffins are perfect for breakfast, school snacks, or even a little afternoon pick-me-up. Bake a batch (or two), tuck them in the freezer, and thank yourself later when life gets busy. Trust me, once you try this muffin hack, you’ll wonder how you ever lived without it.
Easy Vegan Blueberry Muffins (No Eggs – No Dairy)
These Easy Vegan Blueberry Muffins (No Eggs – No Dairy) are soft, tender, perfectly sweet, and simply irresistible! You don’t need a stand mixer, just a couple of bowls and a whisk. Plus, they’re made with ingredients that are probably already in your pantry.
Eggless Bakery-Style Chocolate Chip Muffins
These Eggless Bakery-Style Chocolate Chip Muffins are soft and moist with a crackly muffin top! The scrumptious morsels will be out of the oven in a flash, ready to start everyone’s day on a happy note.
Healthy Easy Banana Muffins (No Eggs, Dairy, or Sugar)
These Healthy Banana Muffins are moist, delicious, and packed with wholesome ingredients. Plus, they’re egg-free, dairy-free, and contain no refined sugar. They’re great for lunch boxes, a snack for toddlers, or a quick homemade breakfast. And the best part? They’re freezer-friendly! Make a batch, freeze some, and you’ll have a healthy snack ready whenever you need it. Trust me, they’ll become a staple in your kitchen in no time!
Easy Eggless Strawberry Muffins
These Eggless Strawberry Muffins are perfectly moist on the inside with crisp, golden-brown tops. They’re jam-packed with juicy strawberries and are sure to delight your whole family!
Easy Apple Cinnamon Crumb Muffins (Egg-Free & Dairy-Free)
These Apple Cinnamon Crumb Muffins are soft, moist, and full of apple bits, adding a little sweetness and texture to each bite. The ingredients are simple, so you probably already have everything you need at home. Plus, the crumb topping gives them an extra touch of sweetness and crunch that makes them hard to resist. They’re also egg-free and dairy-free, which means everyone can enjoy them. And honestly, who doesn’t love the smell of apples and cinnamon baking in the oven?
Simple Applesauce Muffins (No Eggs, Dairy or Sugar)
These Simple Egg-Free and Dairy-Free Applesauce Muffins are soft, moist, and perfectly sweet without refined sugar. They’re ridiculously easy to make, even if baking isn’t a thing, and they use simple ingredients you probably already have in your pantry. Plus, they’re a healthier option you can feel good about serving to your family, whether it’s breakfast, snack time, or packing into lunchboxes. It’s the kind of recipe you come back to repeatedly because they’re so good—and good for you!
Eggless Coffee Cake Muffins
Eggless Coffee Cake Muffins have all the cozy flavors of classic coffee cake—warm cinnamon, sweet brown sugar crumble, and a soft, fluffy texture—in a grab-and-go muffin form. Perfect for breakfast, snacks, or dessert, they come together in under 30 minutes with simple pantry staples. Completely egg-free and versatile, they can be easily adapted for dairy-free or gluten-free needs, so everyone can enjoy!
Eggless Carrot Banana Muffins
These Eggless Carrot Banana Muffins are soft, fluffy, and moist. They’re also super easy to make with simple ingredients. No eggs, no fuss, and easy to adapt if you’re dealing with allergies. Whether you’ve got picky eaters like mine or you just love a good, wholesome muffin, this one’s a keeper.
These Vegan Mini Blueberry Muffins are soft, flavorful, and just the right size for a quick snack or sweet bite. Made with simple ingredients, they’re egg-free, dairy-free, and naturally sweetened—perfect for food allergies or healthier eating. Make a batch, freeze some, and enjoy a wholesome treat anytime. They’re sure to become a regular in your kitchen!
Oriana’s Thoughts On The Recipe
I’ve always had a soft spot for mini muffins. There’s just something so comforting about a little bite of something sweet—especially when it’s homemade and allergy-friendly. These Mini Blueberry Muffins are one of those recipes I keep coming back to again and again. They’re perfectly tender, bursting with juicy blueberries, and just the right size for breakfast on the go, school lunchboxes, or an afternoon pick-me-up with a cup of tea or coffee.
Moist, Flavor-Packed Bites of Goodness: These muffins are incredibly moist and bursting with juicy blueberries in every bite.
No Eggs, No Dairy, No Problem!: If you’re avoiding eggs and dairy, these muffins are your new best friend! Made with whole wheat pastry flour and sweetened naturally with maple syrup, they’re not only vegan but also free from refined sugars. It’s a healthier treat without sacrificing taste.
Simple Ingredients, Simple Process: I’m all about easy recipes, and this one is no exception. Everything you need is likely already in your kitchen—just mix and bake. It’s that simple!
Make Now, Enjoy Later: These muffins are perfect for freezing. I love having a batch on hand for those days when you need something quick. Just pop them in the microwave for a few seconds, and they’re as good as fresh!
Lunchbox Heroes: Need a snack for the kids’ lunchboxes? These mini muffins are just the right size! They’re also great for road trips, picnics, or anytime you need a little something to tide you over.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Whole Wheat Pastry Flour: Provides a slightly nutty flavor and adds a boost of fiber. You can substitute all-purpose flour for a lighter texture.
Baking Powder & Baking Soda: These are your leavening agents, helping the muffins rise and giving them a nice, fluffy texture.
Ground Cinnamon: Adds a warm, cozy flavor that complements the blueberries beautifully.
Salt: A pinch of salt enhances the overall flavor, balancing the sweetness.
Unsweetened Applesauce: Acts as a natural sweetener and adds moisture, replacing the need for eggs.
Maple Syrup: A natural sweetener that adds depth of flavor. You can substitute with agave or honey (if not strictly vegan).
Oil: Keeps the muffins tender. Any neutral oil, like canola or melted coconut oil, works well.
Milk: Use any plant-based milk, like almond or soy, to keep it vegan.
Vanilla: Adds a lovely aroma and enhances the flavor of the muffins.
Blueberries: The star of the show! Fresh or frozen, both work; just be sure to fold them in gently.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Add blueberries and mix to coat (This helps prevent the blueberries from sinking to the bottom of the muffins.). Set aside.
Step 2 – Combine Wet Ingredients
In a medium mixing bowl, mix applesauce, maple syrup, oil, milk, and vanilla; mix until well combined.
Step 3 – Mix Dry and Wet Ingredients
Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.
Step 4 – Fill The Muffin Pan
Spoon the batter evenly into the muffin cups or liners, about two teaspoons each. I like to use a small cookie scoop.
Step 5 – Bake
Bake for 12 – 14 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove mini muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips
Preheat the oven for at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.
If using frozen blueberries, don’t thaw them; just fold them in straight from the freezer to prevent the batter from turning purple.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins, use 1 tablespoon cookie scoop
Don’t overmix the batter; it’s okay if it’s a little lumpy. Overmixing can lead to dense muffins.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
For a citrusy twist, add some lemon zest to the batter.
Storing and Freezing Instructions
Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. They’ll keep for up to 3 months. To reheat, just microwave for 20-30 seconds.
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour or a gluten-free blend if needed.
Can I use honey instead of maple syrup?
Absolutely, just note that honey isn’t vegan if you’re strictly following a plant-based diet.
What if I don’t have applesauce?
You can use mashed banana, but the flavor and texture will change slightly.
These Vegan Mini Blueberry Muffins are soft, flavorful, and just the right size for a quick snack or sweet bite. Made with simple ingredients, they’re egg-free, dairy-free, and naturally sweetened—perfect for food allergies or healthier eating. Make a batch, freeze some, and enjoy a wholesome treat anytime. They’re sure to become a regular in your kitchen!
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Servings 24mini muffins
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Preheat the oven to 350º F (180º C). Spray the mini muffin pan cavities with nonstick spray or line them with cupcake liners.
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Add blueberries and mix to coat (This helps prevent the blueberries from sinking to the bottom of the muffins). Set aside.
In a medium mixing bowl, mix applesauce, maple syrup, oil, milk, and vanilla; mix until well combined.
Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 10 – 15 minutes.
Spoon the batter evenly into the muffin cups or liners, about two teaspoons each. I like to use a small cookie scoop.
Bake for 12 – 14 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove mini muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Flour: I prefer whole wheat pastry flour for this recipe. Alternatively, you can use a mix of half all-purpose flour and half whole wheat flour. After extensive testing, I’ve found that using only whole wheat flour results in dry muffins. You can also use all-purpose flour only. Maple Syrup: You can also use 1/3 cup (80 g) brown sugar. In that case, add 1 more tablespoon of milk. You can also use honey (1/4 cup—60 ml). However, keep in mind that honey is slightly sweeter than maple syrup and might slightly alter the taste of your muffins. Store: store at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week. Freeze: For longer storage, let the muffins cool completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Yield: this recipe makes 24 mini muffins. For mini muffins, use 1-tablespoon cookie scoop. Food Allergy Swaps:
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut-Free: Ensure your milk and any additional mix-ins are nut-free.
Potential Challenges & Pro Tips:
The whole wheat pastry flour can make the muffins a bit dense compared to those made with all-purpose flour. Pro-Tip: To lighten the texture, you can use half whole wheat pastry flour and half all-purpose flour.
If the flour is not measured correctly, the muffins can turn out slightly dry. Pro-Tip: Make sure to measure all your ingredients correctly. I recommend using a kitchen scale, and keep an eye on the baking time to ensure the muffins stay moist.
Extra Tips:
Preheat the oven for at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.
If using frozen blueberries, don’t thaw them; just fold them in straight from the freezer to prevent the batter from turning purple.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins, use 1-tablespoon cookie scoop
Don’t overmix the batter; it’s okay if it’s a little lumpy. Overmixing can lead to dense muffins.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
For a citrusy twist, add some lemon zest to the batter.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
These egg-free and dairy-free Simple Pumpkin Muffins are super moist, packed with cozy pumpkin spice flavor, and so easy to make. They are perfect if you or anyone in your family has food allergies. You don’t need any fancy ingredients or equipment either—just mix everything by hand in one bowl and bake. They’re a crowd-pleaser, even for the picky eaters!
Oriana’s Thoughts On The Recipe
Let me tell you about these pumpkin muffins—seriously, they’re a game-changer! My daughter, who is usually the queen of picky eaters, loved them, which is saying a lot! They have that perfect balance of deep pumpkin spice flavor and sweetness that even won her over. Plus, they stay super moist for days, which makes them great for meal-prepping or packing in school lunches.
What I also love is that these muffins are completely egg-free, dairy-free, and vegan making them a wonderful option for those with food allergies. No need to worry about complicated substitutions or ingredients you can’t pronounce! Just simple, wholesome pantry staples that you probably already have on hand.
And the best part? You don’t even need a mixer! Just stir everything together in one bowl, pop them in the oven, and in no time, your house smells like fall heaven. These muffins are ridiculously easy to make, so even if you’re new to baking, you’ve totally got this!
What I Love About This Recipe
Easy To Make—No Mixer Needed!: I love recipes where I don’t have to haul out the stand mixer. Just grab a bowl, whisk, and spatula, and you’re all set. Mix the wet and dry ingredients separately, then combine—done!
Egg-Free And Dairy-Free Perfection: Got food allergies in your family or hosting friends with dietary restrictions? No problem! These muffins are completely egg-free and dairy-free yet still incredibly moist and flavorful. You’d never know they were missing anything!
Deep Pumpkin Spice Flavor: The pumpkin puree, combined with that delicious pumpkin pie spice, gives these muffins their signature deep, fall flavor.
Super Moist, Deliciously Spiced, And Extra Soft: Imagine biting into a muffin that’s soft, tender, and bursting with cozy spices like cinnamon and nutmeg. These muffins deliver just that!
Moist For Days: These muffins stay incredibly moist, even a few days after baking! It’s the oil and pumpkin puree that really lock in that soft texture. Perfect for making ahead if you like to bake in batches.
Potential Recipe Challenges & Pro Tips
Overmixing the batter: Too much stirring can lead to dense, tough muffins. · Pro Tip: When combining the wet and dry ingredients, gently fold them together until just combined. A few lumps are okay!
