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How to Make Dairy-Free Raspberry Muffins

Indulge in these scrumptious dairy-free raspberry muffins that are both wholesome and delicious. Packed with juicy raspberries and made without any dairy products, these muffins are perfect for those with lactose intolerance or following a dairy-free diet. Enjoy them warm from the oven for a comforting breakfast or satisfying snack.

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Recipe Details

Prep Time

15 minutes

Cook Time

20 minutes

Servings

12 muffins

Difficulty

Beginner

Simple Summary

These delightful dairy-free raspberry muffins are moist, flavorful, and perfect for breakfast or a sweet snack. Bursting with fresh raspberries, they're a healthier treat everyone can enjoy.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 12 muffins
  • Difficulty: Beginner

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh raspberries
  • 2 tablespoons turbinado sugar (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with non-stick cooking spray.

  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

  3. In a separate medium bowl, combine the vegetable oil, eggs, almond milk, and vanilla extract. Whisk until well blended.

  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix.

  5. Gently fold in 1 1/4 cups of the raspberries, being careful not to crush them.

  6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

  7. Top each muffin with the remaining raspberries and sprinkle with turbinado sugar if desired.

  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  9. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Chef's Notes

  • For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
  • You can use frozen raspberries instead of fresh. Don't thaw them before adding to the batter.
  • Store muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
  • These muffins freeze well. Wrap individually and freeze for up to 3 months. Thaw at room temperature or microwave for a quick treat.
  • For added nutrition, replace 1/2 cup of the all-purpose flour with whole wheat flour.

Nutritional Info

Per muffin (approximate):

  • Calories: 220
  • Protein: 3g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Sugar: 14g
  • Fat: 10g
  • Vitamin C: 4% of Daily Value
  • Iron: 6% of Daily Value

These muffins are a good source of energy and contain antioxidants from the raspberries.

Serving Suggestions

  • Serve warm with a spread of dairy-free butter or almond butter for breakfast.
  • Pair with a hot cup of coffee or tea for a delightful afternoon snack.
  • Create a brunch spread by serving these muffins alongside a dairy-free frittata and fresh fruit salad.
  • For a dessert twist, top with dairy-free whipped cream and additional fresh raspberries.
  • Pack in lunchboxes for a sweet treat or serve at picnics and potlucks.