Good morning everyone!
How are you all doing? Today I am presenting to you these lovely raspberry muffins to brighten up your morning breakfast time! These muffins are soft, fluffy, delicious and of course, vegan.
My love for muffins are unexplainable, let alone these delicious raspberry muffins. Just how much? I could eat them 7 consecutive days straight, breakfast, lunch, or snack, whatever the time of the day it might be.
And another thing that is unexplainable, is that how many times it took for me to bake these perfect muffins.. You have no idea how many muffins I ate while trying to perfect my first muffin recipe! It’s TONS.
ONE OF THE BEST MUFFINS
To start my muffin story, I lived in a flat in Kensal rise, north of London near Notting hill when I met this really delicious muffin.
Where I lived just one block from the station so there were little cafes and restaurants near my house, and Queens’s park was only 3 mins away where I would go for a run.
The week I moved to the flat I was walking around the area to see what it has to offer. And there it was, a cafe with an old wooden carriage full of oranges piled up high like a mountain in front of its door, and that was where I met one of the most delicious muffins I’ve ever had!
The cafe had so many yummy looking bakings, from layered cakes, loafs and yes, muffins. I got so excited to try them and my hand reached to an orange muffin. What else can you choose after seeing that mountain of oranges?
And as I expected, it was SO delicious! The sweetness and tanginess of orange, soft and moist texture was all perfect. And the way they wrapped it with brown parchment paper was simple but somewhat enhanced the look of the muffin and I quite liked the way they did it:)
MY FIRST ATTEMPT TO BAKE VEGAN MUFFINS
So I go straight to the super market afterwards, got flour, oil, sugar and whipped my first muffins. And to my surprise, it was not that difficult to bake them!
And it became my favourite thing to bake. But strangely… After I moved back to Tokyo I’ve had real tough time baking the perfect muffins.
I really don’t know what happened to me, and I started wonder maybe it was the particular flour that I used back in London.. So I tried out with different flours, but it wasn’t the flour! And after so many experiment one after another, changing the ratio of ingredients so many times, I finally reached to the texture I was happy with!
So I can say in confidence, these muffins are very good!
And today is one of those many days that I will share my vegan muffin recipes! Because these lovely vegan raspberry muffins at your table in the morning, it really brightens up your day! And I want you to have the same happy experience of wonderfulness to have your homemade vegan muffins. Feel proud doesn’t it?
This recipe makes about 10-12 raspberry muffins depending on the muffin cup or muffin tin you use. Enjoy them to yourself, with your family and friends!
Want more recipes like this?
Try my vegan chocolate muffins and more sweet recipes!
Raspberry muffins – Vegan and Delicious
What you need:
- 1cup(105g) plain flour
- 1cup(105g) wholemeal flour
- 1cup(100g) organic cane sugar
- 1tsp baking powder
- 1cup(250ml) soy milk
- 1tsp apple cider vinegar
- 1/2cup(110ml) vegetable oil
- 1/4tsp salt
- 1cup(120g) fresh raspberry
Tools:
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How to:
- pre-heat the oven at 180℃
- Mix the soy milk and apple cider vinegar in a measuring cup to make a vegan butter milk. Set aside.
- In a large bowl, mix the flours, baking powder, sugar and salt with a whisker.
- Pour in the soy milk mixture and vegetable oil into the large bowl and mix with a wooden spoon until just combined leaving some little lumps in the batter. Don’t mix too much! it is ok to have some lumps left:)
- Throw the raspberries into the batter and combine very gently with a wooden spoon.
- Pour the mixture into muffins cups and bake for 25mins or until an inserted tooth pick comes out clean.
- Enjoy!
Did you make this recipe? Wonderful!
Let me know on instagram and tag #thechestnutbakery in your post,
I’d love to see your creation.Leave a comment too if you like this recipe.
Thanks for your support my friends!
Print this recipe below!
RASPBERRY MUFFINS – VEGAN AND DELICIOUS
Ingredients
- 1cup (105g) plain flour
- 1cup (105g) wholemeal flour
- 1cup (100g) organic cane sugar
- 1tsp baking powder
- 1cup (250ml) soy milk
- 1 tsp apple cider vinegar
- 1/2cup (110ml) vegetable oil
- 1/4 tsp salt
- 1cup(120g) fresh raspberry
Instructions
- pre-heat the oven at 180℃
- Mix the soy milk and apple cider vinegar in a measuring cup to make a vegan butter milk. Set aside.
- In a large bowl, mix the flours, baking powder, sugar and salt with a whisker.
- Pour in the soy milk mixture and vegetable oil into the large bowl and mix with a wooden spoon until just combined leaving some little lumps in the batter. Don’t mix too much! it is ok to have some lumps left:)
- Throw the raspberries into the batter and combine very gently with a wooden spoon.
- Pour the mixture into muffins cups and bake for 25mins or until an inserted tooth pick comes out clean.
- Enjoy!
