These raspberry ripple muffins are the perfect easy vegan treat that I am sure you will love. They are sweet. soft and full of raspberries. The cake is flavoured with vanilla and the raspberry ripple is just perfect.
To make this recipe even better, it is really easy! The batter can be made in around 10 minutes and the muffins are baked for 25. That means these muffins can be made and out of the oven in around 40 minutes- ideal. I hope you give these a go if you want an easy quick vegan sweet treat. I promise these will pull through for you!
The recipe below made 9 muffins for me. If you use smaller cupcake cases it might make less so don't overfill the cases. There should be a gap between where the cake batter ends and where the top of the case is.
You could swap the raspberries for any fruit and it would be delicious. For example, you could try my blueberry crumble muffins which follow a similar technique using blueberries. They are also amazing! Other berries like strawberries or blackberries would be amazing too! So you can tailor this to your desires.
I hope you love these raspberry ripple muffins as much as I do. Let me know how you get on in the comments below or on Instagram.
Lots of love,
Raspberry Ripple Muffins
- 200 g Plain white flour all-purpose
- ½ tablespoon Apple cider vinegar
- 150 g Caster sugar
- 160 ml Almond milk unsweetened
- ¾ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- 90 ml Vegetable oil
- 125 g Fresh raspberries
- 1 teaspoon Vanilla extract
- Pre-heat your oven to 180°C/ 356°F. Prepare 9 muffin cases. Place them into a cupcake baking tray ready for baking.
- Whisk the milk and apple cider vinegar in a bowl briefly. This will curdle. After this, add your oil, sugar and vanilla extract. Combine. In a separate bowl, sieve the flour, baking powder, soda + salt and combine. Spoon your dry ingredients into your milk mixture, whisking as you go.
- Add ¾ fresh raspberries to the cake batter and combine. Then, evenly distribute the muffin batter between your muffin cases. I placed the muffin cases in a muffin tray for extra stability. After this, place the remaining ¼ raspberries in a bowl and heat them through. I used the microwave (20 seconds) for this. It will create a raspberry coulis texture.
- Evenly distribute the heated raspberries across the top of the batter. Use a olive stick to swirl this around, creating a nice pattern.
- Bake the muffins for 20 minutes. Then remove and leave them to cool
- I hope you love them. Let me know how you get on!