Getting the right amount of moisture: Sometimes, people worry about muffins being too dry. · Pro Tip: Don’t worry! Pumpkin puree adds plenty of moisture. Just be sure not to overbake them—test with a toothpick at the 18-minute mark.
Muffins sticking to the pan: Have you ever pulled a muffin apart trying to get it out of the tin? · Pro Tip: Use paper liners or grease your muffin tin well with oil or nonstick spray.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All-Purpose Flour: Provides structure to the muffins. Note: If you want a whole-grain option, you can substitute half the flour with whole wheat flour.
Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves adds that quintessential fall flavor. Note: If you don’t have it on hand, you can make your own spice blend. See recipe card for details.
Baking Powder & Baking Soda: These leavening agents help the muffins rise and stay fluffy. Note: Be sure they’re fresh!
Salt: Enhances all the flavors, balancing sweetness and spice.
Oil: Keeps the muffins super moist. Note: You can use vegetable, canola, or even light olive oil for a different flavor.
Brown Sugar & Granulated Sugar: Brown sugar adds a deeper, caramel-like sweetness, while granulated sugar lightens the texture.
Pure Pumpkin Puree: The star of the show! It adds moisture, flavor, and that gorgeous orange color. Note: Make sure to use pure pumpkin puree, not pumpkin pie filling.
Vanilla: Adds warmth and enhances all the other flavors.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Combine Wet Ingredients
In a mixing bowl, combine oil, brown sugar, granulated sugar, pumpkin puree, and vanilla.
Step 2 – Add Dry Ingredients
Add the flour, pumpkin spice, baking powder, baking soda, and salt. Mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Let the batter rest for 10-15 minutes.
Step 3 – Fill The Muffins Pan
Fill the muffin cups right to the top. If desired, sprinkle a little raw sugar on top before baking for a lovely, sparkly finish.
Step 4 – Bake
Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes.
Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider portioning the batter into the muffin cups with an ice cream scoop or measuring cup.
Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Chocolate Chip Pumpkin Muffins: Stir in ¾ cup of dairy-free chocolate chips for a sweet twist.
Pumpkin Cranberry Muffins: Add dried cranberries or raisins for a pop of tartness.
Nutty Pumpkin Muffins: Mix in ½ cup of chopped walnuts or pecans for extra texture.
Storing and Freezing Instructions
Storing: Store your muffins in an airtight container at room temperature for up to 3 days to keep them fresh. Then, pop them in the fridge for up to a week.
Freezing: These muffins freeze wonderfully! Once cooled, place them in a freezer-safe bag and freeze for up to 3 months. When ready to enjoy, just thaw on the counter or microwave for 20-30 seconds.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes! Just make sure it’s smooth and thick, like canned pumpkin puree, for the best results.
Can I make these muffins gluten-free?
Definitely! Just use a 1:1 gluten-free flour blend. Read my Food Allergy Swaps section above for more details.
What can I use instead of oil?
You can replace the oil with applesauce for a lower-fat option, but the muffins may be a little denser.
These egg-free and dairy-free Simple Pumpkin Muffins are super moist, packed with cozy pumpkin spice flavor, and so easy to make. They are perfect if you or anyone in your family has food allergies. You don’t need any fancy ingredients or equipment either—just mix everything by hand in one bowl and bake. They’re a crowd-pleaser, even for the picky eaters!
Prep Time 5 minutesmins
Cook Time 28 minutesmins
Total Time 33 minutesmins
Servings 12muffins
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Preheat the oven to 425ºF (220ºC). Spray a 12-cup muffin pan with nonstick baking spray or line with cupcake liners.
In a large mixing bowl, combine oil, brown sugar, granulated sugar, pumpkin puree, and vanilla.
Add the flour, pumpkin spice, baking powder, baking soda, and salt. Mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Let the batter rest for 10-15 minutes.
Fill the muffin cups right to the top. If desired, sprinkle a little raw sugar on top before baking for a lovely, sparkly finish.
Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes.
Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Pumpkin Pie Spice: This is a blend of ground cinnamon, ginger, nutmeg, cloves, and allspice, easily found in most American grocery stores. If this blend is unavailable in your country, you can use 1 1/4 tsp cinnamon, 3/4 tsp ground ginger, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp allspice. Storing: Store your muffins in an airtight container at room temperature for up to 3 days to keep them fresh. Then, pop them in the fridge for up to a week. Freezing: These muffins freeze wonderfully! Once cooled, place them in a freezer-safe bag and freeze for up to 3 months. When ready to enjoy, just thaw on the counter or microwave for 20-30 seconds. Food Allergy Swaps:
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips:
Overmixing the batter: Too much stirring can lead to dense, tough muffins. · Pro Tip: When combining the wet and dry ingredients, gently fold them together until just combined. A few lumps are okay!
Getting the right amount of moisture: Sometimes, people worry about muffins being too dry. · Pro Tip: Don’t worry! Pumpkin puree adds plenty of moisture. Just be sure not to overbake them—test with a toothpick at the 18-minute mark.
Muffins sticking to the pan: Have you ever pulled a muffin apart trying to get it out of the tin? · Pro Tip: Use paper liners or grease your muffin tin well with oil or nonstick spray.
Extra Recipe Tips For Success:
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider portioning the batter into the muffin cups with an ice cream scoop or measuring cup.
Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Satisfy your breakfast cravings with this mouth-watering air fryer French toast muffins recipe! Perfect for busy mornings, these muffins are packed with all the flavor of traditional French toast in a convenient, grab-and-go form.
Ok, so years ago we made these little French toast sticks, which are delicious, but I kinda couldn’t stop thinking about other options. Especially for times when you want to feed more people in a fast amount of time.
So I knew I had to ditch the oven and go for the air fryer! These little muffins are perfect for baby showers, parties, back to school breakfast or most of all, we eat them for dinner haha!
Ingredients for Air Fryer French Toast Muffins
These air fryer muffins use all the same ingredients as traditional french toast but we just cook them a little differently. Here is everything you will need:
Texas Toast or Cinnamon Swirl Bread
Eggs
Butter
Whole Milk
Sugar
Vanilla Extract
Salt
Flour
Ground Cinnamon
Powdered Sugar (optional)
Maple Syrup (optional)
The measurements needed for each ingredient can be found in the recipe card. Keep scrolling for all the details.
How to Make French Toast Muffins in the Air Fryer
Picture french toast casserole but in individual muffin-sized portions and you’ll have this recipe! Here are the simple steps:
Prep: Preheat the air fryer to 350 degrees F.
Whisk: In a large bowl, whisk together the eggs, butter and milk.
Combine: Add in the sugar, vanilla, salt, flour and cinnamon and whisk vigorously to combine.
Stir: Using a sharp bread knife, dice the bread into 1″ cubes and add to the egg base, stir to combine, tossing the cubed bread to coat.
Air Fry: Distribute the mixture into silicone muffin cups and air fry at 350 degrees F for 15 minutes until golden brown.
Serve: Remove and serve with syrup and sprinkle with powdered sugar.
All of these instructions can also be found in the recipe card at the end of the post.
Watch How These French Toast Muffins are Made…
What is the Best Bread for French Toast?
I love to keep this recipe simple and affordable by using Texas toast or cinnamon swirl bread that I can just grab at Costco. If you want to get a little fancier, challah bread, croissants, or brioche will also work great.
PRO TIP: The real key to the bread you use is to make sure it is a couple of days old. If it’s a little stale, it will soak up the custard milk and egg mixture well and the baked french toast muffins won’t be soggy.
What to Eat with French Toast Muffins
If I’m making these muffins for dinner, then I like to serve them with a side of scrambled eggs and bacon! I like to balance out a sweet breakfast food with sometime savory! A fruit salad also makes a great side dish as well!
I already mentioned that I like to drizzle some syrup over the top of them. Maple syrup is delicious, but our buttermilk syrup is probably my favorite! That stuff is liquid gold!
How to Make French Toast Muffins in the Oven
If you don’t have an air fryer, you can totally make these muffins in the oven. Preheat the oven to 350 degrees F and spray a muffin tin with cooking spray. Fill each cup with the prepared bread and egg mixture. Bake for 25-30 minutes or until the muffins are golden brown.
Variations
Air fryer french toast muffin cups are easy to make you’re own. Here are some ideas for add-ins:
Raisins
Craisins
Chopped Pecans
Chocolate Chips
Cinnamon Chips
Another delicious variation would be to substitute the sugar (or some of the sugar) with light brown sugar. You can also top the muffins with jam or diced fruit like berries or peaches and a dollop of whipped cream.
Can French Toast Muffins Be Made Ahead of Time?
Yes! This is a great make ahead recipe. Follow the directions as written and then store the filled silicone muffin cups in an airtight container in the refrigerator until ready to air fry. They can be made up to a day ahead of time.
Storing and Reheating
Leftovers should be stored in an airtight container. The can be stored either in the fridge or at room temperature, and they will keep for 3-5 days.
French toast muffins also freeze well. Let them cool completely and then wrap individually in plastic wrap. Store in a ziploc bag or freezer-safe container. They will keep for up to 3 months.
The muffins can be reheated in the microwave, oven or air fryer. The microwave is quick and easy of course, but you’ll lose the crunchy texture on the outside. Reheat in the oven at 350 degrees F in a baking dish covered with foil. Bake for 8-10 minutes. To reheat in the air fryer, preheat to 350 degrees and they will be ready in a couple of minutes.
Upgrade your breakfast routine with these tasty Air Fryer French Toast Muffins. Quick and easy to make, they are perfect for a busy morning, a weekend brunch or breakfast for dinner!
More Breakfast Muffin Recipes:
Servings: 6
Prep Time: 10 minutesmins
Cook Time: 15 minutesmins
Total Time: 25 minutesmins
Description
Satisfy your breakfast cravings with this mouth-watering air fryer French toast muffins recipe! Perfect for busy mornings, these muffins are packed with all the flavor of traditional French toast in a convenient, grab-and-go form.
Preheat the air fryer to 350 degrees F.
In a large bowl, whisk together the eggs, butter and milk.
2 Eggs, 2 Tablespoons Butter, 3/4 Cup Whole Milk
Vigorously whisk in the sugar, vanilla, salt, flour and cinnamon.
2 Tablespoons Sugar, 2 teaspoons Vanilla, 1/4 teaspoon Salt , 1/3 Cup Flour, 1 Dash Cinnamon
Dice the bread into 1″ cubes and add to the egg base, tossing to coat.
6 Slices Texas Toast or Cinnamon Swirl Bread
Distribute into silicone muffin cups and place into the air fryer at 350 degrees F for 15 minutes.
These Eggless Homemade English Muffins are soft and fluffy and have all those lovely little nooks and crannies that make store-bought muffins so popular—but trust me, the homemade version tastes way better! Plus, they’re egg-free, so if you’re avoiding eggs, this recipe is perfect for you. They’re also surprisingly easy to make with just a few simple ingredients. And once you try them, you’ll never want to go back to the store-bought kind!
Oriana’s Thoughts On The Recipe
I have to admit, once I made these homemade English muffins, I could never go back to store-bought! The taste and texture are just on another level. They’re soft and fluffy on the inside, with those signature nooks and crannies that soak up butter or jam perfectly. I love how easy they are to make, too! You only need a few basic ingredients, and before you know it, you’ll have a batch of freshly made English muffins that smell incredible and are egg-free.
They make the best breakfast sandwiches—imagine a warm, homemade muffin with some melted cheese, crispy bacon, and avocado. Yum! Or, if you’re feeling something sweet, spreading a little jam or honey on them is a simple but delicious option. They’re also egg-free, so they’re a great alternative if you need to avoid eggs but still want that classic English muffin experience.
Trust me, once you try making these at home, you’ll be hooked. The store-bought ones just don’t compare! It’s one of those recipes where the homemade version truly shines, and it’s surprisingly easy to make. So, whether you’re baking for yourself or your family, these muffins are sure to impress.
Whether you enjoy them with butter and jam or use them to build the ultimate breakfast sandwich, these muffins will quickly become a favorite. Give them a try, and you’ll love the homemade touch!
