Muffin Vaniglia

Free

Difficulty: Low
Time: 15 min (plus approx. 30 min cooking time)
Quantity: 12 muffins
Type: Muffins and Cupcakes
Dietary requirements: Nut-free Cream-free Vegan

Ingredients

390 g plant-based milk

320 g seed oil

20 g apple cider vinegar

3 g salt

230 g granulated sugar

1 vanilla bean

310 g cake flour

100 g potato starch

6 g baking powder

4 g baking soda

In this recipe we will prepare classic white muffins flavored with vanilla, using simple ingredients. We will not replace the eggs with banana or other ingredients that can change the final taste, but we will obtain simple vanilla muffins, which you can also flavor as you prefer, for example with citrus zest, cinnamon or other spices. You can eat them as they are, fill them inside with a spreadable cream or a vegan Nutella, or decorate them on top with a stable cream.

Method

Preheat the oven to 170°C static mode. Take a bowl and pour in the plant-based milk, seed oil, apple cider vinegar, sugar and salt. Cut the vanilla bean lengthwise, open it and extract the seeds with the tip of a small knife. Add the vanilla seeds to the bowl. Mix with a whisk for several minutes, until you create a good emulsion between the liquids and the fats. In another bowl, weigh together all the dry ingredients: flour, potato starch, baking powder and baking soda.

Sift the dry ingredients directly into the bowl with the liquid mixture and mix with a whisk for a few minutes, until you obtain a smooth mixture without lumps.

Prepare a muffin tin by placing large muffin liners inside, not the smaller cupcake liners. Portion the batter using a large spoon or an ice cream scoop. You will need about two large spoonfuls or two full scoops for each muffin. Pour about 115 g of batter into each liner, to obtain 12 muffins. Bake in a static oven at 170°C for about 20 minutes. After this time, increase the temperature to 220°C and continue baking for another 5–10 minutes, in order to give the muffins more color. Remove from the oven and leave to cool completely at room temperature for about 1–2 hours before tasting them.

Storage

The muffins can be stored for 1 day at room temperature, preferably under a glass dome or inside a well-sealed container. To store them for longer, place them in the refrigerator inside a container, where they will keep for about 3–4 days. Before consuming them, you can leave them at room temperature for a few minutes so that they become softer again.

Tips

If you do not want to use baking soda, you can use 15 g total of baking powder in the entire recipe. In this case, instead of using baking powder and baking soda, use only 15 g of baking powder and also remove the apple cider vinegar from the recipe. We recommend reading these articles: - which ingredients to use - where to buy ingredients and pastry products