Vegan Cornmeal Raspberry Muffins

4.8 from 10 reviews

Happy Deepavali dear friends. Hope you are all having a good time. I managed to make a couple of sweets and snacks this time more than I used to make earlier, because my eldest son has started showing interest in Indian food after our recent trip to Chennai.

I haven’t started baking anything since I came back from India, which is exactly a month now. I was planning to bake a cake for my husband’s birthday but couldn’t do it with preparations for Deepavali and my youngest was down with ear infection etc. Hopefully I can start it from next month onwards. So until then here is Vegan Cornmeal Raspberry Muffins recipe which I had tried a couple of months back.

Vegan Cornmeal Raspberry Muffins
4.8 from 10 reviews
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Prep time: 20 Mins
Cook time: 17 Mins
Yields: 11 Muffins
Welcome summer with these moist and crunchy Vegan Raspberry Muffins which is a welcome change to the usual muffins. Fine yellow cornmeal gives a nice look and texture to the muffins.
Ingredients:
  • 1 And 1/2 Cups All Purpose Flour
  • 3/4 Cup Cornmeal
  • 3/4 Cup Sugar
  • 3 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • Orange Zest From One Orange
  • 1 Cup Raspberries, Fresh (Can Use Frozen Too)
  • 1 And 1/4 Cups Almond Milk
  • 1 Tablespoon Apple Cider Vinegar
  • 1/4 Cup Oil
  • 1 Teaspoon Vanilla Extract
Procedure:
  1. Preheat oven to 400F/200C for 15 minutes. Grease or line a 12-cup muffin tin with paper liners.
  2. Mix together the almond milk and vinegar; set aside for a couple of minutes until it curdles.
  3. In a large bowl combine together the dry ingredients including the orange zest. Take 2 tablespoons of this mixture and
  4. combine it with the berries, in a separate bowl. This will avoid the berries from sinking to the bottom of the muffins.
  5. In another bowl whisk together the curdled milk mixture, oil and vanilla extract.
  6. Gently fold in the wet ingredients into the dry mixture. Stir in the berries. Do not over mix the batter.
  7. Spoon the batter into the prepared muffin tins, about 2/3rds full. I got only 11 muffins for the above measurement.
  8. Sprinkle some sugar on top of the muffins. Bake for about 15-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  9. Transfer to a wire rack and let it cool for at least 5 minutes before removing from the pan.
Taste:
  1. These muffins had a very nice texture from the cornmeal. The quantity of sugar mentioned in the original recipe is 1/2, which is what I used and felt that it could use some more sugar. That’s why I have increased the quantity to 3/4th cup in the recipe.
My Notes:
  1. If using frozen berries, do not thaw it.
  2. Instead of sprinkling granulated sugar on top of the muffins, using turbinado sugar would give it a much nicer look.

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Ratings and Reviews (10)

Vegan Cornmeal Raspberry Muffins
3 star: 0
2 star: 0
1 star: 0

31 Responses to “Vegan Cornmeal Raspberry Muffins”

  1. Sudha says:

    A muffin with cornmeal sounds really interesting!And looks yummy too:)Hope you start baking and posting your baking recipes very soon and wish you a happy Diwali!

  2. Jo says:

    Dear Madhu,

    I have an urgent question for you. Can I make it few days in advance. What is the best way to store it till party day comes for the same nice flavor and texture.

    Can I refrigerate it or keep it outside?

    Please reply.
    -Jyoti

    • Madhuram says:

      I have read that you could freeze muffins/quickbreads etc, later thaw it and use it. But I haven’t tried it. If it is just after 2-3 days, I think you are better off, wrapping the muffins individually with plastic wrap, store it all in an air-tight container and leave it at room temperature and not in the fridge.

  3. sheila’s a vegan « spill the beans says:

    [...] Adapted from Eggless Cooking [...]

  4. Chelsea says:

    I’ve just finished making this, but in a bread pan (where did my muffin pan go?) and with blackberries! (I asked my roommate to check if i had frozen raspberries, and he said yes, but turned out to be blackberries) and they’re delicious! Thank you!

  5. Tiffany says:

    Thank you Madhuram, I made these today and they were just excellent! My little boy loved them too and said they were “definitely perfect”! I used frozen berries tossed in the flour mixture and cooked for 20 minutes and they came out beautifully. I used 2% milk instead of almond milk (nut allergy too). My egg allergic husband thanks you and I absolutely will make this again. So glad I found your website! THANKS!

  6. Laura says:

    These muffins were wonderful! My son is allergic to tree nuts (in addition to egg) so we used soy milk instead. Thanks!

  7. Martin says:

    Very easy recipe to follow as a young vegan cook. Loving the texture. Thank you so much!

  8. rochelle says:

    I used 1/2 cup sugar…perfect…lemon zest and So Delicious Coconut milk…vanilla. Thanks, Yummy…………

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