What I Love About This Recipe
Simple Ingredients, Easy Process: You only need a few basic ingredients to make these. It’s a no-fuss recipe that’s perfect even if you’re new to baking. Just mix, shape, and cook!
Totally Egg-Free: No eggs required! These muffins are great for anyone with an egg allergy or if you’re simply looking for an eggless alternative without sacrificing flavor.
Nooks and Crannies Perfection: These muffins have all those beloved little pockets that are perfect for holding butter, jam, or anything else you want to spread on them! Plus, they’re even better than the store-bought kind.
Once You Try Homemade, You’ll Never Go Back: The taste of homemade is unbeatable. After making these, I’m sure you’ll never look at store-bought English muffins the same way again!
Endless Ways to Enjoy: These muffins are versatile and delicious, whether you top them with butter and jam or make your favorite breakfast sandwich.
Potential Recipe Challenges & Pro Tips
Dough Too Sticky to Handle: It can sometimes be tricky to handle sticky dough.
Pro Tip: Dust your hands and work surface with a little extra flour to make the dough easier to manage without sticking.
Muffins Not Rising Enough: If your muffins don’t puff up as much as expected, it could be due to inactive yeast.
Pro Tip: Make sure your yeast is fresh! You can test it by mixing it with warm water and sugar—if it foams after a few minutes, it’s good to go.
Burning the Muffins While Cooking: Because these are cooked on the stovetop, they can brown too quickly if the heat is too high.
Pro Tip: Cook on low heat and keep an eye on them to avoid burning. Flip them frequently to ensure even cooking.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Milk: Adds moisture and helps create a soft texture. Note: You can use dairy-free milk if needed.
Water: Helps activate the yeast and bind the dough.
Sugar: Feeds the yeast and adds a hint of sweetness to balance the flavors.
Yeast (Instant or Fast-Acting): This helps the muffins rise, creating fluffy nooks and crannies.
All-purpose flour: The base of the dough gives structure to the muffins.
Salt: Enhances the flavor and balances the sweetness.
Butter: Adds richness to the dough. Note: Use a plant-based butter to make it dairy-free.
Cornmeal or Semolina: This is for dusting the muffins, giving them that classic crunchy exterior.
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Activated The Yeast
Combine the milk, water, and sugar in a bowl or glass measuring cup, then stir together and warm in the microwave for 50 – 60 sec, or until it reaches 110º F (43º C). Add the yeast and stir once more. Set aside for 5-7 minutes or until foamy.
Step 2 – Mix Dry Ingredients
While the yeast activates, combine the flour and salt in the bowl of your stand mixer fitted with the paddle attachment. Mix to combine.
Step 3 – Add Wet Ingredients And Mix
Add the melted butter to the milk/yeast mixture. Then, slowly pour the liquid into your flour mixture while mixing it low. Increase the speed to medium-high and mix for about 8 – 10 minutes or until the dough is elastic and smooth, scraping down the bowl a few times. It will be a very wet sticky dough.
Step 4 – Proof
Transfer the dough to a large, lightly oiled bowl and cover with plastic. Allow to double in size in a warm spot (about 1 – 2 hours, depending on your space temperature).
Tip: You can also refrigerate the dough overnight. In that case, take the dough out of the refrigerator 1 hour before rolling it out. I highly recommend refrigerating the dough overnight if time allows.
Step 5 – Cut The English Muffins
Transfer the dough to a floured surface, then gently spread out and pat down with your hands. If the dough has risen at room temperature for 2 hours, spread out and pat down until it’s about 3/4 – inch (2 cm) thick. If the dough is cold because you refrigerated overnight, spread it out and pat down until it’s about 1/2 – inch (1.30 cm) thick.
Line two baking sheets with parchment paper and generously sprinkle with cornmeal or Semolina.
Use a 3-inch round cutter to cut your muffins, then gently transfer them to the prepared baking sheets using a spatula or your hands. Dip your cutter in flour between cuts to cut out your muffins. Re-roll the scraps and continue cutting until the dough is used up. Dust muffins with cornmeal or Semolina, cover loosely with parchment paper, and place in a warm spot to rise for about 30 minutes.
Step 6 – Cook
Place a large skillet over low heat. When the skillet is hot, sprinkle the surface with cornmeal or Semolina, and then carefully place 3 – 4 muffins on the pan. Cover and cook for 6 – 7 minutes. Then carefully flip and cook covered for another 6 – 7 minutes.
Clear the old cornmeal off the pan, add a fresh sprinkle, and cook the remaining muffins.
Measure Carefully! Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
Be patient with the dough. Let it rise fully to ensure soft and fluffy muffins.
When cooking, use a griddle or cast-iron skillet, and keep the heat low to prevent burning.
If you don’t have cornmeal, semolina works just as well for that signature texture.
Put the knife down and grab a fork! Gently poke the tines of the fork all the way around the center of the muffin, then pull it apart with your fingers to reveal the beautifully textured inside.
Variations & Additions
Add Whole Wheat Flour: Swap half of the all-purpose flour for whole wheat flour for a heartier, healthier muffin.
Mix in Herbs: Add a little rosemary or thyme to the dough for a savory twist.
Cheesy English Muffins: Mix in some shredded cheese to the dough for cheesy goodness!
Serving Suggestions
These Eggless English Muffins are perfect toasted with a little butter or jam, but they also make the best breakfast sandwiches! Add a portion of Breakfast Casserole Without Eggs or Egg-Free Easy Frittata, bacon, cheese, and avocado for a satisfying start to your day.
Storing and Freezing Instructions
Storing: Store in an airtight container at room temperature for up to 3 days, or refrigerate them to keep them fresh longer.
Freezing: English muffins freeze beautifully! Once cooked and cooled, place them in a freezer bag for up to 3 months. To reheat, just pop them in the toaster or warm them up in the oven.
Frequently Asked Questions
What is an English muffin?
An English muffin is a small, round, and flat yeast-leavened bread that is usually sliced in half, toasted, and served with butter or other toppings. They have a soft, chewy texture with a slightly crisp crust when toasted. The inside of an English muffin is known for its airy, craggy texture, perfect for soaking up butter, jam, or even being used as a base for dishes like Eggs Benedict. They’re commonly enjoyed at breakfast or brunch.
Why are they called English muffins?
English muffins are called that because they were inspired by a style of bread that originated in England. Unlike the traditional American muffin, which is more like a cupcake or quick bread, English muffins are made with yeast and are cooked on a griddle or stovetop, giving them their distinctive texture.
Do I need to use cornmeal?
Cornmeal helps create that classic texture, but if you don’t have it, semolina will also work.
Why cook them on the stovetop?
Cooking on the stovetop gives them that perfectly golden crust while keeping the inside soft and fluffy.
Can I make the dough ahead of time?
Yes! You can prepare the dough, let it rise, and store it in the fridge overnight. Just let it come to room temperature for one hour before cutting.
These Eggless Homemade English Muffins are soft and fluffy and have all those lovely little nooks and crannies that make store-bought muffins so popular—but trust me, the homemade version tastes way better! Plus, they’re egg-free, so if you’re avoiding eggs, this recipe is perfect for you. They’re also surprisingly easy to make with just a few simple ingredients. And once you try them, you’ll never want to go back to the store-bought kind!
Prep Time 30 minutesmins
Cook Time 30 minutesmins
Rising Time: 2 hourshrs
Total Time 3 hourshrs
Servings 8muffins
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Combine the milk, water, and sugar in a bowl or glass measuring cup, then stir together and warm in the microwave for 50 – 60 sec, or until it reaches 110º F (43º C). Add the yeast and stir once more. Set aside for 5-7 minutes or until foamy.
While the yeast activates, combine the flour and salt in the bowl of your stand mixer fitted with the paddle attachment. Mix to combine.
Add the melted butter to the milk/yeast mixture. Then, slowly pour the liquid into your flour mixture while mixing it low. Increase the speed to medium-high and mix for about 8 – 10 minutes or until the dough is elastic and smooth, scraping down the bowl a few times. It will be a very wet sticky dough.
Transfer the dough to a large, oiled bowl and cover with plastic. Allow to double in size in a warm spot (about 1 – 2 hours, depending on your space temperature).Tip: You can also refrigerate the dough overnight. In that case, take the dough out of the refrigerator 1 hour before rolling it out. I highly recommend refrigerating the dough overnight if time allows.
Transfer the dough to a floured surface, then gently spread out and pat down with your hands. If the dough has risen at room temperature for 2 hours, spread out and pat down until it’s about 3/4 – inch (2 cm) thick. If the dough is cold because you refrigerated overnight, spread it out and pat down until it’s about 1/2 – inch (1.30 cm) thick.
Generously sprinkle one baking sheet with cornmeal or Semolina.
Use a 3-inch round cutter to cut your muffins, then gently transfer them to the prepared baking sheet using a spatula or your hands. Dip your cutter in flour between cuts to cut out your muffins. Re-roll the scraps and continue cutting until the dough is used up. Dust muffins with cornmeal or Semolina, cover loosely with parchment paper, and place in a warm spot to rise for about 30 minutes.
Place a large skillet over low heat. When the skillet is hot, sprinkle the surface with cornmeal or Semolina, and then carefully place 3 – 4 muffins on the pan. Cover and cook for 6 – 7 minutes. Then carefully flip and cook covered for another 6 – 7 minutes. Clear the old cornmeal off the pan, add a fresh sprinkle, and cook the remaining muffins.Important: It’s crucial to cook the muffins on low heat and keep them covered; otherwise, they won’t cook through properly on the inside.
Storing: Store in an airtight container at room temperature for up to 3 days, or refrigerate them to keep them fresh longer. Freezing: English muffins freeze beautifully! Once cooked and cooled, place them in a freezer bag for up to 3 months. To reheat, just pop them in the toaster or warm them up in the oven. Food Allergy Swaps:
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips:
Dough Too Sticky to Handle: It can sometimes be tricky to handle sticky dough.
Pro Tip: Dust your hands and work surface with a little extra flour to make the dough easier to manage without sticking.
Muffins Not Rising Enough: If your muffins don’t puff up as much as expected, it could be due to inactive yeast.
Pro Tip: Make sure your yeast is fresh! You can test it by mixing it with warm water and sugar—if it foams after a few minutes, it’s good to go.
Burning the Muffins While Cooking: Because these are cooked on the stovetop, they can brown too quickly if the heat is too high.
Pro Tip: Cook on low heat and keep an eye on them to avoid burning. Flip them frequently to ensure even cooking.
Extra Recipe Tips For Success:
Measure Carefully! Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
Be patient with the dough. Let it rise fully to ensure soft and fluffy muffins.
When cooking, use a griddle or cast-iron skillet, and keep the heat low to prevent burning.
If you don’t have cornmeal, semolina works just as well for that signature texture.
Put the knife down and grab a fork! Gently poke the tines of the fork all the way around the center of the muffin, then pull it apart with your fingers to reveal the beautifully textured inside.
Variations & Additions:
Add Whole Wheat Flour: Swap half of the all-purpose flour for whole wheat flour for a heartier, healthier muffin.
Mix in Herbs: Add a little rosemary or thyme to the dough for a savory twist.
Cheesy English Muffins: Mix in some shredded cheese to the dough for cheesy goodness!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
Nutella Cheesecake Pumpkin Muffins are a great way to kick off your fall baking! Filled with a creamy Nutella cheesecake, these tender, perfectly spiced and not overly sweet pumpkin muffins are always a hit. Yields 20 muffins.
I distinctly remember the moment I fell in love with Nutella.
I was instantly smitten with its creamy texture, distinct hazelnut flavor, and how well it tasted spread over a banana then sprinkled with coconut. Ever since that very moment, I knew if there was one thing I was to make sure to always have in my pantry… it’s Nutella. It quickly became a pantry staple as would peanut butter or flour for that matter. What ever you decide to do with it, you’re sure to love it as there is simply no way to ruin any recipe that has Nutella in it!
