Vegan Courgette Muffins (zucchini muffins)
These giant, bakery style vegan courgette muffins are light, fluffy and moist with tall muffin tops and a lightly spiced flavour. They are a great way of using up an excess courgette, are very easy to make and perfect for freezing and snacking!
Servings 8 muffins
Equipment
- muffin tin
- muffin liners
- cheese grater
Ingredients
- 215 g coarsely grated courgette (zucchini) (about 1 medium-large)
- 80 g (⅓ cup) plain non-dairy yogurt (I use Greek style soya)
- 90 g (6 Tablespoons)) unsweetened non-dairy milk (I use soy)
- 110 g (½ cup) oil (I use olive)
- 160 g (¾ cup) light brown soft sugar
- 2 teaspoons vanilla extract
- 2 teaspoons vinegar (cider or white wine are best)
- 3 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 2 ½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon fine table salt
- 305 g (2 ½ cups) plain (all-purpose) flour
- 85 g (¾ cup) roughly chopped walnuts
- 85 g (½ cup) sultanas or raisins
Instructions
- Coarsely grate the courgette using the larger side of a cheese grater, then weigh out 215g into a large bowl, do not squeeze it out.215 g coarsely grated courgette (zucchini)
- Stir in the yogurt, milk, oil, sugar, vanilla extract and vinegar.80 g (⅓ cup) plain non-dairy yogurt (I use Greek style soya), 90 g (6 Tablespoons)) unsweetened non-dairy milk (I use soy), 110 g (½ cup) oil (I use olive), 160 g (¾ cup) light brown soft sugar, 2 teaspoons vanilla extract, 2 teaspoons vinegar (cider or white wine are best)
- Stir in the cinnamon, nutmeg, allspice, baking powder, bicarbonate of soda and salt.3 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground allspice, 2 ½ teaspoons baking powder, ½ teaspoon bicarbonate of soda (baking soda), ¼ teaspoon fine table salt
- Add the flour and stir until no dry patches remain, but be careful not to over-beat the batter. Fold in the walnuts and sultanas.305 g (2 ½ cups) plain (all-purpose) flour, 85 g (¾ cup) roughly chopped walnuts, 85 g (½ cup) sultanas or raisins
- Cover the bowl with a tea towel and let it rest for 15 minutes. Meanwhile, preheat the oven to 220°C/200°C fan/425°F/gas mark 7. Line two muffin tins with 8-9 cases, spreading them out across the tins so that there is a gap in between each one.
- Divide the batter between the muffin cases, filling them all the way to the top. An ice cream scoop is handy for this.
- Bake for 7 minutes then turn the oven down to 180°C/160°C fan/350°F/gas mark 4. Bake for a further 15 minutes, until a skewer inserted into the centre comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack and leave to cool completely. Once cold store in an airtight container.
Notes
- See post above for tips, details and step-by-step photos.
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- It is especially important that you weigh out the courgette after grating it. Most of the liquid in these muffins comes from the courgette so if you have too much or too little it will make them either too soggy or too dry.