These Apple Muffins are wonderful with a cup of coffee for breakfast. We love them with butter and they reheat well in the microwave.
If you have followed our site for any amount of time, you know we love apple recipes. If you have fresh apples, this delicious Apple Cake with Cream Cheese Frosting is one you must make. It’s always a hit!
❤️WHY WE LOVE THIS RECIPE
We love making these muffins up on a Sunday and enjoying them for breakfast during the week. They are wonderful with coffee and perfect to grab on the go! They come together quickly and can be made with any apples you have on hand.
🍴KEY INGREDIENTS
Brown Sugar
White Sugar
Cooking Oil (we use olive)
Egg
Vanilla Flavoring
All Purpose Flour
Baking Soda
Baking Powder
Salt
Buttermilk
Apples
Cinnamon
Nutmeg
Walnuts or Pecans
Topping Ingredients:
Brown Sugar
All Purpose Flour
Butter
Cinnamon
Quick Cooking Oats
🍽️HOW TO MAKE
These muffins are pretty simple to make and the topping is really good on them! We love the topping and if you want extra you can double it.
COOKING STEPS
Step 1 In a large bowl mix brown sugar, white sugar, oil, egg, vanilla and buttermilk with a spoon. Add remaining ingredients and stir until well mixed. If using walnuts fold them into batter.
Step 2 In a separate bowl mix together ingredients for topping. It should be crumbly. Spray muffin tin. Fill muffin tins until almost full, then sprinkle topping on the filling.
Step 3 The muffins do not rise up a lot and are so moist. You can use muffin liners if you like. Bake in preheated 350 degree oven for 30 to 35 minutes. Makes about 18 muffins.
⭐TIP
You can always use a buttermilk substitute if you don’t have buttermilk, but please know it WILL change the fat content of the recipe. Buttermilk has more fat in it than regular milk.
OTHER APPLE RECIPES
STORING, REHEATING & SERVING SIZE
We store these in an airtight container in a cool place. If you made these during the summer where there is high humidity you may want to refrigerate them. We reheat in the microwave and this makes about 18 muffins.
These apple muffins are a wonderful treat. Delicious with coffee and a great way to start the day. The topping is really good!
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Total Time 50 minutesmins
Course Breakfast
Cuisine American
1cupbrown sugar
1/2cupwhite sugar
1/2cupoil
1egg
1 1/2teaspoonsvanilla flavoring
2 1/2cupsall-purpose flour
1teaspoonbaking soda
1teaspoonbaking powder
1/4teaspoonsalt
1cupbuttermilk
3large applespeeled and grated, or enough to make 3 cups
1 1/2teaspoonscinnamon
1teaspoonnutmeg
1/2cupwalnut piecesOptional
Topping Ingredients
3tablespoonsbrown sugar
3tablespoonsall-purpose flour
4tablespoonsbuttermelted
1/2teaspoonground cinnamon
2tablespoonsquick-cooking oatsuncooked
In a large bowl mix brown sugar, white sugar, oil, egg, vanilla and buttermilk with a spoon. Add remaining ingredients and stir until well mixed. If using walnuts fold them into batter.
In a separate bowl mix together ingredients for topping. It should be crumbly. Spray muffin tin. Fill muffin tins until almost full, then sprinkle topping on the filling.
The muffins do not rise up a lot and are so moist. You can use muffin liners if you like.
Bake in preheated 350 degree oven for 30 to 35 minutes. Makes about 18 muffins.
These Cream Cheese Streusel Muffins are pure perfection! Filled with an incredible vanilla cream cheese mixture, these tender, moist and not overly sweet muffins also have a buttery and subtly spiced streusel on top which adds incredible flavor and texture. Yields 10 muffins.
These are probably my favorite muffins.
Vanilla cream cheese mingling with a tender muffin batter, sprinkled with a streusel that gets crisp and golden in the oven. Have mercy.
These muffins remind me of when Pat and I would take the girls up north to his family’s cabin. Every summer we’d pack up fishing poles, a bunch of board games, snacks and head up to his families cabin for woods, water and lots of trail walking. And it was always these muffins or powdered doughnuts (I knowww) for breakfast. Hey, back then they were little and it was a special occasion, so sugar for breakfast was sooo exciting to them.
And for me too.😉
To Make These Cream Cheese Streusel Muffins You Will Need:
for the streusel topping:
unbleached all-purpose flour – Helps bind the mixture.
light brown sugar – Adds a subtle caramel like sweetness and aids in crisping the streusel when baked.
cinnamon (ground) – Lends distinct warm and woodsy flavor.
nutmeg (ground) – Warm, aromatic with subtle hints of clove.
fine salt – Use either sea salt or pink himalayan.
unsalted butter (melted) – Adds richness and flavor while binding the streusel ingredients.
cream cheese filling:
softened cream cheese – Set out to soften to room temperature.
granulated sugar (white) – Lends flavor and sweetness.
cornstarch – Helps to improve texture of cream cheese filling.
pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
for the muffin batter:
unbleached all-purpose flour – The base to the muffin batter.
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.
granulated sugar (white) – For sweetening and flavor.
sour cream – Lends moisture and tangy rich flavor.
milk – Lends moisture to the batter. You can use a milk of your choice here.
pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
egg – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
unsalted butter (melted) – Adds moisture, richness and flavor.
Gather all your ingredients and make sure they are at room temp before you begin.
Preheat oven to 350℉ (180℃) and place 10 paper muffin liners in a muffin tin or two.
NOTE: I like to use 2 muffin tins and stagger my muffin liners to help with rising – this is optional.
Make The Streusel Topping:
In a medium size mixing bowl measure and add 2/3 cup unbleached all-purpose flour, 1/3 cup light brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon fine salt.
Whisk well and break up the brown sugar.
Next pour in 6 tablespoons melted unsalted butter.
Mix until combined and set a side.
Make The Cream Cheese Filling:
In a separate bowl, add 6 ounces softened cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla and 1 teaspoon cornstarch.
Mix until creamy and smooth and set aside.
Make The Muffin Batter:
In a large mixing bowl, add 1 cup of unbleached all-purpose flour, 1teaspoons baking powder and 1/4 teaspoon of fine salt.
Whisk to combine and set it off to the side.
In a bowl or large liquid measuring cup, add 1/2 cup granulated sugar, 1/3 cup sour cream, 2 tablespoon milk, 1 teaspoon vanilla and 1 large egg. Whisk to combine.
Pour the wet mixture in with the dry ingredients.
Use a spatula to stir until just combined.
Lastly, pour in 1/4 cup melted (cooled) unsalted butter.
Stir until incorporated.
Add in 2 teaspoons muffin batter into the muffin liners and then add a dollop of cream cheese mixture on top, about 1 tablespoon.
I like to give the pan a gentle yet firm tap to get things to settle a bit.
Divide the remaining batter among the filled muffin liners.
I like to gently spread the top batter and give the pan one or two final taps on the counter.
Lastly, sprinkle the streusel topping over top.
Bake on the middle rack of your preheated oven for 2o minutes or until a tester comes out clean with only a few crumbs attached.
Allow the muffins to cool slightly in the pan before transferring to a wire rack to finish cooling.
How To Store Cream Cheese Streusel 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 Cream Cheese Streusel Muffins:
Once cooled, place in a freezer-safe container or re-sealable bag and freeze.