So when I came upon this recipe for Nutella Cheesecake Pumpkin Muffins I instantly knew this recipe was going to be a keeper. I could hardly wait for the cold weather to really set in so I could curl up with a cup of coffee and a plate of these muffins! I mean the thought of Nutella cheesecake alone sounds heavenly, but Nutella cheesecake in the center of a pumpkin muffin?! Only one word comes to mind… magical. And that’s exactly what they are.
To make these Nutella Cheesecake Pumpkin Muffins You Will Need:
unbleached all-purpose flour – Helps bind the mixture.
cinnamon – Lends distinct warm and woodsy flavor.
nutmeg – Warm, aromatic with subtle hints of clove.
baking soda – Creates a gas which helps the batter to rise while baking.
fine salt – Use either sea salt or pink himalayan.
granulated sugar (white) – For sweetening and flavor.
pumpkin puree – Use 100% pure pumpkin puree and not pumpkin pie filling.
eggs – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
unsweetened applesauce – A little trick for adding moisture without the extra fat.
oil – Adds moisture to the batter. I like to use a neutral oil like extra-light olive oil.
cream cheese – Set out to soften to room temperature.
nutella – Lends a chocolaty hazelnut flavor.
vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
Preheat your oven to 375°F (or 190°C).
Line 2 muffin tins with 20 paper baking liners. These days you can find liners in all sorts of different colors or designs, which can really add personality and dress up any cupcake or muffin!
Make the Pumpkin Muffin Batter:
In a large mixing bowl, measure and add the 3 cups unbleached all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 2 teaspoons baking soda and 1 teaspoon fine salt. Whisk the dry ingredients together and set aside for just a moment.
In a large bowl, preferably with a spout, add 1-1/2 cups granulated white sugar, 1 (15 ounce) can pumpkin puree, 4 eggs, 1/2 cup unsweetened applesauce and 1/2 cup natural oil – I use extra light olive oil.
Stir until the wet ingredients are thoroughly combined.
Pour the wet ingredients in with the dry.
Use a rubber spatula to stir until all ingredients are incorporated.
The batter should be smooth yet slightly thick.
Make The Cheesecake Filling:
In a separate mixing bowl, measure and 8 ounces softened cream cheese, 1/2 cup of Nutella, 1 egg and 1/4 teaspoon vanilla extract.
Using a hand mixer, blend until smooth.
To the lined muffin tin, add 2 tablespoons of the pumpkin batter.
Place 1 heaping tablespoon of the Nutella cheesecake mixture on top of that.
Lastly, top the Nutella mixture with two more tablespoons of the pumpkin batter. Place in your preheated oven for 18-20 minutes. See so easy!
My muffins baked up perfectly at 18 minutes. They were light and fluffy and my home filled up with the smell of pumpkin! Here are some words of advice, let them cool slightly before removing from the pan and attempting to eat.
What I really liked about this recipe, besides the whole entire thing, was that the measurements are spot on. I didn’t have any leftover batter or cheesecake filling. The perfectly moist pumpkin cake with creamy Nutella cheesecake a match made in heaven!! They’re delicious with a cup of tea or coffee which make them great morning treat, afternoon snack or evening dessert!
HOW TO STORE NUTELLA CHEESECAKE PUMPKIN MUFFINS:
In my opinion these muffins are best day, however you can store them (once cooled) in an air-tight container and keep refrigerated.
HOW TO FREEZE NUTELLA CHEESECAKE PUMPKIN MUFFINS:
Once cooled, place in a freezer-safe container or re-sealable bag and freeze.
HOW LONG WILL NUTELLA CHEESECAKE PUMPKIN MUFFINS LAST?
If store properly, these muffins will last up to 3 to 5 days. Or up to 3 months in the freezer.
Enjoy! And if you give this Nutella Cheesecake Pumpkin Muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 20muffins
Nutella Cheesecake Pumpkin Muffins
Nutella Cheesecake Pumpkin Muffins are a great way to kick off your fall baking! Filled with a creamy Nutella cheesecake, these tender, perfectly spiced and not overly sweet pumpkin muffins are always a hit. Yields 20 muffins.
Prep Time: 20 minutesmins
Cook Time: 20 minutesmins
Total Time: 40 minutesmins
FOR THE PUMPKIN MUFFINS:
3cupsunbleached all-purpose flour
2teaspoonsground cinnamon
1teaspoongrated nutmeg
2teaspoonsbaking soda
1teaspoonfine salt, like sea salt or pink Himalayan
4largeeggs, room temperature
1½cupsgranulate white sugar
15ounces100% pumpkin puree, 1¾ cups if homemade
1/2cupneutral oil, like extra light olive oil
1/2cupunsweetened applesauce
FOR THE NUTELLA CHEESECAKE FILLING:
8ouncescream cheese, softened
½cupsnutella
1largeegg
1/4teaspoonpure vanilla extract
MAKE THE MUFFINS:
Preheat your oven to 375℉ (190℃).Line 2 standard muffin tins with 20 paper baking liners.
In a large mixing bowl, measure and add the unbleached all-purpose flour, ground cinnamon, ground nutmeg, baking soda and salt. Whisk the dry ingredients together and set aside for just a moment.
In another large bowl, preferably with a spout, add eggs, sugar, pumpkin puree, unsweetened applesauce and oil. Stir until all the wet ingredients are thoroughly combined.
Pour the wet ingredients in with the dry and use a rubber spatula and stir until all ingredients are incorporated.
MAKE THE FILLING:
In a medium mixing bowl, add the softened cream cheese, Nutella, egg and vanilla extract. Using a hand mixer, blend until smooth.
To the lined muffin tin, add 2 tablespoons of the pumpkin batter. Then place 1 heaping tablespoon of the Nutella cheesecake mixture on top of that. Lastly, top the Nutella mixture with 2 more tablespoons of the pumpkin batter. Place in your preheated oven and bake for 18-20 minutes or until a tester comes back clean with a few crumbs attached.
Let cool until safe to handle then carefully remove to a wire rack to finish cooling. See blog post for storing information.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This recipe was originally posted on November 11, 2011 and has been updated with clear and concise instructions, new photography and helpful information. Recipe was adapted from mynameissnickerdoodle.com.
These Easy Apple Cider Muffins are light, fluffy, and covered in a sweet cinnamon-sugar coating that makes them absolutely irresistible—it’s seriously hard to eat just one! Plus, they’re super simple to whip up with ingredients you probably already have in your pantry. These muffins are also egg-free and dairy-free, making them a great option if you have family or friends with food allergies. Whether you’re looking for a quick breakfast, a cozy snack, or a sweet treat to enjoy with a cup of coffee, these muffins will surely hit the spot.
Oriana’s Thoughts On The Recipe
If you’re looking for the ultimate fall treat that’s packed with flavor but doesn’t require tons of prep, you’re going to love these Easy Apple Cider Muffins! They’ve become a family favorite around here because they bring all the cozy apple vibes without any fuss. I mean, who doesn’t love a soft, fluffy muffin with a cinnamon-sugar coating?
They come together quickly with simple ingredients, so they’re perfect to make ahead for busy mornings or when you want a sweet snack to enjoy with your coffee or tea.
Plus, they’re egg-free and dairy-free, so everyone in the family can enjoy them, even those with food allergies. It’s always nice to have a recipe that checks all the boxes—easy, quick, delicious, and allergy-friendly. I promise you’ll find it hard to stop at just one!
What I Love About This Recipe
Made with Simple Ingredients: These muffins require no fancy ingredients, just simple pantry staples.
Egg-Free and Dairy-Free: If you or someone you love has food allergies, these muffins are a total win. They’re egg-free and dairy-free, but you’d never know it from how soft and flavorful they are. It’s always great to have a recipe that everyone can enjoy.
Light, Fluffy, and Delicious: These muffins are everything you want in a baked treat: light, airy, and packed with flavor. The apple cider and spices give them a delicious fall twist, and the cinnamon-sugar topping makes them even more special.
A Must-Have Fall Favorite: There’s something about apple cider that just screams “fall,” and these muffins are one of our absolute favorites when the leaves start changing. They’re warm, comforting, and bursting with that apple flavor we all love this time of year.
Potential Cons Of The Recipe
Muffins May Dry Out: If you bake these muffins for too long, they can lose their soft, fluffy texture and become a bit dry.
The Cinnamon-Sugar Topping Can Get Messy: The delicious cinnamon-sugar coating can leave a bit of a mess on your hands or countertop.
Tips To Mitigate These Cons
Avoid Overbaking: Be sure to check the muffins with a toothpick, and as soon as they come out clean, they’re ready to come out of the oven. This will help keep them soft and moist.
Apply the Topping Over a Baking Sheet: To catch any cinnamon-sugar spills, roll the muffins in the topping over a baking sheet. This makes clean-up a breeze!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Apple Cider: Adds that classic apple flavor. Note: If you don’t have cider, you can easily make your own at home. Check out my Easy Homemade Apple Cider recipe.
All-Purpose Flour: The foundation of the muffins. Note: You can use a gluten-free flour blend if needed.
Baking Powder & Baking Soda: These help the muffins rise and stay light and fluffy.
Kosher Salt: Enhances the flavors and balances the sweetness.
Ground Cinnamon & Apple Pie Spice: Essential for that warm, comforting fall spice. Note: Apple Pie Spice is a blend of ground ginger, cinnamon, nutmeg, and allspice and is easily found in most American grocery stores. For this recipe, you’ll need about 2 teaspoons. If this blend is unavailable in your country, you can mix 1 teaspoon ground cinnamon + ½ teaspoon ground nutmeg + ¼ teaspoon allspice + ¼ teaspoon ground ginger.
Oil: Keeps the muffins moist. Note: Vegetable oil works best, but you can use any neutral oil you prefer.
Granulated Sugar & Brown Sugar: Granulated sugar for sweetness and brown sugar for a bit of depth and caramel-like flavor.
Milk & Vinegar: This combo works like buttermilk, making the muffins tender. Note: Use any plant-based milk to keep it dairy-free.
Vanilla: Adds a subtle sweetness and warmth that rounds out the flavors.
For the Topping:
Granulated Sugar, Ground Cinnamon, and Apple Pie Spice: A sweet and spicy blend that takes these muffins to the next level.
Butter: Helps the cinnamon-sugar topping stick. Note: Use vegan butter for a dairy-free option.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Reduce the Apple Cider
In a small pot over medium-high heat, bring 1/2 cup (120 ml) apple cider to a boil. Boil until reduced to 1/4 cup (60 ml) and syrupy, about 3 – 5 minutes. Set aside to cool slightly.
Step 2 – Mix Dry Ingredients
Combine the flour, baking powder, baking soda, salt, cinnamon, and apple pie spice in a large bowl.
Step 3 – Combine Wet Ingredients
In a separate bowl, whisk oil, sugars, milk, vinegar, vanilla, and reduced apple cider until combined.
Step 4 – Mix Dry And Wet Ingredients
Add the dry ingredients to the wet ingredients; mix until evenly combined and free of lumps. The batter will be smooth and pourable.
Step 5 – Fill The Muffins Pan
Spoon the batter evenly into six muffin cups or liners, filling each about halfway.
Step 6 – Bake
Bake for 18 – 20 minutes at 350º F (180º C) or until a toothpick inserted in the center comes out clean.
Step 5 – Coat
While the muffins are baking, make the topping. Combine the sugar, cinnamon, and apple spice in one bowl and melt the butter in another.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. As you remove each muffin, dip it in the melted butter. Roll all the sides of the muffin in the cinnamon sugar, and then roll the top of the muffin in the cinnamon sugar. Make sure to coat every side! Place the muffins on a plate to finish cooling.
Recipe Tips
Measure Carefully: Precise measurements, especially when baking, ensure the best results. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Reduce the Apple Cider: For a deeper apple flavor, you can reduce the apple cider by simmering it on the stove until it thickens slightly, then use it in the recipe.
Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Dairy-Free: Stick with plant-based milk (like soy or oat milk) and vegan butter for the topping.
Variations & Additions
Add Finely Chopped Apples: If you love more texture, add a small amount of finely chopped apples to the batter for some extra apple goodness.
