Kesha egg-free muffins are a soft, lightly sweet treat made without eggs, using pantry staples like flour, sugar, and a simple leavening combination. They are perfect for vegans, those with egg allergies, or anyone who wants a quick breakfast or snack. This recipe delivers tender, domed muffins that are just as good as traditional ones, thanks to a clever use of vinegar and baking soda to create lift.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) unsweetened almond milk (or any plant milk)
- 1/3 cup (80 ml) neutral oil (e.g., canola or sunflower)
- 1/4 cup (60 ml) maple syrup or agave
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- Optional: 1/2 cup (90 g) chocolate chips or blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. If using chocolate chips or blueberries, toss them in now to coat them with flour (this prevents sinking).
- In a separate bowl or large liquid measuring cup, mix the almond milk, oil, maple syrup, apple cider vinegar, and vanilla extract. Stir well until combined.
- Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently until just combined. Do not overmix; a few lumps are fine. The batter will be slightly thick.
- Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
- Bake for 18–22 minutes, until the tops are golden and a toothpick inserted into the center comes out clean. (If you added fruit, the toothpick may have a little juice, but no wet batter.)
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Don’t overmix: Stir until the flour is just moistened. Overmixing develops gluten, making muffins tough and dense.
- Vinegar matters: The apple cider vinegar reacts with the baking soda to create carbon dioxide, which gives lift. Do not skip it or substitute with a different acid like lemon juice unless you adjust.
- Milk choice: Any plant milk works, but richer ones like oat or soy may yield slightly softer muffins. If using canned coconut milk, reduce oil by 1 tablespoon.
- Check doneness: Ovens vary. Start checking at 18 minutes; if the tops are browning too fast, tent loosely with foil.
Serving Suggestions
These muffins are delicious warm with a pat of vegan butter or a drizzle of honey (if not strictly vegan). They pair wonderfully with a cup of coffee or tea. For a more filling breakfast, split one and top with nut butter and sliced banana.
Variations
- Lemon Poppy Seed: Add 1 tablespoon poppy seeds and the zest of one lemon. Replace the vanilla with 1 teaspoon lemon extract.
- Spiced Apple: Fold in 1 teaspoon cinnamon and 1 cup diced apple (peeled). Reduce sugar to 1/3 cup.
- Double Chocolate: Replace 1/4 cup (30 g) of flour with unsweetened cocoa powder and add 1/2 cup chocolate chips.
- Nutty: Add 1/2 cup chopped walnuts or pecans to the batter.
Storage and Reheating
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 2 months. To reheat, microwave a single muffin for 15–20 seconds, or warm in a 300°F (150°C) oven for 5–7 minutes. If frozen, thaw at room temperature or microwave for 30–40 seconds.
Frequently Asked Questions
Can I use whole wheat flour? Yes, you can substitute up to half of the all-purpose flour with whole wheat. The muffins will be denser and slightly nuttier. You may need to add 1–2 tablespoons more milk.
Why are my muffins flat? Flat muffins usually mean the leavening agents are old or the batter was overmixed. Check that your baking powder and baking soda are fresh (within 6 months of opening).
Can I make these gluten-free? Yes, use a 1:1 gluten-free flour blend that contains xanthan gum. The texture may be slightly more crumbly, but they will work.
Can I replace the oil with applesauce? Yes, use the same amount of unsweetened applesauce. The muffins will be a bit more cake-like and less tender. They may also brown faster, so check them a few minutes early.
How do I know they are done? Insert a toothpick into the center of a muffin. If it comes out clean or with only a few crumbs (not wet batter), they are done. The top should spring back when lightly pressed.
Can I add fresh fruit? Yes, berries are great. Toss them in a little flour before folding to prevent sinking. If using frozen berries, do not thaw them first; add them frozen and extend baking time by 2–3 minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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