There’s something special about the warmth of freshly baked muffins filling your kitchen, especially when they carry the bright, zesty notes of citrus. I discovered this Easy Vegan Panettone Style Muffins recipe during a chilly weekend, when I wanted to create a delightful treat that was both comforting and different from the usual fare. As I combined the sweet orange and lemon peels with tart raisins, I could almost hear the sizzle of excitement in the air.
Perfect for a cozy brunch, a casual afternoon snack, or even sharing with friends, these muffins offer a refreshing twist on a traditional favorite. The combination of cashew butter and apple sauce not only makes them irresistibly moist but also adds a layer of depth that will have everyone asking for seconds. And the best part? They’re incredibly easy to whip up. No complicated steps or fancy equipment required—just a little love and some simple ingredients you likely have around.
So, grab your apron and get ready to learn how to create these fluffy, fragrant delights that promise to elevate your baking game. Trust me, your taste buds will thank you!
Why will you love Easy vegan Panettone style Muffins?
Irresistible flavors burst from every bite, combining citrus sweetness with chewy raisins for a delightful treat. Super simple to make, you can easily prepare these muffins with just a few kitchen staples. Healthy alternative, thanks to wholesome ingredients like cashew butter and apple sauce, making them perfectly moist. Versatile serving options let you enjoy them at breakfast, brunch, or as a comforting snack. Plus, they’re a crowd-pleaser—everyone loves a fresh muffin! Don’t forget to explore even more inspiring baked goods in our collection of delicious muffin recipes for endless ideas!
Easy Vegan Panettone Style Muffins Ingredients
• These ingredients come together to create a flavorful twist on classic muffins!
For the Muffin Base
- 340 g flour – Perfect for a fluffy texture that holds all the delicious flavors.
- 50 g coconut or fine brown sugar – Adds sweetness and a hint of coconut flavor—use brown sugar for a richer taste.
- 40 g apple sauce – Provides moisture while replacing eggs; it’s a healthy alternative.
- 100 g cashew butter – Infuses rich creaminess and healthy fats into your muffins.
- 25 g fresh yeast – Ensures the muffins rise beautifully, creating that light texture.
- Pinch of salt – Balances the sweetness and enhances the overall flavor.
For the Flavor Boost
- 30 g orange peel – Brings a zesty brightness; opt for fresh if possible for the best flavor.
- 30 g lemon peel – Adds depth with its refreshing citrus notes; perfect for a panettone twist.
- 80 g unsulfurated raisins – Chewy sweetness that complements the citrus beautifully.
- 1/2 Tsp orange zest (freshly grated) – Intensifies the orange flavor for maximum zest!
- 1/2 Tsp lemon zest (freshly grated) – Elevates the lemon notes and adds a fragrant aroma.
For the Wet Ingredients
- 1 cup (240ml) plant milk – Choose your favorite variety, such as almond or oat, to keep it plant-based and delightful.
Optional Topping
- Shaved almonds – Offers a crunchy texture and nutty flavor; sprinkle on top for added elegance.
These mouthwatering ingredients make the Easy vegan Panettone style Muffins a must-try recipe for your next baking adventure!
How to Make Easy Vegan Panettone Style Muffins
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Warm the Milk: Gently heat the plant milk over low heat in a small saucepan with the fresh yeast. Stir until the yeast dissolves completely, then let it rest until bubbles form on the surface—this activates the yeast!
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Mix the Base: In a large mixing bowl, combine the flour, cashew butter, apple sauce, coconut sugar, salt, zests, and the milk-yeast mixture. Join in with your hands or a hand mixer until everything comes together into a sticky dough.
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Add the Goodies: Once combined, fold in the orange and lemon peels along with the raisins. Engage those muscles and mix well for 10-15 minutes until the dough is smooth and elastic.
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Let it Rise: Form the dough into a ball and place it in a floured bowl. Cover it with a kitchen towel and let it rest in a warm spot for 1 hour—watch it grow!
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Shape the Muffins: After the hour, gently knead the dough a few times, then divide it into 12 equal-sized balls. This is where the magic begins!
