Red Velvet & Raspberry Muffins Recipe

This easy, one bowl recipe makes the most deliciously fluffy red velvet and raspberry muffins. A simple and moreish treat perfect for weekend baking!

Red velvet is a tasty combination of vanilla and light chocolate flavours, which works perfectly with the slightly sharp tang of the raspberry pieces. These muffins are deliciously sweet, but don't have lots of icing so they're not overly sugary tasting, and the fruit makes them almost healthy (kind of!?).

This recipe makes six large muffins. They are best eaten within four days while they are freshest. Store in an airtight container in a cool and dry place or freeze for longer.

Makes 6 large muffins

Ingredients;

210g plain flour

100g caster or granulated sugar

12g baking powder

3g baking soda

1/2 tsp vanilla powder

12g cocoa powder

130g sunflower oil

100g soya milk

100g vegan yoghurt

150g chopped frozen raspberries + extra for topping

2g or a small blob of vegan red food colouring

You will also need; a mixing bowl, whisk, spoon or ice cream scoop, muffin tray, muffin cases

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How to make your muffins;

1. Pre heat the oven to 180°c and line your muffin tin with six muffin cases

2. Add all the dry ingredients into the bowl, flour, sugar, baking powder, baking soda, cocoa powder and vanilla powder, and give them a quick whisk together

3. Add the wet ingredients, oil, soya milk and yoghurt, and whisk again until there are no large lumps. Just whisk until everything is combined and be careful not to overmix

4. Add the chopped raspberries and gently give them a quick fold through the mixture

5. Use a spoon or ice cream scoop to evenly add the batter to the muffin cases

6. Sprinkle some extra raspberries pieces on top of each muffin

7. Bake for around 10 minutes at 180c and then turn the oven down and bake for another 10-15 minutes at 160c until the muffins are turning lightly golden and a cocktail stick comes out clean

8. Set the muffins aside to cool and then they're ready to eat!

Tips & Tricks!

• My muffin trays are very old and used! But this is a similar one; https://amzn.to/3YAf7UE 

• These are my mixing bowls - https://amzn.to/489iB6s

• I used frozen raspberries but fresh raspberries would work as well

• I used Nush natural almond yoghurt but any plant based thick, protein or Greek style yoghurt should work

• I like to use these tall tulip style muffin cases; https://amzn.to/461W0Hf

• You could also swap the raspberry pieces for strawberries or another fruit and even add some white chocolate chips if you'd like to make your muffins even more fancy!