Dit Red Velvet Muffins are a simple muffin recipe made without eggs or dairy with a soft, tender texture and the classic red color, easy to make in one bowl.
I love making simple muffins, but nothing comes close to the style of red velvet muffins!
While the whole recipe is just below, don’t miss my swap suggestion, step-by-step pictures, and baking tips further down!
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Red Velvet Muffins
Dit Red Velvet Muffins are a simple muffin recipe made without eggs or dairy with a soft, tender texture and the classic red color, easy to make in one bowl.
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porsies: 12 muffins
kalorieë: 252.6 kcal
Bestanddele
- 2 koppies Meeldoelige meel - (aantekening 1)
- 4 teelepels Onversoete Kakaopoeier
- 2 ½ teelepels Bakpoeier
- ⅔ koppie Ongeraffineerde Rietsuiker - (aantekening 2)
- ½ teelepel Sout
- 1 koppies Amandelmelk - (aantekening 3)
- ½ koppie Sagte-geur olyfolie - (aantekening 4)
- 2 teelepels Appelasyn - (aantekening 5)
- 2 teelepels Vanielje-ekstrak
- 2 teelepels Liquid Red Food Coloring - (aantekening 6)
- ½ koppie Wit Sjokoladeskyfies - (aantekening 7)
instruksies
- Preheat the oven to 350 °F (180 °C). Line two 12-hole muffin trays with muffin paper liners. Slightly spray with oil. Set aside.
- In another large mixing bowl, whisk combine flour, cocoa powder, baking powder, sugar, and salt.
- Make a well in the center of the dry ingredients and add all the remaining ingredients: almond milk, olive oil, apple cider vinegar, vanilla, and liquid red food coloring.
- Meng met 'n rubberspatel om al die bestanddele saam te bring en 'n gladde beslag te vorm.
- Fold in the dairy-free white chocolate chips, and stir until just combined.
- Verdeel die beslag eweredig in die 12 muffinpapierpanne.
- Bak die muffins op die middelste rak van jou oond vir 25-35 minute teen 180 °C (350 °F) totdat hulle goudbruin is en 'n pinnetjie wat in die middel ingesteek word, skoon uitkom.
- Laat hulle vir 30 minute heeltemal op 'n rak afkoel voor jy hulle eet.
Notes
Let 1Vir 'n glutenvrye weergawe, gebruik my glutenvrye omskakelingsgids.
Let 2Jy kan enige kristalversoeter gebruik, insluitend suikervrye eritritol of klappersuiker.
Nota 3: Any plant-based milk works, like oat milk or soy milk for a boost of protein, all work in this recipe.
Let 4: You can try any low-flavor oil like canola oil.
Nota 5: You can also use lemon juice or white vinegar.
Nota 6: You can use liquid food coloring or paste, both work in the same amount. You can use 1 tablespoon of beetroot powder or pitaya powder as a natural option but the red color is not as vibrant.
Nota 7: ek gebruik dairy-free white chocolate chips, but you can also skip this ingredient and make plain red velvet muffins. If you do, I recommend increasing the sugar to 1 cup.
stoor: Store them in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months in Ziploc bags or a box. Thaw at room temperature the day before.
toerusting
Voeding
Dien: 1muffin | kalorieë: 252.6kcal | koolhidrate: 38.1g | proteïen: 3.3g | vet: 9.9g | Versadigde vet: 1.3g | Meervoudig onversadigde vet: 1.3g | Mono -onversadigde vet: 6.8g | natrium: 131.9mg | kalium: 38.2mg | Vesel: 1.3g | suiker: 18.4g | Vitamien A: 9.9IU | Vitamien C: 0.5mg | kalsium: 38.7mg | yster: 0.3mg | magnesium: 7.6mg | fosfor: 27.5mg | sink: 0.2mg
Bestanddele en vervangings
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You only need a handful of simple ingredients for this recipe. Here’s how to pick them.
- Meeldoelige meel – This provides the structure for the muffins. Don’t swap it for coconut flour or almond flour, it wouldn’t work. For a gluten-free version, use my glutenvrye omskakelingsgids.
- Onversoete Kakaopoeier – This adds a subtle chocolate flavor and the characteristic red velvet color.
- Bakpoeier – This helps the muffins rise and become light and fluffy.
- Suiker – This sweetens the muffins. Any crystal sweetener, including erythritol or coconut sugar, also works.
- Amandelmelk – This adds moisture and richness to the muffins. Oat milk or soy milk also work.
- Ligte olyfolie – This contributes to the moistness of the muffins. Canola oil also works.
- Appelasyn – This reacts with the baking powder to create a soft and tender crumb. Lemon juice or white vinegar also work.
- Vanielje-ekstrak – This adds a warm, sweet flavor that complements the other ingredients.
- Liquid Red Food Coloring – This provides the signature red color. Paste food coloring, beetroot powder, or pitaya powder also work.
- Wit Sjokoladeskyfies – These add a sweet, creamy contrast to the red velvet flavor. If you them, increase the sugar to 1 cup.
How to Make Red Velvet Muffins
Hierdie resep is super maklik om te maak, hier is hoe in die prentjies.
Meng die droë bestanddele in 'n mengbak.
Pour and incorporate all the liquid ingredients.
Add the dairy-free white chocolate chips and transfer the batter to a muffin pan.
Bake the red velvet muffins for 25-35 minutes at 350 °F (180 °C).
Carine se Bakwenke
Let me share a few more tips for perfect muffins (or cupcakes, you can choose!).
- Cupcake Conversion – Skip the chocolate chips and top with my dairy-free frosting to create red velvet cupcakes.
- Suiker Alternatiewe – Use coconut sugar or unrefined cane sugar for a refined sugar-free option.
- Natuurlike kleur – You can use beetroot or pitaya powder for a natural red hue, though it may not be as vibrant.
- Koeltyd – Allow the muffins to cool completely on a wire rack before serving to ensure they are firm.
- Ingredient Temperature – Use room-temperature almond milk and olive oil for better batter consistency.
- Center Rack Baking – Bake the muffins on the center rack of the oven for even heat distribution.
I think it’s a typo in the Instructions #2 says to add in coconut powder?
Look forward to trying these!
Thanks for spotting my mistake, it’s supposed to say cocoa powder. I updated the recipe.
Would this work with Green Banana Flour? I also have coconut milk in place of almond milk.
I never baked with this kind of flour before, I am not sure what is the ratio to use it as a swap to all-purpose flour.
According to the Let’s Do Organic brand, you use 25% less green banana flour for one cup of wheat flour. I guess to be on the safe side, I’ll stick to all-purpose flour for this recipe.
Oh that’s interesting, thanks for sharing with me. I don’t find this flour in New Zealand so I can’t try it yet.
Se metto l’impasto in una teglia da plum-cake 9×5 pollici o rotonda da 18 cm? Va comunque bene ?
A 8″ inch cake pan should work well. Baking time will probably be a bit longer.