How Long Will Cream Cheese 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 cream cheese streusel muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10muffins
Cream Cheese Streusel Muffins
These Cream Cheese Streusel Muffins are pure perfection! Filled with an incredible vanilla cream cheese mixture, these tender, moist and not overly sweet muffins also have a buttery and subtly spiced streusel on top which adds incredible flavor and texture.
Preheat oven to 350℉ (180℃) and place 10 paper muffin liners in a standard muffin tin or two.NOTE: I like to use 2 muffin tins and stagger my muffin liners to help with rising – this is optional.
MAKE THE STREUSEL TOPPING:
Then in a mixing bowl measure and the flour, brown sugar, cinnamon, nutmeg and teaspoon fine salt. Whisk well and break up the brown sugar.
Next pour in the melted unsalted butter. Mix until combined and set a side.
MAKE THE CREAM CHEESE FILLING:
In a separate bowl, add the (softened) cream cheese, sugar, vanilla and cornstarch. Use an electric mixer to blend/whip until creamy and smooth. Set aside.
MAKE THE MUFFIN BATTER:
In a large mixing bowl, add flour, baking powder and fine salt. Whisk to combine and set it off to the side.
In a separate bowl, add granulated sugar, sour cream, milk, vanilla and egg. Whisk to combine.
Pour the wet mixture in with the dry ingredients. Use a spatula to stir until just combined. Lastly, pour in melted (cooled) unsalted butter. Stir until incorporated.
Add in 2 teaspoons muffin batter into the muffin liners and then add a dollop of cream cheese mixture on top (about 1 tablespoon).I like to give the pan a gentle yet firm tap to get things to settle a bit.
Divide the remaining batter among the filled muffin liners.I like to gently spread the top batter and give the pan one or two final taps on the counter.
Lastly, sprinkle the streusel topping over top.
Bake on the middle rack of your preheated oven for 20 minutes or until a tester comes out clean with only a few crumbs attached.
Allow the muffins to cool slightly in the pan before transferring to a wire rack to finish cooling.
Once cooled, dust with powdered sugar if desired.
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 Easy Peach Muffins are super moist and flavorful and packed with juicy peaches and a hint of cinnamon spice. They’re egg-free and dairy-free, so they’re great for anyone with dietary restrictions. You use fresh or frozen peaches. These muffins are great for breakfast, brunch, or a sweet snack.
Oriana’s Thoughts On The Recipe
Hey there, baking friends! I just have to share this delightful recipe for Eggless Easy Peach Muffins that has quickly become a favorite in our home. You know, there’s something so comforting about the aroma of fresh muffins baking in the oven, and these peach muffins are no exception. They’re incredibly moist, loaded with juicy peaches, and have just the right amount of cinnamon spice to make each bite absolutely irresistible.
One of the best parts about this recipe is how easy it is to make. With simple ingredients you probably already have in your pantry, these muffins come together quickly. Whether you’re using fresh peaches in the summer or frozen ones during the off-season, the result is always delicious. Plus, they’re egg-free and dairy-free, making them perfect for those with food allergies and dietary restrictions.
These muffins are a versatile treat, perfect for breakfast or as a sweet snack any time of the day. My kids love them, and I bet yours will, too! Give this recipe a try, and I’m sure it will become a staple in your baking rotation.
Effortless Baking: This recipe is wonderfully easy to follow. You don’t need any fancy equipment or complicated techniques—just mix, bake, and enjoy!
Pantry Staples: All the ingredients are simple and likely already in your kitchen. No need for special trips to the store, which makes this recipe both convenient and budget-friendly.
Food Allergy Friendly: Whether you’re catering to dietary restrictions or simply out of eggs and dairy, these muffins are a fantastic option. They turn out just as moist and flavorful without any animal products.
Incredibly Moist and Flavorful: Thanks to the juicy peaches and a touch of oil, these muffins stay moist for days. The cinnamon and brown sugar add a delightful warmth and depth of flavor that complements the peaches perfectly.
Flexible: No matter the season, you can enjoy these muffins. Use fresh peaches when they’re in season, or opt for frozen ones when they’re not—either way, they taste amazing!
Perfect Anytime Treat: These muffins are great for breakfast, brunch, or a sweet snack. They’re not overly sweet, making them a versatile treat you can enjoy any time of the day.
Potential Cons Of The Recipe
Texture Variation: The texture might vary slightly depending on whether you use fresh or frozen peaches.
Peach Distribution: Sometimes, the peaches might sink to the bottom of the muffins during baking.
Tips To Mitigate These Cons
Even Texture: If using frozen peaches, thaw and drain them well to remove excess moisture.
Peach Distribution: Make sure you mix the peaches evenly into the batter. Since the muffin batter is quite thick, the peaches should remain well-distributed throughout the muffins and not sink to the bottom.
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 your muffin. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. For a gluten-free version, use a 1:1 gluten-free baking flour.
Baking powder & baking soda: Leavening agents to help the muffins rise. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
Salt: Enhances the flavors. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Milk: Use any plant-based milk to keep it dairy-free. Dairy milk will also work fine.
Lemon juice and zest: Adds freshness and a slight tang. Note: Make sure you zest the lemon before squeeze it.
Neutral-tasting oil: Keeps the muffins moist.
Granulated sugar & brown sugar: Sweetens the muffins and adds depth of flavor.
Pure vanilla extract & almond bakery emulsion (optional): Adds a rich, sweet aroma. Note: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it.
Sanding sugar for the tops (optional): Adds a bit of sparkle and crunch.
Peaches:
Peaches (about two large peaches): Fresh or frozen work well. Note: You can use fresh, frozen, or canned. However, fresh peaches yield the best flavor and texture. For frozen peaches, do not thaw. For canned peaches, be sure to drain them thoroughly to avoid excess moisture. After draining, chop the peaches into smaller pieces. Since canned peaches are already sweetened, you can omit to toss them with the granulated sugar, simply adding the cinnamon and nutmeg. While canned peaches might not hold their shape as well as fresh ones during baking, they will still infuse the muffins with a delightful peach flavor. Extend the total bake time by 1–2 minutes for frozen and canned peaches.
Granulated sugar: Sweetens the peaches.
Ground cinnamon & ground nutmeg: Adds warmth and spice.
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
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 2 – Combine Wet Ingredients
In a mixing bowl, whisk together milk, lemon juice, oil, sugars, vanilla extract, almond emulsion (if using), and lemon zest.
Step 3 – Mix Dry and Wet Ingredients
Add wet ingredients to the dry ingredients; mix to combine.
In a small bowl, mix together peaches, granulated sugar, cinnamon and nutmeg. Gently fold the spiced peaches into the muffin batter. 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, filling each one all the way to the top. Press additional peaches pieces on top of the muffins and sprinkle with sanding sugar, if desired.
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.
Recipe 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.
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.
Soy-Free: Ensure your plant-based milk is soy-free if needed.
Nut-Free: I like to use LorAnn’s Almond baking & flavoring emulsion in this recipe, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it; if not, just omit it.
Variations & Additions
Add nuts: Chopped pecans or walnuts add a nice crunch.
Spice it up: Add a pinch of ginger or cardamom for extra warmth.
Mini Muffin Pan: Bake at 350º F (180º C) for 12–14 minutes. Makes about 36–40.
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 and freeze. Thaw frozen muffins in the refrigerator and then bring them to room temperature.
Frequently Asked Questions
Can I make these muffins gluten-free?
