45+ Irresistible Holiday Dairy-Free Muffin Recipes for Every Occasion

The holiday season is all about indulgence, but that doesn’t mean we can’t enjoy delicious treats without the dairy!

Whether you’re hosting a holiday brunch, need a sweet snack for guests, or simply want to enjoy a warm muffin with your morning coffee, these 45+ holiday dairy-free muffin recipes are sure to satisfy your cravings.

From festive flavors like peppermint and cranberry to more comforting options like spiced pumpkin and almond pear, there’s something for everyone.

These muffins are perfect for those with dairy sensitivities or anyone who simply prefers plant-based alternatives.

So, get ready to bake up some holiday cheer with these delightful and allergy-friendly muffin recipes!

45+ Irresistible Holiday Dairy-Free Muffin Recipes for Every Occasion

These 45+ holiday dairy-free muffin recipes offer a wide range of flavors and textures, making them the perfect addition to your holiday table.

Whether you’re preparing for a big family gathering or just looking for a cozy treat to enjoy on a cold winter morning, these muffins will add a festive touch to any occasion.

Plus, with so many different options to choose from, you’ll find something that appeals to every taste preference.

So, embrace the season and get baking with these delicious, dairy-free muffins that everyone can enjoy!

Holiday Cranberry Orange Dairy-Free Muffins

These festive dairy-free muffins combine the bright flavors of tart cranberries and sweet, zesty oranges. Perfect for holiday gatherings or as a morning treat, they offer a refreshing burst of citrus and a chewy cranberry texture. With simple ingredients and a soft, moist crumb, these muffins are a delicious, allergy-friendly option for the holiday season. The addition of orange zest and juice creates a perfect balance with the cranberries, making them a standout on your holiday table.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar (or coconut sugar for a healthier option)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup orange juice
• 1/4 cup dairy-free butter or coconut oil, melted
• 1/4 cup non-dairy milk (such as almond or oat milk)
• 1 egg (or flax egg for vegan)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries, chopped if large
• Zest of one orange

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, mix the orange juice, melted dairy-free butter or coconut oil, non-dairy milk, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
5. Gently fold in the cranberries and orange zest.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

These Holiday Cranberry Orange Dairy-Free Muffins are a perfect blend of tart and sweet, with a moist, fluffy texture. The combination of fresh cranberries and vibrant orange zest brings the festive spirit to life in every bite. They are ideal for breakfast, as an afternoon snack, or even as a holiday brunch offering. With their vibrant flavor and easy-to-make nature, these muffins will quickly become a holiday favorite that’s both dairy-free and packed with holiday cheer.

Spiced Pumpkin Dairy-Free Muffins

Embrace the warmth of the holidays with these Spiced Pumpkin Dairy-Free Muffins. Full of seasonal spices like cinnamon, nutmeg, and cloves, and made with wholesome pumpkin puree, these muffins are moist, flavorful, and completely dairy-free. Perfect for cozy mornings or festive gatherings, they make a comforting treat for those with dietary restrictions without sacrificing taste. The natural sweetness of pumpkin pairs perfectly with the aromatic spices, offering a delightful muffin that embodies the essence of the season.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup brown sugar or coconut sugar
• 1 cup canned pumpkin puree
• 1/2 cup dairy-free butter or coconut oil, melted
• 1/4 cup non-dairy milk
• 2 eggs (or flax eggs for a vegan option)
• 1 teaspoon vanilla extract
• 1/2 cup walnuts or pecans, chopped (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, salt, and brown sugar.
3. In a separate bowl, mix the pumpkin puree, melted dairy-free butter or coconut oil, non-dairy milk, eggs, and vanilla extract until smooth and well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the chopped nuts, if using.
6. Spoon the batter into the muffin cups, filling each about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These Spiced Pumpkin Dairy-Free Muffins capture the essence of fall and the holiday season with their rich, spiced flavor and moist texture. The pumpkin puree ensures that each muffin is soft and tender, while the warm spices fill your kitchen with a comforting aroma. Whether you enjoy them for breakfast, as a snack, or as part of a holiday spread, these muffins are sure to be a hit with family and friends. They’re easy to make, dairy-free, and simply irresistible, offering a perfect bite of holiday cheer.

