Moist and delicious, this dairy free Vanilla muffin recipe is so good and full of vanilla flavor. These fluffy muffins are anything but plain!
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You might think of vanilla muffins as plain muffins, but they are far from it! Vanilla oat Kefir and vanilla extract give these muffins a pleasant flavor that you can slather butter, strawberry jam, peach jam, or blueberry jam on and enjoy with a hot cup of coffee or a big cup of milk!
And the best part is, they are really easy to make! I love corn muffins, chocolate chip muffins, apple muffins, and especially cranberry orange muffins, but having a good vanilla muffin recipe on hand is essential in my book!
This recipe is brought to you in collaboration with Lifeway Kefir. Thank you for supporting the brands that make my blog possible!
Why You'll Love This Muffin Recipe (No Milk!)
- They are a great addition to a breakfast or brunch spread! Since they don't have an over the top flavor, they are very versatile and can be enjoyed by everyone!
- They are easy to make! No need to break out the hand mixer or stand mixer, these muffins are hand mixed in a bowl and then scooped into the muffin tin.
- They are great for meal-prep! Make a big batch of this vanilla muffin recipe and keep them in an airtight container to enjoy throughout the week.
Vanilla Muffin Recipe Ingredients
This vanilla muffin recipes uses simple ingredients you probably already have at home!
- All Purpose Flour
- Baking Powder
- Baking Soda
- Vanilla Oat Kefir
- Whole Eggs
- White Sugar
- Vanilla extract- Real vanilla is best. Do not use imitation vanilla as you want the best ingredients possible for this simple muffin recipe.
- Coconut oil- Vegetable oil can be used instead. A neutral oil is what you want to use.
What is Lifeway Oat?
Lifeway Oat is made with Organic Oats and contains 10 live & active vegan probiotic cultures per serving. These probiotics may help to promote a balanced and diverse microbiome to support healthy digestion and immunity. Lifeway Oat is also dairy free, plant-based, and certified gluten free.
Equipment for This Vanilla Muffin Recipe
How to Make Vanilla Muffins
- Preheat the oven to 400 degrees. Line a muffin tin with muffin liners. Set that aside. In a medium bowl, mix together the flour, baking powder, and baking soda. Set the flour mixture aside. In a separate bowl, mix together the coconut oil and the sugar. Mix with a whisk until well combined.
2. Add the eggs, vanilla extract, and kefir to the bowl and mix well until all the ingredients are combined.
3. Add the dry ingredients to the wet ingredients and mix until just combine. Do not overmix. It's ok if there are a few lumps left in the batter. With an ice cream scoop or a measuring cup, scoop the batter evenly into the prepared muffin tin.
4. Bake the muffins for 15-18 minutes or until a toothpick is inserted and comes out clean and the tops are golden brown. You can also use a cake tester to make sure the muffins are done.
5. Let the muffins cool on a wire rack.
Vanilla Muffin Recipe Variations
- These muffins are delicious as is, but they can also be used as a base for other types of muffins. Add chocolate chips to make vanilla chocolate chip muffins or add blueberries for blueberry muffins taken up a notch!
- Change up the flour! All-purpose flour is easiest to work with, but you can do a mix of whole wheat flour and all-purpose flour. You can also use your favorite gluten-free variety of flour.
- If you don't have vanilla extract, you can use vanilla bean paste instead. That will increase the vanilla flavor too!
- Use dairy! These muffins can be made with dairy too. Replace the oat kefir with whole milk or sour cream. You can replace the coconut oil or neutral oil with melted butter as well!
How to Store Vanilla Muffins
Keep these muffins in an airtight container for up to 5 days. You can heat these muffins up in the toaster oven, but make sure you remove the paper liner first! They can be served at room temperature or slightly warmed.
Frequently Asked Questions
Yes! These muffins freeze perfectly! Allow the muffins to cool completely and then place them in a gallon Ziploc bag or an airtight container. They will keep in the freezer for up to 3 months.
They are a little different because vanilla muffins are denser. They hold up well to butter and jam being spread on them, while cupcakes are topped with your favorite buttercream. Feel free to add chocolate buttercream, vanilla buttercream, or your favorite flavor to the top of the muffins! There's nothing wrong with a little extra buttercream in the morning!
The key is not overmixing the batter. Once you add the dry ingredients to the wet, stir just until combined, a few lumps are fine, and overmixing leads to dense, tough muffins. Using oil instead of butter, plus the moisture from the kefir, also helps keep these muffins soft and moist. Just be careful not to overbake them either, since that dries them out fast even when the batter is perfect, so start checking with a toothpick a few minutes before the end of the bake time.
Other Recipes To Try!
Did you love this delicious Vanilla Muffin recipe? If you did, don't forget to tag me on social media here on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!
- More Breakfast Recipes
- Apple Cinnamon Breakfast Bars
- Sweet Mango Pancakes
- Baked Peach Donuts
- Homemade Bagels
📖 Recipe
Dairy Free Vanilla Muffin Recipe
Ingredients
- 2 cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 cup Lifeway Vanilla Oat Kefir
- ½ cup Coconut Oil Or a neutral oil
- ½ cup Sugar
- 2 Eggs
- 1 tablespoon Vanilla Extract
Instructions
- Preheat the oven to 400 degrees. Line a muffin tin with muffin liners. Set that aside.
- In a medium bowl, mix together the flour, baking powder, and baking soda. Set that aside.
- In a large bowl, mix together the coconut oil and the sugar. Mix with a whisk until well combined.
- Add the eggs, vanilla extract, and kefir to the bowl and mix well until all the ingredients are combined.
- Add the dry ingredients to the wet ingredients and mix until just combine. Do not overmix. It's ok if there are a few lumps left in the batter.
- With an ice cream scoop or a measuring cup, scoop the batter evenly into the prepared muffin tin.
- Bake the muffins for 15-18 minutes or until a toothpick is inserted and comes out clean.
- Let the muffins cool on a wire rack.
Notes
- Vegetable oil or melted butter can be used in place of coconut oil.
- Buttermilk, heavy cream, sour cream, or greek yogurt can be used in of place of Kefir.
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