Absolutely! Use a 1:1 gluten-free baking flour for best results. Read my suggestions above.
Can I use a different fruit?
Sure! Try using apples, pears, or berries for a delicious twist.
Can I use canned peaches to make muffins?
Yes, you can use canned peaches, but be sure to drain them thoroughly to avoid excess moisture. After draining, chop the peaches into smaller pieces. Since canned peaches are already sweetened, you can omit to toss them with the granulated sugar, simply adding the cinnamon and nutmeg. While canned peaches might not hold their shape as well as fresh ones during baking, they will still infuse the muffins with a delightful peach flavor.
These Easy Peach Muffins are super moist and flavorful and packed with juicy peaches and a hint of cinnamon spice. They’re egg-free and dairy-free, so they’re great for anyone with dietary restrictions. You use fresh or frozen peaches. These muffins are great for breakfast, brunch, or a sweet snack.
Prep Time 10 minutesmins
Cook Time 29 minutesmins
Total Time 39 minutesmins
Servings 10Big Muffins (or 12 smaller muffins)
Instructions
Preheat the oven to 425º F (220º C). Line 10 or 12 muffin pan muffin liners and lightly spray with nonstick spray.Note: This recipe makes 10 big muffins or 12 smaller muffins; decide how many you want to make and line the pan cavities accordingly.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In another mixing bowl, whisk together milk, lemon juice, oil, sugars, vanilla extract, almond emulsion (if using), and lemon zest.Tip: Make sure you zest the lemon before squeeze it.
Add wet ingredients to the dry ingredients; mix to combine.
In a small bowl, mix together peaches, granulated sugar, cinnamon and nutmeg.
Gently fold the spiced peaches into the muffin batter. Cover the bowl and let the batter rest for 15 – 20 minutes.Tip: Save some peaches to add to the tops, if desired.
Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top. Press additional peach pieces on top of the muffins and sprinkle with sanding sugar, if desired.Note: For big muffins, use 1/2 cup (jumbo) cookie scoop. For small muffins, use 1/4 cup (large) cookie scoop.
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 pan, then transfer to a wire rack to continue cooling.
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 and freeze. Thaw frozen muffins in the refrigerator and then bring them to room temperature.Peaches: You can use fresh, frozen, or canned. However, fresh peaches yield the best flavor and texture. For frozen peaches,do not thaw. For canned peaches, be sure to drain them thoroughly to avoid excess moisture. After draining, chop the peaches into smaller pieces. Since canned peaches are already sweetened, you can omit to toss them with the granulated sugar, simply adding the cinnamon and nutmeg. While canned peaches might not hold their shape as well as fresh ones during baking, they will still infuse the muffins with a delightful peach flavor. For frozen and canned peaches, extend the total bake time by 1–2 minutes.Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it.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.
Soy-Free: Ensure your plant-based milk is soy-free if needed.
Nut-Free: I like to use LorAnn’s Almond baking & flavoring emulsion in this recipe, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it; if not, just omit it.
Recipe 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.
Variations & Additions:
Add nuts: Chopped pecans or walnuts add a nice crunch.
Spice it up: Add a pinch of ginger or cardamom for extra warmth.
Mini Muffin Pan: Bake at 350º F (180º C) for 12–14 minutes. Makes about 36–40.
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, Dairy-Free, Easy Vegan Raspberry Muffins are bright, moist, and fluffy. The sweet streusel topping adds a delightful crunch that takes them over the top. You can use fresh or frozen raspberries, so you can make these muffins year-round. Enjoy them for breakfast with your morning coffee, serve them at brunch with friends, or grab one for a sweet snack in the afternoon. They’re delicious any time of day!
Oriana’s Thoughts On The Recipe
I’ve always enjoyed baking from scratch. Knowing exactly what ingredients are going into our food gives me peace of mind, ensuring it’s safe for my daughter, who has several food allergies. This way, I can confidently provide her with delicious treats without worrying about any hidden allergens.
These muffins are super simple to whip up. Plus, they’re egg-free, dairy-free, and vegan, making them perfect for anyone with dietary restrictions.
One of my favorite things about these muffins is how adaptable they are. You can easily make them gluten-free with a simple swap of the flour, and they freeze beautifully, so you can always have a batch on hand for a quick breakfast or snack. The sweet streusel topping adds an extra layer of deliciousness that you just can’t resist!
Whether you’re using fresh or frozen raspberries, these muffins turn out perfect every time. I love enjoying them with my morning coffee, but they’re also great for brunch with friends or as a sweet afternoon treat. Trust me, you’ll love having these delightful muffins in your recipe repertoire.
What I Love About This Recipe
Quick & Easy to Make: These muffins are incredibly easy to make with simple ingredients you probably already have in your pantry. There is no need for a mixer—just a bowl and a whisk!
Allergy-Friendly: Being egg-free, dairy-free, and vegan, these muffins cater to a variety of diets. Plus, they can be easily adapted to be gluten-free, making them even more versatile.
Perfect Flavor and Texture: The combination of fresh or frozen raspberries with a touch of lemon zest results in bright, moist, and fluffy muffins that are simply irresistible.
Freezer-Friendly: These muffins freeze wonderfully, so you can always have a batch ready for those busy mornings or unexpected guests.
Versatile: No need to wait for raspberry season; these muffins are just as delicious with frozen raspberries, making them a year-round favorite.
Potential Cons Of The Recipe
Streusel Topping Can Be Messy: The streusel topping can sometimes fall off, making the muffins a bit messy to eat.
Big Muffins: This recipe makes 8 BIG muffins.
Fluffier Texture: The texture is fluffier than traditional muffins.
Clumping of Raspberries: If raspberries are clumped together in the batter, some muffins will have more fruit than others, leading to uneven baking.
Tips To Mitigate These Cons
Streusel Topping: Press the streusel gently into the batter before baking to help it stick better.
Muffin Size: For smaller muffins, divide the batter into 12 muffin cups instead of 8.
Texture Adjustment: For denser muffins, use whole wheat pastry flour or a combination of half all-purpose flour and half whole wheat flour.
Raspberries: Gently fold the raspberries into the batter to ensure they are evenly distributed. Avoid overmixing, which can break the raspberries and release too much juice into the batter. Also, fresh, firm raspberries will bake more evenly than overripe or very soft raspberries.
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: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
Baking Powder & Baking Soda: These leavening agents help the muffins rise and become fluffy. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
Salt: Enhances the overall flavor. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Neutral-Tasting Oil: Adds moisture without affecting the flavor. Note: You can use vegetable, canola, or any neutral-tasting oil of your preference.
Granulated Sugar: Sweetens the muffins. Adjust to taste. Note: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the muffins.
Milk: Keeps the muffins moist. Use any plant-based milk like soy or oat milk.
Lemon (Zest and Juice): Adds brightness and complements the raspberries. You’ll need the juice and zest.
Pure Vanilla Extract: Enhances the flavor.
Raspberries: The star ingredient, providing a burst of tart and sweet flavor. Note: You can use fresh or frozen, If using frozen, do not thaw them before adding to the batter.
White Chocolate: Adds a sweet, creamy contrast to the tart raspberries. Note: Use dairy-free white chocolate chips if needed. Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is King David Vegan Baking Chocolate Melting Bar. It’s important to mention that this dairy-free white chocolate bar contains soy. For a soy-free option, try Milkless Polar Dream White Chocolate Bars.
