Luscious Dairy-Free Muffin Batter
This versatile dairy-free muffin batter can be tailored to your taste and pantry. Perfect for breakfast or a snack, this recipe is forgiving: feel free to experiment with your favorite fruits such as blueberries, raspberries, or even nuts for added texture and flavor. With minimal sugar, the natural sweetness from the fruit shines through, making this a guilt-free treat. If you prefer a sweeter muffin, simply double the sugar to suit your taste. Enjoy the flexibility of making plain muffins or elevating them with delightful mix-ins, while ensuring a lumpy batter for optimal muffin texture. Easy to whip up, these muffins are bound to be a family favorite!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
flour
2 cups (sifted)
sugar
1/4 cup (optional; adjust to taste)
baking powder
1 tablespoon (sifted)
salt
1/2 teaspoon (to taste)
vegetable oil
6 tablespoons (measured)
water
2/3 cup (measured)
eggs
2 (lightly beaten)
Instructions
1
Preheat your oven to 375°F (190°C). Line a muffin tin with paper cups or grease it lightly to prevent sticking.
2
In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
3
In a separate bowl, whisk together the vegetable oil, water, and eggs until thoroughly combined.
4
Pour the wet ingredients into the well of the dry mixture. Gently stir until the flour is just moistened; a lumpy batter is key to achieving fluffy muffins.
5
If desired, fold in your chosen fruits and/or nuts carefully to avoid over-mixing.
6
Spoon the muffin batter evenly into the prepared muffin cups, filling each about two-thirds full.
7
Bake in the preheated oven for 15 to 20 minutes, or until the tops are lightly browned and a toothpick inserted in the center comes out clean.
8
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your fresh, homemade muffins!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary feature of this muffin recipe?
This recipe is for a luscious dairy-free muffin batter that is versatile and can be customized with various mix-ins.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
How long do these muffins take to bake?
The muffins bake for 15 to 20 minutes.
Why is it important to leave the batter lumpy?
A lumpy batter is key to achieving optimal fluffy muffin texture; over-mixing should be avoided.
What liquid is used instead of milk to keep this dairy-free?
This recipe uses 2/3 cup of water to keep the batter dairy-free.
Can I adjust the sweetness of these muffins?
Yes, if you prefer a sweeter muffin, you can double the suggested 1/4 cup of sugar.
What are some recommended fruit mix-ins?
Blueberries and raspberries are excellent fruit choices for this batter.
Can I add nuts to the batter?
Yes, nuts can be added to provide extra texture and flavor.
How much flour is required?
The recipe requires 2 cups of sifted flour.
What type of oil is used in this recipe?
The recipe calls for 6 tablespoons of vegetable oil.
How many eggs are needed for the batter?
You will need 2 lightly beaten eggs.
How full should I fill the muffin cups?
Fill each muffin cup about two-thirds full with the batter.
Is there a specific way to combine the ingredients?
Sift dry ingredients first, make a well in the center, and then pour in the whisked wet ingredients.
What baking powder amount is used?
The recipe uses 1 tablespoon of sifted baking powder.
Should I sift the dry ingredients?
Yes, sifting together the flour, sugar, baking powder, and salt is recommended.
How do I know when the muffins are finished baking?
The muffins are done when the tops are lightly browned and a toothpick inserted in the center comes out clean.
How should I prepare the muffin tin?
Line the tin with paper cups or grease it lightly to prevent sticking.
What should I do after the muffins come out of the oven?
Allow them to cool in the pan for a few minutes before transferring to a wire rack.
Can I make these muffins plain?
Yes, the recipe is flexible enough to make plain muffins or muffins with mix-ins.
Is this recipe suitable for breakfast?
Yes, these muffins are described as perfect for breakfast or a snack.
Is the salt measurement fixed?
The recipe suggests 1/2 teaspoon of salt, but it can be adjusted to taste.
Are these muffins considered low-sugar?
Yes, with only 1/4 cup of sugar, they are intended to let the natural sweetness of fruit shine through.
Can I use this recipe for a vegan diet?
While tagged as vegan-friendly, the recipe contains 2 eggs, so a substitute would be needed for a strict vegan diet.
What is the texture of the finished muffin?
The muffins are designed to be fluffy when prepared correctly.
How many ingredients are in the base batter?
The base batter consists of 7 ingredients: flour, sugar, baking powder, salt, vegetable oil, water, and eggs.
What is the preparation method for the eggs?
The eggs should be lightly beaten before being whisked with the other wet ingredients.
Is this considered a quick bread?
Yes, this recipe is categorized under the quick bread tag.
Can I add mix-ins at the end?
Yes, fold in your chosen fruits or nuts carefully just before spooning the batter into the tin.
Does this recipe use milk?
No, this is a dairy-free recipe and uses water instead of milk.
What tool is used for the final cooling stage?
A wire rack is used to allow the muffins to cool completely.