Easy Raspberry Muffins With Hazelnuts (Vegan)
These raspberry muffins are almost too cute to eat. Well, amost. They are sweet and delicious, fruity and nutty, and you will probably devour them in no time.
Servings: 12
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
*If using a gluten-free flour mix, choose one designed for baking and cakes. Those usually contain a mix of gluten-free flours, starches, and a binder like xanthan gum or arrowroot powder (for example, Bob's Red Mill).