Apple Cinnamon Streusel Dairy-Free Muffins

These Apple Cinnamon Streusel Dairy-Free Muffins are the epitome of holiday comfort, with tender muffin centers filled with sweet apple chunks and topped with a buttery, cinnamon-sugar streusel. The combination of the juicy apples and the crispy, crumbly streusel creates a perfect balance of flavors and textures. Made without dairy, they’re a great option for anyone with dietary restrictions, and they’ll add a festive touch to any holiday breakfast or dessert spread.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup sugar (or coconut sugar)
• 1/2 cup dairy-free butter, melted
• 1/2 cup non-dairy milk (such as almond milk)
• 2 eggs (or flax eggs for vegan option)
• 1 teaspoon vanilla extract
• 1 1/2 cups peeled and chopped apples (about 2 medium apples)
• Streusel Topping:
  • 1/4 cup sugar (or coconut sugar)
  • 1/4 cup dairy-free butter, melted
  • 1/4 cup flour
  • 1 teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and sugar.
3. In a separate bowl, mix the melted dairy-free butter, non-dairy milk, eggs, and vanilla extract until smooth and combined.
4. Add the wet ingredients to the dry ingredients and stir gently until just combined.
5. Gently fold in the chopped apples.
6. For the streusel topping, combine the sugar, melted dairy-free butter, flour, and cinnamon in a small bowl. Mix until crumbly.
7. Divide the batter evenly into the muffin cups, then sprinkle the streusel topping generously over each muffin.
8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
9. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These Apple Cinnamon Streusel Dairy-Free Muffins are an irresistible holiday treat with the perfect blend of flavors and textures. The tender muffin base, sweet apple chunks, and crunchy streusel topping make each bite a delight. These muffins are not only dairy-free but also pack a festive punch, making them ideal for sharing during the holiday season. Whether served at breakfast, as a snack, or as part of a dessert spread, these muffins will quickly become a beloved holiday tradition. With their warm flavors and satisfying texture, they’re the perfect way to enjoy a dairy-free festive treat.

Gingerbread Dairy-Free Muffins

These Gingerbread Dairy-Free Muffins are perfect for the holiday season, offering the classic warm spices of ginger, cinnamon, and cloves in every bite. With a rich, moist texture and a light sweetness, these muffins are an ideal choice for breakfast or as a snack during your festive celebrations. The comforting flavors of molasses and ginger create a heartwarming treat that will fill your home with the inviting scent of the holidays. Plus, they’re entirely dairy-free, so everyone can enjoy them!

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup brown sugar or coconut sugar
• 1/4 cup molasses
• 1/2 cup non-dairy milk (such as almond milk)
• 1/4 cup dairy-free butter, melted
• 1 egg (or flax egg for vegan option)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, salt, and sugar.
3. In a separate bowl, whisk together the molasses, non-dairy milk, melted dairy-free butter, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
5. Spoon the batter evenly into the muffin cups, filling each about two-thirds full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These Gingerbread Dairy-Free Muffins bring the flavors of the holiday season into every bite with their fragrant spices and soft texture. The rich molasses and warming ginger combine perfectly to create a festive treat everyone will love. These muffins are easy to make, dairy-free, and perfect for enjoying during chilly mornings or as part of a holiday brunch. Whether you’re hosting family or looking for a quick, comforting snack, these muffins will be a cherished addition to your holiday spread.

