Hey guys! The long weekend is coming to a close, and even though I’m entirely not ready for that, I’ve got breakfast covered for ya. You guys have probably noticed that I’m experimenting more and more with vegan recipes, and this is a really great one!
What I’m really looking for when it comes to vegan is baking is the ability to use regular pantry ingredients. Since I’m not vegan myself, I’m not going to keep a bunch of weird stuff in my pantry on a regular basis for it, so I’m looking for simple stuff.
Enter these muffins. It’s an oil-based cake recipe, which means you can use vegetable oil. There’s no egg replacement needed here as this type of cake isn’t even intentionally vegan, it just works without eggs. If that’s not meant to be, I don’t know what is.
So we’ve just got the basics guys. Flour, sugar, poppyseeds, baking soda, and water. Then on top of that, you can add whatever flavorings you prefer- I used vanilla and almond extracts for this version. The only ingredient that is a bit weird here is the white vinegar. It helps react with the baking soda to get that rise we need.
It’s super simple. I do have a couple of quick notes- first, you need to use a lot of vanilla extract. Because there’s no butter and no eggs, flavor can be a concern. Be generous with the flavors! And second- fill up your tins pretty high! This gives you a full, beautiful muffin in the end. Enjoy this one guys!
Vegan Poppyseed Muffins
- 2 cups flour
- 1 cup sugar
- 3/4 tsp. baking soda
- 1 tsp. salt
- 3 tbs. poppyseeds
- 1 tsp. white vinegar
- 5 tbs. vegetable oil
- 1 cup water
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- 1/4 cup coarse sugar
Preheat your oven to 375 degrees, and generously grease a 12 cup muffin tin. Or, line with muffin liners. Set aside.
In a large bowl, whisk together the flour, sugar, baking soda, salt, and poppyseeds. Set aside.
In a medium bowl, whisk together the vinegar, oil, water, vanilla extract, and almond extract. Pour the wet ingredients into the dry, and stir to combine until there are no dry spots of flour.
Scoop the batter into your muffin tins. Be generous here, the tins should be almost full, with just about 1/8th inch of space. Generously sprinkle the tops with the coarse sugar. Bake for 18-25 minutes, or until a cake tester comes out clean and the muffins are lightly golden.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!