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Vegan chestnut and marmalade muffins

These vegan chestnut and marmalade muffins are perfect for breakfast and afternoon tea. You can bake them in an air fryer too – set it to "bake" at 180C for 15-20 minutes. To make flax eggs, follow this recipe>>
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 flax eggs
  • 2 cups of flour
  • ¾ cup muscovado sugar
  • 2 tsp baking powder
  • 1 pinch of salt
  • ½ cup plant-based milk
  • ½ cup vegetable oil
  • 1 tsp cider vinegar
  • 1 orange zested & juiced
  • 3 Tbsp marmalade
  • ½ cup chopped chestnuts vacuum-packed or roasted
  • To serve: icing sugar or 2 Tbsp warmed-up marmalade

Method
 

  1. Preheat the oven to 180°C (350°F).
  2. Mix the flax eggs and set aside.
  3. Mix the plant-based milk and apple cider vinegar, set aside.
  4. In a large mixing bowl, combine the flour, sugar, baking powder and salt.
  5. Add the milk mixture, flax eggs, orange zest & juice and the oil and mix gently with a large wooden spoon. Add more plant-based milk, if the batter is too thick. Be careful not to overmix!
  6. Fold in the marmalade and the chopped chestnuts.
  7. Spoon the batter into silicon muffin cups or a muffin tray lined with paper cases, leaving enough space for the muffins to rise.
  8. Bake for 20–25 mins until an inserted toothpick comes out clean.
  9. Transfer them to a wire rack and let them cool.
  10. Sprinkle with icing sugar or brush them with warmed-up marmalade glaze.