Moist and delicious, these vegan savoury muffins are simple to make. They’re perfect for lunchboxes, picnics, or as a light supper.
Vegan baked goods can sometimes be a bit of a let-down in my experience. It’s relatively easy to substitute alternative fats and oils in the place of butter. However finding something that will take the place of eggs in a recipe and still produce a moist and fluffy result can be a bit trickier.
There are all manner of suggestions available but they are often only really applicable to sweet recipes. For instance I’m not sure I’d want to add mashed banana to my savoury muffins!
In praise of savoury muffins
We love savoury muffins here at FFF towers! They’re great for lunchboxes and picnics, and make a terrific light lunch or supper with a tasty salad or two. Plus, my daughter Kipper always enjoys having ‘cake’ for her main course!
I’ve shared recipes here for cheese and olive muffins, and sun-dried tomato and pesto muffins. But at various times we’ve made all sorts of combinations of flavours and seasonings. Once you’ve mastered the basic recipe you’ll find it’s very versatile and you can be as creative as you like with the additions.
A vegan conundrum
We recently had some vegan guests coming for Shabbat lunch and I decided to take the opportunity to ‘veganise’ my savoury muffin recipe. It was easy enough to do away with the cheese and no trouble at all to replace milk or yogurt with their plant-based counterparts. But I was stumped when it came to replacing the egg.
I made a cup of tea and sat down to consider the purpose of the egg in the savoury muffin recipe. As we all know, while eggs are liquid at room temperature, once heated and cooked their proteins coagulate into a solid mass. In a muffin, this protein network helps to hold the cooked muffins together and gives them structure.
In a flash, I had the answer!
Experimentation
Tofu can be liquidised with a blender but will reform into a solid when baked. It should be perfect! I used 50g of tofu to replace a standard 50g egg. I popped my vegan savoury muffins into the oven, and sat back to nervously await the results.
The moment of truth…
The muffins rose beautifully, and came out of the oven looking and smelling wonderful. But how would they taste? And what about the texture…?
I almost couldn’t wait to test one, but I knew that tearing into a hot muffin wouldn’t give a proper appraisal, so I had to be patient. When I finally got to try one I discovered a perfect crumb, a moist cakey texture, and a delicious flavour. If you didn’t know they were vegan, I don’t think you would suspect anything was different about these muffins at all.
Vegan Savoury Muffins
Now that I’d sorted the basic recipe, I needed to decide on a flavour for these vegan savoury muffins.
Since I was using tofu in the recipe anyway, I decided to go with the smoked variety to add some smoky flavour to the muffins. I added thyme and golden caramelised onions to complement it and the overall effect was delicious! The cherry tomato on the top added a pop of colour and a zing of sweet-sharpness that harmonised beautifully with the other flavours.
Gotta love a cherry on the top, right?
Ingredients for caramelised onion and smoked tofu vegan muffins
To make these delicious muffins yourself, you will need the following ingredients:
- A medium/large onion
- Olive oil – for frying the onion, and some more for the muffin batter
- Smoked tofu – such a delicious flavour!
- Plain flour – also called all purpose flour
- Baking powder – for light and fluffy muffins
- Salt and black pepper – classic seasoning
- Dried thyme – goes so well with the caramelised onions and the smoky tofu
- Plant-based milk – I prefer oat but anything with a neutral flavour is fine
- Apple cider vinegar – reacts with the baking powder to give a good rise
- Cherry tomatoes – for the tops!
The recipe makes 6 delicious vegan savoury muffins. And not a mashed banana in sight!
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📖 Recipe
Savoury muffins with caramelised onions & smoked tofu (vegan)
Ingredients
For the caramelised onions
- 1 medium/large onion
- 1 ½ tablespoon olive oil
For the muffins
- 125 g plain flour
- 1 tablespoon baking powder
- pinch salt
- ¼ teaspoon black pepper
- 1-2 teaspoon dried thyme
- 100 g smoked tofu (divided)
- 100 ml plant-based milk (I used oat)
- ½ teaspoon apple cider vinegar
- 2 tablespoon olive oil
- 3 cherry tomatoes
Instructions
- 1 medium/large onion, 1 ½ tbsp olive oilFirst, prepare the caramelised onions. Peel and finely slice the onion, then heat the olive oil in a large, heavy based pan. Cook the sliced onion, stirring occasionally, over a low-medium heat, for 10-15 minutes until golden brown, soft and caramelised. Remove from the heat and set aside.
- Preheat the oven to 200°C (400°F). Line a muffin tin with 6 paper or silicon cases.
- 125 g (1 cup) plain flour, 1 tbsp baking powder, pinch salt, ¼ tsp black pepper, 1-2 tsp dried thymeIn a mixing bowl, combine the flour, baking powder, salt, pepper and thyme. Set aside.