Add Nuts: For a little crunch, mix in some chopped walnuts or pecans.
Extra Spices: To add even more fall warmth, try adding a pinch of nutmeg or allspice to the batter.
Serving Suggestions
These muffins are best enjoyed warm, fresh out of the oven! Pair them with a hot cup of coffee, tea, or even more apple cider for the ultimate fall breakfast or snack. They’re also great for brunch spreads or an after-school treat.
Storing and Freezing Instructions
Storing: The muffins can be stored in an airtight container at room temperature for up to 3 days. If you want them to last longer, store them in the fridge for up to 5 days, but let them come to room temperature before eating.
Freezing: These muffins freeze well! Skip the cinnamon-sugar topping before freezing. Once cooled, wrap the muffins individually in plastic wrap, then place them in a freezer-safe bag. Thaw at room temperature and roll in the cinnamon-sugar topping before serving.
Frequently Asked Questions
Can I use apple juice instead of apple cider?
Technically, you can! But I recommend using the reduced apple cider since it has a more concentrated flavor. If you use no reduced apple cider or apple juice, the muffins might not have the same depth of apple taste and different texture.
Can I freeze these muffins?
Absolutely! Just freeze them without the topping and add the cinnamon sugar after thawing for best results.
How can I make these gluten-free?
A 1:1 gluten-free flour blend will work well in this recipe if you need to avoid gluten. Read the details above.
Can I double the recipe?
Absolutely! Double all the ingredients and keep the same baking time.
What can I use instead of apple pie spice?
Apple Pie Spice is a blend of ground ginger, cinnamon, nutmeg, and allspice, easily found in most American grocery stores. For this recipe, you’ll need about 2 teaspoons. If this blend is unavailable in your country, you can mix 1 teaspoon ground cinnamon + ½ teaspoon ground nutmeg + ¼ teaspoon allspice + ¼ teaspoon ground ginger.
These Easy Apple Cider Muffins are light, fluffy, andcovered in a sweet cinnamon-sugar coating that makes them absolutelyirresistible—it’s seriously hard to eat just one! Plus, they’re super simple towhip up with ingredients you probably already have in your pantry. Thesemuffins are also egg-free and dairy-free, making them a great option if you have family or friends with food allergies. Whether you’re looking for a quick breakfast, a cozy snack, or a sweet treat to enjoy with a cup of coffee, these muffins will surely hit the spot.
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Servings 6muffins
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make The Batter:
Preheat oven to 350º F (180º C). Spray six holes of a muffin pan with baking spray with flour. Set aside.
Combine the flour, baking powder, baking soda, salt, cinnamon, and apple pie spice in a large bowl.
In a separate bowl, whisk oil, sugars, milk, vinegar, vanilla, and reduced apple cider until combined.
Add the dry ingredients to the wet ingredients; mix until evenly combined with no lumps.
Spoon the batter evenly into six holes of the prepered muffin cups, filling each about half way.
Prepare the Topping:
While the muffins are baking, make the topping, combine the sugar, cinnamon and apple spice together in one bowl and melt the butter in another.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. As you remove each muffin, dip each muffins in the melted butter. Roll all the sides of the muffin in the cinnamon sugar and then roll the top of the muffin in the cinnamon sugar. Make sure to coat every side! Place on a plate to finish cooling.
Oriana’s Notes
Apple Pie Spice is a blend of ground ginger, cinnamon, nutmeg, and allspice, easily found in most American grocery stores. For this recipe, you’ll need about 2 teaspoons. If this blend is unavailable in your country, you can mix 1 teaspoon ground cinnamon + ½ teaspoon ground nutmeg + ¼ teaspoon allspice + ¼ teaspoon ground ginger.Storing: The muffins can be stored in an airtight container at room temperature for up to 3 days. If you want them to last longer, store them in the fridge for up to 5 days, but let them come to room temperature before eating.Freezing: These muffins freeze well! Skip the cinnamon-sugar topping before freezing. Once cooled, wrap the muffins individually in plastic wrap, then place them in a freezer-safe bag. Thaw at room temperature and roll in the cinnamon-sugar topping before serving.Food Allergy Swaps:
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Dairy-Free: Stick with plant-based milk (like soy or oat milk) and vegan butter for the topping.
Recipe Tips:
Measure Carefully: Precise measurements, especially when baking, ensure the best results. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Reduce the Apple Cider: For a deeper apple flavor, you can reduce the apple cider by simmering it on the stove until it thickens slightly, then use it in the recipe.
Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Variations & Additions:
Add Finely Chopped Apples: If you love more texture, add a small amount of finely chopped apples to the batter for some extra apple goodness.
Add Nuts: For a little crunch, mix in some chopped walnuts or pecans.
Extra Spices: To add even more fall warmth, try adding a pinch of nutmeg or allspice to the batter.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
These Apple Cinnamon Crumb Muffins are soft, moist, and full of apple bits, adding a little sweetness and texture to each bite. The ingredients are simple, so you probably already have everything you need at home. Plus, the crumb topping gives them an extra touch of sweetness and crunch that makes them hard to resist. They’re also egg-free and dairy-free, which means everyone can enjoy them. And honestly, who doesn’t love the smell of apples and cinnamon baking in the oven?
Oriana’s Thoughts On The Recipe
I don’t know about you, but there’s something so cozy and comforting about the smell of apples and cinnamon baking in the oven. These egg-free and dairy-free apple cinnamon crumb muffins are one of those treats that make the whole house smell incredible! I love whipping up a batch, especially when I want something easy yet special to enjoy with my morning coffee or as an afternoon snack. The crumb topping is just the cherry on top (or should I say, the crunch on top?)!
What I adore about this recipe is how soft and moist the muffins turn out every time. They have that perfect cakey texture, with tall muffin tops that make them look like they came straight out of a bakery. The warm cinnamon pairs beautifully with little bits of crisp apple in every bite, making them so satisfying and comforting.
Plus, they’re egg-free and dairy-free! That means everyone can enjoy these muffins, regardless of dietary restrictions. Plus, the ingredients are super simple, so you probably already have most of them in your pantry. It’s one of those recipes that’s perfect for any time of day, whether you’re serving them up for breakfast, a snack, or even dessert!
What I Love About This Recipe
Easy to Make: Even though these muffins look and taste impressive, they’re incredibly simple to make. You don’t need any fancy equipment—just basic ingredients and a bowl or two, and you’re good to go!
Simple Ingredients: Everything you need for these muffins is probably already sitting in your pantry or fridge.
Egg-Free and Dairy-Free: Whether you have food allergies or dietary restrictions or are just out of eggs and butter, this recipe is perfect! The muffins still come out moist and delicious without needing any dairy or eggs.
Perfect Flavor Combination: The combination of cinnamon and apple is just timeless, and in these muffins, it’s pure perfection! The cinnamon gives the muffins that cozy, fall flavor, while the apple bits add a little sweetness and texture to each bite.
Moist, Soft, and Cakey Muffins with Tall Muffin Tops: These muffins have a wonderful, soft texture that’s just the right amount of cakey. And those tall, bakery-style muffin tops? Yes, please! They give the muffins that professional look and a little extra crunch at the edges.
Perfect to Enjoy Anytime: These muffins are a versatile treat. They work for breakfast, snack time, or dessert, and they’re great for sharing with friends or family—or keeping all to yourself!
Potential Cons Of The Recipe
Apple Distribution: Sometimes, the apples might sink to the bottom of the muffins during baking.
Topping can sometimes be messy: The crumb topping, while delicious, can be a little crumbly and may fall off during baking or eating.
Tips To Mitigate These Cons
Apple Distribution: Make sure to mix the chopped apples with the flour; this will help prevent the apples from sinking to the bottom.
Keep that crumb topping intact: When adding the crumb topping, gently press it into the muffin batter to help it stick. This will prevent it from sliding off while baking.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Muffins:
All-purpose flour: The base of the muffins. Note: You can substitute half of the all-purpose flour with whole wheat flour for a slightly denser texture.
Baking powder and baking soda: These leavening agents help the muffins rise and stay light and fluffy.
Ground cinnamon: Adds that warm, spicy flavor that pairs so well with apples.
Salt: Enhances the flavors and balances the sweetness.
Milk: I recommend using soy or oat milk to keep the recipe dairy-free, but any dairy or plant-based milk will work.
Vinegar: This reacts with the baking soda to give the muffins an extra lift and fluffiness.
Vanilla: Adds a touch of sweetness and enhances the flavor of the cinnamon and apples.
Butter: Use dairy-free butter to keep the recipe vegan, or regular butter if you don’t need to avoid dairy.
Oil helps keep the muffins moist and soft. You can use vegetable, canola, or even extra light olive oil.
Sugar: Adds sweetness to the muffins and helps with moisture. Note: Brown sugar could be used for a richer flavor.
Apples: Fresh, crisp apples add texture and natural sweetness. Note: I like using Granny Smith or Honeycrisp for a balance of sweet and tart.
For the Brown Sugar Crumb Topping:
All-purpose flour: Provides structure to the crumb topping.
Ground cinnamon: Adds that extra layer of warmth to the crumb.
Salt: Balances out the sweetness in the topping.
Brown sugar: Gives the crumb topping its sweet, caramelized flavor.
Butter: Use dairy-free butter to keep it dairy-friendly, or regular butter for a richer taste.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Crumb
Mix all the topping ingredients with a fork until crumbly in a bowl; set aside.
Step 2 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Add the chopped apples and mix to coat with flour. Set aside.
Step 3 – Combine Wet Ingredients
In a mixing bowl, combine the milk, vinegar, vanilla, melted butter, oil, and granulated sugar; mix until the sugar is dissolved.
Step 4 – Mix Dry And Wet Ingredients
Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy.
Step 5 – Fill The Muffins Pan
Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top. Then, sprinkle the crumble mixture evenly over the muffins.
Step 6 – Bake
Bake for 5 minutes at 425ºF (220ºC), then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 25 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Make sure your apples are chopped into small, even pieces for the best texture throughout the muffins.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Press the crumb topping lightly onto the muffins so it sticks well during baking.
Let the batter rest! When your batter is ready, cover it and let it rest for 20 – 25 minutes. Resting the batter allows the flour to hydrate fully.
Bake at High Temperature Initially. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut Allergy: Use oat or rice milk instead of almond milk.
Soy-Free: Use rice or oat milk instead of soy milk.
Variations & Additions
Add nuts: Mix in some chopped walnuts or pecans for a bit of crunch.
Spice it up: Try adding a pinch of nutmeg or cloves for even more warmth.
Swap the fruit: If you want to change things up, pears or peaches would be delicious in place of apples.
Serving Suggestions
These muffins are perfect with a cup of coffee or tea in the morning. You can also serve them warm with a little spread of dairy-free butter or jam for an extra treat. They’re great for sharing or packing in a lunchbox for a quick snack on the go!
Storing and Freezing Instructions
To store: Keep your muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, pop them in the fridge for up to 1 week.
To freeze: These muffins freeze beautifully! Just place them in a freezer-safe bag or container and store them for up to 3 months. To enjoy, thaw at room temperature or warm them up in the microwave.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose?
Yes, you can substitute whole wheat flour, but the muffins will be a bit denser. You may want to use a 50/50 blend of whole wheat and all-purpose to keep a lighter texture.
What type of apples work best for this recipe?
Granny Smith or Honeycrisp apples are my go-tos. They hold up well in baking and offer a great balance of tartness and sweetness.
Can I make this recipe sugar-free?
You can try using a sugar substitute like Stevia or Monk fruit, but the texture might be slightly different.
More Muffin Recipes You’ll Love!
Recipe Card 📖
Apple Cinnamon Crumb Muffins (Egg-Free & Dairy-Free)
These Apple Cinnamon Crumb Muffins are soft, moist, and full of apple bits, adding a little sweetness and texture to each bite. The ingredients are simple, so you probably already have everything you need at home. Plus, the crumb topping gives them an extra touch of sweetness and crunch that makes them hard to resist. They’re also egg-free and dairy-free, which means everyone can enjoy them. And honestly, who doesn’t love the smell of apples and cinnamon baking in the oven?
