These Simple Vanilla Muffins are soft and moist with the perfect vanilla flavor. Quick and easy to make, I know you will love these vanilla vegan and dairy free muffins.
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Ok it's no secret I'm a fan of plain or non chipped desserts like these muffins and of course my chocolate chipless cookies. There's just something about the neutral flavor of vanilla goodness the just melts in your mouth. These are just like my vegan blueberry muffins minus the berries, soft, light and so delicious. I know you are going to love this easy vanilla muffin recipe.
Why you will love this recipe
- Simple: These Simple Vanilla Muffins are very straight forward, easy ingredients you probably already have on hand.
- Dairy free: These vanilla muffins are dairy free, no eggs needed and totally vegan and I promise no one will ever notice.
- Quick and easy: These Simple Vanilla Muffins are so fast to make, they take about 10 minutes to whip up, 22 minutes to bake and then a little bit to cool.
- 9 ingredients: You only need 9 ingredients to make this easy vanilla muffins recipe and you might have it all on hand already.
Check out these other vegan muffin recipes I know you will love!
- Vegan Strawberry Muffins
- Banana Blackberry Muffins
- Vegan Raspberry Muffins
- Vegan Blueberry Muffins
- Lemon Poppy Seed Muffins
- Vegan Chocolate Chip Muffins
Ingredients
Be sure to take a look at the recipe card below for a full list of ingredients and quantities to make these Simple Vanilla Muffins.
- Oat Milk and Apple Cider Vinegar: These two combined gives a "buttermilk" affect to the vegan vanilla muffins. Although it won't be as thick as traditional buttermilk because I went lighter on the ACV to avoid having the taste come through, but it still helps to create the effect in these simple vanilla muffins.
- Vanilla: I used two teaspoons in these Simple Vanilla Muffins, it gives a nice mild vanilla flavor which I like, but if you are wanting a strong vanilla muffins flavor be sure to check the recipe card notes on increasing the vanilla extract.
- Apple Sauce: Make sure it's unsweetened natural.
- Vegan Butter: I have used Miyokos (now rebranded to Melt), VioLife block butter and Earth Balance stick butter. They are all great just be sure all the ingredients are room temp to avoid mixing cold ingredients with the melted butter because it will harden when it comes in contact with cold ingredients.
- Flour: I have only used unbleached organic all purpose white flour, I have not tried any other flour with this recipe.
Variations
- Vanilla Glaze: These are the best Simple Vanilla Muffins just as they are, but if you want to be a little extra, a glaze topping on these dairy free muffins would be amazing. I'd stick with a thin icing glaze for the topping. (Confections sugar mixed with a dash of milk or water and a tiny bit of vanilla.
- Chocolate: Chocolate chips added to this vanilla muffin recipe would be a great addition. Just make sure they are vegan if you want to keep these dairy free muffins.
How to make these Simple Vanilla Muffins
Step 1: Prep: Grease 7 muffins holes and pre heat the oven to 375° F. Add the oat milk and apple cider vinegar to a small bowl and set aside for for 5 minutes.
Step 2: In a large mixing bowl add all the wet ingredients, oat milk and ACV mixture, melted butter (be sure to melt in the microwave first), apple sauce, sugar and vanilla and whisk together.
Step 3: Next fold in the dry ingredients, flour, baking powder, salt and don't over mix just fold together until combined.
Batter!
Step 4: Pour the muffin batter into 7 greased muffin holes (add a sprinkle of sugar on top each one if desired)and place on the middle rack in the oven for 22 minutes.
Expert Tips
- Vanilla: This Simple Vanilla Muffins recipe calls for 2-4 teaspoons of vanilla extract. Vanilla extract is what I use most often because it's easily accessible and more affordable. You can use vanilla paste or vanilla powder as well, I would use half the amount because the flavor is stronger and it holds the flavors more once baked.
- Big cookie scoop: To get nice domed muffin tops on these vanilla muffins, use a big cookie or ice cream scooper to scoop the batter out and plop into the muffin tin.