- 100 g (3 ½ oz) smoked tofu (divided), 100 ml (3/7 cups) plant-based milk (I used oat), ½ tsp apple cider vinegar, 2 tbsp olive oilPlace half the smoked tofu (50g or 1¾oz) in a bowl or jug with the plant-based milk, vinegar and olive oil. Use an immersion blender to combine everything together to give a smooth liquid.
- Cut the remaining 50g (1¾ oz) of smoked tofu into 5-6mm (approx. ¼ inch) cubes.
- Add the liquid ingredients to the dry ingredients and mix gently until just combined – do not overmix. Add the diced tofu and caramelised onions and stir gently to combine.
- 3 cherry tomatoesDivide the mixture between the prepared muffin cases – they will be quite full. Halve the cherry tomatoes and press one half, cut side up, into the top of each muffin.
- Bake at 200°C (400°F) for 25-30 minutes, until risen, golden, and a toothpick inserted into the muffins comes out clean.
- Allow to cool slightly before serving. Serve warm or at room temperature.
Nutrition
More delicious muffin recipes
If you love a muffin, check out some of these delicious recipes:
- Olive and cheese picnic muffins
- Pesto and sun-dried tomato muffins
- Gluten-free blueberry muffins with streusel topping
- Healthier sugar-free breakfast muffins
- Easy banana and blueberry muffins (no added sugar)
Meanwhile, if it’s picnic food you’re after, check out this post on all thing picnic – with menu ideas, plus a handy guide to essential equipment and what to pack.
Saranya Sundarajagopal
The batter is very thick almost like cookie dough consistency than batter. It did not rise in the oven with the measurements provided… what could be wrong?
Helen
Hi Saranya. I’m sorry to hear your muffins didn’t come out as expected. The batter should be quite thick, but not as thick as cookie dough, so it sounds like you need a little more liquid? Did you fully blend the tofu and other liquids together? If the tofu was all left solid, that would make a difference to the consistency. Even with a thicker batter I would have expected it to rise in the oven. If your baking powder is old it may have ‘gone off’? Raising agents become less effective as they age, so you may like to try again with a fresh packet of baking powder. Finally, did you use the weight measurements or the cup measurements? The weight measurements are much more accurate and might also account for the change in consistency of the batter (although not for the problem with rising). I hope all this helps! Best regards, Helen.
Susan
I haven’t seen smoked tofu in the stores for quite some time. What can be used as a replacement? Would adding liquid smoke work?
Helen
Hi Susan. You can substitute regular plain tofu for the smoked tofu, which will hold the muffins together but won’t give the smokey flavour. Adding liquid smoke would certainly give you the smokey flavour back but I would be careful to add only a little bit! The smokey flavour in the finished muffin should be quite subtle. I hope you enjoy these muffins 🙂
Sally
What kind of Tofu are you using please? In New Zealand we have silken (very soft & moist) or firm, and they work quite differently in baking? Thanks!
Helen
Hi Sally, it’s the firm tofu, not silken which is way too soft. I use smoked tofu which is delicious if you can get it. All the best, Helen x.
Adriana
I made those muffins today and they turned out delicious! The consistency of the batter is a bit different of other muffins I had done, it seems more like a bread dough. To be honest I thought they would not work but they are the best savoury muffins I have tried, full of flavour! Thanks for the recipe!
Helen
Thanks Adriana – so glad you enjoyed them so much. The batter can be quite thick, so if it’s difficult to work with you can add a tbsp of extra liquid. I’m glad they turned out well though!
All That I'm Eating
I love the sound of these and the texture looks great, a brilliant way to use smoked tofu.
Alma Vorrei
I love the idea of caramelized onions for breakfast! Normally I steer clear of muffins, because they’re so sweet and cakey, but these look mighty tempting.
Helen
Thanks Alma. We love savoury muffins here!
Jacque Hooper
This sounds like such a fun recipe! I will have to give this a try with my daughter sometime this week!
Helen
Thanks Jacque. I hope you both enjoy them!
Sharon
I bet these vegan muffins are the best side dish for dinner or even as a quick afternoon snack. I love the addition of onions to them.
Helen
I hadn’t thought of them as a side dish but they definitely make a good snack! Thanks Sharon.
Patty at Spoonabilities
These muffins sound so interesting and delicious! I’d love to try this out!
Helen
Thanks Patty! I hope you like them 🙂
Ivana
I love savoury muffins and caramelized onions so much! Definitely trying this.
Helen
Thanks Ivana. We’re big fans of savoury muffins too!
Diana Reis
This is a nice muffin. I love that it is savory. It gives me some new options when my vegan in-laws visit. Thank you.
Helen
Thanks Diana. I hope your in-laws enjoy them!