Is it better to use butter or oil in muffins?

Using oil as a substitute for butter in muffins can result in a lighter and more tender crumb, but it may also produce a slightly different flavor, depending on the type of oil used . Applesauce can also be used as a substitute for butter in muffins, as it provides moisture and can help to keep the muffins tender.

Why do you put apple cider vinegar in muffins?

Vinegar helps with the rise of our baked goods When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents. So as the batter bakes, these tiny bubbles expand, causing the cake to rise and giving it that light, airy texture we all love.

What can I add to muffin mix to make it taste better?

Add Fresh or Frozen Fruit to the Batter Add strawberries to chocolate muffins. You can even experiment with crushed pineapple and mandarin oranges to add a citrus twist to your favorite muffins. We recommend adding 1/2 to 1 cup of fresh or frozen (thawed and drained) fruit.

What oil is best for moist muffins?

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

How do you moisten baked muffins?

First, prick the muffin tops all over with a toothpick. Next, pour your liquid of choice (e.g., milk or fruit juice) into a bowl, dip a pastry brush into it, and brush the tops of the muffins . The liquid will seep into the muffin's interior, soaking the crumb and softening the muffins, turning them as good as new.

Why are bakery muffins so much better?

The best bakery-style crumb muffins start with cake flour Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture . Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

Should you let muffin batter rest?

Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible .

The Best Vegan Savoury Muffins | Vegan Pizza Muffin Recipe (2024)

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These vegan savoury muffins are absolutely delicious, almost pizza like! They make the perfect brunch, grab and go snack, or picnic addition.

With delicious sun-dried tomatoes, oregano and vegan cheese, these simple vegan savoury muffins are a must try!

The Best Vegan Savoury Muffins | Vegan Pizza Muffin Recipe (1)

These vegan savoury muffins are my weekly go to. I usually have the ingredients on hand to whip together these delicious snack. I just love the combination of flavours which just remind me of a pizza.

This vegan savoury muffin recipe has got me hooked! It has all of my favourite pizza ingredients. Im loving making a batch of these at the start of the week, and snacking on them at work or with my mid-morning hot cup of tea.

What makes these simple healthy savory muffins so tasty then? A combination of things such as:

Sun-dried Tomatoes
Black Olives
Green Onion
Vegan Cheese
Garlic Powder
Sweetcorn
Oregano
Pumpkin seeds.

The Best Vegan Savoury Muffins | Vegan Pizza Muffin Recipe (2)

These savoury healthy muffins are so tasty and relatively easy to put together with no obscure ingredients.

Tasty
Flavoursome
Moreish

How to eat these vegan savoury muffins?

I love to munch on at least 3 of them the just as they’ve been baked. Then I realise I will be super chuffed with myself if I save some for when I’m feeling peckish during the week. I do love when they are still a little warm and I can lather some vegan butter on these or a slick of tomato chutney.

They are especially great for my mid morning snack at work when I need something savoury and an energy boost, they are packed with chia and pumpkin seeds which gives it extra protein.

It’s sometimes easier to reach for sugary snacks like biscuits, that’s why I love being prepared with these tasty vegan breakfast muffins. Don’t get me wrong, I love a biscuit, but that is not going to sustain me for the rest of the morning in reality – I will just crave more.

They are great just as they are, equally you could heat them up and add a little vegan butter to them.

These simple vegan savoury muffins make a great addition to a picnic too – in which you could even freeze a batch for future picnics and defrost them the night before. It would be so easy to impress your loved ones with these tasty vegan muffins.

If you fancy these warm again the best way to reheat would be the microwave or the oven.

The Best Vegan Savoury Muffins | Vegan Pizza Muffin Recipe (3)

The Best Vegan Savoury Muffins | Vegan Pizza Muffin Recipe (4)

Yield: 12

Ingredients

Dry Ingredients

1/2 cup self-raising flour
1/2 cup whole wheat flour
1/2 cup rolled oats
1 tsp baking powder
1/2 tsp salt
2 tsp dried oregano
1 tsp garlic powder
1 tbsp chia seeds
1/4 cup pumpkin seeds (+extra to top)

Wet Ingredients

1/2 cup plant milk
1/4 cup olive oil

Additions

1/4 cup sweetcorn
1/4 cup grated vegan cheese
1/4 cup chopped sun-dried tomatoes
2 chopped green onions
3 sliced cherry tomatoes (for topping)
1/4 sliced black olives (+extra for topping)

Instructions

Preheat oven to 190c/375f and line your muffin tray, if you dont have muffin cases, use a slick of oil
Add chia seeds to the milk and oil, stir and leave to one side (chia seeds will expand and become gelatinous)
Add all of the remaining dry ingredients together in a bowl, leave a few pumpkin seeds to one side for later to top the muffins
Now stir through the wet ingredients into the dry.
Fold in the addional ingredients (sundried tomatoes, olives, green onion, sweetcorn, vegan cheese)
Divide mixture between the muffin tins
Now top the muffins with sliced cherry tomatoes, finely sliced olives and a few pumpkin seeds each
Pop them in the oven to bake for approximately 23 minutes, or until they are cooked through
Leave to cool once removed from the oven to allow them to firm up for approximately 10 minutes (if you can wait that long)
Enjoy them on their own or smothered in vegan butter - so good!

Notes

1) These easy savoury muffins are a little soft when first removed from the oven, the freshness and fillings makes them come apart easily hence the tip to leave to cool and firm up (they are still equally as good like this!)

2) Once fully cooled, store in an airtight container and store in the fridge for ultimate freshness. Store for up to 5 days

3 These savoury vegan muffins are suitable for freezing for up to 3 months. Take out the night before to defrost thoroughly.