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Second Rise: Place the dough balls in a lined muffin tray, cover them again, and let them rest for another 20 minutes in a warm area—this will make your muffins delightfully fluffy.
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Bake to Perfection: Preheat your oven to 200°C. Brush the risen dough balls with a bit of plant milk, sprinkle on those crunchy shaved almonds, and bake for 15-20 minutes until they’re golden brown and smell heavenly.
Optional: Drizzle with a light glaze or a sprinkle of powdered sugar for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
Easy Vegan Panettone Style Muffins Variations & Substitutions
Feel free to explore your creativity in the kitchen and customize these muffins to match your tastes!
- Nut-Free: Swap cashew butter for sunflower seed butter for a creamy, nut-free alternative that still packs flavor.
- Sweetness Adjustment: Use maple syrup or agave instead of coconut sugar for a different sweet profile, making them a touch more caramelized.
- Gluten-Free: Substitute the flour with a gluten-free blend to whip up an inclusive version that everyone can enjoy! Keep an eye on the texture; it might need a little tweaking.
- Add Bananas: Mash 1 ripe banana into the batter for extra moisture and a delicious hint of natural sweetness—your muffins will be wonderfully fruity!
- Dried Fruits: Incorporate a mix of dried cranberries or cherries alongside the raisins for a pop of color and additional flavors that dance on your palate.
- Zesty Twist: Enhance flavor by adding a splash of lemon or orange juice to the mixture, making each bite burst with citrus goodness, a true treat for your senses!
- Spiced Up: Sprinkle a teaspoon of cinnamon or nutmeg into the dry ingredients for a warm, spicy kick—perfect for the chilly months!
- Chocolate Mash-Up: Fold in vegan chocolate chips or cacao nibs for a delightful chocolate surprise that makes these muffins even more indulgent.
Let your imagination run wild, and enjoy crafting these delicious Easy Vegan Panettone Style Muffins to suit your family’s whims and tastes!
What to Serve with Easy Vegan Panettone Style Muffins?
These muffins shine brightly as the centerpiece of your next gathering, effortlessly enhancing any meal experience.
- Fresh Fruit Salad: A medley of seasonal fruits adds a refreshing burst that complements the citrus notes in the muffins.
- Spiced Chai Latte: A warm, aromatic drink that enhances the cozy vibe—perfect for pairing with a sweet treat.
- Coconut Yogurt: Its creaminess balances the muffins’ texture, while a touch of sweetness adds to the delightful experience.
- Maple Syrup Drizzle: A light drizzle of pure maple syrup elevates the muffins from excellent to divine; sweetening each bite perfectly!
- Walnut Crumble Topping: Adding a crunchy walnut crumble brings an extra layer of texture, making it feel indulgent and decadent.
- Vanilla Almond Milkshake: A chilled, creamy shake complements the warmth of the muffins, enhancing your overall flavor adventure.
- Green Tea: Offering a light bitterness that wonderfully contrasts the sweet muffins, this pairing refreshes the palate beautifully.
- Dairy-Free Ice Cream: A scoop on the side provides an indulgent touch while cooling down the mouth after every warm bite.
- Cinnamon Sugar Dusting: A light sprinkle adds a nostalgic taste, reminiscent of bakery delights escorting each muffin.
These pairing suggestions ensure each bite is an enjoyable experience with your Easy Vegan Panettone Style Muffins!
How to Store and Freeze Easy Vegan Panettone Style Muffins
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Room Temperature: Allow your muffins to cool completely, then store in an airtight container for up to 2 days. This keeps them fresh and tasty!
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Fridge: If you prefer to extend their life, place the muffins in the fridge for up to a week. Just remember to wrap them well to prevent drying out.
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Freezer: For longer storage, freeze the muffins individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. They thaw beautifully!
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Reheating: When ready to enjoy, thaw at room temperature or pop them in the microwave for 15-20 seconds. They’ll taste freshly baked again! Enjoy your Easy vegan Panettone style Muffins!
