Vegan Jelly Muffins

Are you looking for something sweet for a weekend breakfast. Why not try jelly!



  • 11/2 cups all-purpose flour
  • 3/4 teaspoon baking flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1 cup cashew milk or rice milk
  • 1 teaspoon cider vinegar
  • 2 tablespoons cornstarch
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/3 cup raspberry, strawberry, grape jam or preserves
  • Powdered sugar, for dusting


  • Heat the oven to 350 F and arrange a rack in the middle. Line a muffin pan with paper liners, or use a nonstick muffin cooker.
  • Sift the flour, baking powder, baking soda, nutmeg, and salt into a large bowl. Make a well in the center of the mixture; set aside.
  • In a medium, nonreactive bowl, whisk together milk, vinegar, and cornstarch until the cornstarch has dissolved. Pour this into the middle of the flour mixture. Add the granulated sugar, oil, vanilla and stir with a rubber spatula until combine (there will be a few lumps).
  • Fill each muffin holders about three quarters full. Using a spoon, create a small indentation in the batter by slightly spreading it from the middle out toward the edges. Measure 1 heaping teaspoon or less of jam and spoon into the indentation; spread some of the batter on top of the indentation. Repeat for each muffin.
  • Bake until the tops of the muffins are firm and golden brown for about 21-23 minutes. Set the pan on a wire rack and let cool for 5 minutes. Remove muffins from the pan and let cool completely on wire rack. Dust with powdered sugar before serving. Keep in a plastic bread bag or bread container to keep fresh.

For nutrition facts you see

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