Chocolate Peppermint Dairy-Free Muffins

Indulge in the irresistible combination of rich chocolate and refreshing peppermint with these Chocolate Peppermint Dairy-Free Muffins. These festive muffins are packed with deep cocoa flavor and accented with the cool, crisp taste of peppermint. Perfect for any holiday occasion, they’re a decadent yet dairy-free treat that will satisfy your chocolate cravings. With a simple recipe that yields moist, flavorful muffins, they make a delightful dessert or a special breakfast during the holiday season.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup sugar (or coconut sugar)
• 1/2 cup dairy-free chocolate chips
• 1/2 teaspoon peppermint extract
• 1/2 cup non-dairy milk (such as almond or oat milk)
• 1/4 cup dairy-free butter, melted
• 2 eggs (or flax eggs for vegan option)
• 1 teaspoon vanilla extract
• 1/4 cup crushed peppermint candies (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
3. Stir in the dairy-free chocolate chips.
4. In a separate bowl, combine the non-dairy milk, melted dairy-free butter, eggs, peppermint extract, and vanilla extract. Mix until smooth.
5. Add the wet ingredients to the dry ingredients and stir until just combined. Be sure not to overmix.
6. Spoon the batter into the muffin cups, filling each about two-thirds full.
7. Sprinkle crushed peppermint candies on top, if desired.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These Chocolate Peppermint Dairy-Free Muffins are a festive and indulgent treat that brings together the beloved combination of chocolate and mint. The soft, chocolatey crumb is balanced by the cool burst of peppermint, creating a flavor explosion that’s perfect for holiday celebrations. With a simple yet decadent recipe, these muffins are a great addition to any holiday breakfast, brunch, or dessert table. Whether you’re making them for a crowd or enjoying them with a cup of tea, these muffins will add a special touch to your holiday festivities.

Almond Joy Dairy-Free Muffins

For those who love the flavors of chocolate, almonds, and coconut, these Almond Joy Dairy-Free Muffins are an absolute must-try this holiday season. These muffins offer the indulgence of the classic candy bar in a soft, moist muffin form. Packed with dairy-free chocolate chips, shredded coconut, and chopped almonds, these muffins bring together a delightful combination of sweet, nutty, and chocolatey flavors. Perfect for a festive treat or a special breakfast, these muffins are dairy-free and sure to satisfy anyone’s sweet tooth.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup sugar (or coconut sugar)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup shredded coconut
• 1/2 cup dairy-free chocolate chips
• 1/2 cup chopped almonds
• 1/2 cup non-dairy milk (such as almond or oat milk)
• 1/4 cup dairy-free butter, melted
• 2 eggs (or flax eggs for vegan option)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Stir in the shredded coconut, chocolate chips, and chopped almonds.
4. In a separate bowl, combine the non-dairy milk, melted dairy-free butter, eggs, and vanilla extract. Whisk until smooth.
5. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
6. Spoon the batter evenly into the muffin cups, filling each about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These Almond Joy Dairy-Free Muffins are a perfect combination of chocolate, coconut, and almonds, bringing the flavors of the iconic candy bar into a soft, moist muffin. Ideal for holiday baking or as a special treat, these muffins are completely dairy-free while still packing all the deliciousness of a traditional muffin. With their sweet and nutty profile, they’re a crowd-pleaser that’s sure to be a favorite at any holiday gathering. The mix of flavors is comforting and indulgent, making them a great choice for breakfast, dessert, or an afternoon snack.

Cranberry Orange Dairy-Free Muffins

These Cranberry Orange Dairy-Free Muffins are the epitome of holiday freshness, with the tartness of cranberries paired perfectly with the bright, citrusy flavor of orange. The zesty orange gives the muffins a light, aromatic flavor, while the fresh cranberries add a burst of sweetness and a delightful texture. They’re easy to make, dairy-free, and full of festive charm. These muffins are perfect for a holiday brunch or as a quick breakfast to enjoy while celebrating the season.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar (or coconut sugar)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon orange zest
• 1/2 cup fresh or dried cranberries
• 1/2 cup non-dairy milk (such as almond or oat milk)
• 1/4 cup dairy-free butter, melted
• 1 egg (or flax egg for vegan option)
• 1 teaspoon vanilla extract
• 1 tablespoon fresh orange juice

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
3. Stir in the cranberries.
4. In a separate bowl, whisk together the non-dairy milk, melted dairy-free butter, egg (or flax egg), vanilla extract, and orange juice.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
6. Spoon the batter into the muffin cups, filling each about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These Cranberry Orange Dairy-Free Muffins are a delightful treat with the perfect balance of sweet and tart flavors. The citrusy orange zest pairs beautifully with the fresh cranberries, creating a refreshing muffin that is ideal for the holiday season. With their light texture and bright flavor, these muffins make an excellent addition to a holiday breakfast or brunch table. They’re easy to make, full of seasonal goodness, and a sure way to bring some holiday cheer to your home.