Make Ahead Options
These Easy Vegan Panettone Style Muffins are a delightful option for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance by following the first few steps: after mixing and kneading, cover the dough tightly with plastic wrap and refrigerate it. Then, when you’re ready to bake, let the dough rest at room temperature for about 30 minutes before shaping it into muffin balls. Alternatively, you can shape the muffins and freeze them for up to 3 days. Just place the shaped dough balls on a baking sheet to freeze, then transfer them to an airtight container. When it’s time to serve, bake them directly from frozen, adding a few extra minutes to the baking time. This method ensures they stay just as delicious and fluffy!
Expert Tips for Easy Vegan Panettone Style Muffins
- Use Fresh Yeast: Ensure your yeast is fresh to achieve the best rise. If it doesn’t bubble after warming with milk, it may be expired.
- Watch Your Dough: Be mindful not to overmix the dough; this can lead to dense muffins instead of the airy texture you’re aiming for.
- Room Temperature Ingredients: Let ingredients like cashew butter and plant milk sit out before mixing. This helps the batter come together smoothly.
- Adjust Flavor Zests: Feel free to adjust orange and lemon zests to your taste; more zest enhances the citrusy flavor of these Easy vegan Panettone style Muffins!
- Baking Time Variations: Pay attention to your oven, as baking times can vary. Start checking for doneness a minute or two early to avoid overbaking.
Easy Vegan Panettone Style Muffins Recipe FAQs
How do I choose ripe fruits for my muffins?
Absolutely! For the best flavor in your Easy Vegan Panettone Style Muffins, always use fresh, vibrant citrus peels without any dark spots. Choose lemons and oranges that feel firm yet slightly give when you press them gently. This indicates juiciness and ripeness—perfect for that zesty punch!
How should I store my muffins?
To keep your muffins fresh and tasty, allow them to cool completely, then store them in an airtight container at room temperature for up to 2 days. If you need them to last longer, pop them in the fridge wrapped tightly for up to a week. Just be mindful to prevent drying out!
Can I freeze these muffins? How?
Yes, freezing is a fantastic option! To freeze your Easy Vegan Panettone Style Muffins, wrap each muffin in plastic wrap and place them in a freezer bag. They can last up to 3 months in the freezer. When you’re ready to enjoy them, simply thaw at room temperature or microwave for 15-20 seconds—like a warm hug from your oven!
What should I do if my muffins didn’t rise well?
If your muffins didn’t rise, it may be due to inactive yeast. Always check that your yeast is fresh and bubbly when mixed with warm milk. If your dough is too dense, this can happen, so remember to knead gently and not overmix. A good rise is crucial for fluffy muffins!
Are these muffins safe for pets or specific allergies?
While these Easy Vegan Panettone Style Muffins are plant-based, always check for common allergens like nuts. Cashew butter can be an issue for some, so substitute with sunflower seed butter for those with nut allergies. As for pets, avoid sharing these muffins with dogs, as citrus is not recommended for their digestion.
What can I use instead of cashew butter?
If you’re looking for alternatives to cashew butter, almond butter or sunflower seed butter work beautifully! Both will add creaminess and flavor. Just ensure to adjust based on any allergies and personal preferences. The more the merrier in the kitchen—get creative with what you enjoy!
Easy Vegan Panettone Style Muffins for a Flavorful Twist
Ingredients
Equipment
Method
- Gently heat the plant milk over low heat in a small saucepan with the fresh yeast. Stir until the yeast dissolves completely, then let it rest until bubbles form on the surface.
- In a large mixing bowl, combine the flour, cashew butter, apple sauce, coconut sugar, salt, zests, and the milk-yeast mixture. Mix until everything comes together into a sticky dough.
- Fold in the orange and lemon peels along with the raisins. Mix well until the dough is smooth and elastic.
- Form the dough into a ball and place it in a floured bowl. Cover it with a kitchen towel and let it rest in a warm spot for 1 hour.
- Gently knead the dough a few times, then divide it into 12 equal-sized balls.
- Place the dough balls in a lined muffin tray, cover them again, and let them rest for another 20 minutes in a warm area.
- Preheat your oven to 200°C. Brush the risen dough balls with a bit of plant milk, sprinkle on shaved almonds, and bake for 15-20 minutes until they're golden brown.