Nämä Punaiset samettimuffinssit 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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Punaiset samettimuffinssit
Nämä Punaiset samettimuffinssit 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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annoksia: 12 muffinit
kalorit: 252.6 kcal
Ainekset
- 2 kupit Yleisjauho - (huomautus 1)
- 4 teelusikallista Makeuttamaton kaakaojauhe
- 2 ½ teelusikallista Leivinjauhetta
- ⅔ kuppi Puhdistamaton ruokosokeri - (huomautus 2)
- ½ teelusikka Salt
- 1 kupit Manteli-maitoa - (huomautus 3)
- ½ kuppi Miedon makuinen oliiviöljy - (huomautus 4)
- 2 teelusikallista Omenasiiderietikka - (huomautus 5)
- 2 teelusikallista Vaniljauute
- 2 teelusikallista Liquid Red Food Coloring - (huomautus 6)
- ½ kuppi Valkosuklaalastut - (huomautus 7)
Ohjeet
- 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.
- Combine using a rubber spatula to bring all the ingredients together, forming a smooth batter.
- Fold in the dairy-free white chocolate chips, and stir until just combined.
- Divide the batter evenly into the 12 muffin paper liners.
- Bake the muffins on the center rack of your oven for 25-35 minutes at 350 °F (180 °C) until they are golden brown and a pick inserted in the center comes out clean.
- Let them cool down on a rack for 30 minutes completely before eating.
Huomautuksia
Huomautuksia 1: For a gluten-free version, use my gluteenittoman ruokavalion muuntamisopas.
Huomautuksia 2: You can use any crystal sweetener, including sugar-free erythritol or coconut sugar.
Huom 3: Any plant-based milk works, like oat milk or soy milk for a boost of protein, all work in this recipe.
Huomautuksia 4: You can try any low-flavor oil like canola oil.
Huom 5: You can also use lemon juice or white vinegar.
Huom 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.
Huom 7: käytän 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.
varastointi: 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.
Laitteet
Ravitsemus
Tarjoilu: 1muffinssi | kalorit: 252.6kcal | hiilihydraatit: 38.1g | proteiini: 3.3g | rasva: 9.9g | Tyydyttynyt rasva: 1.3g | Monityydyttymättömät rasvat: 1.3g | Monityydyttymättömät rasvat: 6.8g | natrium: 131.9mg | kalium: 38.2mg | kuitu: 1.3g | sokeri: 18.4g | A-vitamiini: 9.9IU | C-vitamiini: 0.5mg | kalsium: 38.7mg | Rauta: 0.3mg | Magnesium: 7.6mg | fosfori: 27.5mg | Sinkki: 0.2mg
Ainesosat ja vaihdot
Tässä kappaleessa annan kaikki vinkkini oikeiden ainesten valitsemiseen. Koko reseptin mittoineen löydät vierittämällä reseptikorttiin postauksen alareunassa!Siirry koko reseptiin
You only need a handful of simple ingredients for this recipe. Here’s how to pick them.
- Yleisjauho – 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 gluteenittoman ruokavalion muuntamisopas.
- Makeuttamaton kaakaojauhe – This adds a subtle chocolate flavor and the characteristic red velvet color.
- Leivinjauhetta – This helps the muffins rise and become light and fluffy.
- Sokeri – This sweetens the muffins. Any crystal sweetener, including erythritol or coconut sugar, also works.
- Manteli-maitoa – This adds moisture and richness to the muffins. Oat milk or soy milk also work.
- Kevyt oliiviöljy – This contributes to the moistness of the muffins. Canola oil also works.
- Omenasiiderietikka – This reacts with the baking powder to create a soft and tender crumb. Lemon juice or white vinegar also work.
- Vaniljauute – 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.
- Valkosuklaalastut – 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
This recipe is super easy to whip up, here’s how in pictures.
Combine the dry ingredients in a mixing bowl.
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).
Carinen leivontavinkkejä
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.
- Sokerin vaihtoehdot – Use coconut sugar or unrefined cane sugar for a refined sugar-free option.
- Luonnollinen väritys – You can use beetroot or pitaya powder for a natural red hue, though it may not be as vibrant.
- Jäähdytysaika – 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.