A hint of citrus takes one of America’s favorite muffin flavors to new heights. These blueberry orange muffins are moist, flavorful, and perfect for breakfast or a snack!
Large mixing bowl, Medium mixing bowl, Muffin tin, Muffin paper liners, Whisk, Spoon
Ingrediënten
2cups240 g whole wheat pastry flour
½cup96 g Sucanat
1tablespoon12 g baking powder
¼teaspoonfine sea salt
¼cupplus 2 tablespoons92 g unsweetened applesauce
¾cup180 ml fresh orange juice
¼cupplus 1 tablespoon75 ml canola oil
1cup145 g fresh blueberries
Instructies
Preheat the oven to 375°F (190°C or gas mark 5).
Line a standard muffin tin with paper liners.
In a large-size bowl, whisk together the whole wheat flour, Sucanat, baking powder, and salt.
In a medium-size bowl, whisk together the applesauce, orange juice, and canola oil.
Gently fold the wet ingredients into the dry ingredients.
Be careful not to overmix.
Gently fold in the blueberries.
Divide the muffin batter evenly among the muffin cups.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:These muffins are best served warm with a cup of tea or coffee.Wine Advice:For a unique pairing, try a sparkling white wine like Prosecco. Its light, citrus notes complement the orange flavor in the muffins.
These hearty Quinoa Raisin Muffins are packed with protein, fiber, and a subtle spice mix that makes them the perfect satisfying breakfast or snack to keep you full all morning!
1cup120 g white whole wheat or whole wheat pastry flour
½cup128 g raw sugar
1tablespoon12 g baking powder
1teaspoonground cinnamon
½teaspoonground ginger
¼teaspoonground nutmeg
1cup256 g creamy natural nut butter
1cupplus 2 tablespoons190 ml soy or other nondairy milk
2teaspoonspure vanilla extract
1cup123 g cooked and cooled quinoa
½cup80 g raisins
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Line a standard muffin tin with paper liners.
In a large-size bowl, whisk together the flour, raw sugar, baking powder, cinnamon, ground ginger, and nutmeg.
In a medium-size bowl, whisk together the nut butter, soy milk, and vanilla extract until smooth.
Fold the wet ingredients into the dry ingredients, being careful not to overmix.
Gently fold in the cooked quinoa and raisins.
Divide the batter equally among the muffin cups.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:These muffins are perfect served warm with a drizzle of maple syrup or a spread of nut butter. They also pair wonderfully with your favorite hot beverage.Wine Advice:A light white wine, such as a Sauvignon Blanc, or a herbal tea would be a great pairing to complement the subtle spices in these muffins.
Serving Tip:These muffins are delicious on their own or paired with a cup of almond milk or a hot coffee for breakfast or an afternoon snack.Wine Advice:Pair with a light, slightly sweet white wine like Riesling or a sparkling wine for an elevated snack experience.
These decadent muffins combine the rich, indulgent flavors of chocolate and orange marmalade, creating a treat that’s almost too good to be true. Perfect for breakfast or a special afternoon snack.
In a medium-size bowl, whisk together the orange marmalade, vanilla extract, agave nectar, canola oil, and almond milk until smooth.
In a large-size bowl, sift together the whole wheat pastry flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
Fold in the semisweet chocolate chips.
Divide the batter evenly among the muffin cups.
Bake for 16 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool completely on a cooling rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a dollop of whipped coconut cream or a drizzle of orange glaze for a more indulgent treat.Wine Advice:Pair with a light sparkling wine such as Prosecco or a sweet dessert wine like Moscato to complement the chocolate-orange combination.
These Matcha Almond Muffins are a delightful fusion of earthy matcha and crunchy almonds, offering a perfect balance of flavors. Light, fragrant, and full of nutrients, they make an excellent breakfast or snack.
1cup92 g salted, dry-roasted almonds, coarsely chopped
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Line a standard muffin tin with paper liners.
In a medium-size bowl, whisk together the light brown sugar, applesauce, almond extract, rose water, canola oil, and soy milk until smooth.
In a large-size bowl, sift together the brown rice flour, whole wheat pastry flour, matcha powder, arrowroot powder, baking powder, baking soda, and salt.
