Vegan Raspberry Almond Muffins Recipe

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If you’ve been searching for a delightful treat that’s bursting with vibrant flavor and wholesome goodness, look no further than this Vegan Raspberry Almond Muffins Recipe. These muffins are a perfect balance of tender crumb, juicy raspberries, and a subtle nutty crunch from almond flour and flaked almonds. Whether you’re after a wholesome breakfast, a midday snack, or a charming addition to your tea time, these muffins promise to bring warmth and joy to every bite. Plus, they’re entirely plant-based, making them a wonderful choice for vegans and anyone wanting a delightful twist on a classic muffin.

Ingredients You’ll Need

Every ingredient in this recipe plays a pivotal role, coming together to create a muffin that’s light, moist, and bursting with flavor. From the almond milk that adds creaminess to the raspberries that bring a bright pop of color and tartness, this list is simple but thoughtfully crafted.

• 180 ml almond milk (unsweetened): Acts as the dairy-free base that keeps the batter moist and tender.
• 2 teaspoons apple cider vinegar: Reacts with the baking soda to give the muffins a light and fluffy texture.
• 175 g granulated sugar: Sweetens the muffins just enough without overpowering the natural raspberry flavor.
• 100 g vegan Greek-style yogurt: Adds richness and a subtle tang that balances the sweetness beautifully.
• 80 ml olive oil: Keeps the muffins moist while providing a mild, fruity undertone.
• 1 tablespoon vanilla extract: Enhances the aroma and deepens the overall flavor profile.
• 220 g all-purpose flour (sifted): Forms the structure of the muffins, making them perfectly cakey.
• 100 g almond flour (or ground almonds): Adds a delicate nuttiness and a tender crumb.
• 1 tablespoon baking powder (sifted): Leavens the muffins ensuring a lofty rise.
• ½ teaspoon baking soda (sifted): Helps the muffins rise and browns them just right.
• ¼ teaspoon sea salt: Balances sweetness and enhances all other flavors.
• 250 g fresh raspberries (washed and dried): The star ingredient that brings juicy bursts of flavor and vibrant color.
• 2 tablespoons flaked almonds: Adds a delightful crunch and a lovely finishing touch.
• 1 tablespoon raspberry powder (or crushed freeze-dried raspberries): Used for the glaze, intensifying raspberry notes and adding a pretty pink tint.
• 120 g powdered sugar: Sweetens the glaze to crown your muffins perfectly.
• 2 tablespoons almond milk (unsweetened): Helps thin out the glaze for drizzling.

How to Make Vegan Raspberry Almond Muffins Recipe

Step 1: Make the Vegan Buttermilk

Start by combining the almond milk and apple cider vinegar in a jug. This mixture creates a tangy vegan buttermilk that helps tenderize the batter and contributes to the fluffy muffin texture. Set it aside while you prepare the other ingredients.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the sugar, vegan Greek-style yogurt, olive oil, and vanilla extract until smooth and creamy. Add the vegan buttermilk you just made and whisk again. This blend ensures your batter will be rich and moist, giving the muffins that irresistible softness.

Step 3: Combine the Dry Ingredients

In a separate bowl, stir together the sifted all-purpose flour, almond flour, baking powder, baking soda, and sea salt. Sifting the powders helps incorporate air and keeps the mixture lump-free, which is crucial for an even rise and tender crumb.

Step 4: Make the Batter

Gradually add the dry ingredients to the wet in two parts, folding gently between each addition. Be careful not to overmix here — you want just a few streaks of flour left because overmixing can make your muffins dense and tough.

Step 5: Fold in the Raspberries

Gently toss the fresh raspberries into the batter, folding them carefully so they distribute evenly without breaking down. This ensures your muffins have those juicy, tart pockets of raspberry in every bite.

Step 6: Rest the Batter (Optional)

Letting the batter sit at room temperature for 30 minutes might seem like an extra step, but it’s worth it for promoting beautifully domed muffin tops. This pause gives the leavening agents time to work their magic.

Step 7: Prepare the Oven and Muffin Trays

Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line two muffin trays with large muffin liners and fill every second cavity only, giving the muffins enough space to rise tall and proud. If you have only one pan, consider baking in batches.

