Dairy-free muffin recipe (with add-ons)
May. 5th, 2026 06:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
isabrellaI use this all the time to make plum & dark chocolate muffins! It's adapted (not very much tbh) from this recipe. I do usually double it for two muffin trays' worth.
Prep time: 15 mins
Cook time: 20 mins
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened dairy-free milk alternative - I've used rice milk, oat milk, soy milk, watered down coconut yoghurt, almond milk...
- ¼ cup oil - I use rice bran oil
- 1 egg (if I double the recipe and the eggs are small I'll use 3 instead of 2)
- Fruit (optional): about 1 cup of chopped stone fruit or berries
- Chocolate (optional): about 1/2-3/4 cup of chocolate chips or bits
Instructions
- Preheat your oven to 200C and grease 12 muffin cups or line them with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
- Mix the wet ingredients in a separate bowl or glass measuring cup, milk first, then add the oil and egg, and whisk to combine.
- Pour the liquid mixture into the well of the dry mixture. Gently whisk or stir the ingredients together, just until moistened. Some small lumps are okay; you do not want to overmix.
- Add
- Divide the batter between your prepared muffin cups. They will be about ¾ full without any bulky add-ins (like fruit or chocolate chips).
- Bake the muffins for 20 to 24 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool for a few minutes, and then remove them to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 2 days, or freeze them to enjoy later.
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