Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Magic Muffins

gluten free
wheat free
2 spoon difficulty rating

30 minutes

Serves: 12-14

Magic Muffins

Let Them Eat Cake! This easy recipe makes light, tasty and versatile vegan muffins and is really popular. The muffins can also be made gluten-free by using g-f flour plus a mashed up banana plus an extra splash of plant milk to thin the batter a little (eg soya, almond, rice...)

As you will see, this basic recipe is very versatile and you can ring the changes with different flavoured icing also. Most icing sugar in the UK is vegan (but not the Royal variety).

Muffins and cupcakes can be as simple or as elaborate as you wish. Some of us love tons of rich icing and decorations, others prefer them plain, as below.

 

 

 

Main picture courtesy of Dotthecozyvegan with thanks

Ingredients: 

DRY INGREDIENTS - SIEVE INTO A MIXING BOWL
330g/12oz self raising flour (Use all white OR half and half fine wholemeal and white)  
225g/8 oz caster sugar
1½ tsp bicarbonate of soda

WET INGREDIENTS - MEASURE INTO A JUG

  • 110ml/4 fl oz plain vegetable oil (not olive)
  • 290ml/scant 11fl oz soya or other plant milk, eg almond, rice...
  • 1 tsp vanilla essence

EGG ALTERNATIVE. CHOOSE FROM ONE OF THESE
1 tbsp flax meal +3 tbsp warm water mixed together to make a flax egg. Add this to the combined wet and dry mixture at the end
OR 4 tsp soya flour - sieve this into the dry ingredients
OR 3 tbsp aquafaba (the gunky water in a tin of chickpeas or other white beans), whisked to make it frothy. Add this to the combined mixture at the end BUT reduce soya milk to 250ml

 

PLUS whatever flavourings you like – see suggestions below.

  • Chocolate and cinnamon (substitute some of the flour with cocoa powder and 1 tsp cinnamon powder
  • Blueberry – a handful of any frozen or dried berries
  • Apple and cinnamon – apple chunks and 1 tsp cinnamon
  • Pear and cinnamon – as the apple variation
  • Carrot – 1 medium grated carrot. Nice with some lemon zest added too
  • Maple and pecan – replace some of the sugar with maple syrup and add a handful of pecan pieces
  • Banana – 1 well-mashed ripe banana (add 1-2 tbsp extra liquid if mixture too dry)
  • Lemon and poppy seed – zest of 1 lemon, 2 tbsp juice and 1 tbsp poppy seeds
  • Orange and cranberry – zest of 1 orange, 2 tbsp juice and 1-2 tbsp dried cranberries
  • Mixed berry – frozen or dried berries are best because they keep their shape whilst baking but fresh will do at a pinch
  • White vegan chocolate (Organica’s vegan white) and berry Chocolate 
  • Triple vegan chocolate chip or else use broken pieces from a bar of vegan chocolate. Eg Organica’s dark chocolate or their Couverture bar (which tastes rather like Galaxy). If you have a good health food store they may sell vegan chocolate chips.
  • Or try just about any dried fruit (chop if large, like apricots)

 

  • BUTTERCREAM ICING
  • 100g/generous 3oz icing sugar, sieved
  • 30g/1oz vegan margarine, eg Pure OR 30g mild coconut oil OR Trex
  • Flavouring, eg vanilla essence; lemon essence and zest; cocoa powder etc

ALL KITTED OUT
Mixing bowls small and large; jug, sieve, medium-large muffin tins and cases; mixing spoon, measuring spoons, scales

Method: 

1. Pre-heat oven to 200°C/400°/Gas Mark 6. Get muffin tins and cases ready.

2, Sieve the flour, sugar, bicarbonate of soda (and dried soya flour if using) into a large mixing bowl. If you're using cocoa powder, sieve that in too. Mix well.

3. Mix the plant milk, oil, vanilla essence plus any liquid flavourings together in a jug.

4. Gradually pour the liquid mix into the dry mix. This is better done by hand. If using whipped up aquafaba or the flax egg option, add it now, making it's well distributed into the batter.

