These easy raspberry muffins are soft, fruity, and gently nutty, with whole raspberries and hazelnuts in every bite. They're vegan and just so pretty in pink with an (optional) raspberry icing.
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These raspberry muffins are almost too cute to eat. Well, almost. They are sweet and delicious, fruity and nutty, and you will probably devour them. I love the combination of hazelnuts, raspberries, and cinnamon in this recipe, all the flavors go together really well.
Why You'll Love These Raspberry Muffins
- Soft, fluffy crumb
- Nutty depth from ground and chopped hazelnuts
- Juicy with whole raspberries (fresh or frozen)
- Gluten-free if needed
- A showstopping icing!!! A dream come true = pure, sweet, pink raspberry heaven.
- Perfect for picknicks, brunch, sweet cravings
- Gorgeously pretty for gifting
Notes on Ingredients
These cute muffins use a mix of ground and chopped hazelnuts for crunch, texture, and flavor. Next, add whole raspberries for juicy bursts. You can use fresh or frozen berries, and regular sugar works just as well as birch sugar.
- Hazelnuts: flavor + texture
- Raspberries: juiciness, slight tartness
- Cinnamon: warmth without overpowering
- Chia/flax "egg": simple vegan binder
- Flour: a gluten-free flour mix for baking (for example, by Bob's Red Mill) or all-purpose wheat flour if gluten-free is not a necessity
Tips for Success
Just a few things to keep in mind:
- Don't overmix the batter (keeps muffins tender).
- If you use frozen raspberries, add them straight from the freezer.
- Push berries slightly into the batter so they don't burn.
- Let the muffins cool before icing.
🍽 Recipe
Easy Raspberry Muffins With Hazelnuts (Vegan)
Equipment
Ingredients
Muffin Batter
- 1 chia or ground flax "egg" (1 tablespoon chia seeds or ground flaxseed + 5 tablespoons water)
- 200 g gluten-free flour mix for baking* (or regular all-purpose wheat flour if gluten-free is not a necessity)
- 50 g ground hazelnuts
- 50 g finely chopped hazelnuts
- 150 g sugar (birch sugar or regular granulated sugar)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 tablespoon apple cider vinegar
- 50 ml neutral oil (rapeseed/canola or similar)
- 200 ml water
- 125 g raspberries (fresh or frozen)
Raspberry Icing & Topping (optional)
- 150 g icing sugar
- 50 g raspberries (fresh or frozen and thawed)
- 12 whole hazelnuts for topping
Instructions
- Prepare the flax/chia egg: Mix the chia seeds or ground flaxseed with water and set aside for 10-15 minutes to thicken.
- Preheat the oven to 150°C / 302°F (fan on) and line a muffin pan with paper liners.
- Mix the dry ingredients: In a large bowl, combine flour, ground hazelnuts, chopped hazelnuts, sugar, baking powder, baking soda, and cinnamon.
- Add the liquids: Stir together oil, water, apple cider vinegar, and the prepared flax/chia egg. Add to the dry ingredients and mix until just combined.
- Fill the muffin cups: Divide the batter evenly between the liners.
- Add raspberries: Gently press the raspberries into the batter so they're slightly covered.
- Bake for 20-25 minutes, until the tops are set. Let the muffins cool completely.
Optional Raspberry Icing
- Mash the raspberries, then strain through a fine sieve to remove the seeds.
- Mix the raspberry purée with the icing sugar until thick and spreadable.
- Ice the cooled muffins, press one hazelnut on top of each, and let set for about 2 hours.
Storage
- Store the muffins in an airtight container (for example, a large cookie tin) for 2-3 days. If iced, note that the icing will soften and lose some color after day 3.
Notes
FAQs
Yes, I usually make these muffins with frozen raspberries since they are so readily available. Use them straight from the freezer and gently press them into the batter. This helps prevent excess moisture and keeps the muffins from turning soggy.
For the icing, let them thaw first before straining through a sieve.
Absolutely. Blackberries work best as a substitute, both inside the batter and for the icing. But you can also use blueberries and chopped strawberries without the icing.
Store them in an airtight container at room temperature for up to 2-3 days. If iced, keep in mind that the icing will soften over time and lose some of its bright color; this happens faster if stored in a plastic container. For longer storage, freeze the un-iced muffins and add the icing after thawing.
More Fruity Cake & Muffin Recipes
If fruity desserts are up your alley, you might also enjoy these recipes:
- Spice Rhubarb Cake With Polenta
- Mandarin Orange Cake With Streusel
- Romanian Pear & Walnut Cake
- Ginger Muffins With Pears & Chocolate
- Apple & Quinces Crumble
Enjoy,
Ramona
PS: If you try it, tell me in the comments how it turned out. I'm always curious.
♥
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