Simple to make and very addictive, these vegan savoury muffins are packed full of spicy cheesy flavour. If you are more of a savoury person than sweet, this is definitely a baking recipe for you. Enjoy these as a delicious snack on their own warm out of the oven or try them as a side with your lunch or dinner. Either way this is one of those comforting recipes you are going to end up making time and time again!
What you need to make these muffins
Plain White Self-Raising Flour: by using this type of flour you get a lovely springy batter that has a great rise.
Spring Onions: you want to chop these thinly. These however, are an optional ingredient and if you don’t have them in the kitchen you can easily leave them out, or just saute some normal red or white onion and add it the mixture in the same quantity.
Dried Chilli Flakes: again this is an optional ingredient. If you aren’t a fan of spice you can leave them out, or tone it down. But they do add a lovely heat to the muffin.
Grated Vegan Cheese: I think we all know vegan cheese at best can be a bit hit or miss. With this in mind, I’d stick to you favourite brand / variety, you just want to pick one that performs similar to a Cheddar.
Salt, Herbs and Spices: I’ve added smoked paprika and fresh coriander to these muffins, but why not get creative and make up your own blend once you get comfortable with making the base recipe.
Pumpkin Seeds: these can also be swapped for other seeds like sunflower, if that is what you have available.
Unsweetened Dairy Free Milk: most dairy free milks will work, just pick an unsweetened version so it doesn’t harm the overall flavour of the muffin. Also pick a regular variety i.e. not a barista version, so you just get the pure dairy free milk and not the added emulsifiers and oils that are added to the milks that have foaming abilities. The one variety I’d try and steer clear of is coconut milk, and that is because it has quite a distinct flavour that won’t go well with the other ingredients.
Chia Eggs: this is basically a DIY vegan egg replacement. A chia egg is made by mixing 1 tbsp of chia seeds with 3 tbsp of warm water and leaving this to sit for 10 minutes, giving it a little stir until it gets thick and gelatinous.
Olive Oil: this provides the fat to the muffin mixture.
If you love these muffins, why not try these other comforting savoury recipes?
Popular questions when making these muffins
These muffin cases aren’t suited to this savoury muffin recipe as they don’t work the same way as they would with a sweet bake. If you use them you’ll find they stick to the muffin, probably so much you’ll struggle to actually end up peeling them away without completely destroying the muffin. It is far better to use a silicon muffin tray or grease a regular pan with oil or vegan butter.
Once you have mixed your dough together, if it looks too dry add 1 additional tbsp of dairy free milk at a time until you get the desired consistency.
You want to make sure you don’t over work your dough, if you do it will become elastic and the batter itself tough instead of fluffy. You want a dough that has just about come together and is not too wet or too dry with the ingredients evenly mixed in.
Easy Vegan Savoury MuffinsCourse: Breakfast, SnackCuisine: Baking, Healthy, VeganDifficulty: Easy
These simple to make vegan savoury muffins are packed full of flavour and a lovely crunchy seed topping. They make the perfect afternoon snack, breakfast on the go or even grab a couple for an easy light dinner.
- Dry Ingredients
300g White self raising flour
3 Spring onions, finely chopped
2 tbsp pumpkin seeds + extra as a topping
2 tsp paprika
1/2 tsp sea salt
Generous amount of cracked black pepper
Large handful of chopped coriander
40g Grated vegan cheese + extra as a topping
1 tsp dried chilli flakes (add 1/2 tsp more if you like it spicy)
- Wet Ingredients
200ml Dairy free milk
3 tbsp olive oil
2 Chia eggs (1tbsp of chia seeds mixed with 3tbsp water and left to stand for 10 minutes until gelatinous)
1 tsp Marmite
- Preheat an oven to 200oc and grease a muffin tin with oil or dairy free butter (see above for the reason not to use paper muffin liners).
- Add all of the dry ingredients to a large bowl and combine.
- In a separate bowl, add all of the wet ingredients and mix well until combined.
- Carefully fold in the wet mixture into the dry ingredients (but don’t overwork the batter), the mixture will be quite firm.
- Using two spoons, divide the muffin batter evenly amongst 9 muffin holes. TIP: use two wet warm spoons and the mixture will be a lot easier to handle and a lot less messy.
- Top the uncooked muffins with a sprinkle of pumpkin seeds and grated vegan cheese.
- Cook in the oven for 18 minutes, checking throughout. They are cooked when they are golden on top and a skewer comes out clean when inserted in the middle.
- Place on a cooling rack to cool slightly before eating, but they are best eaten warm!
- Leave the chilli out all together or reduce the quantity if you don’t like spicy foods.
I can’t wait to hear what you think of these Easy Vegan Savoury Muffins so please leave a comment below and tag me in your wonderful creations! I’m @fortheutterloveoffood on Instagram and use the hashtag #fortheutterloveoffood. I’m also on Facebook – please say hello!