Savory Olive and Roasted Red Pepper Muffins Recipe

An easy vegan brunch recipe, these Savory Vegan Olive and Roasted Red Pepper Muffins are soft, golden and packed with briny green olives, bits of roasted red pepper and small pockets of vegan cheese. They bake up with rounded tops and a light interior that matches the image, making them a great choice for breakfast, brunch or a grab-and-go snack.

Servings: 10 to 12 muffins Prep Time: 15 minutes Cook Time: 22 to 26 minutes

Ingredients

• 2 cups (250 g.) all-purpose flour

• 1 tbsp. (12 g.) baking powder

• ½ tsp. baking soda

• ¾ tsp. fine sea salt

• ¼ tsp. freshly ground black pepper

• 1 tsp. dried oregano

• ¾ cup (180 ml.) unsweetened plain plant milk

• 1 tbsp. (15 ml.) apple cider vinegar

• ⅓ cup (80 ml.) olive oil

• ½ cup (120 g.) unsweetened plain plant-based yogurt

• 2 tbsp. (30 ml.) aquafaba (water from can of chickpeas)

• 1 tsp. Dijon mustard

• ¾ cup (95 g.) sliced or roughly chopped green olives, well drained

• ½ cup (75 g.) roasted red peppers, patted dry and diced small

• ¾ cup (85 to 90 g.) shredded vegan cheddar-style cheese

• 2 tbsp. (8 g.) finely chopped chives or parsley, optional

Note

Aquafaba Substitute: Mix 2 tsp. ground flaxseed with 2 tbsp. (30 ml.) water. Let stand for 5–10 minutes before adding to the batter.

Directions

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners, or lightly grease the cups.

2. In a small bowl or measuring cup, stir together the plant milk and apple cider vinegar. Let it sit for 5 minutes to lightly curdle.

3. In a large bowl, whisk together the flour, baking powder, baking soda, fine sea salt, black pepper and oregano.

4. In a separate bowl, whisk together the plant milk mixture, olive oil, plant-based yogurt, aquafaba and Dijon mustard until smooth.

5. Add the wet mixture to the dry mixture and stir just until most of the flour disappears.

6. Fold in the olives, roasted red peppers, vegan cheese and chives or parsley, if using. The batter should be thick. Do not overmix.

7. Divide the batter among the muffin cups, filling each about ¾ full. If you want a look closer to the image, mound the batter slightly in the center.

8. Bake for 22 to 26 minutes, or until the tops are golden and a toothpick inserted into the center comes out mostly clean, with no wet batter.

9. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature.

Make It Yours

• For a sharper flavor, use a mix of green olives and Kalamata olives.

• For more herb flavor, add 1 tbsp. (4 g.) chopped fresh rosemary or thyme.

• For a little heat, stir in ¼ tsp. red pepper flakes or 1 tbsp. (15 g.) finely diced pickled jalapeños.

• For a heartier muffin, add ¼ cup (35 g.) finely chopped sautéed onions, cooled before mixing in.

Kitchen Notes

• Pat the roasted red peppers very dry before adding them to the batter. Extra moisture can make the muffins heavy.

• Use olives that are well-drained so the batter stays balanced.

• Shredded vegan cheddar helps create the orange-gold pockets visible in the image.

• These muffins are best the day they are baked, but they keep well in an airtight container for 2 days at room temperature or up to 4 days in the refrigerator.

• Reheat in a 300°F (150°C) oven for 5 to 8 minutes to freshen them up.

Pairs Well With

Serve these muffins with a tofu scramble, a tomato and cucumber salad, marinated white beans, fruit, soup or a simple green salad. They also work well on a brunch board with hummus, olives and sliced vegetables.