These vegan raspberry cornmeal muffins are soft with a light, slightly crumbly texture and pops of juicy berries. Not too sweet, easy to make, and just right with a warm cup of coffee or tea.
Raspberry cornmeal muffins are such a unique combination, and once you try them, it’s easy to see why people love them. The slight crunch from the cornmeal pairs beautifully with the juicy, tart raspberries, giving these muffins a texture that feels a little different from the usual soft bakery-style ones.
I had tried vegan cornmeal muffins earlier and really liked that texture, which is probably what led me to experiment with this version. Around the same time, I had gone berry picking and ended up with plenty of raspberries, so this combination just made sense. I also drew a bit of inspiration from my vegan blueberry muffins, though this recipe has its own character. If you enjoy raspberry bakes, my eggless raspberry chocolate muffins are another great one to check out.
These raspberry cornmeal muffins are very easy to put together. The batter comes together quickly with simple ingredients, and the result is a batch of muffins that are hearty, lightly textured, and full of bright raspberry flavor.
If you tried this Vegan Cornmeal Raspberry Muffins recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vegan Cornmeal Raspberry Muffins
Ingredients
- 1 And ½ cups All Purpose Flour
- ¾ cup Cornmeal
- ½ cup Sugar
- 3 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 teaspoon Orange Zest from 1 orange
- 1 cup Raspberries Fresh, can use frozen too
- 1 and ¼ cups Almond Milk
- 1 tablespoon Apple Cider Vinegar
- ¼ cup Oil
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 400F/200C for 15 minutes. Grease or line a 12-cup muffin tin with paper liners.
- Mix together the almond milk and vinegar; set aside for a couple of minutes until it curdles.
- In a large bowl combine together the dry ingredients including the orange zest. Take 2 tablespoons of this mixture and
- combine it with the berries, in a separate bowl. This will avoid the berries from sinking to the bottom of the muffins.
- In another bowl whisk together the curdled milk mixture, oil and vanilla extract.
- Gently fold in the wet ingredients into the dry mixture. Stir in the berries. Do not over mix the batter.
- Spoon the batter into the prepared muffin tins, about ⅔rds full. I got only 11 muffins for the above measurement.
- Sprinkle some sugar on top of the muffins. Bake for about 5 minutes and reduce temperature to 375F/190C and bake for another 10-12 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Transfer to a wire rack and let it cool for at least 5 minutes before removing from the pan.
My Notes
- If using frozen berries, do not thaw it.
- Instead of sprinkling granulated sugar on top of the muffins, using turbinado sugar would give it a much nicer look.
- Baking at a higher temperature at first and then reducing the temperature gives the muffins the perfect dome shape.
Taste & Texture
Nutrition
Ruth says
I want to make these now - but I only have soy, coconut or macadamia. Do you think the macadamia milk will work?
Madhuram says
Yes, any milk should be fine.
Alice Leong says
Can replace almond flour instead of all purposes flour for the cornmeal raspberry muffins?
Madhuram says
Then it would become gluten-free and gluten-free and vegan is quite tricky. I don't think it will rise enough.
erica dewitt says
Was wondering if i could use corn flour instead of cornmeal?
Madhuram says
No it won't work.
Selena says
What is the calorie count for one muffin?
Madhuram says
I don't have the information. Sorry Selena.
Laura M. says
Hi there, I have frozen raspberries, how should I proceed? Thanks!
Madhuram says
Just use it like fresh raspberries Laura, don't need to thaw.