Bake yourself the ideal breakfast or snack with one of these delicious recipes! Each recipe is egg-free and has been tested with both dairy and non-dairy options, so everyone can enjoy their fluffy goodness. From classic Blueberry muffins to indulgent Chocolate Chip, there’s a muffin here for every craving.
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To bake tall eggless/vegan muffins, rest the batter for 30-40 minutes before baking. This helps improve the rise. Fill the muffin cups almost to the top, about 3/4 full, and alternate filling the cups to give them room to expand. Start baking at a high temperature (425°F or 220°C) for the first 5-10 minutes, then reduce the temperature to the recipe’s recommended level
Muffin liners are not necessary, but they help with easy removal and keep the muffins looking neat. If you’re making jumbo muffins, use tall muffin liners to ensure the batter doesn’t overflow and the muffins rise properly. Regular muffin liners work well for standard-sized muffins. Either way, the liners help maintain the muffin’s shape and make cleanup easier.
To make muffin liners, cut parchment paper into 5-6 inch squares. Press each square into the muffin tin using a cup to mold it to the shape of the muffin cup. This method is quick, cost-effective, and gives a rustic look to your muffins.
Muffins and cupcakes are similar in appearance but differ in texture and flavor. Muffins are generally denser, less sweet, and often savory, while cupcakes are lighter, sweeter, and typically frosted. Muffins also tend to use less sugar and fat compared to cupcakes, making them more of a breakfast or snack option, whereas cupcakes are typically considered a dessert.
While I don’t test all my recipes with gluten-free flour, you can try using a gluten-free blend that includes xanthan gum for better structure. If you give it a try, I’d love to hear how it turns out!