For the Crumble (optional): The crumble on top is totally optional. If you decide to add it, you’ll need all-purpose flour, granulated sugar, salt, and butter. For a vegan crumble, use dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
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, buttermilk, 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. Set 8 of the raspberries aside. Add the remaining raspberries and chocolate chips (if using) to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 20 – 25 minutes.
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 or pastry cutter to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.
Step 5 – Fill The Muffin Cups
Fill the muffin cups right to the top with the batter. Cut the reserved raspberries into half. Add two halves to each muffin. Sprinkle the crumble mixture evenly over the muffins.
Oriana’s Tip: In my experience, the tulip liners help the muffins rise taller because they provide support and structure. The tulip liners might give the muffin batter more support as it bakes, allowing it to rise more evenly and maintain its shape. This can result in a muffin that appears taller and more uniform.
Step 6 – Bake
Bake for 5 minutes at425º 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 25 minutes. Allow the muffins to cool for 10 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 you get started to give it plenty of time to reach the ideal recipe temperature.
Use firm raspberries. For best results, find fresh, firm raspberries, 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.
Nut-Free: Ensure the plant-based milk and butter are nut-free if you have nut allergies.
Variations & Additions
Add Nuts: Chopped almonds or walnuts can add a nice crunch.
Different Berries: Substitute raspberries with blueberries or blackberries.
Chocolate Chips: Add vegan dark chocolate chips for a sweet twist.
Citrus Twist: Add a bit of orange zest along with the lemon for a citrusy punch.
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 other fruits?
Yes, you can substitute raspberries with other berries or even chopped fruits like peaches or apples.
How do I make these gluten-free?
Simply use a gluten-free all-purpose flour blend in place of regular flour. Read my suggestion above.
Can I skip the streusel topping?
Absolutely! The muffins are delicious even without the streusel topping.
Can I use frozen raspberries?
Yes, you can use either fresh or frozen raspberries. If using frozen, do not thaw them before adding to the batter to prevent them from bleeding too much color.
How do I prevent the raspberries from sinking?
To help keep the raspberries evenly distributed, toss the raspberries with two teaspoons of flour before folding them into the batter.
These Egg-Free, Dairy-Free, Easy Vegan Raspberry Muffins Recipe are bright, moist, and fluffy. You can use fresh or frozen raspberries, so you can make these muffins year-round. They’re delicious any time of day!
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Servings 8Big Muffins (or 12 small muffins)
Ingredients
For the Crumble (optional):
Instructions
Line 8 cavities of a 12-cup muffin tin with paper liners; lightly spray the liners and the pan with non-stick cooking spray.Tip: In my experience, the tulip liners help the muffins rise taller because they provide support and structure. The tulip liners might give the muffin batter more support as it bakes, allowing it to rise more evenly and maintain its shape. This can result in a muffin that appears taller and more uniform.
Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.
In a mixing bowl, combine oil, sugar, buttermilk, vanilla, and lemon zest.
Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick.
Set 8 of the raspberries aside. Toss the remaining raspberries with 2 teaspoons of flour. Add the floured cover raspberries and chocolate chips (if using) to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 20 – 25 minutes.
While the batter rest, preheat the oven to 425ºF (220ºC). And make the crumble if using.
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 the muffin cups right to the top with the batter. Cut the reserved raspberries into half. Add two halves to each muffin. 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 25 minutes.
Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
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.Raspberries: Fresh raspberries are ideal, but you can use frozen if needed. Frozen raspberries tend to bleed their color. If using frozen berries, you don’t need to thaw. However, I recommend adding a few minutes to the second bake time (at 350° F – 180° C) for the extra moisture the frozen raspberries will add.Dairy-Free White Chocolate: Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is King David Vegan Baking Chocolate Melting Bar. It’s important to mention that this dairy-free white chocolate bar contains soy. For a soy-free option, try Milkless Polar Dream White Chocolate Bars.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.
Nut-Free: Ensure the plant-based milk and butter are nut-free if you have nut allergies.
Variations & Additions:
Add Nuts: Chopped almonds or walnuts can add a nice crunch.
Different Berries: Substitute raspberries with blueberries or blackberries.
Chocolate Chips: Add vegan dark chocolate chips for a sweet twist.
Citrus Twist: Add a bit of orange zest along with the lemon for a citrusy punch.
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 raspberries. If possible, find fresh, firm raspberries 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.
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 Healthy Mini Banana Muffins are tender, moist, and bursting with banana bread flavor. They’re completely egg-free, dairy-free, and refined sugar-free, making them perfect for anyone with dietary restrictions or simply looking for a healthier snack option. Plus, they’re freezer-friendly, so you can always have a stash ready for a quick, healthy snack. You can mix everything together in just a few minutes, pop them in the oven, and voilà—24 delicious mini muffins ready to enjoy.
Oriana’s Thoughts On The Recipe
Oh, the joy of baking for loved ones! When my adorable baby grandson was diagnosed a few months ago with an egg allergy and developed a sensitivity to oats, I knew I had to get creative in the kitchen. You know how challenging food allergies can be, especially for a baby. So, I rolled up my sleeves and crafted this super easy, allergy-friendly banana muffin recipe. It’s been a hit in my house.
I wanted these muffins to be tender, moist, and bursting with the delicious flavor of banana bread without eggs, dairy, or refined sugar. It was quite an adventure, but after several trials, I found the perfect balance.
These mini muffins are not just for babies and toddlers; they’re a delightful treat for the whole family. I confess I can hardly resist them myself!
The best part? These freezer-friendly muffins make them perfect for busy mornings or snack times. You can whip up a batch, freeze it, and have a healthy, homemade treat ready whenever you need it. Trust me, once you try them, you’ll understand why I keep going back for more.
What I Love About This Recipe
Developed with Love: I created this recipe for my baby grandson after discovering his egg allergy and sensitivity to oats. Food allergies can be such a hassle, right? Knowing that my daughter has minimal time and patience for baking, I made sure this recipe was incredibly simple.
Super Easy to Whip Up: This recipe is a breeze to put together, perfect for those days when you’re short on time. It’s all about minimal fuss and maximum flavor.
Allergy-Friendly: These muffins are egg-free, dairy-free, and refined sugar-free. They’re perfect for anyone dealing with dietary restrictions or just looking for a healthier treat.
Makes a Generous Batch: The recipe yields 24 mini muffins, ideal for meal prepping or sharing with friends and family. You’ll have plenty to go around!
Banana Bread Delight: These muffins are tender and moist and have that classic banana bread taste we all love. They’re so flavorful you won’t miss the traditional ingredients at all.
Freezer Friendly: Make a big batch and freeze some for later. These muffins thaw beautifully, making them perfect for quick breakfasts or snacks on the go.
Family Favorite: While designed for babies and toddlers, these muffins are so delicious that everyone in the family will enjoy them. I often find myself reaching for another one—they’re just that good!
Potential Cons Of The Recipe
Texture Variations: Whole wheat flour can sometimes make baked goods a bit denser than their white flour counterparts.
Hearty Factor: The muffins can turn out more or less hearty depending on the brand of whole wheat flour you use. Different brands have varying grind sizes and textures, which can affect the final product.
Flavor Preferences: The natural sweetness from bananas and maple syrup might be less intense for those used to refined sugar treats.
Storage: Because these muffins are free from preservatives, they might not last as long at room temperature.