Spiced Apple Cider Dairy-Free Muffins

These Spiced Apple Cider Dairy-Free Muffins capture the essence of fall and winter, with the rich flavors of apple cider and warm spices like cinnamon, nutmeg, and cloves. The apple cider adds moisture and depth to the muffins, while the spices fill the air with the scent of the season. These dairy-free muffins are not only delicious but are a comforting treat perfect for cozy mornings, holiday gatherings, or as a sweet snack throughout the day.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar (or coconut sugar)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup apple cider
• 1/4 cup non-dairy butter, melted
• 1 egg (or flax egg for vegan option)
• 1 teaspoon vanilla extract
• 1/2 cup chopped apples (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, whisk together the apple cider, melted dairy-free butter, egg (or flax egg), and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. If you are adding chopped apples, fold them in at this stage.
5. Spoon the batter evenly into the muffin cups, filling each about two-thirds full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These Spiced Apple Cider Dairy-Free Muffins are a delicious way to celebrate the warmth and comfort of the holiday season. The blend of apple cider and spices creates a muffin with a fragrant, comforting flavor that pairs beautifully with a warm cup of tea or coffee. Moist, tender, and full of seasonal spices, these muffins are the perfect addition to your holiday baking repertoire. Whether you’re serving them for breakfast, brunch, or as an afternoon treat, these muffins are sure to become a new favorite.

Pecan Pie Dairy-Free Muffins

These Pecan Pie Dairy-Free Muffins capture the delicious flavors of a traditional pecan pie but in muffin form. With a buttery, sweet base, crunchy toasted pecans, and a touch of maple syrup, these muffins bring all the flavors of the holiday season together in one delightful treat. They are dairy-free but still incredibly rich and satisfying. Perfect for breakfast, dessert, or as a snack during the holiday season, these muffins are an indulgent way to enjoy the taste of pecan pie without the need for a whole pie.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar (or coconut sugar)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup non-dairy milk (such as almond or oat milk)
• 1/4 cup dairy-free butter, melted
• 1/4 cup maple syrup
• 1 egg (or flax egg for vegan option)
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (toasted if desired)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the non-dairy milk, melted dairy-free butter, maple syrup, egg (or flax egg), and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the chopped pecans.
6. Spoon the batter evenly into the muffin cups, filling each about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These Pecan Pie Dairy-Free Muffins are a sweet, nutty, and decadent treat that perfectly embodies the flavors of a classic pecan pie. With their rich maple syrup base, crunchy pecans, and warm spices, these muffins are a comforting choice for any holiday celebration. They are not only delicious but also easy to make, making them a great addition to your seasonal baking. Whether enjoyed with a morning cup of coffee or served at a holiday gathering, these muffins will bring the taste of pecan pie to your table in a delightful new way.

Gingerbread Dairy-Free Muffins

These Gingerbread Dairy-Free Muffins are a festive treat, bursting with the warm, spicy flavors of ginger, cinnamon, and molasses. They capture the essence of gingerbread cookies but are easy to make in muffin form, perfect for busy holiday mornings or as an after-dinner treat. The richness of molasses combined with the zing of ginger gives these muffins a deeply satisfying flavor, and their soft texture makes them irresistible. These muffins are a must-bake for any gingerbread fan looking for a dairy-free option.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar (or coconut sugar)
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup molasses
• 1/4 cup non-dairy milk (such as almond or oat milk)
• 1/4 cup dairy-free butter, melted
• 1 egg (or flax egg for vegan option)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, brown sugar, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
3. In a separate bowl, whisk together the molasses, non-dairy milk, melted dairy-free butter, egg (or flax egg), and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin cups, filling each about two-thirds full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

These Gingerbread Dairy-Free Muffins are the perfect way to enjoy the bold flavors of gingerbread during the holiday season without any dairy. Their rich, molasses-based batter and aromatic spices create a comforting treat that’s full of festive cheer. Whether you enjoy them for breakfast or as a holiday dessert, these muffins are sure to impress and fill your home with the sweet scents of the season. They’re easy to make, flavorful, and sure to become a favorite in your holiday baking rotation.

