When it comes to baking, few combinations rival the tangy burst of raspberries and the nutty richness of almonds.
These vegan raspberry almond muffins are fluffy, moist, and packed with flavor, making them a perfect snack, breakfast treat, or dessert.
This recipe yields eight bakery-style muffins or up to twelve smaller ones, depending on your preference.
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Ingredients You’ll Need
Muffin Batter:
- 180 ml (¾ cup) almond milk (unsweetened)
- 2 tsp apple cider vinegar
- 175 g (¾ cup + 2 tbsp) granulated sugar
- 100 g (¼ cup + 3 tbsp) vegan Greek yogurt
- 80 ml (⅓ cup) olive oil
- 1 tbsp vanilla extract
- 220 g (1¾ cups + 1 tbsp) all-purpose flour
- 100 g (1 cup) almond flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 250 g (2 cups) fresh or frozen raspberries
- 2 tbsp flaked almonds for topping
Optional Raspberry Glaze:
- 1 tbsp raspberry powder or crushed freeze-dried raspberries
- 120 g (1 cup) powdered sugar
- 2 tbsp almond milk
Step-by-Step Instructions
1. Prepare Vegan Buttermilk
In a small jug, mix the almond milk and apple cider vinegar. Allow the mixture to rest for about 5 minutes. This step creates vegan buttermilk, which ensures a tender crumb in the muffins.
2. Combine Wet Ingredients
In a large bowl, whisk together the sugar, vegan yogurt, olive oil, and vanilla extract. Add the vegan buttermilk and mix until smooth.
3. Mix Dry Ingredients
In a separate bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Stir to combine.
4. Create the Batter
Gradually fold the dry ingredients into the wet mixture in two parts. Use a gentle hand to avoid overmixing.
The batter should be thick but not overworked. Gently fold in the raspberries, ensuring they are evenly distributed.
5. Rest the Batter (Optional)
For extra fluffy muffins with taller tops, let the batter rest at room temperature for 30 minutes. This step enhances the baking powder’s activity and helps the muffins rise beautifully.
6. Preheat and Prepare
Preheat your oven to 190°C (375°F) for fan-forced ovens or 210°C (410°F) for conventional ones. Line your muffin tin with paper liners, ensuring you leave space between each muffin.
7. Assemble and Bake
Divide the batter evenly among the prepared liners, filling each about three-quarters full. Sprinkle flaked almonds over the tops for a delicious crunch. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Add Glaze
Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack. If you’re using the optional raspberry glaze, mix all glaze ingredients in a small bowl until smooth. Drizzle the glaze over the cooled muffins for a sweet, tangy finish.
Tips for Success
- Using Frozen Raspberries: You can substitute frozen raspberries for fresh ones without thawing. They might create a slightly streaked batter, but the flavor remains impeccable.
- Avoid Overmixing: Overworking the batter can result in dense muffins. Stir gently to maintain their light texture.
- Storage: Store these muffins in an airtight container at room temperature for up to two days or refrigerate for up to five days. They also freeze well for up to a month.
Why You’ll Love These Muffins
- Perfectly Balanced Flavor: The tartness of raspberries pairs beautifully with the nutty almond undertones.
- Versatile and Customizable: Add a pinch of cinnamon, swap raspberries for blueberries, or mix in chocolate chips for a delightful twist.
- Easy to Make: With minimal preparation and common ingredients, these muffins are perfect for beginners and seasoned bakers alike.
Serving Suggestions
Pair these muffins with a hot cup of tea, coffee, or even a dollop of vegan whipped cream for an indulgent treat. Whether served as a breakfast delight or a mid-day snack, these muffins are sure to impress.
