Choc Chip Raspberry Muffins (vegan)
Choc chip raspberry muffins - these giant, bakery style vegan muffins are light, fluffy and moist with tall muffin tops, and are packed with raspberries and chocolate chips.
Servings 8 muffins
Ingredients
- 120 g (½ cup) unsweetened non-dairy milk (I use soy)
- 160 g (⅔ cup) vegan Greek style yogurt
- 110 g (½ cup) neutral oil (I use olive)
- 180 g (¾ cup + 2 Tablespoons) caster or granulated sugar
- 1 Tablespoon vanilla extract
- 2 teaspoons vinegar
- 2 ½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- 300 g (2 ½ cups) plain (all-purpose) flour
- 150 g (scant 1 cup) vegan chocolate chips
- 170 g (1 ½ cups) raspberries (fresh or frozen, do not defrost if frozen)
Instructions
- Whisk together the milk, yogurt, oil, sugar, vanilla extract and vinegar in a large bowl.120 g (½ cup) unsweetened non-dairy milk (I use soy), 160 g (⅔ cup) vegan Greek style yogurt, 110 g (½ cup) neutral oil (I use olive), 180 g (¾ cup + 2 Tablespoons) caster or granulated sugar, 1 Tablespoon vanilla extract, 2 teaspoons vinegar
- Whisk in the baking powder, bicarbonate of soda and salt, followed by the flour. Be careful not to over-beat the batter, just mix it until no streaks of flour remain.2 ½ teaspoons baking powder, ½ teaspoon bicarbonate of soda (baking soda), ¼ teaspoon salt, 300 g (2 ½ cups) plain (all-purpose) flour
- Very gently fold in the raspberries and chocolate chips, try not to break up the raspberries.170 g (1 ½ cups) raspberries, 150 g (scant 1 cup) vegan chocolate chips
- Cover the bowl with a tea towel and let it rest for 15 minutes. Meanwhile, preheat the oven to 220°C/200°C fan/425°F/gas mark 7. Line two muffin tins with 8-9 cases, spreading them out across the tins so that there is a gap in between each one.
- Divide the batter between the muffin cases, filling them all the way to the top. An ice cream scoop is handy for this.
- Bake for seven minutes then turn the oven down to 180°C/160°C fan/350°F/gas mark 4. Bake for a further 22-25 minutes, until a skewer inserted into the centre comes out clean (avoiding any raspberries or chocolate).
Notes
- See post above for tips, details and step-by-step photos.
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!