Calling all muffin enthusiasts! If you’re a fan of soft, fluffy, and utterly scrumptious vegan muffins, you’re in for a treat. These muffin recipes are a delightful celebration of flavors, showcasing a diverse range of ingredients that will have you covered year-round.
Disclosure: This post may contain affiliate links.
Hands down, the most popular recipes on this website are my vegan muffins. So I decided to round them all up into one place so that you can enjoy these delicious baked treat all at once.
From wholesome carrot muffins to delectable chocolate chip muffins, there’s something for everyone to enjoy.
So, get ready to dive into a world of plant-based goodness and embark on a muffin adventure like no other. Learn how to troubleshoot and make perfect vegan muffins every time. Plus 11 of the BEST muffin recipes on the internet.
Serving and Storing
Now that your muffins are ready to be enjoyed, here are some serving and storing tips to make the most of these delightful treats:
Serving – Savor your vegan muffins immediately as a delightful morning pastry or an afternoon snack.
Storing – Store leftover muffins in an airtight container at room temperature for up to 4 days. Once cooled completely, place them in a sealable container and close the lid securely. Alternatively, you can freeze them for up to 2 months. To enjoy frozen muffins, let them thaw at room temperature for 2-3 hours before indulging.
Tips and Tricks
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffins.
- If you are using frozen berries, thaw the berries in a colander by running them under room temperature water. Let the berries sit for 30 minutes for any excess water and juice to run off them. Pat them dry with a paper towel before adding them to your batter.
- Fill muffin tins about ¾″ of the way full. Any fuller than that and they will overflow.
- Bake the muffins until a toothpick inserted in the middle comes out clean and the tops are golden brown.
- Make sure to let the muffins sit in the muffin tin for 10 minutes before flipping them out to a wire cooling rack. Otherwise, the muffins may fall apart.
Frequently asked Questions
Absolutely! Most of these muffin recipes can be easily adapted to be gluten-free by using a 1:1 baking blend or a gluten-free flour alternative.
Just ensure that the other ingredients you use are also gluten-free, and you’ll have delicious gluten-free muffins to enjoy!
For sure! These muffins can be frozen for future enjoyment. Once they have cooled completely, place them in an airtight container or freezer-safe bag and store them in the freezer.
When you’re ready to enjoy them, simply let them thaw at room temperature for a few hours, or warm them up in the microwave or oven for a freshly baked taste. They can be kept frozen for up to 2 months.
If you want to make this muffin batter in advance, store the batter in an airtight container in the refrigerator for up to 48 hours.
To bake the muffins, preheat the oven and bake according to the instructions. However, these muffins may take a few minutes longer to bake since the batter will be chilled. The muffins will also be slightly denser as the baking soda begins to activate once it’s mixed into the batter, causing it to be slightly less potent.
I recommend coconut sugar. Other readers have replaced the sugar with ½ cup maple syrup or simply reduced the sugar by 25%-50% with great success. Check out my complete guide to vegan sugar for more ideas.
Vegan Muffin Recipes
More Vegan Recipe Round-Ups
- 9 Delicious Vegan Ice Cream Recipes
- 11 Refreshing Strawberry Recipes
- 11 Incredible Vegan Doughnut Recipes
- 31 Summer BBQ Recipes
- 20 of the Best Vegan Cookie Recipes
Written by Sarah McMinn
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Leave a Reply