Zapisz Savory, plant-based muffins inspired by classic stroganoff flavors, combining mushrooms, aromatic herbs, and a creamy texture in a portable, snackable form.
I was searching for a make-ahead snack that would pack all the hearty taste of mushroom stroganoff into something easy to share at potlucks. These muffins exceeded expectations and quickly became a favorite with friends.
Ingredients
- Olive oil: 2 tbsp
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Cremini or button mushrooms: 300 g, finely diced
- Fresh thyme leaves: 1 tsp (or ½ tsp dried thyme)
- Smoked paprika: 1 tsp
- Unsweetened soy or oat milk: 200 ml
- Vegan sour cream or plain unsweetened vegan yogurt: 100 g
- Apple cider vinegar: 1 tbsp
- Dijon mustard: 2 tbsp
- All-purpose flour: 220 g
- Baking powder: 2 ½ tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Chopped fresh parsley: 3 tbsp, plus extra for garnish
Instructions
- Prepare Muffin Tin:
- Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- Cook Aromatics:
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until translucent.
- Add Mushrooms & Spices:
- Stir in garlic and cook for 1 minute. Add mushrooms, thyme, and smoked paprika. Sauté for 6 – 8 minutes, until mushrooms have released moisture and are browned. Remove from heat and let cool slightly.
- Mix Wet Ingredients:
- In a small bowl, combine plant milk, vegan sour cream, apple cider vinegar, and Dijon mustard. Mix well.
- Combine Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
- Incorporate Mushrooms & Parsley:
- Add the cooled mushroom mixture and chopped parsley to the dry ingredients. Mix to distribute evenly.
- Fold Wet Into Dry:
- Pour wet ingredients into the dry mix. Gently fold until just combined (do not overmix).
- Fill Muffin Cups:
- Divide batter evenly among prepared muffin cups.
- Bake:
- Bake for 22 – 26 minutes, or until a toothpick inserted into the center comes out clean and tops are lightly golden.
- Cool & Serve:
- Cool in the tin for 5 minutes, then transfer to a wire rack. Garnish with extra parsley. Serve warm or at room temperature.
Zapisz These muffins turned a rainy afternoon into a family baking session with my kids. Everyone enjoyed adding parsley and checking when the tops turned golden in the oven.
Required Tools
12-cup muffin tin, mixing bowls, whisk, large skillet, spatula or wooden spoon, wire rack
Allergen Information
Contains gluten (unless using gluten-free flour), contains soy (if using soy milk or soy-based yogurt), typically nut-free (check labels), contains mustard
Nutritional Information (per muffin)
Calories: 120, Total Fat: 4 g, Carbohydrates: 18 g, Protein: 3 g
Zapisz Enjoy these savory muffins warm or bring them to your next gathering for a plant-based treat everyone will love.
Najczęściej zadawane pytania dotyczące przepisów
- → What mushrooms work best here?
Cremini or button mushrooms deliver rich flavor and texture. Finely dice for even baking and distribution.
- → Is gluten-free flour a good substitute?
Yes, a 1:1 gluten-free blend can replace all-purpose flour, maintaining texture and structure.
- → How should I store leftover muffins?
Cool completely, then keep in an airtight container for up to 3 days. Reheat or enjoy at room temperature.
- → Can I make these nut-free?
Use coconut or other nut-free vegan yogurt or sour cream. Always check product labels for allergens.
- → What pairs well as a beverage?
Light white wines enhance flavors. Herbal teas or sparkling water work nicely for non-alcoholic options.
- → Is it possible to add a cheesy note?
Mix in 2 tablespoons of nutritional yeast with dry ingredients for a richer, cheesy flavor profile.