Diese 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
Diese 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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Portionen: 12 Muffins
Kalorien: 252.6 kcal
Inhaltsstoffe
- 2 Tassen Allzweckmehl - (Anmerkung 1)
- 4 Teelöffel Ungesüßtes Kakaopulver
- 2 ½ Teelöffel Backpulver
- ⅔ Tasse Unraffinierter Rohrzucker - (Anmerkung 2)
- ½ Teelöffel Salz
- 1 Tassen Mandelmilch - (Anmerkung 3)
- ½ Tasse Olivenöl mit mildem Geschmack - (Anmerkung 4)
- 2 Teelöffel Apfelessig - (Anmerkung 5)
- 2 Teelöffel Vanilleextrakt
- 2 Teelöffel Liquid Red Food Coloring - (Anmerkung 6)
- ½ Tasse Weiße Schokoladenstückchen - (Anmerkung 7)
Anleitungen
- 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.
- Mit einem Gummispatel alle Zutaten zu einem glatten Teig vermengen.
- Fold in the dairy-free white chocolate chips, and stir until just combined.
- Verteilen Sie den Teig gleichmäßig auf die 12 Muffinförmchen.
- Backen Sie die Muffins auf der mittleren Schiene Ihres Ofens bei 180 °C (350 °F) 25-35 Minuten lang, bis sie goldbraun sind und ein in die Mitte gesteckter Zahnstocher sauber herauskommt.
- Lassen Sie sie vor dem Verzehr 30 Minuten lang auf einem Gitterrost vollständig abkühlen.
Notizen
Hinweise 1Für eine glutenfreie Variante verwenden Sie bitte mein Rezept. Umrechnungsleitfaden für glutenfreie Produkte.
Hinweise 2Sie können jeden kristallinen Süßstoff verwenden, einschließlich zuckerfreiem Erythrit oder Kokosblütenzucker.
Hinweis 3: Any plant-based milk works, like oat milk or soy milk for a boost of protein, all work in this recipe.
Hinweise 4: You can try any low-flavor oil like canola oil.
Hinweis 5: You can also use lemon juice or white vinegar.
Hinweis 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.
Hinweis 7: ich verwende milchfreie weiße Schokoladenstückchen, but you can also skip this ingredient and make plain red velvet muffins. If you do, I recommend increasing the sugar to 1 cup.
Lagerung: 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.
Equipment
Ernährung
Portion: 1Muffin | Kalorien: 252.6kcal | Kohlenhydrate: 38.1g | Eiweiß: 3.3g | Fett: 9.9g | Gesättigte Fettsäuren: 1.3g | Mehrfach ungesättigtes Fett: 1.3g | Einfach ungesättigte Fettsäuren: 6.8g | Natrium: 131.9mg | Kalium: 38.2mg | Ballaststoffe: 1.3g | Zucker: 18.4g | Vitamin A: 9.9IU | Vitamin C: 0.5mg | Kalzium: 38.7mg | Eisen: 0.3mg | Magnesium: 7.6mg | Phosphor: 27.5mg | Zink: 0.2mg
Zutaten und Substitutionen
In diesem Absatz finden Sie alle meine Tipps zur Auswahl der richtigen Zutaten. Das vollständige Rezept mit Mengenangaben finden Sie in der Rezeptkarte am Ende des Beitrags!Zum vollständigen Rezept
You only need a handful of simple ingredients for this recipe. Here’s how to pick them.
- Allzweckmehl – 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 Umrechnungsleitfaden für glutenfreie Produkte.
- Ungesüßtes Kakaopulver – This adds a subtle chocolate flavor and the characteristic red velvet color.
- Backpulver – This helps the muffins rise and become light and fluffy.
- Zucker – This sweetens the muffins. Any crystal sweetener, including erythritol or coconut sugar, also works.
- Mandelmilch – This adds moisture and richness to the muffins. Oat milk or soy milk also work.
- Leichtes Olivenöl – This contributes to the moistness of the muffins. Canola oil also works.
- Apfelessig – This reacts with the baking powder to create a soft and tender crumb. Lemon juice or white vinegar also work.
- Vanilleextrakt – 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.
- Weiße Schokoladenstückchen – 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
Dieses Rezept ist super einfach zuzubereiten, hier ist die Anleitung in Bildern.
Die trockenen Zutaten in einer Rührschüssel vermengen.
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).
Carines Backtipps
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.
- Zuckeralternativen – Use coconut sugar or unrefined cane sugar for a refined sugar-free option.
- Natürliche Färbung – You can use beetroot or pitaya powder for a natural red hue, though it may not be as vibrant.
- Kühlzeit – 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.