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Servings 12muffins
Ingredients
For the Brown Sugar Crumb Topping:
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Muffins:
Preheat the oven to 425ºF (220ºC). Line a 12-cup muffin pan with cupcake liners or paper muffin cups.
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Add the chopped apples and mix to coat with flour. Set aside.
In a mixing bowl, combine the milk, vinegar, vanilla, melted butter, oil, and granulated sugar; mix until the sugar is dissolved.
Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy.
Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top. Then, sprinkle the crumble mixture evenly over the muffins and lightly press.
Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 25 minutes.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Oriana’s Notes
Butter: You can use the same quantity of oil or unsweetened applesauce if you prefer. Granulated Sugar: Brown sugar could be used for a richer flavor. Store: Keep your muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, pop them in the fridge for up to 1 week. Freeze: These muffins freeze beautifully! Just place them in a freezer-safe bag or container and store them for up to 3 months. To enjoy, thaw at room temperature or warm them up in the microwave. Food Allergy Swaps:
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut Allergy: Use oat or rice milk instead of almond milk.
Soy-Free: Use rice or oat milk instead of soy milk.
Recipe Tips:
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Make sure your apples are chopped into small, even pieces for the best texture throughout the muffins.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Press the crumb topping lightly onto the muffins so it sticks well during baking.
Let the batter rest! When your batter is ready, cover it and let it rest for 20 – 25 minutes. Resting the batter allows the flour to hydrate fully.
Bake at High Temperature Initially. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Variations & Additions:
Add nuts: Mix in some chopped walnuts or pecans for a bit of crunch.
Spice it up: Try adding a pinch of nutmeg or cloves for even more warmth.
Swap the fruit: If you want to change things up, pears or peaches would be delicious in place of apples.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
These Pumpkin Muffins are a real treat! They are great for breakfast with a cup of coffee! If you love pumpkin you must make these.
If you love pumpkin recipes you must try out Pumpkin Pecan Coffee Cake! It has incredible reviews and it’s perfect for any gathering, especially Thanksgiving.
❤️WHY WE LOVE THIS RECIPE
We love pumpkin and we also love breakfast so these are a must make! They are really big muffins with a wonderful topping that makes this muffins delicious. These pumpkin muffins also have a lot of delicious spices which takes them to the next level!
🍴KEY INGREDIENTS
Brown sugar
Oil
Eggs
Buttermilk
Ground cinnamon
Ginger
Nutmeg
Allspice
Baking soda
Baking powder
Vanilla extract
Pumpkin
All-purpose flour
Topping Ingredients
Brown sugar
All-purpose flour
Cinnamon
Quick cooking oats
Butter
Nuts
🍽️HOW TO MAKE
These muffins aren’t hard to make and they come together pretty quickly! The topping really is delicious on these!
COOKING STEPS
Step 1 In a large mixing bowl whisk together brown sugar, oil, eggs, and buttermilk. Add cinnamon, ginger, nutmeg, and allspice and continue to whisk together.
Step 2 Whisk in baking soda, baking powder, vanilla extract and pumpkin. Mix in flour with a spoon. Spray large six muffin tin and fill almost full with batter. (Could use a smaller tin that makes 12 muffins). Add topping.
Step 3 Mix brown sugar, flour, cinnamon and oats in a bowl. Sprinkle over muffins and cut butter into small pieces on top. Sprinkle with nuts.
Step 4 Bake in preheated 350 degree oven 30 to 35 minutes until centers are done. Makes six large or 12 small muffins.
⭐TIP
You can make this recipe as 12 muffins. These muffins are really big in the 6 muffin tin, which we love, they turned out fantastic but will work in the 12 too.
OTHER PUMPKIN RECIPES
STORING, REHEATING & SERVING SIZE
We store these delicious pumpkin muffins in an airtight container and just reheat in the microwave and add some butter. You don’t have to heat them up, they are just as good at room temperature. This recipe makes 6 large muffins or 12 small ones.
These Pumpkin Muffins are the best and a wonderful Fall treat! If you love pumpkin, you must give these a try!
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Total Time 50 minutesmins
Course bread
Cuisine American
1cupbrown sugar
1/2cupoilI use Olive Oil
2eggs
1cupbuttermilk
1/2teaspoonground cinnamon
1/4teaspoonginger
1/8teaspoonnutmeg
1/8teaspoonallspice
1teaspoonbaking soda
1teaspoonbaking powder
1teaspoonvanilla extract
1cuppumpkin
2 1/2cupsall-purpose flour
Topping:
1/4cupbrown sugar
1/4cupall-purpose flour
1/2teaspooncinnamon
1/4cupquick cooking oats
2tablespoonsbutter
1/2 to 3/4cupnut piecesI used walnuts
In a large mixing bowl whisk together brown sugar, oil, eggs, and buttermilk.
Add cinnamon, ginger, nutmeg, and allspice and continue to whisk together. Whisk in baking soda, baking powder, vanilla extract and pumpkin. Mix in flour with a spoon.
Spray large six muffin tin and fill almost full with batter. (Could use a smaller tin that makes 12 muffins). Add topping.
Topping Instructions
Mix brown sugar, flour, cinnamon and oats in a bowl. Sprinkle over muffins and cut butter into small pieces on top. Sprinkle with nuts.
Bake in preheated 350 degree oven 30 to 35 minutes until centers are done. Makes six large or 12 small muffins.
These Easy Vegan Blueberry Muffins (No Eggs – No Dairy) are soft, tender, perfectly sweet, and simply irresistible! You don’t need a stand mixer, just a couple of bowls and a whisk. Plus, they’re made with ingredients that are probably already in your pantry. Make a batch, pop them in the freezer, and you’ll always have a homemade treat ready to go. Just warm them up, and they’re as good as fresh. It’s a game-changer for busy mornings when you need breakfast in a hurry!
Oriana’s Thoughts On The Recipe
Muffin lovers, gather around! Today, I’m sharing one of my all-time favorite recipes—No Eggs, No Dairy, Easy Blueberry Muffins! These beauties are in my top three most-loved muffin recipes. Why? They’re soft, tender, perfectly sweet, and simply irresistible.
Plus, they’re super simple to make! Grab two bowls, a whisk, and a handful of everyday ingredients, and you’re good to go. No fancy equipment or complicated techniques, just pure blueberry bliss.
They’re totally egg-free and dairy-free, making them perfect for anyone with food allergies or dietary restrictions. Oh, and did I mention they freeze beautifully? You can whip up a batch and keep them handy for busy mornings or snack-time cravings.
Whether I’m baking for the family or preparing snacks for the week ahead, this recipe never lets me down. It’s the perfect balance of sweet, soft, and fruity—basically, everything you want in a muffin!
What I Love About This Recipe
Muffin Perfection!: These muffins are soft, tender, and bursting with flavor. Each bite is a delightful mix of juicy blueberries and a hint of citrus from the lemon zest. The texture is perfect—not too dense, but not crumbly, either. Just pure muffin magic.
Simple Ingredients: You won’t need any special trips to the store to make these muffins. Everything you need is likely already in your pantry or fridge.
Easy To Make: I love that this recipe doesn’t require a mixer. Just grab two bowls and a whisk, and you’re set.
Allergy-Friendly: These muffins are completely egg-free and dairy-free, making them perfect for anyone with food allergies or dietary restrictions.
Freezer-Friendly: Make a big batch, pop them in the freezer, and you’re set for the week (or month!). They freeze beautifully and are perfect for meal prep. Whenever you need a muffin, just reheat and enjoy!
Potential Cons Of The Recipe
Blueberry Bleeding: The blueberries, especially frozen ones, may burst and turn your batter slightly purple.
Texture: If overbaked, these muffins can dry out.
Tips To Mitigate These Cons
Fold Gently: When adding the blueberries to the batter, gently fold them in to avoid bursting and staining the batter. Use fresh/firm blueberries when possible for the best results.
Check Baking Time: Make sure to not overbake them, as that can dry out the muffins. Keep an eye on them as they bake, and check for doneness with a toothpick.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All-purpose flour: The base of the muffins, providing structure.
Baking powder & baking soda: These leavening agents help the muffins rise and become fluffy. Note: Make sure they’re not expired or too old.
Salt: Enhances the flavor and balances the sweetness.
Neutral-tasting oil: Keeps the muffins moist without overpowering the flavor. Note: You can use any neutral-tasting oil you prefer, such as canola, vegetable, or avocado oil, which all work well.
Granulated sugar: Adds sweetness.
Milk (dairy or non-dairy): The liquid base. Note: Oat milk, or soy milk are great dairy-free options.
Lemon juice and zest: Adds brightness and a touch of acidity, which helps the baking soda activate.
Pure vanilla extract: Enhances the sweetness and adds a wonderful aroma.
Blueberries (fresh or frozen): The star of the show! Fresh blueberries are ideal, but frozen ones work just as well. Note: If using frozen, do not thaw.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.
Step 2 – Combine Wet Ingredients
In a mixing bowl, combine oil, sugar, milk, lemon juice, vanilla, and lemon zest.
Step 3 – Mix Dry and Wet Ingredients
Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick. Toss the blueberries with 2 teaspoons of flour. Add the floured-covered blueberries to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 15 – 20 minutes. While the batter rests, preheat the oven to 425º F (220º C).
Step 4 – Make the Crumble (optional):
Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.
Step 4 – Fill The Muffins Pan
Fill 10 muffin cups right to the top with the batter. Add two or three blueberries on top. Then, sprinkle the crumble mixture evenly over the muffins.
Step 5 – Bake
Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 22 to 22 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Use firm blueberries. If possible, find fresh, firm blueberries for best results, as they will hold up in the muffin mixture.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Let the batter rest! When your batter is ready, cover it and let it rest for 20 – 25 minutes. Resting the batter allows the flour to hydrate fully.
Bake at High Temperature Initially. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut Allergy: Use oat or rice milk instead of almond milk.
Soy-Free: Use rice or oat milk instead of soy milk.
Variations & Additions
Spices: Add a pinch of cinnamon or nutmeg to the crumb topping for a warm spice flavor.
Other Fruits: Substitute blueberries with raspberries or blackberries for a different berry twist.
Nuts: You can add 1/4 cup of chopped nuts to the crumb for an extra crunchy texture.
Storing and Freezing Instructions
Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.
Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil. Place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature.
Frequently Asked Questions
Can I use frozen blueberries?
Absolutely! If using frozen, do not thaw, and toss them in a little flour to prevent them from sinking.
Can I make this recipe gluten-free?
Yes! Just use a good gluten-free flour blend, and they should turn out great. See my suggestions above.
Can I make mini muffins?
Yes! I recommend halving the recipe to make about 24 mini cupcakes. Bake at 350º F (180º C) for 10 – 12 minutes.
More Egg-Free & Dairy-Free Muffin Recipes You’ll Love!
These Easy Vegan Blueberry Muffins (No Eggs – No Dairy) are soft, tender, perfectly sweet, and simply irresistible! You don’t need a stand mixer, just a couple of bowls and a whisk. Plus, they’re made with ingredients that are probably already in your pantry.
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Servings 10muffins
Ingredients
For The Crumb (optional):
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Line 10 cavities of a 12-cup muffin tin with paper liners; lightly spray the liners and the pan with baking spray.
Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.
In a mixing bowl, combine oil, sugar, milk, lemon juice, lemon zest, and vanilla.
Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick.
Toss the blueberries with 2 teaspoons of flour. Add the floured cover blueberries to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 15 – 20 minutes.
While the batter rest, preheat the oven to 425º F (220º C).
Make the Crumble (optional): Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.
Fill 10 muffin cups right to the top with the batter. Add two or three blueberries on top. Then, sprinkle the crumble mixture evenly over the muffins.
Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 22 to 22 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.Tip: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Blueberries: You can use fresh or frozen. If using frozen, do not thaw.Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil. Place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature.Food Allergy Swaps:
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut Allergy: Use oat or rice milk instead of almond milk.
Soy-Free: Use rice or oat milk instead of soy milk.
