Vegan Cornmeal Raspberry Muffins

(from 13 reviews)
Vegan Cornmeal Raspberry Muffins

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 Recipe

Prep TimeCook TimeMakes
20 Mins17 Mins11 Muffins
Vegan Cornmeal Raspberry Muffins
4.8 from 13 reviews
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.
  • 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
  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.
  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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  1. […] was hosting a brunch, and I had lots of frozen raspberries.  I found this recipe for Vegan Cornmeal Raspberry Muffins on one of my favorite blog sites, Eggless Cooking.  I changed it a bit — I used all regular […]

  2. Probably the best looking vegan muffins I’ve ever made.
    I replaced Sugar for organic coconut sugar, didn’t use any vinegar, didn’t use any Baking Soda and added about 1/3 cup of honey and added strawberries
    Baked for 15 minutes extra
    They are delicious.


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