What is the purpose of orange zest in these muffins?

The orange zest is mixed with sugar to release its oils, infusing the muffins with a bright, citrusy aroma and flavor that complements the raspberries.

Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries. Just be sure to fold them in gently at the end and do not thaw them first, as this can add excess moisture to the batter.

What kind of plant-based yogurt should I use for this recipe?

The recipe specifies unsweetened coconut or soy yogurt to provide moisture and a tender crumb without adding extra sweetness, ensuring the raspberry and orange flavors shine.

How do I know when the Raspberry Muffins are fully baked?

The muffins are ready when they are golden brown and a skewer inserted into the center comes out clean, typically after 20-25 minutes of baking at 380 degreesF.

How should I store leftover Raspberry Muffins?

After cooling, remove the muffins from the ramekins. Store them in an airtight container at room temperature for up to 2-3 days, or freeze for longer storage.

7 years ago

Raspberry Muffins
[Vegan]

Name: Raspberry Muffins [Vegan]
Cook time: 25 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1/2 cup granulated sugar; 1/8 teaspoon salt; Zest of 1/2 orange; 1/8 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 cup unsweetened coconut or soy yogurt; 2 tablespoons canola oil; 2 tablespoons unsweetened soy milk; 1/2 teaspoon apple cider vinegar; 1 teaspoon vanilla extract; 1/2 cup fresh raspberries

FG By: Fabio Gallo

Author Bio

Little Swiss Baker is a website dedicated to the sweeter things in life. My name... Read More

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Two golden brown vegan raspberry muffins, studded with fresh red raspberries, served warm in small white ramekins, ready to eat.

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Raspberry

Raspberry Muffins [Vegan]

Dairy Free

These fragrant Vegan Raspberry Muffins are a wonderful treat for two. A tasty, fluffy muffin packed with fresh raspberries and with a hint of orange and vanilla.

Ingredients You Need for Raspberry Muffins [Vegan]

1 cup all purpose flour
1/2 cup granulated sugar
1/8 teaspoon salt
Zest of 1/2 orange
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup unsweetened coconut or soy yogurt
2 tablespoons canola oil
2 tablespoons unsweetened soy milk
1/2 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1/2 cup fresh raspberries

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How to Prepare Raspberry Muffins [Vegan]

Preheat oven to 380ºF
Butter or oil two ramekins and dust them slightly with flour.
In a medium bowl, mix sugar and orange zest until well combined and all the oils are released. Add the flour, salt, baking soda and baking powder and mix.
In a smaller bowl, mix the yoghurt with the oil, soy milk, vinegar and vanilla extract. Add the wet ingredients to the flour mix and just mix until combined. Gently fold in the fresh raspberries.
Divide the batter evenly into the two prepared ramekins. Top the batter with more fresh raspberries if you like and bake for 20 - 25 mins until golden brown and a skewer inserted in the center comes out clean.
Let cool for a few minutes, then remove from ramekins and serve warm or at room temperature.