Tips To Mitigate These Cons
Use Whole Wheat Pastry Flour: It provides a lighter texture compared to regular whole wheat flour.
Adjust Sweetness: Taste the batter and adjust the sweetness to your preference by adding a touch more maple syrup if needed.
Proper Storage: Store in an airtight container and refrigerate to extend shelf life. Freeze extras to keep them fresh.
Experiment with Flour Brands: Try different brands of whole wheat flour to find the one that gives you the desired texture. You can also mix half all-purpose flour and half whole wheat flour for a balanced texture.
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 tender crumb. Note: 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.
Baking Powder & Baking Soda: Essential for leavening, giving the muffins a nice rise.
Ground Cinnamon: Adds warmth and enhances the banana flavor.
Salt: Balances the sweetness and enhances the overall flavor.
Mashed Banana: Acts as a natural sweetener and binder. Note: The riper, the better for natural sweetness and flavor.
Maple Syrup: Adds natural sweetness. Note: 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.
Neutral-Tasting Oil: Keeps the muffins moist. You can use vegetable, canola, or coconut oil.
Milk: Use any plant-based milk to keep it dairy-free. Note: You can also use dairy milk.
Pure Vanilla Extract: Adds depth and enhances the 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, cinnamon, and salt together in a large bowl until combined.
Step 2 – Combine Wet Ingredients
In a medium mixing bowl, mash the bananas with a fork. Add 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 – Spoon The Batter
Spoon the batter evenly into the muffin cups or liners, about one tablespoon each. I like to use a this 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 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 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 1 tablespoon cookie scoop
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.
Food Allergy Swaps
Variations & Additions
Storing and Freezing Instructions
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.
Frequently Asked Questions
Can I make these gluten-free?
Absolutely, just use a gluten-free flour blend instead of whole wheat flour.
How do I make these muffins fluffier?
Ensure that you do not overmix the batter, and use fresh baking powder and baking soda.
Can I use regular all-purpose flour only?
Absolutely! You can use regular all-purpose flour if you prefer. Using all-purpose flour will give the muffins a lighter texture compared to whole wheat flour. Substitute the whole wheat pastry flour with an equal amount of all-purpose flour.
More Muffin Recipes You’ll Love!
Recipe Card 📖
Healthy Mini Banana Muffins (No eggs, No Dairy, Vegan)
These Healthy Mini Banana Muffins are tender, moist, and bursting with banana bread flavor. They’re completely egg-free, dairy-free, and refined sugar-free, making them perfect for anyone with dietary restrictions or simply looking for a healthier snack option. Plus, they’re freezer-friendly, so you can always have a stash ready for a quick, healthy snack. You can mix everything together in just a few minutes, pop them in the oven, and voilà—24 delicious mini muffins ready to enjoy.
Prep Time 15 minutesmins
Cook Time 12 minutesmins
Total Time 27 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 cupcake liners.
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined.
In a medium mixing bowl, mash the bananas with a fork. Add 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 15 – 20 minutes.
Spoon the batter evenly into the muffin cups or liners, about one tablespoon 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.
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.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 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 24 mini muffins For mini muffins, use 1 tablespoon cookie scoopFood Allergy Swaps:Extra 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 1 tablespoon cookie scoop
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.
Variations & Additions:
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.
In these Cheddar Chive Corn Muffins, sweet corn, sharp cheddar cheese and freshly snipped chives collide in these moist corn muffins. Serve warm with a little smear of salted butter is the absolute best way to enjoy them. This recipe yields 12 muffins.
Every year fresh chives pop up in my raised herb garden.
And every year I make these cheddar chive corn muffins.
This recipe is super simple and yield incredibly delicious muffins. You’ll find these tender corn muffins studded with sweet corn, freshly snipped chives and lots of cheddar cheese. I could eat these as is and with a little salted butter or serve alongside just about anything.
To Make These Cheddar Chive Corn Muffins You Will Need:
non-stick baking spray – For greasing muffin pan.
unbleached all-purpose flour – The base of the corn muffins.
yellow corn meal – Adds flavor, color and texture to the muffins.
granulated sugar – Lends a touch of sweetness.
baking powder – Will create lightness in the batter, which makes it rise.
kosher salt – Enhances the flavors in this recipe.
baking soda – Reacts with the buttermilk to make these light and airy.
egg – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
low-fat buttermilk – Lends delicious tangy flavor and reacts with the baking soda for light and fluffy muffins.
unsalted butter (melted and cooled slightly) – Adds flavor and moisture to the corn muffins.
sweet corn kernels (thawed if frozen) – Adds delicious corn flavor and texture.
chives (fresh) – Adds a pop color and mild fresh onion flavor.
Generously grease a standard muffin tin, this will ensure easy muffin removal.
In a large bowl measure and add 1/2 cup all-purpose flour, 1/2 yellow corn meal, 2 tablespoons sugar or honey, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/4 teaspoon baking soda.
Whisk until combined.
Next use your spoon or spatula to make a well in the center of the dry ingredients. Pour in 1 cup buttermilk, add the egg and 1 tablespoon melted (and cooled) butter.
Stir until just combined.
Then add 1 cup shredded sharp cheddar cheese, 3/4 cup (thawed if frozen) sweet corn and 2 tablespoons snipped chives.
Switch over to a rubber spatula and gently stir until combined. Try not to over mix.
Perfection.
Divide the corn batter into your prepared pan. If I had to guess it would be a scant 1/4 cup per muffin.
Place in a preheated 400° oven and bake for 10-15 minutes.
Then let the cheddar chive corn muffins cool in the pan for a few minutes before removing. Place the muffins onto a cooling rack or serve immediately with salted butter!
I wish you could smell this!
Look at that CHEESE!
Obviously I ate one right away, ad all I can say is yum! These were everything I hoped them to be. These must be served with lots and lots of butter!! Delicious!
How to Store Cheddar Chive Corn Muffins:
Cool completely before storing in an air-tight container. Refrigerate for up to 3 to 4 days or freeze for up to 3 months.
Enjoy! And if you give this Cheddar Chives Corn Muffinsrecipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12muffins
Cheddar Chive Corn Muffins
In these Cheddar Chive Corn Muffins, sweet corn, sharp cheddar cheese and freshly snipped chives collide in these moist corn muffins. Serve warm with a little smear of salted butter is the absolute best way to enjoy them. This recipe yields 12 muffins.
Prep Time: 10 minutesmins
Cook Time: 16 minutesmins
Total Time: 26 minutesmins
nonstick baking spray
1/2cupunbleached all-purpose flour
1/2yellow corn meal
2tablespoonssugar
1teaspoonbaking powder
1teaspoonkosher salt
1/4teaspoonbaking soda
1cupbuttermilk
1largeegg
1tablespoonbutter, melted and cooled slightly
1cupgrated sharp cheddar cheese
3/4cupsweet corn kernels, thawed if frozen
2tablespoonsnipped chives
Preheat your oven to 425°F or 220°C.Spray a 12-cup muffin tin with nonstick spray and set aside.
In a medium bowl measure and add the flour, corn meal, sugar, baking powder, kosher salt and baking soda. Whisk to combine.
Make a well in the center of the dry ingredients. Add in the buttermilk, egg and melted (cooled) butter. Mix just until everything starts to come together. Then add the cheddar cheese, corn and snipped chives. Gently stir to incorporate.
Divide the batter evenly into the prepared muffin pan. Bake on the middle rack of your preheated oven for 15 to 18 minutes or until tops are lightly golden and a tester comes back clean after inserted.
Let cool in pan for a few minutes before carefully removing and transferring them to a wire rack to cool a little 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.
These Simple Vegan Zucchini Muffins are not just easy and delicious, but they’re also a great way to use a plentiful summer vegetable. They’re dairy-free and egg-free, packed with shredded zucchini, and just sweet enough. Give them a try – you won’t be disappointed!
Deliciously Simple Vegan Zucchini Muffins – A Must-Try Treat!
These dairy-free and egg-free zucchini muffins are a delightful treat that’s quick to make, easily customizable, and perfect for any occasion.
These Simple Vegan Zucchini Muffins also strike the perfect balance. The shredded zucchini keeps them moist, while a blend of brown and granulated sugar adds just the right amount of sweetness. Plus, you won’t even taste the zucchini – it’s just there for that amazing texture!
All you need is a whisk, two bowls (though one bowl works, too, if you want to keep it super simple), and a few pantry staples.
If your garden is overflowing with zucchini, this recipe is a fantastic way to use them up. Bake a batch, enjoy a few, and freeze the rest. These muffins freeze beautifully, making them a great option for meal prep and quick snacks on busy days.
What To Love About This Recipe
Quick and Easy: There’s nothing like whipping up a batch of muffins in no time! This vegan zucchini muffin recipe is a breeze to make. With just a whisk and two bowls, you can have these muffins ready in less than an hour. No mixer is needed!
Dairy-Free and Egg-Free: Since they’re dairy-free and egg-free, these muffins are a great option for anyone with dairy or egg allergies, or if you’re trying to cut back on animal products.
Sneaky Veggies: If you’ve got picky eaters at home, these muffins are a great way to sneak some veggies into their diet. The shredded zucchini blends right into the batter, so they won’t even notice!
Minimal Cleanup: To make these muffins, you only need a whisk and two bowls—or even just one bowl if you’re feeling extra lazy.
Perfect for Summer: Got a surplus of zucchini from your garden? This recipe is a fantastic way to use up those summer veggies and avoid any food waste.
Customizable: You can make these muffins your own by adding your favorite mix-ins. Think chocolate chips, nuts, dried fruit – the possibilities are endless!
Great for Meal Prep: These muffins freeze really well, so you can make a big batch and save some for later. Perfect for those busy days when you need a quick and tasty snack.
Potential Cons of the Recipe
Makes 10 Big Muffins
This recipe yields 10 generously sized muffins. If you prefer smaller muffins, you can easily make 12 by filling the muffin liners only three-quarters full.
Green Strains from Zucchini
While the zucchini is mostly undetectable in taste, some kids might notice the green flecks in the muffins.
Tips To Mitigate These Cons
Adjusting Muffin Size: If you want to make 12 smaller muffins, just fill the liners three-quarters full instead of all the way. This way, you can enjoy a dozen perfectly-sized treats.
Zucchini Visibility: To avoid any complaints about green bits in the muffins, simply peel the zucchini before shredding it. This will help the zucchini blend in seamlessly with the batter, making it less noticeable.
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 your muffin, providing structure. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
Baking Powder & Baking Soda: Essential for leavening and helping your muffins rise. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
Cinnamon & Nutmeg: These spices add warmth and depth of flavor.
Salt: Balances the sweetness and enhances the overall taste. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Milk (Dairy or Non-Dairy): I use oat milk, but almond, soy, or any plant milk works great.
Vinegar: Acts with baking soda to help the muffins rise, replacing the need for eggs. You can use apple cider vinegar or white vinegar.
Brown Sugar & Granulated Sugar: Provide sweetness and contribute to the moist texture. Combining both sugars will help the muffins have the perfect texture with a deeper caramelized flavor.
Neutral Tasting Oil: Keeps the muffins moist; vegetable or canola oil works perfectly.
Pure Vanilla Extract: Adds a lovely flavor undertone.
Zucchini: The star ingredient, adding moisture without an overpowering taste.
Turbinado Sugar (optional): For a delightful crunchy top.
Process Overview: How To Make Vegan Zucchini Muffins Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Grate the Zucchini
Grate zucchinis using the large holes of a box grater. Do not need to squeeze out the moisture.
Step 2 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined.
Step 3 – Whisk Wet Ingredients
In a mixing bowl, combine milk, vinegar, brown sugar, granulated sugar, oil, and vanilla.
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. Add the grated zucchini and mix until just combined. Cover the bowl and let the batter rest for 15 minutes.
Step 5 – Distribute the Batter
Fill the muffin cups right to the top. Optional: sprinkle the tops with turbinado sugar.
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 23 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 getting started to give it plenty of time to reach the ideal recipe 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 fully hydrate.
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 always have to be taken with a grain of salt. Oven thermostats can be wildly off, which will 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.
Variations & Additions
Add a handful of chocolate chips, walnuts, or dried cranberries for extra flavor and texture.
Sprinkle some oats on top before baking for added crunch.
Mini Muffins: A mini muffin tin turns this recipe into bite-sized treats. They’re perfect for snacking or serving at brunch! For mini muffins, bake for 11-13 minutes at 350° F (180° C).
Storing and Freezing Instructions
Store: Store muffins 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, then wrap them in plastic wrap and then with foil, place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature or warm up in the microwave or a 300°F oven for 4 to 5 minutes.
Pro-Tip: Line the bottom of the airtight container with paper towels. The paper towels will act like sponges, absorbing the moisture the muffins release while they are stored. Replace the paper towel when you see it is too moist.
Frequently Asked Questions
Do I need to peel the zucchini before using it to make muffins?
No, you don’t! However, you can if you want to avoid any complaints about green bits in the muffins.
Do I need to blot the zucchini before using it in the batter?
No, you don’t need to! We want that extra moisture, so shred the zucchini and add it right to the batter.
Can I make mini muffins?
Yes, you can turn this recipe into bite-sized treats. They’re perfect for snacking or serving at brunch! For mini muffins,bake 11-13 minutes at 350° F (180° C).
These Simple Vegan Zucchini Muffins are not just easy and delicious, but they’re also a great way to use a plentiful summer vegetable. They’re dairy-free and egg-free, packed with shredded zucchini, and just sweet enough. Give them a try – you won’t be disappointed!
Prep Time 10 minutesmins
Cook Time 28 minutesmins
Total Time 38 minutesmins
Servings 10muffins
Instructions
Preheat the oven to 425ºF (220ºC). Line 10 cavities of a 12-cup muffin pan with cupcake liners.
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined.
In a mixing bowl, combine milk, vinegar, brown sugar, granulated sugar, oil, 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. Add the grated zucchini and mix until just combined. Cover the bowl and let the batter rest for 15 minutes.
Fill the muffin cups right to the top. Optional: sprinkle the tops with turbinado sugar.
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 23 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Store: Store muffins 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, then wrap them in plastic wrap and then with foil, place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature or warm up in the microwave or a 300°F oven for 4 to 5 minutes.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.Recipe Tips:
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe 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 fully hydrate.
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.
Variations & Additions:
Add a handful of chocolate chips, walnuts, or dried cranberries for extra flavor and texture.
Sprinkle some oats on top before baking for added crunch.