Carefully fold the wet ingredients into the dry, being careful not to overmix.
Gently fold in the coarsely chopped almonds.
Divide the batter evenly among the muffin cups.
Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool completely on a cooling rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve these muffins with a cup of jasmine tea or matcha latte for an extra fragrant experience.Wine Advice:Pair with a light, dry white wine such as Sauvignon Blanc or a sparkling wine to complement the flavors of matcha.
These Pumpkin Carob Muffins offer a warm, spiced flavor with the natural sweetness of pumpkin and the creamy, caffeine-free taste of carob. Perfect for fall mornings or a cozy snack.
In a medium-size bowl, whisk together the agave nectar, pumpkin purée, soy creamer, and canola oil.
In a large-size bowl, sift together the whole wheat pastry flour, carob powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and cardamom.
Carefully fold the wet ingredients into the dry, making sure not to overmix.
Gently fold in the nondairy carob chips.
Divide the batter evenly among the muffin cups.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:Pair these muffins with a hot cup of chai or herbal tea for the perfect fall snack.Wine Advice:These muffins pair well with a lightly sweet, sparkling white wine like Prosecco or a fruity red wine like Zinfandel.
Indulge in these decadent Double Chocolate Muffins, perfectly vegan, soft, and gooey with rich chocolate flavor. For an extra touch of luxury, drizzle with chocolate ganache!
Muffin tin, Paper liners (or nonstick spray for jumbo muffins), Large bowl, Small bowl, Whisk, Spoon, Wire rack
Ingrediënten
1cup120 g white whole wheat or whole wheat pastry flour
½cup63 g all-purpose flour
¼teaspoonfine sea salt
1cup120 g powdered sugar
¼cup20 g unsweetened cocoa powder
1teaspoonbaking soda
¼cupplus 1 tablespoon76 g unsweetened applesauce
1tablespoon15 ml apple cider vinegar
1teaspoonpure vanilla extract
1cup235 ml plain soy creamer or any nondairy milk
½cup58 g nondairy semisweet chocolate chips
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Line a standard muffin tin with paper liners or lightly coat a jumbo muffin tin with nonstick cooking spray.
In a large bowl, sift together the white whole wheat flour, all-purpose flour, salt, powdered sugar, cocoa powder, and baking soda.
Set aside.
In a small bowl, whisk together the applesauce, apple cider vinegar, vanilla extract, and soy creamer.
Gently fold the wet ingredients into the dry, being careful not to overmix.
Fold in the semisweet chocolate chips.
Divide the batter evenly among the muffin cups.
Bake for 16-20 minutes (for standard muffins) or 25 minutes (for jumbo muffins), or until a toothpick inserted into the center comes out clean.
Let the muffins cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:For an indulgent treat, drizzle with warm chocolate ganache and serve with a glass of almond milk.Wine Advice:Pair with a rich red wine like a Merlot or a sweet dessert wine such as Port for an extra indulgence.
These ginger cranberry muffins are tender, flavorful, and packed with nutrients. With a zingy kick of ginger and the sweet-tart bite of cranberries, they’re a perfect healthy start to your day.
Muffin tin, Paper liners, Large bowl, Small bowl, Whisk, Spoon, Wire rack
Ingrediënten
2cups240 g whole wheat pastry flour
¼cup20 g unsweetened cocoa powder
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonfine sea salt
½cup96 g raw sugar
¾cup180 ml almond or other nondairy milk
½cup120 g vanilla soy or other nondairy yogurt
¼cup60 ml canola oil
¼cup88 g blackstrap or regular molasses
4teaspoons8 g grated gingerroot
1cup42 g fresh cranberries, halved
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Line a standard muffin tin with paper liners.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Whisk in the raw sugar and set aside.
In a small bowl, whisk together the almond milk, yogurt, canola oil, molasses, and grated ginger.
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
Fold in the halved cranberries.
Divide the batter evenly among the muffin cups.
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve these muffins with a hot cup of ginger tea for the ultimate cozy experience.Wine Advice:Pair these muffins with a light, slightly sweet wine like a Moscato or a crisp white wine such as Sauvignon Blanc.
