Diese Vegane Himbeermuffins are moist vanilla muffins filled with delicious white chocolate bits and juicy raspberries. They are delicious breakfast muffins or a sweet treat in the afternoon.
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Vegane Himbeermuffins
Inhaltsstoffe
- 1 ¼ Tasse Mandelmilch - oder jede pflanzliche Milch
- 1 Teelöffel Apfelessig
- ¼ Tasse Rapsöl - oder jedes beliebige Pflanzenöl
- 1 Teelöffel Vanilleextrakt
- 2 Tassen Allzweckmehl -
- ½ Tasse Unraffinierter Rohrzucker
- 2 Teelöffel Backpulver
- ½ Teelöffel Salz
- 1 Tasse Himbeeren - frisch oder gefroren
- ½ Tasse Vegane weiße Schokolade - we used dairy-free sweet williams tabs
Optional vanilla glazing
- ½ Tasse Puderzucker
- 1 bis 2 Esslöffel Mandelmilch
- 1 Esslöffel Gefriergetrocknete Himbeeren - optional
Anleitungen
- Heizen Sie den Backofen auf 180 °C (350 °F) vor. Legen Sie ein Muffinblech mit 12 Mulden mit Papierförmchen aus. Stellen Sie es beiseite.
- Chop the white chocolate on a chopping board, using a sharp knife. Don't chop them too large, so you have a lot of bits and pieces all over the muffin. Set aside.
- In a large mixing bowl, whisk milk, apple cider vinegar, oil, and vanilla extract. Set aside.
- In another large mixing bowl, combine flour, sugar, salt, and baking powder.
- Fold the dry ingredients into the wet ingredients and whisk to combine until a smooth, slightly thick muffin batter. Don't over-mix the batter, or the muffin will be dense and gummy.
- Fold in the chopped white chocolate chunks and fresh or frozen raspberries. Stir until just combined.
- Divide the batter evenly into the 12 muffin paper cups.
- Bake on the center rack of your oven for 25-35 minutes or until they are golden brown and a skewer inserted in the center of the muffins comes out clean.
- Vor dem Glasieren vollständig auf einem Kuchengitter auskühlen lassen.
Verglasung
- To glaze, stir icing sugar and almond milk. If too thin, add more icing sugar one tablespoon at a time, and if too thick, add more lemon juice.
- Drizzle on top of the cooled muffins, and decorate with freeze-dried raspberries if you like.
Lagerung
- In einem luftdichten Behälter im Kühlschrank bis zu 4 Tage aufbewahren.
- Freeze up to 1 month, thaw at room temperature
Notizen
- Ohne Nüsse – You can use any milk for this recipe, including soy milk, coconut milk, or oat milk.
- Glutenfrei – Für eine glutenfreie Variante verwenden Sie mein Umrechnungsleitfaden für glutenfreie Produkte.
- Öl – You can use plant-based melted butter instead of oil.
Ernährung
Warum Sie diese Muffins lieben werden
I discovered the delicious combo of raspberry and white chocolate muffins during a trip to Australia. Since then, I recreated this delicious muffin combination using my favorite pflanzliche Inhaltsstoffe.
If you have never tried mixing raspberries and white chocolate, trust me, it’s the most delicious combo. Raspberries tend to be tangy and bitter, and the sweetness of white chocolate goes so well with them.
Plus, these raspberry muffins are naturally:
- Ohne Ei
- Milchfrei
- Nussfrei
Zutaten und Substitutionen
All you need to bake these white chocolate muffins with raspberries are:
- Allzweckmehl or self-raising flour – Skip the baking powder if you use the latter. For a gluten-free version, use my Umrechnungsleitfaden für glutenfreie Produkte.
- Zucker like white sugar or caster sugar. You can always use healthier sugar options like unrefined cane sugar or coconut sugar, but it changes the muffins crumb to a darker color.
- Rapsöl, avocado oil, or any vegetable oil you prefer.
- Pflanzliche Milch nach Wahl – You can use almond milk, soy milk, oat milk, or even coconut milk.
- Apfelessig – to boost the rise.
- Frische Himbeeren or frozen raspberries if they are not in season.
- Vegane weiße Schokoladenstückchen – You might not find dairy-free white chocolate chips where you live. Instead, you can use plant-based white chocolate bars cut into tiny pieces.