5. Spoon batter into muffin cases placed in muffin tins for 17-20 minutes, until a toothpick inserted into the middle comes out clean. (Check after 17 minutes).

6. While the muffins are baking, make the icing by creaming the fat then mixing in the icing sugar and flavourings until everything is amalgamated. This can be made in a food processor for speed - add a splash of plant milk if it's too stiff. Chill in the fridge or freezer until you want to serve the cooled muffins. Use a fork or piping bag to ice. Add any vegan cake decorations you can find - many regular shop bought ones are suitable but check with the manufacturer. 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 23 of 23
Pumpkin, Blue 'Cheese' & Walnut Pizza
A delicious way to use up pumpkin after Halloween. Enjoy this unusual twist on a classic dish :)See recipe »
Cherry & Almond Chocolate Brownies
These brownies are rich, moist, chocolatey and delicious! One of the Viva! staff said they were the best brownies they'd...See recipe »
Creamy Cashew & Tofu Curry
This is a lovely rich and creamy curry, full of flavour and protein. It's easy to make and could be...See recipe »
Potatas Bravas
This classic Spanish tapas dish is soo delicious and easy too! Serve it with a green salad and it feels...See recipe »
Coffee-poached Figs with Orange & Hazelnuts
Taken from 15 Minute Vegan: On a Budget by Katy Beskow (Quadrille £15) Photography ©Dan Jones 'This is one of...See recipe »
Root Vegetable Bhuna
Taken from 15 Minute Vegan: On a Budget by Katy Beskow (Quadrille £15) Photography ©Dan Jones I always roast up...See recipe »
Cinnamon, Vanilla & Peanut Butter Popcorn
Oh wow we love this popcorn... it's so addictive so watch out!See recipe »
Chocolate Mug Cake
If you've never made a mug cake before then you'll be blown away with how well it works and how...See recipe »
Quick Banana Fritters
This recipe is so quick and easy but creates a really tasty, indulgent sweet treat!See recipe »
Simple Chilli
This is a great one for making at the start of the week and freezing for quick meals!See recipe »
One Pot Pad Thai
One pot, lots of yummy ingredients, ready in 10 minutes... need we say more!?See recipe »
Overnight Oats
A very quick, healthy and hearty breakfast which can be made the night before. Get creative with the flavours and...See recipe »
White Wine Lentils with Roasted Cherry Tomatoes & 'Crème Fraîche'
These are not just any old lentils... this is a truly delicious dish and a complete meal in itself, inspired...See recipe »
Butternut Squash Risotto
This is comfort food at its best! Sweet, caramelised butternut squash, white wine and sage create the perfect, indulgent dish :)See recipe »
Spinach & 'Feta' Filo Triangles
These little triangles of crunchy deliciousness never disappoint and they are a lot easier to make than they look. The...See recipe »
Sweet Potato & Artichoke Salad with Basil Oil
This salad is absolutely packed with flavour from the sweetness of the sweet potato and the saltiness of the grilled...See recipe »
Avocado Wings with Ranch Dip
These wings are a signature dish down at MNB and have been featured on our menu from day one. The...See recipe »
Fruity FroYo
This is a fresh, zingy and healthy dessert which can be made in just 5 minutes!See recipe »
Fast & Healthy Burgers
Quick, healthy and very tasty... perfect for a hearty meal on the go!See recipe »
Vegetable Paella
This paella dish is colourful and hearty with an incredible combination of flavours. It has a bit of everything you...See recipe »
Vegan White Chocolate & Raspberry Baked Cheesecake
This is a truly indulgent, decadent cake which goes down an absolute treat with all who receive it! All the...See recipe »
Yuzu Chocolate Cake
Yuzu is a Japanese citrus fruit with a lemony-orange flavour that’s very popular in Japan and goes well with sweet...See recipe »
Roasted Tofu & Sweet Potato Rendang Curry
A firm favourite at all our vegan supper clubs. You will struggle not to eat this as you go along...See recipe »