Vegan Cornmeal Raspberry Muffins

These vegan raspberry cornmeal muffins are soft with a light, slightly crumbly texture and juicy bites of raspberry throughout. A little vinegar in the batter helps create that airy, fluffy crumb, while the cornmeal adds a nice subtle crunch.

Prep Time20

Cook Time17

Cooling Time5

Total Time42

Method: Baking

Course: Muffins

Servings: 11 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.

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

These muffins have a lovely texture from the cornmeal, with a slight crunch that sets them apart from regular soft muffins. They’re not overly sweet and lean more toward a cornbread-style flavor. If you prefer a sweeter muffin, you can easily increase the sugar to suit your taste.

Nutrition