Eggnog Dairy-Free Muffins

Eggnog is a beloved holiday classic, and these Eggnog Dairy-Free Muffins bring the rich, creamy flavors of eggnog into a fluffy, tender muffin. Perfectly spiced with nutmeg and cinnamon, these muffins have the warmth and richness of eggnog but are made without any dairy. They’re ideal for a holiday breakfast, brunch, or as a sweet treat to share with loved ones. Whether you’re enjoying them with a hot drink by the fire or serving them at a festive gathering, these muffins are sure to bring a festive, cozy vibe to your celebrations.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar (or coconut sugar)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup non-dairy eggnog
• 1/4 cup dairy-free butter, melted
• 1 egg (or flax egg for vegan option)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the non-dairy eggnog, melted dairy-free butter, egg (or flax egg), and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Spoon the batter into the muffin cups, filling each about two-thirds full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

These Eggnog Dairy-Free Muffins are an indulgent holiday treat that captures the rich, creamy essence of eggnog while being completely dairy-free. The cinnamon and nutmeg add a warm, spiced flavor, and the eggnog gives the muffins a moist and tender crumb. Whether enjoyed as a breakfast treat or served at a holiday gathering, these muffins are the perfect way to enjoy the flavors of the season in a new and exciting way. They’re easy to make and sure to delight anyone who loves the festive spirit of eggnog.

Sweet Potato Maple Pecan Dairy-Free Muffins

These Sweet Potato Maple Pecan Dairy-Free Muffins are a delicious way to enjoy the earthy sweetness of sweet potatoes combined with the rich, nutty flavor of pecans. The addition of maple syrup makes these muffins taste like a warm autumn hug, while the sweet potato adds a moist and flavorful base. These muffins are perfect for a cozy holiday breakfast or brunch, offering a balance of sweetness and nuttiness that will be a hit with everyone. Dairy-free but still full of comfort, these muffins are a great way to celebrate the season.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar (or coconut sugar)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup mashed cooked sweet potato
• 1/4 cup maple syrup
• 1/4 cup non-dairy milk (such as almond or oat milk)
• 1/4 cup dairy-free butter, melted
• 1 egg (or flax egg for vegan option)
• 1/2 cup chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, mix together the mashed sweet potato, maple syrup, non-dairy milk, melted dairy-free butter, and egg (or flax egg).
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the chopped pecans.
6. Spoon the batter into the muffin cups, filling each about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These Sweet Potato Maple Pecan Dairy-Free Muffins are a wonderful blend of warm spices, natural sweetness, and nutty crunch. The sweet potatoes provide moisture and depth, while the maple syrup adds a touch of holiday sweetness. The toasted pecans offer a delightful crunch, making these muffins a satisfying treat. Whether served as part of a holiday breakfast, brunch, or as a snack, they are sure to be enjoyed by everyone. These muffins bring all the comforting flavors of fall and winter together in a simple yet delicious dairy-free option.

Cranberry Orange Dairy-Free Muffins

Cranberry Orange Dairy-Free Muffins are a bright and festive treat, bursting with tart cranberries and zesty orange flavor. These muffins combine the sweetness of orange with the tang of fresh cranberries for a balanced, refreshing flavor that’s perfect for the holiday season. The dairy-free ingredients ensure that everyone can enjoy them, and the muffins are wonderfully soft with a slight tang from the cranberries that complement the sweetness of the orange. Whether served for breakfast, brunch, or as a holiday snack, these muffins are sure to bring a burst of cheer to your table.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup coconut sugar (or brown sugar)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon orange zest
• 1 cup fresh cranberries (or frozen cranberries, chopped if large)
• 1/2 cup non-dairy milk (such as almond or oat milk)
• 1/4 cup dairy-free butter, melted
• 1 egg (or flax egg for vegan option)
• 1/4 cup fresh orange juice
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, salt, cinnamon, and orange zest.
3. Gently fold in the fresh cranberries, ensuring they’re evenly distributed throughout the dry ingredients.
4. In a separate bowl, mix the non-dairy milk, melted dairy-free butter, egg (or flax egg), orange juice, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined—be careful not to overmix.
6. Spoon the batter into the muffin cups, filling each about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

