Description
These Vegan Raspberry Almond Muffins are moist, fluffy, and bursting with fresh raspberries and almond flavor. Made with almond milk, vegan Greek-style yogurt, and almond flour, these muffins are a perfect dairy-free and egg-free treat. Topped with flaked almonds and a simple raspberry glaze, they are ideal for breakfast or a healthy snack. The batter rests before baking to ensure high muffin tops, and the baking technique ensures a tender crumb with a golden crust.
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
Add-ins and Toppings
- 250 g fresh raspberries (washed and dried)
- 2 tablespoons flaked almonds
- 1 tablespoon raspberry powder (or crushed freeze-dried raspberries)
Glaze
- 120 g powdered sugar
- 2 tablespoons almond milk (unsweetened)
Instructions
- Make vegan buttermilk: In a jug, mix the almond milk and apple cider vinegar. Set aside for a few minutes to curdle; this acts as a vegan buttermilk substitute that helps in leavening.
- Mix wet ingredients: In a large mixing bowl, whisk together the granulated sugar, vegan Greek-style yogurt, olive oil, and vanilla extract until well combined. Then add the prepared vegan buttermilk and whisk again until smooth.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda, and sea salt. Whisk these ingredients to ensure they are evenly distributed.
- Make the batter: Add the dry ingredient mixture to the wet ingredients in two additions. Gently fold the flour into the batter after each addition, stopping when only a few streaks of flour remain to avoid overmixing and developing gluten.
- Add raspberries: Gently fold the fresh raspberries into the batter, being careful not to break them up, until just combined and there are no visible pockets of flour.
- Rest the batter (optional): Let the batter rest at room temperature for 30 minutes. This step encourages the muffins to develop higher tops and a lighter texture.
- Prepare the oven/pan: Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line two muffin trays with 8 large muffin liners (or 12 regular liners), leaving a gap by filling every second cavity. This spacing helps create high muffin tops. If only one pan is available, bake in two batches.
- Assemble: Use an ice cream scoop or large spoon to evenly distribute the batter among the muffin liners, filling each to the top. Sprinkle the flaked almonds on top of each muffin to add crunch and a nutty flavor.
- Bake: Place the trays in the preheated oven and bake at 190°C (375°F) fan-forced (or 210°C (410°F) conventional) for the first 5 minutes. Then reduce the oven temperature to 170°C (340°F) fan-forced (or 190°C (375°F) conventional) and continue baking for an additional 15 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool in the tray for 5 minutes. Carefully lift the muffins out and transfer them to a wire rack to cool completely, about 30 minutes.
- Make the glaze: In a small bowl, whisk together the raspberry powder, powdered sugar, and almond milk until smooth. Adjust the consistency by adding more powdered sugar for a thicker glaze or more almond milk for a thinner glaze.
- Glaze the muffins: Once muffins are completely cooled, drizzle the raspberry glaze on top to add a sweet, fruity finish.
- Storage: Store the muffins in a sealed container or ziplock bag at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, allow them to come to room temperature for about an hour before serving for best flavor and texture.
Notes
- Vegan Greek-style yogurt can be substituted with any thick plant-based yogurt you prefer.
- Olive oil adds a fruity richness, but you can swap it for a neutral oil like sunflower or canola if desired.
- Almond flour can be replaced with finely ground almonds but ensure they are finely ground for best texture.
- Use fresh raspberries that are washed and dried to avoid adding extra moisture to the batter.
- Filling every second muffin cavity allows more room for batter expansion and helps create taller muffins.
- Resting the batter for 30 minutes is optional but improves the muffin tops and crumb texture.
- The glaze sweetness can be adjusted to your preference by varying the amount of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: Vegan, Western
