Description
Deliciously moist and fluffy vegan raspberry almond muffins featuring a perfect blend of almond milk, vegan yogurt, and fresh raspberries. Topped with crunchy flaked almonds and a subtly sweet raspberry glaze, these muffins are ideal for a wholesome breakfast or snack.
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
Glaze Ingredients
- 1 tablespoon raspberry powder (or crushed freeze-dried raspberries)
- 120 g powdered sugar
- 2 tablespoons almond milk (unsweetened)
Instructions
- Make vegan buttermilk: In a jug, combine almond milk and apple cider vinegar. Set aside to curdle, creating a vegan buttermilk substitute.
- Mix wet ingredients: In a large mixing bowl, whisk together the sugar, vegan yogurt, olive oil, and vanilla extract. Add the prepared vegan buttermilk and whisk until thoroughly combined.
- Combine dry ingredients: In a separate bowl, whisk together the sifted all-purpose flour, almond flour, baking powder, baking soda, and sea salt to ensure even distribution.
- Make the batter: Gradually add the dry ingredients to the wet mixture in two parts, folding gently between additions to avoid overmixing. Stop folding when only a few streaks of flour remain.
- Add raspberries: Gently fold the fresh raspberries into the batter until evenly distributed without breaking them up too much.
- Rest the batter (optional): Allow the batter to sit at room temperature for 30 minutes to encourage tall, high 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 gaps by filling every second cavity to help create high muffin tops.
- Assemble: Use an ice cream scoop or large spoon to fill muffin liners to the top with batter. Sprinkle flaked almonds evenly over each muffin.
- Bake: Bake at the initial temperature (fan 190°C / conventional 210°C) for 5 minutes. Reduce the temperature to fan 170°C (340°F) or conventional 190°C (375°F) and bake for an additional 15 minutes, until a toothpick inserted comes out clean and muffins are golden.
- Cool muffins: Allow muffins to cool in the tray for 5 minutes, then transfer carefully to a cooling rack to cool completely, about 30 minutes.
- Make the glaze: Whisk together raspberry powder, powdered sugar, and almond milk until smooth. Adjust sugar quantity according to desired glaze consistency. Drizzle over cooled muffins.
- Storage: Store 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, bring to room temperature for an hour before serving.
Notes
- Use vegan Greek-style yogurt for best texture; coconut-based or soy-based alternatives work well.
- Olive oil adds moisture and richness; you can substitute with neutral oil like sunflower if preferred.
- Almond flour adds a nutty flavor and moist crumb; ground almonds can be used as an alternative.
- Ensure raspberries are fresh and completely dried before folding to prevent excess moisture.
- Resting the batter helps develop high, domed muffin tops.
- Filling every second muffin cavity improves heat circulation for better rise.
- The glaze can be adjusted for sweetness and thickness by varying powdered sugar amount.
