Description
These Vegan Raspberry Almond Muffins are a deliciously moist and fluffy treat perfect for breakfast or a snack. Made with almond milk, vegan yogurt, almond flour, and fresh raspberries, these muffins deliver a wonderful nutty flavor and juicy berry bursts. Topped with a delicate raspberry glaze and flaked almonds, they are sure to impress both vegans and non-vegans alike.
Ingredients
Scale
Wet Ingredients
- 180 ml almond milk (unsweetened)
- 2 teaspoons apple cider vinegar
- 175 g granulated sugar
- 100 g vegan Greek-style yogurt
- 80 ml olive oil
- 1 tablespoon vanilla extract
Dry Ingredients
- 220 g all-purpose flour (sifted)
- 100 g almond flour (or ground almonds)
- 1 tablespoon baking powder (sifted)
- ½ teaspoon baking soda (sifted)
- ¼ teaspoon sea salt
Additional Ingredients
- 250 g fresh raspberries (washed and dried)
- 2 tablespoons flaked almonds
- 1 tablespoon raspberry powder (or crushed freeze-dried raspberries)
- 120 g powdered sugar
- 2 tablespoons almond milk (unsweetened) (for glaze)
Instructions
- Make vegan buttermilk: In a jug, combine almond milk and apple cider vinegar. Set aside to curdle, which creates a vegan buttermilk alternative.
- Mix wet ingredients: In a large bowl, whisk together granulated sugar, vegan Greek-style yogurt, olive oil, and vanilla extract. Then add the prepared vegan buttermilk and whisk again until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together sifted all-purpose flour, almond flour, baking powder, baking soda, and sea salt until evenly mixed.
- Make the batter: Add the dry ingredients to the wet ingredients in two additions, folding gently between additions to avoid overmixing. Stop folding when just a few streaks of flour remain.
- Add raspberries: Gently fold the fresh raspberries into the batter, ensuring they are evenly distributed without breaking them apart.
- Rest the batter (optional): Let the batter sit at room temperature for 30 minutes to promote puffier muffin tops.
- Prepare oven and pans: Preheat the oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line two muffin trays with 8 large muffin liners, leaving alternate cavities empty to encourage high tops.
- Assemble muffins: Using an ice cream scoop or large spoon, fill each lined muffin cup to the top with batter. Sprinkle flaked almonds evenly over each muffin.
- Bake muffins: Bake at 190°C (375°F) fan-forced or 210°C conventional oven for 5 minutes, then reduce temperature to 170°C (340°F) fan-forced or 190°C conventional and continue baking for 15 minutes until golden and a toothpick inserted comes out clean.
- Cool muffins: Allow muffins to cool in the pan for 5 minutes, then carefully remove and place on a cooling rack to cool completely (about 30 minutes).
- Make glaze: Mix raspberry powder, powdered sugar, and almond milk until a smooth glaze forms. Adjust consistency by adding more or less powdered sugar as desired. Drizzle glaze over cooled muffins.
- Storage: Store muffins in an airtight container or ziplock bag at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, allow muffins to come to room temperature for about one hour before serving.
Notes
- Use vegan Greek-style yogurt for best results and texture.
- Olive oil adds moistness but can be substituted with other vegetable oils if preferred.
- Almond flour adds a delicious nutty flavor and contributes to texture; ground almonds can be used alternatively.
- Handle raspberries gently to avoid crushing and coloring the batter.
- Filling every second muffin cavity encourages high, rounded muffin tops.
- Resting batter boosts muffin volume and texture but is optional.