Step 8: Assemble and Add the Almonds

Use an ice cream scoop or large spoon to evenly distribute the batter into the muffin liners, filling each to the top. Sprinkle flaked almonds on the surface for an irresistible crunch and that inviting golden finish.

Step 9: Bake the Muffins

Start baking at the higher temperature for 5 minutes to encourage a puffed-up top, then reduce the heat to 170°C (340°F) fan-forced or 190°C (375°F) conventional and bake another 15 minutes. This two-step process yields muffins with a wonderfully tender crumb and beautifully browned exterior.

Step 10: Cooling

Once baked, let the muffins cool in the tray for 5 minutes before transferring them carefully to a cooling rack. This protects their delicate shape and lets them finish setting perfectly over the next 30 minutes.

Step 11: Make and Drizzle the Glaze

Mix the raspberry powder, powdered sugar, and almond milk until smooth. Adjust the consistency according to your preference — thicker coats the tops, thinner creates lovely drizzles. Drizzle the glaze over cooled muffins for a gorgeous, flavorful finishing touch.

Step 12: Storage

Store the muffins in a sealed container or ziplock bag at room temperature for up to 2 days, or in the fridge for up to 5 days. If chilling them, bring the muffins back to room temperature before serving to enjoy their best texture and flavor.

How to Serve Vegan Raspberry Almond Muffins Recipe

Garnishes

Sprinkle extra flaked almonds or a few fresh raspberries on top for a pretty, fresh look. A light dusting of powdered sugar or an additional drizzle of raspberry glaze can make them look irresistible when serving guests.

Side Dishes

These muffins pair beautifully with a cup of your favorite tea or coffee. For a fuller breakfast, serve alongside fresh fruit salad, a vegan yogurt parfait, or creamy nut butter for dipping.

Creative Ways to Present

Try stacking the muffins with layers of whipped coconut cream and raspberries for an unexpected parfait twist. Or cut them in half, toast lightly, and spread a smear of vegan cream cheese and raspberry jam for a decadent snack.

Make Ahead and Storage

Storing Leftovers

Keep leftover muffins fresh by storing them in an airtight container at room temperature for a couple of days. For longer storage, refrigeration is fine but remember to bring them back to room temperature before serving to maintain softness.

Freezing

These vegan raspberry almond muffins freeze wonderfully. Wrap each muffin individually in plastic wrap or place them in a freezer-safe bag. They can be frozen for up to 3 months, perfect for prepping ahead or enjoying treats at your convenience.

Reheating

To reheat, unwrap the muffin and warm it in a preheated oven at 160°C (320°F) for about 10 minutes or microwave for 20-30 seconds. This helps revive the moist crumb and melts the glaze slightly, making them taste freshly baked.

FAQs

Can I use frozen raspberries instead of fresh ones?

Frozen raspberries can be used, but be sure to thaw and drain them well to avoid excess moisture in the batter, which might affect the muffin texture and baking time.

Is almond flour essential, or can I substitute it?

Almond flour adds a unique nuttiness and tenderness, but you can substitute it with additional all-purpose flour or another nut flour. Keep in mind this may slightly change the flavor and texture.

Do I have to use olive oil, or can I swap it?

Olive oil lends a mild fruitiness and moisture. However, neutral oils like sunflower or avocado oil also work well if you prefer a less pronounced flavor.

What is vegan Greek-style yogurt, and can I make my own?

Vegan Greek-style yogurt is thicker and richer than regular plant-based yogurts. You can strain your favorite vegan yogurt through cheesecloth to mimic this texture if you can’t find it in stores.

How can I make these muffins gluten-free?

To make this recipe gluten-free, substitute the all-purpose flour for a gluten-free baking blend and ensure your baking powder is gluten-free. You might need to experiment slightly with texture and baking times.

Final Thoughts

I can’t recommend enough making this Vegan Raspberry Almond Muffins Recipe part of your baking repertoire. The combination of fresh raspberries with almond flour and vibrant glaze creates a muffin that’s simple yet special — perfect for sharing or savoring any time of day. Trust me, once you try these, they’ll become your go-to treat for an uplifting moment of pure deliciousness!

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