Mini Muffins: A mini muffin tin turns this recipe into bite-sized treats. They’re perfect for snacking or serving at brunch! For mini muffins, bake for 11-13 minutes at 350° F (180° C).
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️⭐️⭐️⭐️⭐️) rating below!Please note that nutritional information is a rough estimate and can vary depending on the products used.
Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
These Carrot Cake Muffins (No Eggs & No Dairy) are quick, easy, and packed with flavor. They’re a total breeze to whip up. No fancy equipment is needed here—just grab a couple of mixing bowls, and you’re good to go! Whether you’re enjoying them for breakfast, dessert, or a midday pick-me-up, these Carrot Cake Muffins are sure to become a favorite in your household.
Egg-Free, Dairy-Free Carrot Cake Muffins!
These Carrot Cake Muffins are not only soft, moist, and oh-so-satisfying but also packed with flavor and charm. These tall, bakery-style goodies are a breeze to whip up, requiring just a couple of mixing bowls and simple ingredients you likely already have in your pantry. Easy peasy!
These muffins are completely egg—and dairy-free. Whether you, or your loved one, have a food allergy, follow a special diet, or just want to try something different, these muffins are a winner.
But the best part? The flavor and texture are out of this world! Think warm, cozy spices like cinnamon, nutmeg, and sweet, moist carrots. Trust me, one bite, and you’ll be hooked!
What To Love About This Recipe
Quick and Easy: No fuss with mixers here! This recipe is a cinch to make, perfect for busy days when you’re craving a sweet treat without the hassle.
Simple Ingredients: We’re keeping it real with basic pantry staples, making these muffins accessible to everyone. No need for a special trip to the store!
Egg and Dairy-Free: Whether you have dietary restrictions or simply want to explore plant-based baking, these muffins are a wonderful option. You won’t miss the eggs or dairy one bit!
Tall and Gorgeous: These picture-perfect muffins rise gloriously in the oven, boasting a golden hue and tempting aroma that will make your kitchen feel like a bakery.
Full of Flavor: From the warmth of cinnamon to the earthiness of nutmeg, every bite is bursting with deliciousness that will tantalize your taste buds.
Perfect Texture: Soft, moist, and oh-so-satisfying – these muffins strike the ideal balance, ensuring a delightful eating experience with every bite.
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 and volume to the muffins. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
Baking Powder and Baking Soda: The dynamic duo that helps the muffins rise and achieve that perfect fluffiness. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
Spices: You’ll need ground cinnamon, nutmeg, and cloves (optional). This medley of spices infuses the muffins with warmth and depth of flavor.
Salt: Balances the sweetness and enhances the overall flavor profile. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Milk (Dairy or Non-Dairy): Adds moisture to the batter. Use your preferred variety, whether it’s dairy milk or a plant-based alternative like oat or soy milk.
Vinegar: Combined with milk, it mimics the role of eggs in providing structure to the muffins. You can use apple cider vinegar or white vinegar.
Brown Sugar and Granulated Sugar: Sweetens the muffins and contributes to their tender texture.
Neutral-Tasting Oil (e.g., Vegetable, Canola): Keeps the muffins moist without adding a strong flavor.
Pure Vanilla Extract: Enhances the aroma and flavor of the muffins. Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
Carrots: The star ingredient! Finely grated carrots lend moisture, natural sweetness, and a pop of color to the muffins. When baking with carrots, my #1 tip is to grate whole carrots yourself. Do not use packaged pre-shredded carrots because they are hard, dry, and tasteless.
Turbinado Sugar for Sprinkling the Top (Optional): Adds a delightful crunch and a touch of sweetness to the muffin tops.
Process Overview: How To Make Carrot Cake Muffins without Eggs and Dairy Step-by-Step
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, nutmeg, cloves (if using), and salt together in a large bowl until combined.
Step 2 – Whisk Wet Ingredients
Combine milk, vinegar, brown sugar, granulated sugar, oil, and vanilla in a mixing bowl.
Step 3 – Combine and Add Carrots
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. Add the grated carrots and mix until just combined.
Step 4 – Pour Into The Muffin Pan
Fill the muffin cups right to the top. Optional: sprinkle the tops with turbinado sugar.
Step 5 – 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 23 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips
When baking with carrots, my #1 tip is to grate whole carrots yourself. Do not use packaged pre-shredded carrots because they are hard and dry.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe 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.
Bake the muffins as soon as the batter is ready.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
Don’t skip the step of sprinkling turbinado sugar on top – it adds a delightful crunch and visual appeal to the muffins.
Bake at 425º F (218º C) for 5 minutes, 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.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, which will 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
These muffins are entirelyegg-free and dairy-free. Whether you or someone you care about has a food allergy, follows a specific diet, or simply wants to explore something new, these muffins are safe and sure to delight everyone!
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.
Variations & Additions
Add chopped nuts such as walnuts or pecans for extra crunch and flavor.
Incorporate raisins or shredded coconut for a tropical twist.
Top each muffin with a drizzle of sugar or maple glaze for a decadent touch.
Feel free to swap out the spices according to your preference. Ground ginger or cardamom would also complement the flavors beautifully.
Serving Suggestions
Enjoy these Carrot Cake Muffins as a delightful breakfast treat alongside a steaming cup of coffee or tea. They also make a lovely afternoon snack or dessert served warm with a scoop of vanilla ice cream.
Storing and Freezing Instructions
Leftover muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
To freeze, wrap the cooled muffins individually in plastic wrap and place them in a resealable freezer bag. They will keep well for up to 3 months. Simply thaw at room temperature or reheat in the microwave before enjoying.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all or part of the all-purpose flour. Just be aware that the texture may be slightly denser.
Can I omit the spices?
While the spices contribute to carrot cake’s signature flavor, you can omit them if you prefer a simpler taste.
What is the difference between grated carrots and shredded carrots?
While grated and shredded carrots are made from the same vegetable, they differ in size and texture. Grated carrots are finer and softer, and they are typically passed over a grater or a box grater with fine holes, resulting in tiny, delicate pieces of carrot. Shredded carrots are thicker and more robust because they are created by passing carrots through a shredder or using the shredding attachment on a food processor. This method produces longer, thicker strands of carrot compared to grating. The choice between grated and shredded carrots depends on the texture and appearance you desire for your dish.
Can I use shredded carrots instead of grated carrots?
Yes you can, just be sure to finely shred the carrots to ensure they distribute evenly throughout the batter.
How much in grams weight a cup of grated carrots?
The weight of a cup of grated carrots can vary depending on factors such as how tightly packed the carrots are and how finely they are grated. However, on average, a cup of grated carrots weighs around 100 to 120 grams.
These Carrot Cake Muffins (No Eggs & No Dairy) are quick, easy, and packed with flavor. They’re a total breeze to whip up. No fancy equipment is needed here—just grab a couple of mixing bowls, and you’re good to go! Whether you’re enjoying them for breakfast, dessert, or a midday pick-me-up, these Carrot Cake Muffins are sure to become a favorite in your household.
Prep Time 10 minutesmins
Cook Time 28 minutesmins
Total Time 38 minutesmins
Servings 8Muffins
Instructions
Preheat the oven to 425ºF (220ºC). Line 8 cavities of a 12-cup muffin pan with muffins tulips liners which help to bake tall and beautiful muffins. If tulip liners are not available, you can also use cupcake liners or just spray the cavities with nonstick baking spray.
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves (if using), and salt together in a large bowl until combined.
