Dairy-Free Savory Cheddar and Chive Muffins
Enjoy the ultimate comfort food with these Dairy-Free Savory Cheddar and Chive Muffins! Perfectly fluffy and packed with bold flavors, these muffins feature vegan cheddar cheese and fresh chives for a delightful savory twist. A dairy-free buttermilk made with almond milk and apple cider vinegar ensures the ideal tender crumb, while an easy egg substitute makes them completely plant-based. Prepared in just 35 minutes, these muffins are a quick and convenient option for breakfast, brunch, or as a savory snack. Whether served warm or at room temperature, they’ll be your go-to dairy-free baking recipe that’s loaded with cheesy goodness and a burst of herby freshness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Onion powder
- 1 cup Vegan cheddar cheese, shredded
- 0.25 cup Fresh chives, chopped
- 1 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 0.25 cup Olive oil
- 1 serving Egg substitute (such as flaxseed meal mixed with water)
Instructions
Preheat your oven to 375°F (190°C) and line a standard muffin tin with paper liners or lightly grease with a non-stick spray.
In a medium mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 0.5 teaspoon of salt, and 0.5 teaspoon of onion powder. Whisk well to combine.
Stir in 1 cup of shredded vegan cheddar cheese and 0.25 cup of chopped fresh chives to the dry mixture.
In a small bowl or a liquid measuring cup, mix 1 cup of unsweetened almond milk with 1 teaspoon of apple cider vinegar. Let the mixture sit for a few minutes to thicken slightly; this creates a dairy-free buttermilk substitute.
In a separate bowl, combine the almond milk mixture with 0.25 cup of olive oil and the prepared egg substitute (follow packaging instructions for 1 egg equivalent). Whisk together until smooth.
Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon until just combined. Be cautious not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until the tops of the muffins are lightly golden and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your dairy-free savory cheddar and chive muffins!
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3492 mg | 152% | |
| Total Carbohydrate | 223.7 g | 81% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 0.5 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 936 mg | 72% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 601 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
