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The Only Muffin Recipe You Will Ever Need

July 17, 2021 By Gretchen 16 Comments

One recipe to make dozens of muffins?

How is that even possible?

Introducing the only muffin recipe you will ever need and it’s never been easier!

Today I made four totally different muffins from one base recipe!

The Only Muffin Recipe You Will Ever Need

I narrowed it down to these four but dozens more possibilities are just waiting for you to make them!

Add nuts and spices and dried or fresh fruits!

 

Interchange the berry with a fruit you like better or make it a coffeecake swirl muffin with cinnamon throughout!

Whatever flavors you like the best you will see how easy it is to incorporate just about anything into this batter

The best part is, there are no mixers required, but you will need several bowls!

The Only Muffin Recipe You Will Ever Need

My top four picks today happened to be

Banana Chocolate Chip Streusel *recipe listed below

The Only Muffin Recipe You Will Ever Need

Blueberry Lemon *recipe listed below

The Only Muffin Recipe You Will Ever Need

Strawberry Crumble *recipe listed below

The Only Muffin Recipe You Will Ever Need

And last but definitely not least,

Double Chocolate Chip *recipe listed below

The Only Muffin Recipe You Will Ever Need

This recipe will make exactly one dozen muffins with three of each variety, but if you have the extra oven space and an additional standard muffin baking pan

Easily double the recipe and go for endless variations!

Just be careful with your math if you do decide to double the ingredients listed below

The number one reason for recipe failures usually starts with the math!

CLICK HERE FOR MEASURING 101

These muffins freeze beautifully after they have been baked so you can pop one out of the freezer any time for a delicious muffin in minutes!

Because the batter is a baking soda recipe, it is important to bake the muffins right away or they start to lose their “oomphf!”

So freezing the baked muffins is a better option that freezing or storing the raw batter.

The Only Muffin Recipe You Will Ever Need

Notes for Success:

For a lighter version you can replace half of the oil or vegan butter with applesauce

For 3 muffins you will need ¾ cup of batter mixed with whatever additions you like.

The bulk struesel topping can be prepared and frozen as noted in the recipe below, it is best to use the topping straight out of the freezer by topping the muffins just before baking.

The Only Muffin Recipe You Will Ever Need

 

I like to bake muffins at a higher temperature to get that signature “jump” for that domed muffin top.

You can turn the oven down to 325°F after the initial 20 minutes if you feel they are browning too much, but the standard sized muffins don’t usually take more than 25-30 minutes total

The Only Muffin Recipe You Will Ever Need

I used a strawberry compote as the mix in for my strawberry muffins because I did not have any fresh berries, while I loved the taste of these muffins the best, they did not get a good dome compared to the others.

I think this is because the batter was slightly wet compared to the others causing a harder time to get that rise.

Keep that in mind if you are using a canned filling or something with excess liquids as the add in.

The Only Muffin Recipe You Will Ever Need

One last thing! You will notice I am using a combination of vegan butter AND coconut oil.

I like this combo, but you can use all of one or the other.

For more muffin recipes click the links below

Pumpkin Streusel Muffins

Cinnamon Apple Walnut Muffins

3 Muffin Recipes Perfect for Easter Brunch!

CLICK HERE TO WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE MUFFINS

The Only Muffin Recipe You Will Ever Need

 
 
