These Vegan Welsh Rarebit Muffins are full of cheesy, savoury flavour, with a soft and squishy texture. Flavoured with dairy free cheddar, wholegrain mustard and vegan Worcestershire sauce for an incredibly moreish muffin that’s great for a savoury breakfast or lunch box snack.
In celebration of St David’s Day, these Vegan Welsh Rarebit Muffins are inspired by our Welsh friends! Welsh rarebit (or Welsh rabbit as it is also known) is traditionally made with a combination of sharp cheddar mixed with ale, butter, Worcestershire sauce and mustard spooned onto toast and grilled until golden brown. Kacie, over at The Rare Welsh Bit blog explains that it originated in the 1500s as a popular dish among Welsh working class families.
For this recipe I’ve combined vegan versions of the classic ingredients to create a soft and squishy muffin that is incredibly moreish with a delicious savoury, cheesy flavour. They’re quick and easy to make, they store well and are popular with adults and children alike.
What you’ll need to make these Vegan Welsh Rarebit Muffins
Here’s what you’ll need:
Refrigerated items: Dairy free milk, unsweetened yoghurt and strong vegan cheese are needed for this recipe. We used almond milk, plain soya yoghurt and Violife Epic Mature vegan cheddar which has a nice strong flavour.
Pantry items: You’ll need self raising flour, baking powder, salt, coconut oil and wholegrain mustard.
Fresh ingredients: 1 clove of garlic and 1 sliced spring onion are used for added flavour and colour.
Specialist ingredients: Vegan Worcestershire Sauce is a key ingredient for adding flavour – we used the Biona Vegan Worcester Sauce, which is a fantastic, versatile ingredient that can also be used for many other dishes such as shepherds pie and risotto. Nutritional yeast (aka ‘Nooch’) is used to intensify the cheesy flavour.
Tips for making these Vegan Welsh Rarebit Muffins
Mixing the dry ingredients: Firstly you’ll combine the dry ingredients (flour, baking powder, salt and nutritional yeast).
Mixing the wet ingredients: Next, in a separate bowl or jug, you’ll whisk together the wet ingredients (milk, oil, yoghurt, Worcestershire sauce, mustard) with the minced garlic. Briefly whisk the wet ingredients into the dry ingredients – you don’t want to over mix here as this can affect the texture of the muffins.
Stirring in some extra flavour: You will then stir in a generous helping of grated vegan cheese along with a sliced spring onion for some added colour and flavour.
Bake low and slow: The mixture is added to deep muffin cases (filled almost to the top), sprinkled with extra grated cheese and baked at 160°C (fan) for 30-35 minutes. We bake them slowly on a low temperature to lock in moisture making them super soft and squishy.
Storing: The muffins store well in an airtight container for a couple of days. Alternatively you can freeze them – just give them a couple of hours to thaw at room temperature before serving.
More delicious savoury snacks and sides to try
I hope you LOVE these Vegan Welsh Rarebit Muffins! If you try them be sure to leave a comment and rating below and tag @aveganvisit on social media – I love to see your re-creations! Enjoy 🙂 x
The Video Recipe:
The Vegan Welsh Rarebit Muffin Recipe:
Vegan Welsh Rarebit Muffins
For the muffins:
- 275 g self raising flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp nutritional yeast
- 220 ml dairy free milk
- 70 g coconut oil (melted (substitute: vegetable oil, not olive oil))
- 80 g dairy free plain yoghurt (one without added sugar)
- 2 tbsp vegan Worcestershire sauce (Biona make a good one)
- 2 level tsp wholegrain mustard
- 1 tsp garlic (minced)
- 150 g strong vegan cheese (grated)
- 1 spring onion (finely sliced)
- 50 g strong vegan cheese (grated)
- Preheat the oven to 160°C fan (180°C conventional / 350°F / gas mark 4) and line a deep muffin tray with 10 muffin cases.
- In a large bowl stir together the dry ingredients - flour, baking powder, salt and nutritional yeast.275 g self raising flour, 1 tsp baking powder, 1/4 tsp salt, 2 tbsp nutritional yeast
- In a separate bowl or large jug whisk together the milk, oil, yoghurt, Worcestershire sauce, mustard and garlic. Pour this mixture into the bowl of dry ingredients and whisk together briefly until combined (don’t over mix).220 ml dairy free milk, 70 g coconut oil, 80 g dairy free plain yoghurt, 2 tbsp vegan Worcestershire sauce, 2 level tsp wholegrain mustard, 1 tsp garlic
- Add 150g grated cheese and the sliced spring onion and stir briefly until mixed in (again, don’t over mix).150 g strong vegan cheese, 1 spring onion
- Divide the mixture between the muffin cases, filling them almost to the top.
- Sprinkle the remaining 50g grated vegan cheese over the top of the muffins.50 g strong vegan cheese
- Bake for 30-35 minutes until lightly golden on top and a skewer inserted into the centre of the muffins comes out clean without muffin batter on it.
- You can eat these warm (they'll be soft and squishy with melted vegan cheese running through them) or cool them completely to firm them up for a lunchbox snack.