Yield: Yields 12 muffins
We have a rule at Flour Bakery that if something is labeled “vegan” it has to be just as delicious to those who are not concerned about the label as to those who are. We created this muffin to satisfy our growing number of customers who have converted to veganism, and it has as many non-vegan fans as vegan ones. In fact, most people don’t believe us when we tell them that it’s vegan. To the nonbelievers the proof is in the recipe. In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.
Vegan Apple-Cinnamon Muffins: Omit the vanilla extract, raspberries, and blueberries. Mix 1/2 tsp. ground cinnamon with the flour, baking soda, salt, and sugar. Peel, core, and chop 2 Granny Smith apples and fold them into the finished muffin batter. Proceed as directed.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I cut the recipe in half (1 1/2 c of flour, 1/2 c of oil, 1/2 cup of sugar), put 1/2 tsp of baking soda (i don't like the taste) and 1 tsp of baking powder. I followed EMM3773's instructions for baking(convection) and they came out perfect. I would cut back the salt by half next time. It made 10 smallish muffins. Didn't tell my husband they're vegan, will find out later what he thinks... next time I might try 1/2 oil, 1/2 apple sauce to cut back on the calories.
Never had much luck with creating nice looking muffins, so I did some research and applied it to this recipe. I added a bit of extra flour, filled the muffin cups to within 1/8" of top, baked them in a hotter convection oven to start. So -- 13.1 oz flour, I used 2 cups blueberries 'cause that's what I had. Put them in a 420 (395 convection) oven for 10 minutes, then reduced temp to 350 (still on convection so 325) for an additional 16 minutes. This recipe made 12 regular muffins plus enough batter to fill two 6oz pyrex dishes. I left the pyrex dishes in another 5 minutes at 325 convection and they turned out perfect little muffin cakes. I took them out of the tin as soon as I could (about 5 minutes). They looked and tasted great, a big hit at the office. Finally!
I don't know how my experience is so different but these were an absolute fail for me. The bottoms were fine but the tops tasted like straight baking soda! And I know I mixed everything super evenly, yet every muffin too like terrible soda bread. Yuck.
This is now my go-to recipe for berry muffins. My kids love them and they've come out perfectly every single time I've made them.Five stars!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?