- Liners: I do not recommend using regular muffins liners for these vanilla muffins, either grease the muffin tin or use parchment paper squares that get pushed into each muffin tin hole. (See image above)
- Storing: These moist Simple Vanilla Muffins can be stored at room temperature for 2-3 days in a sealed container on the counter, refrigerator for 5-7 days or put them right into the freezer in an airtight container and they'll last for 2-3 months, than just let them thaw out in the fridge overnight.
- Avoid over mixing the batter: About 20-30 folds with a spatula should get everything pretty well incorporated. The batter should be slightly bubbly and airy and a little lumpy. It should not be smooth like a cake or cupcake batter.
- Place on the middle shelf: If you put it on the top shelf the top will get burned and the bottom shelf will result in a hard burnt bottom.
Recipe FAQs
Muffins can be baked in a cupcake pan, they are actually the same pan just with a different name attached.
Generally cupcakes are sweeter and have more sugar and fat in the recipe, where muffins usually have less sugar and has less fat in the recipe. But it depends on the ingredients added to the muffin or cupcake recipe which one would be better for you. Reading the ingredients in each is the best way to know which one is better or healthier.
A muffin is basically a form of quick bread, while a cupcake is said to be a cake and generally has more sugar added to it making it sweeter.
No a muffin is not the same as a cupcake. Generally a cupcake has more sugar, is a fluffy batter and a soft, spongy texture, muffins generally have less sugar and are a moist and dense texture, but read the ingredients of each because it depends on the recipe followed when making the muffin or cupcake.
More Vegan Muffin Recipes
Simple Vanilla Muffins
Ingredients
- ½ cup oat milk (Unsweetened - 120 ml)
- ½ teaspoon apple cider vinegar
- ¼ cup melted vegan butter (measure then melt - 57 grams)
- ⅓ cup unsweetened natural apple sauce (78 grams)
- ½ cup vegan cane sugar (100 grams - plus extra to sprinkle on top)
- 2 teaspoons vanilla extract (3-4 teaspoons for more vanilla flavor- see notes below)
- 1 ½ cups all purpose unbleached flour (188 grams)
- 2 teaspoons baking powder
- 1 pinch salt
Instructions
- Prep: Grease 7 muffins holes and pre heat the oven to 375° F. Add the oat milk and apple cider vinegar to a small bowl and set aside for for 5 minutes.
- In a large mixing bowl add all the wet ingredients, oat milk and ACV mixture, melted butter (be sure to melt in the microwave first), apple sauce, sugar and vanilla and whisk together.
- Next fold in the dry ingredients, flour, baking powder, salt and don't over mix just fold together until combined.
- Pour the muffin batter into 7 greased muffin holes (add a sprinkle of sugar on top each one if desired)and place on the middle rack in the oven for 22 minutes.
Video
Notes
- Measuring: Using a kitchen scale is the most accurate way to measure ingredients, if you don't have one be sure to be very precise and use dry measuring cups for dry ingredients and wet measuring cups for liquid.
- Vanilla: This recipe calls for 2-4 teaspoons of vanilla extract. Vanilla extract is what I use most often because it's easily accessible and more affordable. You can use vanilla paste or vanilla powder as well, I would use half the amount because the flavor is stronger and it holds the flavors more once baked.
- Vegan Butter: I have used Miyokos (now rebranded to Melt), VioLife block butter and Earth Balance stick butter. They are all great just be sure all the ingredients are room temp to avoid mixing cold ingredients with the melted butter because it will harden when it comes in contact with cold ingredients.
- Storing: These muffins can be stored at room temperature for 2-3 days in a sealed container on the counter, refrigerator for 5-7 days or put them right into the freezer in an airtight container and they'll last for 2-3 months, than just let them thaw out in the fridge overnight.
- Avoid over mixing the batter: About 20-30 folds with a spatula should get everything pretty well incorporated. The batter should be slightly bubbly and airy and a little lumpy. It should not be smooth like a cake or cupcake batter.
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