Extra Tips:
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Use firm blueberries. If possible, find fresh, firm blueberries for best results, as they will hold up in the muffin mixture.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Let the batter rest! When your batter is ready, cover it and let it rest for 20 – 25 minutes. Resting the batter allows the flour to hydrate fully.
Bake at High Temperature Initially. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Variations & Additions:
Spices:Add a pinch of cinnamon or nutmeg to the crumb topping for a warm spice flavor.
Other Fruits:Substitute blueberries with raspberries or blackberries for a different berry twist.
Nuts:You can add 1/4 cup of chopped nuts to the crumb for an extra crunchy texture.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
These Easy Vegan Banana Peanut Butter Muffins are super moist, packed with peanut butter flavor, and just sweet enough to satisfy your cravings without going overboard. Not only do these muffins come together in a snap with simple ingredients you probably already have at home, but they’re also a fantastic way to use up those ripe bananas sitting on your counter. Plus, they’re egg-free and dairy-free, making them a great option if you’re catering to anyone with food allergies. They’re perfect for a quick breakfast, a snack, or even a little treat in your lunchbox. And the best part? They freeze beautifully, so you can make a big batch and have them on hand for those busy mornings when you need something yummy, fast.
Oriana’s Thoughts On The Recipe
When it comes to baking, I’m all about simplicity and flavor, especially when I need to use up those spotty bananas sitting on the counter. This Easy Vegan Banana Peanut Butter Muffin recipe is my go-to when I crave something sweet.
You don’t need eggs or dairy, making them ideal if you’re catering to someone with food allergies. And don’t worry if you have a peanut allergy, as we do; you can easily swap the regular peanut butter out for a peanut-free spread, and the results are just as delicious. Plus, they’re super moist and bursting with peanut butter flavor—what’s not to love?
Another thing I can’t help but mention is how freezer-friendly these muffins are. I often double the batch and pop some in the freezer for those hectic mornings when everyone is rushing out the door. Just grab one, and you’re good to go!
So Easy to Make!: This recipe couldn’t be simpler! With just a few basic ingredients, you can whip up a batch of these muffins in no time.
Egg-Free & Dairy-Free: Finding tasty, egg-free, dairy-free, vegan baked goods can be a challenge, but these muffins don’t need eggs or dairy to be incredibly moist and fluffy. They’re perfect for anyone with food allergies. If you have a peanut allergy, you can easily swap the regular peanut butter out for a peanut-free spread, and the results are just as delicious.
Tastier than Store-Bought: Let’s be honest—store-bought muffins often come loaded with unnecessary preservatives and too much sugar. These homemade muffins not only taste fresher, but they’re also made with simple, wholesome ingredients you can feel good about.
Freezer-Friendly Goodness: One of the best things about this recipe is how well these muffins freeze. Make a double batch, freeze some, and you’ll have a delicious, homemade snack ready to go whenever you need it.
Potential Cons Of The Recipe
Like all recipes, this one isn’t without its challenges.
Peanut Butter: Peanut allergy is one of the most common food allergies, so if you have an egg and/or dairy allergy, the probability of peanut allergy is high. For example, my daughter is allergic to eggs, peanuts, and nuts (among others less common).
Bananas: Using overly ripe bananas could make the muffins a bit too moist.
Tips To Mitigate These Cons
Peanut Butter: If you have a peanut allergy, as we do, you can easily swap the regular peanut butter out for a peanut-free spread, and the results are just as delicious.
Use the right bananas: To avoid overly moist muffins, use bananas that are just ripe, with some spots but not too brown.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All-Purpose Flour: This is the base of the muffins, giving them structure. You can substitute with whole wheat flour for a heartier muffin, though they may be denser.
Baking Powder & Baking Soda: These leavening agents help the muffins rise, giving them a light texture. Note: Be sure your baking powder is fresh for the best results.
Salt: A pinch of salt enhances the flavors and balances the sweetness.
Ripe Bananas: The riper, the better! Bananas add natural sweetness and moisture, making these muffins super soft and flavorful.
Granulated Sugar & Brown Sugar: The combination of these sugars gives a balanced sweetness and a slight molasses flavor from the brown sugar. You can reduce the sugar slightly if you prefer less sweet muffins.
Oil: Keeps the muffins moist. I like to use vegetable oil, but melted coconut oil works well too for a hint of coconut flavor.
Peanut Butter: The star of the show! Adds richness and that classic nutty flavor. Note: For a peanut-free option, try using peanut-free spread, almond butter, or sunflower seed butter.
Yogurt: Adds moisture and helps with the texture, making the muffins tender. Note: Use a dairy-free yogurt to keep the recipe vegan.
Milk: Any milk will do—soy, oat, or regular dairy milk if you’re not strictly vegan. It helps to loosen the batter for a smoother texture.
Vanilla: Enhances the overall flavor of the muffins, giving them a sweet, aromatic touch.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.
Step 2 – Combine Wet Ingredients
In a medium mixing bowl, whisk mash the bananas, sugars, oil, peanut butter, yogurt, milk, and vanilla; mix until well combined.
Step 3 – Mix Dry and Wet Ingredients
Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.
Step 4 – Fill The Muffin Cups
Spoon the batter evenly into the muffin cups or liners , filling each one all the way to the top.
Note: This recipe makes 8 big muffins or 12 smaller ones. Decide if you want big or small muffins and line the number of cavities accordingly. For big muffins, use 1/2 cup (jumbo) cookie scoop. For small muffins, use 1/4 cup (large) cookie scoop.
Step 5 – Bake
Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes. Carefully remove muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Drizzle muffins with melted peanut butter, if desired.
Recipe Tips
Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the muffins tender. Overmixing can lead to tough muffins.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
Peanut-Free: Replace peanut butter with peanut-free spread, sunflower seed butter, or almond butter.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Dairy-Free: To keep the recipe vegan and dairy-free, use non-dairy milk (like soy or oat milk) and dairy-free yogurt.
Variations & Additions
Chocolate Chip Banana Peanut Butter Muffins: Add a handful of vegan chocolate chips to the batter for an extra treat.
Banana Nut Muffins: Mix in some chopped walnuts or pecans for a crunchy twist.
Spiced Muffins: Add a teaspoon of cinnamon or a pinch of nutmeg for a warm, spiced flavor.
Storing and Freezing Instructions
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. If freezing, wrap each muffin individually in plastic wrap and place them in a zip-top bag or airtight container. They’ll keep well in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or microwave for a quick warm-up.
Frequently Asked Questions
Can I use frozen bananas?
Yes, you can use frozen bananas. Just thaw them completely and drain off any excess liquid before mashing.
Can I make these muffins gluten-free?
Absolutely! Just swap the all-purpose flour for a gluten-free baking flour blend. Ensure it includes xanthan gum for better texture.
How can I make these muffins oil-free?
You can substitute the oil with applesauce or additional yogurt, though the texture and taste may differ slightly.
Can I add mix-ins to this recipe?
Definitely! Chocolate chips, nuts, or even dried fruit can be great additions. Just be sure not to overload the batter, as it might affect the baking time.
More Egg-Free, Dairy-Free, Vegan Muffin Recipes You’ll Love!
These Easy Vegan Banana Peanut Butter Muffins are super moist, packed with peanut butter flavor, and just sweet enough to satisfy your cravings without going overboard. Not only do these muffins come together in a snap with simple ingredients you probably already have at home, but they’re also a fantastic way to use up those ripe bananas sitting on your counter. Plus, they’re egg-free and dairy-free, making them a great option if you’re catering to anyone with food allergies.
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Servings 8Big Muffins (or 12 small)
Instructions
Preheat the oven to 425º F (220º C). Spray the muffin pan cavities with nonstick spray or line them with cupcake liners.Note: This recipe makes 8 big muffins or 12 smaller one. Decide if you want big or small muffins and line the number of cavities accordingly.
Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.
In a medium mixing bowl, whisk mash the bananas, sugars, oil, peanut butter, yogurt, milk, and vanilla; mix until well combined.
Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.
Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes. Carefully remove muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Flour: For this recipe, I used all-purpose flour. However, if you prefer a heartier muffin, you can substitute with whole wheat pastry flour, or half whole-wheat and half all-purpose, though they may be denser. In that case, you can add 2 – 3 more tablespoons of milk.Store: store at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week.Freeze: For longer storage, let the muffins cold completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.Yield: This recipe makes 8 big muffins or 12 smaller ones. For big muffins, use 1/2 cup (jumbo) cookie scoop. For small muffins, use 1/4 cup (large) cookie scoop.Food Allergy Swaps:
Peanut-Free: Replace peanut butter with peanut-free spread, sunflower seed butter, or almond butter.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Dairy-Free: To keep the recipe vegan and dairy-free, use non-dairy milk (like soy or oat milk) and dairy-free yogurt.
Recipe Tips:
Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the muffins tender. Overmixing can lead to tough muffins.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Variations & Additions:
Chocolate Chip Banana Peanut Butter Muffins: Add a handful of vegan chocolate chips to the batter for an extra treat.
Banana Nut Muffins: Mix in some chopped walnuts or pecans for a crunchy twist.
Spiced Muffins: Add a teaspoon of cinnamon or a pinch of nutmeg for a warm, spiced flavor.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
These Mini Vegan Chocolate Chip Muffins are the perfect little treats to have on hand. They’re soft, fluffy, and full of melty chocolate in every bite—what’s not to love? Plus, you don’t need any fancy equipment or hard-to-find ingredients. Just mix everything in a bowl, pop them in the oven, and in no time, you’ll have a batch of delicious, homemade muffins. They’re great for snacks, lunchboxes, or whenever you need a little pick-me-up. And since they’re freezer-friendly, you can always have some ready to enjoy whenever the craving hits.
Oriana’s Thoughts On The Recipe
These Mini Eggless Chocolate Chip Muffins have become an absolute staple in my household! They’re the kind of treat that I love to whip up on a Sunday afternoon, filling the house with the sweet aroma of freshly baked goodies. What I adore most about these muffins is how incredibly soft and fluffy they are, despite being egg-free and dairy-free. They’re packed with mini chocolate chips, making each bite a deliciously sweet experience.
These muffins are super easy to make, and you don’t even need a mixer! They’re egg-free and dairy-free, so they are great if you are dealing with food allergies or intolerance. With just a few basic ingredients that I always have on hand, I can have these muffins ready in no time. It’s one of those recipes that I know I can always count on.
These mini vegan muffins are also perfect for those little snack attacks. I love packing them into lunchboxes or grabbing one (or two!) with my morning coffee. They’re the ideal one-bite treat, and they freeze beautifully, so I always have a stash ready for whenever the craving strikes.
So, if you’re looking for a quick, tasty, and foolproof recipe, these muffins are a must-try!
What I Love About This Recipe
Super Easy to Whip Up: No need to pull out your stand mixer or any fancy gadgets. This recipe is straightforward and can be made in just a few simple steps.
Uses Simple Ingredients: I love that this recipe doesn’t call for anything out of the ordinary. Just a few other pantry staples. No eggs! No Milk!.
Perfect Texture: These muffins are the ultimate comfort food—soft, fluffy, and moist, with just the right amount of sweetness. The mini chocolate chips are perfectly distributed throughout, ensuring a burst of chocolate in every bite. It’s the kind of texture that keeps you coming back for more.
Perfect One-Bite Snack: These mini muffins are the perfect size for a quick snack. They’re small enough to satisfy your sweet tooth without being too indulgent. Plus, their bite-sized nature makes them great for sharing or serving at gatherings.
Great for Lunchboxes: If you’re looking for a fun and tasty treat to include in your kids’ lunchboxes, these muffins are perfect. They’re easy to pack, don’t crumble too much, and will surely be a hit with the little ones.
Freezer-Friendly: I’m all about making life easier, and these muffins are excellent for batch baking and freezing. Make a double batch, freeze half, and you’ll always have a quick snack ready to go.
Potential Cons Of The Recipe
Even though I adore these muffins, there are a few potential cons worth mentioning.
Shelflife: They might dry out quicker than expected if not stored properly.
Sweetness: They might be a bit sweet for some, especially if you’re not a big fan of sugary treats.
