Basic Vegan Muffin Recipe UK: Easy, Delicious & Quick

If you’re on the hunt for an easy, delicious, and wholesome vegan muffin recipe, you’re in the right place! Muffins are the perfect treat for breakfast, a midday snack, or even a light dessert.

This basic vegan muffin recipe, tailored for UK kitchens, uses simple ingredients you can find at any local supermarket. Whether you’re a seasoned vegan or just exploring plant-based baking, these muffins are moist, fluffy, and bursting with flavour.

Plus, they’re free from dairy and eggs, making them suitable for those with allergies or dietary preferences. Ready to whip up a batch of these delightful vegan muffins that everyone will love?

Let’s get baking!

Why You’ll Love This Recipe

This basic vegan muffin recipe is a fantastic staple to have in your baking repertoire. Not only are these muffins incredibly easy to prepare, but they’re also made with simple, natural ingredients that you likely already have at home.

The recipe is flexible, allowing you to swap in your favourite flavours or add-ins, making it perfect for seasonal twists.

Additionally, this recipe uses common UK ingredients, which means no complicated or hard-to-find items. The muffins turn out light and fluffy, with just the right amount of sweetness.

They store well too, so you can enjoy them throughout the week or freeze them for later. If you love baking, don’t forget to check out some other tasty treats like Glazed Twist Donut Recipe or Green Chile Cheese Bread Recipe for more inspiration!

Ingredients

• 225g self-raising flour (or plain flour with 2 tsp baking powder)
• 100g caster sugar (adjust to taste)
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda (baking soda)
• 1/4 tsp salt
• 240ml unsweetened plant-based milk (such as oat, almond, or soy)
• 80ml vegetable oil (rapeseed or sunflower oil works well)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar or white wine vinegar
• Optional add-ins: 100g fresh or frozen berries, 50g chopped nuts, or 50g dairy-free chocolate chips

Equipment

• Mixing bowls (medium and large)
• Measuring spoons and scales
• Whisk or fork
• Muffin tin tray (12-cup standard size)
• Muffin liners or non-stick spray
• Cooling rack
• Oven (preheated to 180°C / 160°C fan / 350°F / Gas mark 4)

Instructions

1. Preheat your oven to 180°C (160°C fan) and line your muffin tin with paper liners or grease with oil.
2. In a large bowl, combine the dry ingredients: self-raising flour, caster sugar, baking powder, bicarbonate of soda, and salt. Whisk together to ensure everything is evenly distributed.
3. In a separate medium bowl, mix the wet ingredients: plant-based milk, oil, vanilla extract, and vinegar. The vinegar will react with the baking soda to help your muffins rise beautifully.
4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon. Mix just until combined—overmixing can make the muffins tough.
5. Fold in any optional add-ins like berries, nuts, or chocolate chips if using. These add bursts of flavour and texture.
6. Divide the batter evenly between the 12 muffin cases, filling each about 3/4 full.
7. Bake in the oven for 18-22 minutes or until the tops are golden and a toothpick inserted into the centre comes out clean.
8. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

“To keep your muffins moist, avoid overbaking and don’t overmix the batter.”

• Sweetener alternatives: Feel free to swap the caster sugar for maple syrup, agave nectar, or coconut sugar for a different flavour profile.
• Flour substitutions: Use wholemeal self-raising flour for a nuttier taste and increased fibre, or gluten-free flour blends if you need a gluten-free option.
• Add fruit or veggies: Try adding grated carrot or zucchini for moist texture and extra nutrients.
• Spices: Adding cinnamon, nutmeg, or mixed spice can give your muffins a warm, cosy flavour.
• Make it chocolatey: Replace 2 tbsp of flour with cocoa powder and add dairy-free chocolate chips for a chocolate muffin twist.

Nutrition Facts

Serving Suggestions

These vegan muffins are delicious on their own or served warm with a smear of your favourite plant-based butter or jam. For a breakfast treat, pair them with a hot cup of tea or coffee.

They also work wonderfully as a light dessert when served alongside coconut yoghurt or fresh fruit. For a fun brunch idea, try serving them with a batch of Kodiak Banana Muffins Recipe or alongside a refreshing Green Goodness Juice Recipe.

Conclusion

This basic vegan muffin recipe is a fantastic and reliable choice for anyone looking to enjoy delicious, plant-based baked goods without fuss or complicated ingredients. The muffins come out soft, moist, and perfectly sweetened, making them suitable for all occasions.

Whether you’re making them for a quick breakfast, a snack on the go, or a cosy afternoon treat, these muffins never disappoint.

Plus, with plenty of flexibility in flavour and add-ins, you can easily customise this recipe to suit your tastes or seasonal produce. If you enjoyed this recipe, be sure to explore other vegan delights like our Kikkoman Stir Fry Sauce Recipe or try your hand at a sweet treat with the Lavender Frappe Recipe.

Happy baking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Basic Vegan Muffin Recipe UK”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A simple and delicious vegan muffin recipe perfect for any occasion. Easy to make with common UK pantry ingredients.”, “prepTime”: “PT15M”, “cookTime”: “PT25M”, “totalTime”: “PT40M”, “recipeYield”: “12 muffins”, “recipeIngredient”: [“250g self-raising flour”, “150g caster sugar”, “1 tsp baking powder”, “1/2 tsp bicarbonate of soda”, “1/4 tsp salt”, “240ml unsweetened almond milk”, “80ml vegetable oil”, “1 tbsp apple cider vinegar”, “1 tsp vanilla extract”, “100g fresh or frozen blueberries (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat the oven to 180\u00b0C (350\u00b0F) and line a muffin tin with paper cases.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, sift together flour, baking powder, bicarbonate of soda, salt, and sugar.”}, {“@type”: “HowToStep”, “text”: “In a separate bowl, mix almond milk, vegetable oil, apple cider vinegar, and vanilla extract.”}, {“@type”: “HowToStep”, “text”: “Pour the wet ingredients into the dry ingredients and stir until just combined.”}, {“@type”: “HowToStep”, “text”: “Gently fold in the blueberries if using.”}, {“@type”: “HowToStep”, “text”: “Divide the batter evenly among the muffin cases.”}, {“@type”: “HowToStep”, “text”: “Bake for 20-25 minutes or until a skewer comes out clean.”}, {“@type”: “HowToStep”, “text”: “Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.”}], “nutrition”: {“calories”: “190 kcal”, “proteinContent”: “3 g”, “fatContent”: “8 g”, “carbohydrateContent”: “27 g”}}