Apple Candy Muffins feature a delicious blend of cinnamon, sugar-coated apples, and a soft, breadlike texture. Sweet, light, and just the right balance of flavors to brighten up your day.
Baking tray, Jumbo muffin tin or 16 standard muffin cups, Medium-size bowl, Small-size saucepan, Small-size bowl, Whisk, Spoon, Wire rack
Ingrediënten
For the sugar-coated apples:
½cup80 g dried apple bits, super packed
1tablespoon15 ml water
1tablespoon14 g nondairy butter
2tablespoons28 g packed light brown sugar
For the sugar mixture:
2tablespoons24 g raw sugar
2tablespoons24 g Sucanat
¼teaspoonground cinnamon
¼teaspoonground ginger
¼teaspoonground cardamom
Pinchallspice
For the muffins:
Nonstick cooking spray
1tablespoon15 ml apple cider vinegar
1cup235 ml plain soymilk
1teaspoonbread machine yeast
2cups240 g whole wheat pastry flour
¼cup48 g raw sugar
½teaspoonground cinnamon
½teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonfine sea salt
¼cup60 ml canola oil
Instructies
To make the sugar-coated apples, combine dried apple bits, water, nondairy butter, and brown sugar in a small saucepan.
Cook over medium-high heat, stirring constantly, until the liquid evaporates, and the apples become glossy and browned, about 6 minutes.
Remove from heat and let cool in the fridge.
The coating will firm up slightly.
In a small bowl, mix together raw sugar, Sucanat, cinnamon, ginger, cardamom, and allspice to make the sugar mixture.
Preheat the oven to 375°F (190°C, or gas mark 5).
Lightly spray a jumbo muffin tin or 16 standard muffin cups.
Combine apple cider vinegar and soymilk in a medium-size bowl and set aside.
It will curdle and create a buttermilk-like texture.
In a large bowl, whisk together yeast, flour, raw sugar, cinnamon, baking powder, baking soda, and salt.
Stir the oil into the buttermilk mixture and fold the wet ingredients into the dry ingredients.
Stir vigorously for 1-2 minutes until well combined.
Spoon half of the batter into the muffin cups.
Sprinkle the sugar mixture on top of the batter.
Add the remaining batter on top.
Divide the sugar-coated apples into equal portions and gently press into the top of each muffin.
Bake for 16-18 minutes (for standard muffins) or 25 minutes (for jumbo muffins) or until golden brown.
Remove muffins from the tin and cool on a wire rack.
Let cool completely before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a warm cup of chai tea or almond milk for a cozy treat.Wine Advice:This is a perfect match with a crisp, slightly sweet white wine, such as Riesling or a light Chardonnay.
A caffeine-lover’s dream! These moist, chocolatey Coffee Toffee Muffins deliver an energizing boost with espresso and a rich toffee topping. Perfect for mornings or an afternoon pick-me-up.
1cup+ 2 tbsp265 ml unsweetened soy or other nondairy milk
2tsppure vanilla extract
For the Topping:
2tbsp24 g Sucanat
2tbsp28 g nondairy butter
Instructies
Preheat the oven to 350°F (180°C, gas mark 4).
Lightly coat a standard muffin tin with nonstick cooking spray or line with paper liners.
In a medium-sized bowl, sift together the whole wheat pastry flour, light spelt flour, baking powder, and sea salt.
Set aside.
Using an immersion or countertop blender, blend the espresso powder, cocoa powder, silken tofu, sugar, nondairy butter, milk, and vanilla extract until the mixture is perfectly smooth.
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix to ensure tender muffins.
Divide the batter evenly among the 12 muffin cups, filling them about three-quarters full.
For the topping, sprinkle ½ teaspoon of Sucanat and place ½ teaspoon of nondairy butter on top of each muffin.
Bake in the preheated oven for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Yield:
12 standard muffins
Notes / Tips / Wine Advice:
Serving Tip:These muffins pair beautifully with a hot cup of coffee or tea. For a dessert variation, serve warm with a drizzle of vegan caramel sauce.Wine Advice:Try a sweet dessert wine or coffee-based liqueur for a bold pairing.