 
5.0 from 2 reviews
The Only Muffin Recipe You Will Ever Need
 
Print
Prep time
20 mins
Bake time
28 mins
Total time
48 mins
 
Remember you can change any of the fillings, berries, add-ins that you like better!
I am listing below just the 4 variations that I used today!
The Bulk Struesel topping can be stored in a container in the freezer for up to 3 months, use it as you need it!
You will need 1 standard muffin pan
Preheat the oven to 375°F
Each variation listed below will make 3 muffins, by using ¾ cup batter per variation
Serves: 12 muffins
Ingredients
  • Basic Muffin Batter:
  • Plant Milk *I use soy milk ¾ cup (177ml)
  • Vinegar 2 teaspoons (10ml)
  • Vegan Butter 4 Tablespoons (56g)
  • Coconut Oil 4 Tablespoons (56g)
  • Vanilla Extract 2 teaspoons (10ml)
  • All Purpose Flour 1¾ cups (227g)
  • Granulated Sugar 1 cup (200g)
  • Baking Soda 1 teaspoon
  • Baking Powder ¼ teaspoon
  • Salt ½ teaspoon
  • For 3 Banana Muffins:
  • Ripe banana mashed 6 Tbs (98g)
  • Mini Chocolate Chips 2 Tablespoons
  • Streusel topping 3 Tablespoons
  • For 3 Strawberry Muffins:
  • Fresh or frozen strawberries ½ cup
  • Streusel topping 3 Tablespoons
  • For 3 Lemon Blueberry Muffins:
  • Blueberries fresh or frozen ¼ cup
  • Lemon Zest from 1 small lemon *approx 2 teaspoons
  • Lemon Extract ⅛ teaspoon *optional
  • For 3 Double Chocolate Muffins:
  • Cocoa powder 2 Tablespoons
  • Hot water 2 Tablespoons
  • Mini Chocolate Chips 4 Tablespoons **2 Tbs goes IN the batter the other 2Tbs goes on top of the muffins before baking
  • For the Bulk Struesel Topping:
  • Vegan Light Brown Sugar Packed ¾ cup (150g)
  • Vegan Granulated Sugar 1 cup (200g)
  • Salt ½ teaspoon (3g)
  • Ground Cinnamon ½ teaspoon
  • Vegan Butter 3 sticks (340g)
  • Cake Flour 3¼ cups (390g)
Instructions
  1. Prepare the basic muffin batter by combing the flour, sugar, baking soda & powder & salt in a large mixing bowl, whisk to incorporate everything evenly.
  2. Melt the vegan butter and the coconut oil together
  3. In another bowl or a glass measure combine the plant milk with the vinegar let it stand a few minutes to thicken, then add the vanilla extract.
  4. Pour the melted butter/oil mixture into the flour along with the plant milk mixture, whisk smooth
  5. You will have approximately 2¾ cups of batter total.
  6. Divide the batter into 4 smaller bowls each with an approximate ¾ cup cup of batter
  7. Then add your variation ingredients to each bowl for each different flavor
  8. Scoop the batter into your paper lined muffin pans, add the struesel topping or sugar or nuts or oats or whatever toppings you like to each muffin and bake immediately in your preheated 375°F oven for approximately 25-30 minutes or when a toothpick inserted into the center comes out clean
  9. Depending on your oven and placement in the oven you may want to turn the oven temperature down to 350 for the last 10 minutes of baking to make sure they do not over brown
  10. Cool muffins in the pan until you can safely touch the pan without burning yourself, then turn them out onto a cooling rack to cool the rest of the way
  11. Muffins can be frozen *see storage information in the notes section
  12. For the Bulk Struesel topping:
  13. creaming the cold butter with both sugars - about 2 minutes.
  14. Add the cinnamon, salt and flour and mix just until combined sprinkle it out onto a parchment lined sheet pan breaking up any large pieces of crumbs into smaller crumbles.
  15. Freeze solid, then transfer to a ziploc bag or a container suitable for freezing.
  16. Use frozen and store in the freezer for up to 3 months
  17. For the Cocoa Paste Variation:
  18. Combine the cocoa powder with the hot water and whisk smooth
3.5.3251

 

 

 

 

 

Filed Under: All Recipes, Muffins and Breakfast

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Reader Interactions

Comments

  1. Yasmita

    July 17, 2021 at 4:48 pm

    I’m not vegan but I always look for eggless recipes…can I use normal butter instead of vegan butter?

    Reply
    • Gretchen

      July 17, 2021 at 9:47 pm

      yes

      Reply
    • Rebecca

      April 4, 2022 at 3:36 pm

      I made the blueberry version, so good!

      Reply
  2. Jara

    July 18, 2021 at 10:20 am

    looks sooo great and tasty! thank you <3

    Reply
  3. Katy

    July 19, 2021 at 12:43 am

    I would love to see a cupcake version of this batter with cupcake add ons. I have a Block Party coming up and I’m going back and forth on what I’m going to make.

    Reply
    • Gretchen

      July 19, 2021 at 2:42 pm

      Hey good idea!!

      Reply
  4. Inés

    July 19, 2021 at 7:58 am

    Gretchen is it coconut milk or oil?
    in the ingredients list doesn’t mention coconut milk but yes in step 2.
    they look amazing planing to bake them in my day off.

    Reply
    • Gretchen

      July 19, 2021 at 2:42 pm

      THANKYOU!! Updated that error! It’s COCONUT OIL
      I use a combination of coconut oil & vegan butter- but you can use ALL of one or the other if you don’t have both

      Reply
  5. Olga

    July 19, 2021 at 4:34 pm

    Gretchen, thank you very much for such as delicious recipes! Looks yummy! Kids going to be very happy. Perfect entertainment for the rainy summer day!

    Reply
  6. Sharon

    August 26, 2021 at 12:04 am

    Could I sub in coconut milk instead of soy milk?

    Reply
    • Gretchen

      August 26, 2021 at 2:39 am

      yes

      Reply
  7. Monica

    November 21, 2021 at 4:29 pm

    98 grams mashed banana was too much moisture for my three muffins. They rose and then sank. Maybe change banana quantity or some additional flour to those muffins? My other muffins worked well, however.

    Reply
  8. Sunny

    April 26, 2023 at 12:43 pm

    I love this recipe… Can i swap the butter mixture for canola oil?

    Reply
    • Gretchen

      April 26, 2023 at 2:25 pm

      yes for sure!

      Reply
      • Sunny

        April 27, 2023 at 8:16 am

        How much oil should I use then?

        Reply
        • Gretchen

          April 27, 2023 at 8:20 pm

          same amount as listed

          Reply

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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