Baking Delicious Vegan Jelly-Stuffed Muffins
Breakfast just got a delightful twist with these vegan jelly-filled muffins! Choose any jam that tickles your taste buds, or try a combination like chocolate or mashed bananas for a unique treat.
Make sure you've got standard (2-1/2-inch diameter) muffin liners on hand. These pastries can be a bit messy without them, and you don't want your jelly leaking out and sticking to the pan.
These muffins made an appearance in our 'Vegan Comfort Food' photo gallery.
- Yield: 12 muffins
- Difficulty: A cinch
- Total: Approximately 50 minutes
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 1 cup plant-based milk (soy or rice)
- 1 teaspoon apple cider vinegar
- 2 tablespoons cornstarch
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/3 cup raspberry, strawberry, or grape jam or preserves
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F and position a rack in the center. Line a 12-well (1/2 cup) muffin pan with paper liners; set aside.
- Sift the flour, baking powder, baking soda, nutmeg, and salt into a large bowl. Make a well in the center of the mixture; set aside.
- In a medium, nonreactive bowl, whisk together the plant-based milk, vinegar, and cornstarch until the cornstarch has dissolved. Pour this into the well in the flour mixture. Add the granulated sugar, oil, and vanilla and stir with a rubber spatula until combined (there will be a few lumps).
- Fill each muffin well about three-quarters full. Using a spoon, create a small indentation in the batter by slightly spreading it from the middle out toward the edges. Measure 1 heaping teaspoon of jam or preserves and place the back of the teaspoon inside the indentation. Rotate the spoon, letting the jam slide into the indentation. Repeat in each well.
- Bake until the tops of the muffins are firm, about 21 to 23 minutes. Set the pan on a wire rack and let cool for 5 minutes. Remove the muffins from the pan and let cool completely on the wire rack. Dust with powdered sugar before serving.
Vegan Comfort Food has never tasted so good!
- These vegan jelly-filled muffins can be found in the 'Vegan Comfort Food' photo gallery on Aussiedlerbote.
- To make these muffins, ensure you have standard (2-1/2-inch diameter) muffin liners to prevent jelly from leaking out and sticking to the pan.
- The recipe yields 12 muffins and is labeled as 'A cinch' in terms of difficulty, with an estimated total time of approximately 50 minutes.
- flavor your vegan jelly-filled muffins with your choice of raspberry, strawberry, or grape jam or preserves, or explore unique combinations like chocolate or mashed bananas for an added twist on breakfast nutrition.
