What To Know
- Whether you’re following a vegan or egg-allergy-free diet or simply looking for a new and exciting way to enjoy cinnamon muffins, this guide will provide you with everything you need to know to create these delicious treats.
- Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Whether you’re hosting a brunch, satisfying an afternoon craving, or simply looking for a sweet and satisfying snack, these eggless cinnamon muffins will hit the spot every time.
Eggless cinnamon muffins are a delightful treat that offers a burst of flavor without the use of eggs. These moist and tender muffins are the perfect addition to any breakfast, brunch, or afternoon snack. Whether you’re following a vegan or egg-allergy-free diet or simply looking for a new and exciting way to enjoy cinnamon muffins, this guide will provide you with everything you need to know to create these delicious treats.
Ingredients You’ll Need
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk (or other plant-based milk)
- 1/4 cup melted vegan butter (or coconut oil)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Step-by-Step Instructions
1. Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Whisk dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, baking soda, and salt.
3. Combine wet ingredients: In a separate bowl, whisk together the almond milk, melted butter, and vanilla extract.
4. Add wet ingredients to dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Stir in walnuts (optional): If desired, stir in chopped walnuts for an extra crunch.
6. Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
7. Bake: Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Tips for Perfect Eggless Cinnamon Muffins
- Use ripe bananas: For a moist and flavorful muffin, use ripe bananas. Overripe bananas will add sweetness and moisture to the batter.
- Don’t overmix: Overmixing the batter will result in tough muffins. Stir just until the ingredients are combined.
- Measure ingredients accurately: Accurate measurements are crucial for achieving the perfect texture and flavor. Use measuring cups and spoons to ensure precision.
- Let muffins cool: Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Variations and Substitutions
- Vegan: To make these muffins completely vegan, use plant-based milk and vegan butter or coconut oil.
- Gluten-free: For gluten-free muffins, use gluten-free flour.
- Fruit: Add your favorite fruits, such as blueberries, raspberries, or strawberries, to the batter for a fruity twist.
- Nuts: Swap out walnuts for pecans, almonds, or hazelnuts for a different flavor profile.
Storage and Serving
- Store: Store the muffins in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze the muffins for up to 2 months. Thaw at room temperature before serving.
- Serving: Serve the muffins warm or at room temperature. Top with a dollop of vegan butter or cream cheese for extra indulgence.
Conclusion: Savor the Sweetness of Eggless Cinnamon Muffins
Eggless cinnamon muffins are a delightful and versatile treat that can be enjoyed by everyone, regardless of dietary restrictions. With their moist texture, warm cinnamon flavor, and customizable options, these muffins are sure to become a staple in your baking repertoire. Whether you’re hosting a brunch, satisfying an afternoon craving, or simply looking for a sweet and satisfying snack, these eggless cinnamon muffins will hit the spot every time.
FAQ
Q: Can I use regular milk instead of almond milk?
A: Yes, you can use any type of milk you prefer.
Q: What can I substitute for vegan butter?
A: You can use coconut oil or unsweetened applesauce as a substitute for vegan butter.
Q: Can I make these muffins without nuts?
A: Yes, you can omit the walnuts if you don’t want them.
Q: How do I know when the muffins are done baking?
A: Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
Q: Can I double the recipe to make more muffins?
A: Yes, you can double the recipe to make 24 muffins. Just adjust the baking time accordingly to 25-30 minutes.
