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Frequently Asked Questions (FAQ)
Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend includes xanthan gum for structure.
What other non-dairy milk can I use?
You can substitute soy milk with almond milk, oat milk, or any other plant-based milk you prefer. Just ensure it’s unsweetened for the best results.
Can I use a different oil?
Yes, a neutral oil like canola or sunflower oil works well in place of olive oil. Avoid using coconut oil as it may affect the texture and flavor.
How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week. You can also freeze them for up to 1 month.
Can I omit the crumb topping?
Yes, the crumb topping is optional. If you prefer a simpler muffin, feel free to skip it or replace it with a light sprinkle of sugar.
Why should I let the batter rest?
Letting the batter rest for 30 minutes promotes higher muffin tops, giving you that bakery-style look. It also improves the texture.
What can I use instead of vegan yogurt?
You can use vegan sour cream, thick coconut yogurt, or even vegan skyr as a replacement for vegan Greek-style yogurt.
How do I prevent my muffins from sticking to the liners?
Use high-quality muffin liners or lightly grease them with oil to prevent sticking. Allow the muffins to cool completely before removing them from the liners.
Can I make mini muffins instead?
Yes, you can use a mini muffin tin, but reduce the baking time to about 10-12 minutes. Keep an eye on them to prevent overbaking.
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar by up to 25%, but keep in mind that it may affect the texture and sweetness. For a healthier alternative, you could try using a natural sweetener like maple syrup, but adjustments to the dry ingredients may be necessary.