Tips To Mitigate These Cons
Storage: As soon as these muffins cool, store them in an airtight container to keep them moist.
Sweetness: If you prefer a less sweet treat, you can reduce the amount of chocolate chips or use dark chocolate chips for a more balanced flavor.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All-Purpose Flour: This is the base of your muffin batter, giving the muffins structure. If you prefer, you can substitute a gluten-free all-purpose flour blend.
Baking Powder & Baking Soda: These are your leavening agents, helping the muffins rise and become fluffy. Note: Make sure they’re fresh for the best results.
Salt: A pinch of salt enhances the flavors and balances the sweetness of the muffins.
Mini Chocolate Chips: The star of the show! These tiny chips ensure chocolatey goodness in every bite. Note: Use you favorite dairy-free or vegan mini chocolate chips.
Oil: Oil keeps the muffins moist and tender. You can use vegetable, canola, avocado, or any neutral-tasting oil of your preference.
Granulated Sugar: This adds sweetness to the muffins.
Milk: Milk adds moisture to the batter. Note: You can use dairy or any plant-based milk, like oat or soy, depending on your preference.
Apple Cider Vinegar: This might seem like an odd ingredient, but it’s key in creating a tender crumb in eggless baking. It reacts with the baking soda to help the muffins rise.
Vanilla: Vanilla extract adds a lovely depth of flavor, complementing the chocolate and adding sweetness.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Add mini chocolate chips; mix to combine.
Step 2 – Combine Wet Ingredients
In a medium mixing bowl, mix oil, sugar, milk, vinegar, and vanilla; mix until well combined.
Step 3 – Mix Dry and Wet Ingredients
Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.
Step 4 – Fill The Pan
Spoon the batter evenly into the muffin cups or liners, about one heaping teaspoon each. I like to use a small cookie scoop.
Step 5 – Bake
Bake for 10 – 12 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove the mini muffins from the oven. Allow them to cool for 5 minutes in the muffin pan, then transfer them to a wire rack to continue cooling.
Recipe Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins, use a small cookie scoop.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of regular milk, use non-dairy milk like soy or oat milk. Also, use your favorite mini dairy-free chocolate.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut-Free: This recipe is naturally nut-free, but always double-check your ingredients if you’re baking for someone with nut allergies.
Variations & Additions
Add Some Zest: Try adding a teaspoon of orange or lemon zest for a citrusy twist.
Top with Crunch: Sprinkle the tops with coarse sugar or chopped nuts before baking for a bit of extra texture and sweetness.
Storing and Freezing Instructions
Storing: Store the muffins in an airtight container at room temperature for up to 3 days. To keep them fresher for longer, you can store them in the fridge for up to a week.
Freezing: To freeze, place the cooled muffins on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. To enjoy, just thaw at room temperature or warm them in the microwave for a few seconds.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can! However, using whole wheat flour will result in a denser muffin. If you prefer a lighter texture, you can use half whole wheat and half all-purpose flour.
Can I make these muffins vegan?
Absolutely! Simply use a plant-based milk and ensure your chocolate chips are dairy-free.
How can I make the muffins less sweet?
You can reduce the amount of chocolate you add to the batter and use dark chocolate chips for a less sweet option.
What can I use instead of apple cider vinegar?
White vinegar or lemon juice can be used in place of apple cider vinegar. They all work similarly by reacting with the baking soda to help the muffins rise.
More Egg-Free Muffins Recipes You’ll Love!
Recipe Card 📖
Mini Eggless Chocolate Chip Muffins (Egg-Free and Dairy Free)
These Egg-Free and Dairy-Free Mini Chocolate Chip Muffins are the perfect little treats to have on hand. They’re soft, fluffy, and full of melty chocolate in every bite—what’s not to love? Plus, you don’t need any fancy equipment or hard-to-find ingredients. Just mix everything in a bowl, pop them in the oven, and in no time, you’ll have a batch of delicious, homemade muffins. They’re great for snacks, lunchboxes, or whenever you need a little pick-me-up. And since they’re freezer-friendly, you can always have some ready to enjoy whenever the craving hits.
Prep Time 10 minutesmins
Cook Time 12 minutesmins
Total Time 22 minutesmins
Servings 24mini muffins
Instructions
Preheat the oven to 350º F (180º C). Spray the mini muffin pan cavities with nonstick spray or line them with mini cupcake liners.
Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Add the mini chocolate chips and mix to distribute.
In a medium mixing bowl mix, oil, sugar, milk, vinegar and vanilla; mix until well combined.
Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.
Spoon the batter evenly into the muffin cups or liners, about two teaspoons each. I like to use a small cookie scoop.
Bake for 10 – 12 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove mini muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Storing: Store the muffins in an airtight container at room temperature for up to 3 days. To keep them fresher for longer, you can store them in the fridge for up to a week.Freezing: To freeze, place the cooled muffins on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. To enjoy, just thaw at room temperature or warm them in the microwave for a few seconds.Full Size Muffins: Use my Eggless Bakery-Style Chocolate Chip Muffins recipe. Food Allergy Swaps:
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of regular milk, use non-dairy milk like soy or oat milk. Also, use your favorite mini dairy-free chocolate.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut-Free: This recipe is naturally nut-free, but always double-check your ingredients if you’re baking for someone with nut allergies.
Recipe Tips:
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins, use a small cookie scoop.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Variations & Additions:
Add Some Zest: Try adding a teaspoon of orange or lemon zest for a citrusy twist.
Top with Crunch: Sprinkle the tops with coarse sugar or chopped nuts before baking for a bit of extra texture and sweetness.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
These Peanut Butter and Banana Muffins are super easy to make and a great way to use bananas. We love them with a little butter on them and a cup of coffee.
IF you are a fan of breakfast muffins, try these Cheesy Sausage Muffins! Easy to make and reheat really well.
❤️WHY WE LOVE THIS RECIPE
Peanut Butter and Banana Muffins for breakfast with coffee is a favorite with my family. We use lots of peanut butter at my house. I can’t seem to keep in this staple. The kids will love them with milk as a snack, too. They keep great and can be reheated in the microwave for a quick treat anytime.
🍴KEY INGREDIENTS
All-purpose flour
Baking powder
Baking soda
Butter
Eggs
Bananas, mashed
Honey
Sour cream
Peanut butter (I used crunchy can use smooth, too)
Vanilla extract
🍽️HOW TO MAKE
These muffins are easy to make and doesn’t take a lot of prep work, which is always a plus!
COOKING STEPS
Step 1 Whisk together flour, baking powder and baking soda, set aside. Beat butter, eggs, bananas, honey, sour cream, peanut butter and vanilla with mixer until well blended.
Step 2 Add flour mixture and mix. Spray a 12 cup muffin tin with cooking spray. Fill cups within 1/4 inch of top.
Step 3 Bake in preheated 350 degree oven 25 to 30 minutes until brown on top. I did sprinkle a little sugar on the top for texture. Makes 12 muffins.
⭐TIP
Do not over mix your muffins, it can lead to them being very dry. We don’t use muffin liners but you can if you prefer.
OTHER MUFFIN RECIPES
STORING, REHEATING & SERVING SIZE
We store these in an airtight container, reheat in the microwave and this recipe makes 12 muffins.
These peanut butter and banana muffins are delicious! If you love this combination then definitely give these a try.
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Course Breakfast
Cuisine American
2cupsall-purpose flour
2teaspoonsbaking powder
1teaspoonbaking soda
1stick butter or 1/2 cup or 8 tablespoonssoftened
2eggs
2overly ripe bananasmashed
1/3cuphoney
3/4cupsour cream
1/3cuppeanut butterI used crunchy can use smooth, too
1teaspoonvanilla extract
Whisk together flour, baking powder and baking soda, set aside. Beat butter, eggs, bananas, honey, sour cream, peanut butter and vanilla with mixer until well blended.
Add flour mixture and mix. Spray a 12 cup muffin tin with cooking spray. Fill cups within 1/4 inch of top.
Bake in preheated 350 degree oven 25 to 30 minutes until brown on top. Makes 12 muffins.
These Cinnamon Sugar Muffins are simple and delicious. Freshly baked nutmeg spiced coffee-cake like muffins, dipped in melted butter and then rolled in the BEST homemade cinnamon and sugar! This recipe yields 12 muffins.
These muffins are a family favorite.
Not just because they’re muffins, or because they’re dipped in butter and rolled in cinnamon sugar, but mostly because they taste like cider mill donuts. I first made these back in in 2010 when Haileigh was 9 years old and Malloree was 5 – about to turn 6. This year they are turning 20 and 23 and still love these muffins like they did when they were little. And bonus! this recipe is so easy to whip up, and doesn’t require a mixer of any kind.
Easy peasy and super delicious.
To Make These Cinnamon Sugar Muffins You Will Need:
unbleached all-purpose flour – Gives structure to the muffins.
baking powder – Will create lightness in the batter, which affects the shape and rise of the muffins.
nutmeg – Warm, aromatic with subtle hints of clove.
fine salt – Use either sea salt or pink himalayan.
granulated sugar (white) – For sweetening and flavor.
milk – Lends moisture to the batter. You can use a milk of your choice here.
unsalted butter (melted and cooled slightly) – Adds flavor and moisture to the corn muffins.
egg – Set out 30 minutes before using or let sit in a bowl of lukewarm water to come to room temperature.
for the topping you will need:
First, grease a standard muffin pan and preheat your oven to 350°F (or 180°C).
In a large bowl, whisk together 1-1/2 cups unbleached all-purpose flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon ground nutmeg and 1/4 teaspoon fine salt. Then set aside for a moment.
In a separate bowl or liquid measuring cup, measure and add 1/2 cup granulated white sugar, 1 large egg and 1/2 cup milk.
Whisk well to combine.
Pour in the wet ingredients into the bowl with the dry ingredients.
Use a rubber spatula to mix until just combined.
Lastly, pour the 1/3 cup of melted (and cooled) butter.
Mixing one last time to incorporate.
Divide the batter among the prepared muffin pan. Bake on the middle rack of your preheated oven for about 15 minutes or until a tester comes back clean with a few crumbs attached.
After they cool a little, remove and transfer them onto a wire rack to finish cooling.
Once the muffins have cooled, dip each muffin in the (1/2 cup) melted butter. Letting any excess butter drip back into the bowl.
Then roll the muffin around in the cinnamon and sugar.
Repeat with the remaining muffins.
Until they look like this!!
These aren’t overly sweet muffins, and I bet you can’t stop at just one.
How To Store Cinnamon Sugar Muffins:
The best way to store these muffins is in an air-tight container at room temperature.
How Long Will Cinnamon Sugar Muffins Last?
If stored properly, these muffins will last up to 4 to 6 days.
Enjoy! And if you give this Cinnamon Sugar Muffin recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12servings
Cinnamon Sugar Muffins
These Cinnamon Sugar Muffins are simple and delicious. Freshly baked nutmeg spiced coffee-cake like muffins, dipped in melted butter and then rolled in the BEST homemade cinnamon and sugar.
Preheat your oven to 350°℉ (or 180℃) and grease (I use a nonstick spray with flour) a standard muffin tin.
In a large bowl add the flour, baking powder, nutmeg and salt. Whisk to combine and then set aside.
In a separate bowl or liquid measuring cup, measure and add the sugar, egg and milk. Whisk well to combine.
Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to mix just until combined. Lastly pour in the (1/3 cup) melted butter
Evenly divide the batter among the prepared pan.
Bake for 15 minutes or until lightly golden and a tester, once inserted, comes back clean with a few crumbs attached. Allow the muffins to cool in the pan before removing to a wire rack to finish cooling.
In once bowl, add the cinnamon and sugar. In a separate bowl add the melted butter. Dip each muffin into the melted butter letting the excess butter drip off into the bowl, then toss it in the cinnamon sugar mixture until completely coated. Repeat with remaining muffins.
This recipe was originally posted on September 30, 2010 and has been updated with clear and concise instructions, new photography and helpful information.
I could totally smooch that cinnamon-sugar-goodness off her face. (Malloree at age 5 in 2010)
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