mga ito Mga Red Velvet Muffin 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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Mga Red Velvet Muffin
mga ito Mga Red Velvet Muffin 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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Servings: 12 muffins
Mga Calorie: 252.6 kcal
Ingredients
- 2 tasa Flour ng Lahat-Lyong - (tala 1)
- 4 kutsarita Unsweetened kakaw pulbos
- 2 ½ kutsarita Paghurno Powder
- ⅔ tasa Hindi Pinong Cane Sugar - (tala 2)
- ½ kutsarita Asin
- 1 tasa Almond Milk - (tala 3)
- ½ tasa Banayad na Lasa ng Langis ng Oliba - (tala 4)
- 2 kutsarita Apple Cider Vinegar - (tala 5)
- 2 kutsarita Vanilla Extract
- 2 kutsarita Liquid Red Food Coloring - (tala 6)
- ½ tasa Puting Chocolate Chips - (tala 7)
tagubilin
- 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.
- Paghaluin gamit ang isang rubber spatula upang pagsamahin ang lahat ng mga sangkap, na bumubuo ng isang makinis na batter.
- Fold in the dairy-free white chocolate chips, and stir until just combined.
- Hatiin nang pantay ang batter sa 12 muffin paper liners.
- Ihurno ang mga muffin sa gitnang rack ng iyong oven sa loob ng 25-35 minuto sa 350 °F (180 °C) hanggang sa maging golden brown ang mga ito at ang tusok na itinusok sa gitna ay malinis na lumalabas.
- Hayaang lumamig nang lubusan ang mga ito sa isang rack nang 30 minuto bago kainin.
Mga Tala
Tandaan 1Para sa bersyong walang gluten, gamitin ang aking gabay sa pagpapalit na walang gluten.
Tandaan 2Maaari kang gumamit ng anumang crystal sweetener, kabilang ang sugar-free erythritol o asukal sa niyog.
Tandaan 3: Any plant-based milk works, like oat milk or soy milk for a boost of protein, all work in this recipe.
Tandaan 4: You can try any low-flavor oil like canola oil.
Tandaan 5: You can also use lemon juice or white vinegar.
Tandaan 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.
Tandaan 7: gumagamit ako 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.
Imbakan: 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.
kagamitan
Pagkain
Paglilingkod: 1keik | Mga Calorie: 252.6kcal | Carbohydrates: 38.1g | Protina: 3.3g | Taba: 9.9g | Saturated fat: 1.3g | Polyunsaturated Fat: 1.3g | Monounsaturated na taba: 6.8g | Sosa: 131.9mg | Potassium: 38.2mg | Hibla: 1.3g | Asukal: 18.4g | Vitamin A: 9.9IU | Bitamina C: 0.5mg | Calcium: 38.7mg | Iron: 0.3mg | magnesiyo: 7.6mg | Posporus: 27.5mg | Zinc: 0.2mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
You only need a handful of simple ingredients for this recipe. Here’s how to pick them.
- Flour ng Lahat-Lyong – 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 gabay sa pagpapalit na walang gluten.
- Unsweetened kakaw pulbos – This adds a subtle chocolate flavor and the characteristic red velvet color.
- Paghurno Powder – This helps the muffins rise and become light and fluffy.
- Asukal – This sweetens the muffins. Any crystal sweetener, including erythritol or coconut sugar, also works.
- Almond Milk – This adds moisture and richness to the muffins. Oat milk or soy milk also work.
- Banayad na Langis ng Oliba – This contributes to the moistness of the muffins. Canola oil also works.
- Apple Cider Vinegar – This reacts with the baking powder to create a soft and tender crumb. Lemon juice or white vinegar also work.
- Vanilla Extract – 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.
- Puting Chocolate Chips – 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
Napakadaling gawin ang recipe na ito, narito kung paano gawin sa mga larawan.
Pagsamahin ang mga tuyong sangkap sa isang mangkok.
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).
Mga Tip sa Pagbe-bake ni Carine
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 frosting na walang dairy to create red velvet cupcakes.
- Mga Alternatibo ng Asukal – Use coconut sugar or unrefined cane sugar for a refined sugar-free option.
- Natural na Pangkulay – You can use beetroot or pitaya powder for a natural red hue, though it may not be as vibrant.
- Paglamig Oras – Allow the muffins to cool completely on a wire rack before serving to ensure they are firm.
- Temperatura ng Sangkap – Use room-temperature almond milk and olive oil for better batter consistency.
- Pagbe-bake sa Gitnang Rack – 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.