Vegan Chocolate Raspberry Muffins, this is the perfect recipe to make to share with people who think vegans eat nothing but vegetables.
I can guarantee they will not be able to tell that these are vegan!
Moist chocolate muffins with chocolate chips and a ripple of raspberry jam on top, these are perfect for a treat or a decadent breakfast on the go.
The Vegan Chocolate Raspberry Muffins are simple to make. There is not a large list of ingredients and most of them are pantry staples which makes them easy to make anytime without needing a shopping trip.
What makes a good muffin? It should be crispy on top, moist inside and be full of yummy added extras.
Have you tried to make muffins before that weren`t a success?
Muffins are simple to make but there are a few things you need to keep in mind.
The most important is not to over mix the batter!
It should only be mixed until just barely combined and no big lumps of flour remain. The more you mix, the more you develop the gluten in the batter, this is what you need when making bread but it will make your muffins tough.
If you keep mixing you also crush the air bubbles which makes them dense and heavy.
The method for making muffins is to have two bowls and in one you sift all the dry ingredients while in the other you mix all the wet ingredients. Sugar is counted as a wet ingredient and mixed into the wet bowl.
The wet ingredients are then poured into the dry and it is all mixed until no big lumps are seen. Stir in the chocolate chips.
Divide the batter between the twelve paper liners in the muffin tray. Always use a liner as it makes it so much easier to get them out of the tray in one piece.
It might seem that there is too much batter but use it all. It will fill the muffin cases three-quarters. Do not overfill or it will spread over the tin instead of rising up.
They should have a lovely domed top and be big. No one ever complained that a muffin was too big or maybe that`s just me!
A teaspoon of jam should be dropped on top of each muffin and swirled with a skewer. Do not over mix as you want a thick swirl of jam and if you over mix it in you will lose the jam in the batter.
The jam gives a gorgeous ripple of raspberry which is sticky and delicious.
You can also use cherry jam or any jam you like as they will all be yummy!
Just give the jam a quick stir before putting it on the muffins. This makes it a bit runnier which makes it easier to ripple through the muffin mix
Be careful not to over bake your muffins! This will dry them out, bake them until a skewer inserted in the centre comes out clean or with just a few crumbs. Put the skewer in at an angle to avoid the jam.
Nineteen to twenty two minutes will be enough but as ovens vary keep an eye on them.
Do not leave them in the tin to cool as they may continue to bake in the hot tin. Let them sit for a few minutes to cool then transfer to a cooling rack.
How to Store Vegan Chocolate Raspberry Muffins
After allowing your Vegan Chocolate Raspberry Muffins to cool completely, store in a container at room temperature, out of direct sunlight or heat, for up to 1 week. To enjoy as if they’re fresh-baked, heat in a microwave in 10-second increments until just warm. They’ll become soft and moist again.
Want to freeze Vegan Chocolate Chocolate Chip Muffins?
Yes, you can freeze these Vegan Chocolate Raspberry Muffins! After allowing the muffins to cool completely, place in a freezer-friendly container or bag. Store for one to two months in the freezer.
To eat: allow muffins to thaw for about 30 minutes, or heat in the microwave in 10-second increments until just warm.
Did you make this recipe? Take a pic and share it on Instagram with the hashtag #aveggiecooks__ and tag @aveggiecooks__. I would love to see it!
Vegan Chocolate Raspberry Muffins
Ingredients
- 8oz / 220gm Plain Flour
- 1 1/2 oz/ 30g Cocoa (sifted)
- 1/2 Teaspoon Baking powder
- 1/2 Teaspoon Bread Soda
- 1/4 Teaspoon Salt
- 2 1/ fl oz/ 75ml Oil
- 4oz/ 100g Sugar
- 7 1/2 fl oz/ 225ml Milk (Vegan)
- 6 fl oz/ 170g Yogurt (Vegan)
- 1 Teaspoon Vanilla Extract
- 2 oz/ 56g Chocolate Chips
- 6oz/ 170g Raspberry Jam Stir to loosen up before dropping on muffins
Instructions
- Preheat the oven to 180C/350 F/Gas 4
- Line the muffin tray with paper liners
- In a bowl, whisk together, flour, cocoa, baking powder, bread soda, and salt
- In a separate bowl mix the oil, sugar, milk , yogurt and vanilla
- Add the wet ingredients to the dry and stir until just combined. Do not over mix
- Stir in the chocolate
- Spoon the mixture into the muffin tray dividing it between the twelve liners
- Place half a teaspoon of the raspberry jam onto the top of each muffin. Swirl once with a toothpick or skewer
- Bake for 19 to 22 minutes until the middles look set and a skewer comes out clean. Test at an angle to avoid the jam and be aware that jam may stick to the skewer
- Let cool for 10 minutes in the tin and then transfer to cooling rack. Store in an airtight tin
Other recipes to try:
Vegan Spicy Tomato and Chickpea Soup