In a mixing bowl, combine milk, vinegar, brown sugar, granulated sugar, oil, 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. Add the grated carrots and mix until just combined.
Fill the muffin cups right to the top. Optional: sprinkle the tops with turbinado sugar.
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 23 minutes.
Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Store: Store muffins 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, then wrap them in plastic wrap and then with foil, place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature or warm up in the microwave or a 300°F oven for 4 to 5 minutes.Recipe Tips:
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe 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.
Bake the muffins as soon as the batter is ready.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
Don’t skip the step of sprinkling turbinado sugar on top – it adds a delightful crunch and visual appeal to the 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.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, which will 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 chopped nuts such as walnuts or pecans for extra crunch and flavor.
Incorporate raisins or shredded coconut for a tropical twist.
Top each muffin with a drizzle of sugar or maple glaze for a decadent touch.
Feel free to swap out the spices according to your preference. Ground ginger or cardamom would also complement the flavors beautifully.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️⭐️⭐️⭐️⭐️) rating below!Please note that nutritional information is a rough estimate and can vary depending on the products used.
Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
Grab that leftover cranberry sauce and make these sweet and tart cranberry sauce muffins. They make a great breakfast or brunch!
Last year I got fed up with all the leftover cranberry sauce so for months after, I tried sticking it in and on everything trying to find the best ways to use it. You can only eat leftoverThanksgiving turkey sandwiches for so many days before you’re totally burned out. In fact, our leftover Thanksgiving turkey sliders is a fabulous way to use leftover cranberry sauce, but I still wanted to find something different. These heavenly cranberry sauce muffins with streusel crumb topping were born.
Recommended Equipment
Before You Begin…
Make sure you have your cranberry sauce ready to go. Hopefully you have leftovers from Thanksgiving so this step is already done. You can make it homemade or use store bought cranberry sauce. I’ve linked to our homemade cranberry sauce recipe in the recipe card.
What Do I Need to Make Cranberry Sauce Muffins?
I’m going to divide the list of ingredients up between the streusel topping and the muffin batter. Jump on the streusel topping first…
For the Streusel
All-Purpose Flour: gives the streusel topping structure
Light Brown Sugar: adds sweetness and rich flavor
Kosher Salt: enhances all the flavors
Cinnamon: adds warmth and that classic fall flavor
Ground Cardamom: I love the flavor of a little cardamom with cranberry sauce!
Butter: binds the streusel together, the key to a good streusel
For the Batter
Sugar: adds sweetness and balances out the tart cranberry sauce
Vegetable Oil: adds needed fat and moisture to the muffins
Eggs: give the muffins structure and rise
Vanilla Extract: adds flavor
Flour: just regular all-purpose flour is all you need
Baking Powder: acts as a leavening agent to add fluffiness
Salt: enhances all the flavors
Buttermilk: adds a tangy flavor and activates the baking powder to give the muffins a nice moist crumb
Keep scrolling to the end of the post for all the measurements and details. This is just meant to be an overview of the ingredients and what their purpose is in the recipe.
How to Make Cranberry Sauce Muffins
I like to make the streusel first so that it’s ready to go once the batter is ready. Then I move on to the muffins! Here are the basic step-by-step instructions:
For the Streusel
Add all the ingredients to a bowl and stir to combine. Get in there with your hands and clump it together.
For the Muffins
Wet Ingredients:
Add the oil and sugar to a stand mixer and beat until combined.
The eggs and vanilla get added next, and mix to combine.
Dry Ingredients:
In a separate bowl, whisk all the dry ingredients, then add them to the wet ingredients and mix until almost incorporated.
The last ingredient you will add is the buttermilk (I know that’s a wet ingredient!). Stir everything together until just combined. Be careful to not overmix!
Preheat the oven and let the batter rest. Prep the muffin tin by filling every other muffin cup with a liner.
PRO TIP: Spacing out the muffins for baking allows for better air circulation so that the muffins can get a nice rise. It’s optional but I have found that it makes a difference.
Layer the muffins starting with a layer of muffin batter, then cranberry sauce, then another layer of batter and finally a layer of cranberry sauce.
Top with a sprinkle of the streusel mixture.
Bake.
PRO TIP: To test of the muffins are done, stick a toothpick into the middle of one. It should come out clean or with just a few moist crumbs.
The complete instructions can be found in the recipe card down at the end of this post.
Can I Make Them in a Jumbo Size Muffin Tin?
You can definitely make these in a jumbo sized muffin tin. In fact, jumbo muffins is what I made to photograph this recipe. Obviously, you will need to increase how much batter, cranberry sauce and streusel you add to each, but the process will be the same. Then you will increase the baking time to 25-27 minutes keeping the temperature the same.
How to Make Streusel Topping More Crumbly
If you want a very crumbly streusel, which we all do, the secret is in your grip. Squeeze the streusel right in the bowl so that you create multiple clumps in the bowl. When you’re ready to use the crumble just break it up over the muffins.
Do I Have to Use Muffin Liners?
No, you don’t have to use muffin liners. If you choose not to use them, then make sure to spray each muffin cup with cooking spray.
Variations
If you want to add a fun pop of citrus, try adding some orange zest and a dash of orange extract (or juice) to the batter. Orange and cranberries together have such a wow factor! Just like in our orange cranberry cake! Using lemon zest and extract (or juice) would also be fantastic!
How to Store Cranberry Muffins
Store: Keep these muffins covered in a container at room temperature for up to 2 days. If you want them to least a little longer, store them in an airtight container in the refrigerator for up to 1 week.
Freeze: All the muffins to cool completely and then place them in a ziploc bag with as much of the air squeezed out as possible. They will keep for up to 3 months. When you’re ready to eat them, pull them out and let them come to room temperature and have at it! Warning: the streusel topping will not keep it’s crunch.
Your leftover cranberry sauce will go to waste no longer! Cranberry sauce muffins to the rescue!! This muffin recipe is perfect for that transition from Thanksgiving to Christmas! They have all the festive flavors you crave this time of year!
More Recipes for Using Thanksgiving Leftovers
Servings: 18muffins
Prep Time: 25 minutesmins
Cook Time: 15 minutesmins
Total Time: 40 minutesmins
Prevent your screen from going dark
For the Streusel
Add the all-purpose flour, light brown sugar, salt, cinnamon, cardamom, and butter into a bowl. Stir together to combine all the dry ingredients.
1/2 Cup All-Purpose Flour, 1/3 Cup Light Brown Sugar, 1/2 teaspoon Kosher Salt, 1/2 teaspoon Cinnamon, 1/4 teaspoon Ground Cardamom, 1/3 Cup Butter
For the Muffins
In a standing mixer, beat the oil and sugar until combined.
2 Cups Sugar, 1 Cup Vegetable Oil
Crack in your eggs and add the vanilla and then give the mixer a final turn before dumping in all dry ingredients.
Mix until almost incorporated and then add in the buttermilk and stir until barely combined.
1 Cup Buttermilk
Fill every other muffin cup with papers. Heat oven to 350 and let the muffin batter rest on the counter for 15 min.
Spoon 1 tablespoon into the cups, pressing out flat and spread 1 teaspoon of cranberry sauce over. Add more batter then another 1 teaspoon of sauce, spread.
1 1/4 Cup Cranberry Sauce
Now sprinkle with 1 tablespoon of crumb mixture. Bake for 12-15 minutes.
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