These Cranberry Orange Dairy-Free Muffins are a refreshing and tangy way to celebrate the holidays. The bright orange flavor pairs perfectly with the tartness of cranberries, creating a balance that feels both festive and invigorating. These muffins are a great addition to any holiday gathering or a simple way to start your day with a burst of flavor. The best part is that they’re dairy-free but still wonderfully moist, thanks to the combination of non-dairy milk and citrus. These muffins will quickly become a go-to recipe for holiday mornings or as a gift from your kitchen.

Spiced Pear and Almond Dairy-Free Muffins

These Spiced Pear and Almond Dairy-Free Muffins bring a comforting combination of sweet, juicy pears and crunchy almonds, enhanced by warm spices like cinnamon and cardamom. The pears add natural sweetness and moisture, while the almonds provide texture and a nutty richness. Perfect for the cooler months of the year, these muffins are cozy, flavorful, and completely dairy-free. They’re an excellent choice for a holiday breakfast or snack, offering a satisfying and nutritious option that still feels indulgent.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup almond flour
• 1/2 cup coconut sugar (or brown sugar)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 ripe pear, peeled and diced
• 1/4 cup chopped almonds
• 1/2 cup non-dairy milk (such as almond or oat milk)
• 1/4 cup dairy-free butter, melted
• 1 egg (or flax egg for vegan option)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the whole wheat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, cardamom, ginger, and salt.
3. Gently fold in the diced pear and chopped almonds.
4. In a separate bowl, whisk together the non-dairy milk, melted dairy-free butter, egg (or flax egg), and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Spoon the batter into the muffin cups, filling each about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These Spiced Pear and Almond Dairy-Free Muffins are a perfect treat for the holiday season, filled with the flavors of autumn and winter. The pears bring a natural sweetness and moisture, while the almonds add a satisfying crunch and rich flavor. The warm spices elevate the muffins, giving them a comforting, cozy taste that’s ideal for chilly mornings. These muffins are a great way to enjoy a dairy-free treat that doesn’t compromise on flavor or texture. They’re perfect for gifting, holiday breakfasts, or simply enjoying with a hot cup of tea.

Peppermint Chocolate Dairy-Free Muffins

Peppermint and chocolate are a classic holiday pairing, and these Peppermint Chocolate Dairy-Free Muffins bring that combination into a delightful muffin form. The rich, melt-in-your-mouth chocolate is balanced by a refreshing burst of peppermint, making these muffins feel indulgent and festive. They’re moist, chocolatey, and full of minty flavor—perfect for holiday gatherings or as a sweet treat to enjoy on a cold winter day. These dairy-free muffins offer a fun and festive twist on a beloved flavor combo.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar (or brown sugar)
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon peppermint extract
• 1/2 cup non-dairy milk (such as almond or oat milk)
• 1/4 cup dairy-free butter, melted
• 1 egg (or flax egg for vegan option)
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt.
3. Gently fold in the chocolate chips.
4. In a separate bowl, whisk together the non-dairy milk, melted dairy-free butter, egg (or flax egg), and peppermint extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Spoon the batter into the muffin cups, filling each about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

These Peppermint Chocolate Dairy-Free Muffins offer the perfect holiday balance of rich chocolate and cool peppermint. They’re the ideal treat for anyone who loves the classic flavor combination of chocolate and mint. The dairy-free ingredients make these muffins accessible for everyone, while the melt-in-your-mouth texture ensures a satisfying experience. Whether you’re sharing them at a holiday gathering or enjoying them as a personal indulgence, these muffins are sure to bring a festive touch to any occasion.

Note: More recipes are coming soon!