Description
These vegan raspberry muffins are super easy to make, only 9 ingredients are required! Soft, fluffy, and bursting with fresh raspberries, these vegan raspberry muffins are perfect for breakfast, snacks, or dessert. Easy to make and absolutely delicious!
Ingredients
- 2 cups (240g) plain flour
- 3/4 cup (180g) caster sugar
- 1 cup (250ml) soy milk
- 1/2 cup (125ml) vegetable oil
- 1tsp baking powder
- 1tsp apple cider vinegar
- Pinch of salt
- 1cup(150g) fresh raspberries
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper muffin cups.
- Wash your raspberries thoroughly and pat dry any excess moisture. Set aside. In a medium bowl or a jug, mix the soy milk and apple cider vinegar and set aside.
- In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, baking soda, and salt.
- Add the vegan buttermilk, vegetable oil, and vanilla extract and gently mix with a large wooden spoon or a silicone spatula in a cutting motion until just combined. Be careful not to overmix.
- Add the raspberries and carefully fold them into the batter using the same spoon or spatula.
- Use an ice cream scoop to evenly pour the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 25 – 30 minutes until a toothpick inserted into the centre of a muffin comes out clean with moist crumbs.
- Take the muffins out of the oven and let them cool in the tray for about 10 minutes before transferring them to a cooling rack and cool a little more. You can serve warm or at room temperature for the best flavour and texture, enjoy!
Notes
While frozen raspberries work in a pinch, fresh and firm raspberries hold their shape the best and provide a more vibrant taste.
try tossing the raspberries in a bit of flour and coat them lightly before folding them into the batter to prevent the raspberries from sinking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking