They have the most incredibly moist and tender crumb thanks to a combination of almond flour, olive oil, and homemade vegan buttermilk.
With tall bakery-style muffin tops, these vegan raspberry muffins are a must-try for berry season.
I've been on a roll with making vegan muffin recipes since publishing my pistachio muffins earlier this year. So if you have any flavor suggestions or wishes do pop them in the comments section!
🧾 Ingredients Needed
It may look like a lot of ingredients at a glance, but you may already have a lot of these lying around in your pantry! Here's what to grab:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Almond Flour: I originally wanted to make them solely with almond flour but they lacked rise, so I ended with a combination of all-purpose flour. Note: Sometimes it's labeled as "ground almonds". If in doubt, go for a brand of ground almonds/almond meal with a light, uniform color without specs of almond skin throughout.
- Vegan Greek-Style Yogurt: This creates wonderfully tender moist muffins. I use Alpro Greek-style skyr, but you can also use vegan sour cream or thick coconut yogurt.
- Extra Virgin Olive Oil: As always I use EVOO for baking, but you can use a more neutral oil like canola or sunflower.
- Almond Milk: This is mixed with apple cider vinegar to create a non-dairy buttermilk substitute. I've stuck with the almond theme, but feel free to use soy or oat milk.
- Flaked Almonds: The muffin tops are sprinkled with almonds which turn toasty and fragrant when baked.
- Vanilla Extract - This adds dimension and enhances the raspberry flavor. You can add a half teaspoon of almond extract if you want to bump up the almond flavor.
🔪 Instructions
Here are step-by-step images showing how to make these easy raspberry muffins. Remember, the full detailed printable recipe card is at the end of this page:
Step 1: In a large mixing bowl, whisk the granulated sugar, vegan yogurt, olive oil, and vanilla extract until smooth.
Step 2: Add the dairy-free buttermilk - a combination of almond milk and apple cider vinegar. Whisk to combine.
Step 3: In a separate bowl, mix the flour, almond flour, baking powder, baking soda, and salt.
Step 4: Carefully fold the dry ingredients into the wet ingredients in 2 parts - be careful not to overmix. While there are still visible streaks of flour, fold in the raspberries.
Step 5: Divide the muffin batter between the paper liners using an ice cream scoop. Fill them to the top of the muffin pan.
Step 6: Sprinkle some flaked almonds on top before baking in your preheated oven. Once baked, let them rest in the muffin tin for 5 minutes before carefully lifting them out onto a wire rack.
💭 Expert Tips
Measure with a kitchen scale. Measuring the ingredients in grams is the most reliable way to get perfect results as cups leave too much room for error in baking where precision is key.
ALWAYS sift your flour, baking soda, and baking powder to remove any grit and/or lumps from the mixture, and incorporate air into the batter.
Rest the muffin batter. This is an optional step but I do recommend it if you have the time. Flour is absorbed into the liquids in the batter over time, so Resting the batter for as little as 30 minutes before baking promotes high muffin tops.
The secret to high muffins is starting them off at a high temperature, then after 5 minutes of baking reduce the temperature and continue baking. I do this with all my muffin recipes now!
💬 FAQs
You can store them at room temperature for up to 2 days in an airtight container. In the fridge, they will keep for up to 5 days.
Yep, you can freeze them in an airtight container or ziplock bag, and then defrost them for a couple of hours before serving.
Yes, you can use frozen berries - no need to thaw them first! Just note, that frozen berries tend to leave more streaks throughout the batter as they defrost, so I would skip resting the batter.
🧁 More Vegan Muffins
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📖 Recipe
Description
Ingredients
Muffins
- 180 ml (¾ cup) almond milk, unsweetened
- 2 teaspoons apple cider vinegar
- 175 g (¾ cup + 2 tablespoons) granulated sugar
- 100 g (¼ cup + 3 tablespoons) vegan Greek-style yogurt, *see note 1
- 80 ml (⅓ cup) olive oil, *see note 2
- 1 tablespoon vanilla extract
- 220 g (1 ¾ cups + 1 tablespoon) all-purpose flour, sifted
- 100 g (1 cup) almond flour, or ground almonds *see note 3
- 1 tablespoon baking powder, sifted
- ½ teaspoon baking soda, sifted
- ¼ teaspoon sea salt
- 250 g (2 cups) fresh raspberries, washed and dried *see note 4
- 2 tablespoons flaked almonds
Raspberry Glaze (optional)
- 1 tablespoon raspberry powder, or crushed freeze-dried raspberries
- 120 g (1 cup) powdered sugar
- 2 tablespoons almond milk, unsweetened
Instructions
- Make vegan buttermilk: In a jug, mix the almond milk and apple cider vinegar. Set aside.
- Mix wet ingredients: Add the sugar, vegan yogurt, olive oil, and vanilla extract to a large mixing bowl and whisk. Add the vegan buttermilk (almond milk + apple cider vinegar) and whisk again.
- Combine dry ingredients: To a separate bowl, add the all-purpose flour, almond flour, baking powder, baking soda, and sea salt, and whisk to combine.
- Make the batter: Add the dry ingredients to the wet ingredients in 2 parts. Fold the ingredients into the batter between each increment until there are just a few streaks of flour/flour pockets. Do not be tempted to overmix!
- Add raspberries: Toss the raspberries into the batter and fold them through until combined and there are no visible pockets of flour.
- Rest the batter (optional): Let the batter sit at room temperature for 30 minutes - this promotes high muffin tops.
- Prepare the oven/pan: Preheat your oven to fan-forced 190°C(375°F) or conventional 210°C(410°F).Line 2 muffin trays with 8 large muffin liners (or 12 regular liners) - leave a gap between each one as you will only be filling every second cavity. I use large tulip liners.Tip: I recommend only filling every second cavity as this promotes high muffin tops! If you only have one muffin pan I recommend baking them in 2 batches.
- Assemble: Using an ice cream scoop or large spoon, distribute the batter amongst the muffin liners, filling them to the top of the pan. Sprinkle the flaked almonds on top.
- Bake at fan-forced 190°C/375°F or conventional 210°C/410°F for the first 5 mins. Then turn down the temperature to 170°C/340°F or conventional 190°C/375°F and continue to bake for another 15 minutes.
- Allow the muffins to cool for 5 minutes, then carefully lift them out of the tray and transfer them to a cooling rack to cool further for 30 minutes.
- Make the glaze: Mix together the raspberry powder, powdered sugar, and almond milk until smooth. You can add more or less sugar depending on whether you want it runny or thicker. Drizzle the icing on top of the muffins once they have cooled.
- Storage: Place the muffins in a sealed container or ziplock bag and store them at room temperature for up to 2 days or in the fridge for up to 5 days. Let them sit at room temperature for an hour before serving if stored in the refrigerator.
Notes
- Vegan Yogurt: I use Alpro Greek style. You can also use vegan skyr or vegan sour cream.
- Olive Oil: Or neutral oil like canola (rapeseed oil) or sunflower oil.
- Almond Flour: This will often be labeled as "ground almonds". If in doubt, go for a brand of ground almonds with a uniform color without specs of almond skin throughout.
- Raspberries: You can use frozen raspberries (no need to defrost them). Just skip the resting batter step so that they don't leave too many streaks in the batter.
Nutrition
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