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easy vegan raspberry almond muffins

Vegan Raspberry Almond Muffins

When it comes to baking, few combinations rival the tangy burst of raspberries and the nutty richness of almonds.
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Ingredients Method

Ingredients
  

Muffin Batter
  • 180 ml almond milk (unsweetened) ¾ cup
  • 2 tsp apple cider vinegar
  • 175 g granulated sugar ¾ cup + 2 tbsp
  • 100 g vegan Greek yogurt ¼ cup + 3 tbsp
  • 80 ml olive oil ⅓ cup
  • 1 tbsp vanilla extract
  • 220 g gluten free flour blend 1¾ cups + 1 tbsp
  • 100 g almond flour 1 cup
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 250 g fresh or frozen raspberries 2 cups
  • 2 tbsp flaked almonds for topping
Optional Raspberry Glaze
  • 1 tbsp raspberry powder or crushed freeze-dried raspberries
  • 120 g powdered sugar 1 cup
  • 2 tbsp almond milk

Method
 

Prepare Vegan Buttermilk
  1. 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.
Combine Wet Ingredients
  1. In a large bowl, whisk together the sugar, vegan yogurt, olive oil, and vanilla extract. Add the vegan buttermilk and mix until smooth.
Mix Dry Ingredients
  1. In a separate bowl, sift together the gluten-free flour, almond flour, baking powder, baking soda, and salt. Stir to combine.
Create the Batter
  1. Gradually fold the dry ingredients into the wet mixture in two parts. Use a gentle hand to avoid overmixing.
  2. The batter should be thick but not overworked. Gently fold in the raspberries, ensuring they are evenly distributed.
Rest the Batter (Optional)
  1. 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.
Preheat and Prepare
  1. 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.
Assemble and Bake
  1. 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.
Cool and Add Glaze
  1. 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.