- Vanilleextrakt
How To Make Vegan Raspberry Muffins
This is the most easy raspberry white chocolate muffin recipe you will ever try. Let me share how you can whip a batch of these delicious muffins in no time.
- First, line a 12-hole muffin tin with muffin cups or paper liners. Use oil cooking spray to grease them. Next, in a large bowl, stir the wet ingredients: dairy-free milk of choice with apple cider vinegar, oil, and vanilla extract. Set aside until the milk curdles – like buttermilk. It takes barely 5 minutes.
- Chop the white chocolate bar into small chunks to make them easier to melt.
- In a separate bowl, stir all the dry ingredients: plain flour, baking powder, salt, and sugar. Add the dry ingredients to the liquid ingredients in the bowl and whisk to combine. Don’t over-whisk. Just whisk until no more lumps of four can be seen. If you over-stir the muffin batter, they get packed and dense. In the end, fold in white chocolate chunks and raspberries.
- Stir to bring all the ingredients together, then use an ice cream scoop to fill each muffin cup.
- If you have fresh raspberries available, you can add a few on top of each muffin before baking them. If all you have are frozen raspberries, thaw them before adding them, or they release too much juice, leaving the top unbaked.
- Bake the muffins in the center rack of the oven for 25 to 30 minutes at 350°F (180°C). Or bake them until a skewer inserted in the center comes out clean, and the top is golden brown. Remove the tin from the oven and cool on a wire rack for an hour before serving.
Geschirr
You can serve the muffins plain or add a drizzle of my vegane Royal Icing on top. Another option is to add a drizzle of melted white chocolate and some lemon zest.
Variationen
You can use this raspberry and white chocolate muffin recipe to create a variety of muffin flavors. You can stir in 1/2 cup of the below ingredients for a boost of taste and texture:
- Crushed almonds
- Kokosraspeln
Another ideas is to add 1 tablespoons of grated lemon zest which goes so well with raspberries.
Weitere Muffin-Rezepte
If you like this recipe, you’ll love my other delicious muffins:
I made these the other night and they were SOOO GOOD! I ate them all in less then 2 days, and that was me trying to save some of them lol. They’re sooo moist and the flavor is amazing! They remind me of the muffins I used to buy at Superstore, which I haven’t had it many years since going vegan. I used self rising flour and didn’t add any baking powder, and since I didn’t have regular sugar, I used 1/2 brown sugar and 1/2 coconut sugar. They turned out great!! I think they would be bomb with apple pie filling too. The flavors combined would be un real. blueberries or strawberries would also be good! The possibilities are endless! Not good for my diet since I have no control, but I will make them occasionally and enjoy every bite lol! YUM!!!
Thank you so much for such a beautiful feedback!
Hi, can this be made as a cake instead of muffins? 🙂
Probably, I haven’t tried it yet but a batter for 12 muffins fit a 9-inch cake pan.
I don’t feel like I can rate the recipe with stars. This is not because it isn’t a good recipe but because I substituted the flour with a gluten-free flour blend. The muffins were very dense – each weighed about a pound (or so it seemed) – and were raw-ish in the middle. Later, I saw a hint on another page suggesting lower heat and longer time for gluten-free flour. Therefore, I will try that next time.
So, for those of you out there who are gluten-free, try baking with lower heat and longer time.
Unfortunately, not all my recipes can be made using gluten-free flour. That’s why for each recipe, I add a note to tell you if I tested a gluten-free option that come out great. If I didn’t test, or suspect it won’t work, I always add it too as I don’t like my readers to waste precious food. For this muffins, the note says : The recipe might work with a gluten-free flour blend containing added gum. However, the texture might end up gummier and denser. What I suggest is to never swap 1 cup all-purpose wheat flour for 1 cup gluten-free flour but instead work with combination of GF flours in a ratio that would be 70%all-purpose GF flour, 15% oat flour, 15 %millet flour or sorghum.
Delicious!
These were amazing! My son with ARFIDS even tried and loved them. Only another parent of a child with ARFIDS will truly understand that. But for everyone else it’s like a little miracle happened in my kitchen this morning!
Vielen Dank!!!
Is there anyway to make these a gluten free??
Yes, head to the Allergy Swap section above for all details!
Thank you for sharing this recipe. Can I substitute fresh lemon juice for the apple cider vinegar?
Unbedingt!