Basic Tender Vegan Muffins

(adapted from the recipe in Brilliant by David Joachim)
  • 1 stick (1/2 cup) refrigerated vegan margarine [I use Earth Balance]
  • 1 tablespoon flax oil [OPTIONAL]
  • 2.5 cups unbleached all-purpose flour
  • 3/4 cup unmilled sugar (the finer it is, the more tender the muffins IME)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 egg replacer eggs
  • 1 cup soy milk
  • 1 tablespoon white vinegar
  1. Adjust oven rack to lower middle and make sure you have room. Preheat oven to 400° F. Grease your muffin pan (either a 12 cup pan with 2.5" cups or a 6 cup pan with 4" cups).

  2. In a large bowl compine the flour, sugar, baking powder, baking soda, and salt. Whisk together.

  3. Cut margarine into 1/4" cubes and place in medium bowl. Add a generous cup of the flour mixture and the flax oil. Using a fork or pastry cutter, cut the margarine into the flour just until moistened; do not overmix. It's supposed to be a bit clumpy. Add the margarine and flour combo back into the large bowl with the remaining flour mixture. Gently stir to combine.

  4. Prepare the egg replacer eggs.

  5. In a small bowl, combine the soy milk and vinegar to create sour soymilk (this acts like buttermilk and helps leaven the muffins) then whisk in the egg replacer. Stir just enough to blend.

  6. Divide the batter evenly into the prepared muffin cups. Bake until golden brown - 20 to 25 minutes. They're ready when a knife inserted into a muffin comes out cleanly. Cool in the pan on a rack or trivet for 3 minutes before removing the muffins. Cool the muffins on a rack for 10 minutes.

Variations on the basic theme:

  • Once the batter is mixed, add 3/4 cup of chocolate or carob chips (my favorite!)
  • Add 1 teaspoon of cinammon or caradmom to the dry ingredients. Then add 3/4 of fresh blueberries to the batter once fully mixed. Sprinkle a little of your sugar on top of the batter once placed in the muffin cups before baking.
  • Add 1/3 of a cup each of chocolate or carob chips, rolled oats, and chopped walnuts to the mixed batter.
  • add 1/4 teaspoon fresh minced ginger and 2 additional tablespoons of sugar the flour mixture. Once the batter is mixed, blend in 1/4 cup finely chopped crystallized ginger, 1/2 cup golden raisins, and 1/2 cup chopped pecans