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Lemon Raspberry Muffins | dairy free recipe via The Sweet Miscellany Blog

These lemon raspberry muffins are moist, tender, and packed with fresh raspberries! Tangy fresh lemon juice and zest provide the perfect complement to the berries. The addition of vegan sour cream ensures these muffins are soft, tender, and dairy free. Enjoy these raspberry muffins for breakfast, brunch, or as a delicious snack.

I try not to discriminate and choose favorites when it comes to berries, but there’s something about the flavor of raspberries that puts them at the top of my list. It’s rather unfortunate considering they don’t grow down here in Houston! As much as I try to keep the recipes I share here as seasonal and local as possible, sometimes, I have to travel outside of the proverbial box. Since I love a good muffin as much as I love raspberries, these lemon raspberry muffins seemed fitting. They’re packed with juicy red raspberries and tangy lemon flavor. I dare you to eat just one!

Here’s What You Need:

Fresh Raspberries – you can’t have raspberry muffins without raspberries! I recommend using fresh raspberries over frozen for the best overall texture.
Flour – I tested this with an all-purpose flour (King Arthur is my flour of choice) but you could also try making these gluten free with a 1:1 gluten free baking flour mix.
Baking Powder and Baking Soda – this combination helps with the rise of the muffins.
Salt – seasons and balances all of the flavors.
Sugar – sweetens the muffins and helps the tops turn golden brown. Make sure to use a standard granulated cane sugar for the best results.
Eggs – help bind everything together and aid in the rise of the muffins.
Oil – provides the fat that is necessary for a moist, delicious crumb. You can use any neutral tasting oil here. If you want to use coconut oil, make sure to allow your other wet ingredients to come to room temperature so they don’t cause the coconut oil to solidify.
Vegan Sour Cream – the vegan sour cream keeps these muffins moist and soft. If you don’t need these muffins to be dairy free, you can use regular sour cream or a full fat Greek yogurt.
Lemon Juice and Lemon Zest – lend a fresh and tangy flavor to the muffins that complements the raspberries nicely.
Vanilla Extract – enhances all of the other flavors.

How to Make these Lemon Raspberry Muffins:

Since we’re using fresh raspberries, you’ll toss them in a bit of flour first. This helps keep them evenly distributed through the batter without sinking to the bottom.

Next, you’ll mix the dry ingredients and the wet ingredients in separate bowls. Then, you’ll combine them, mixing just long enough for the batter to come together. Try to avoid overmixing as it will start to build up gluten and lead to tough muffins!

Lastly, you’ll fold the flour dusted raspberries into the batter before dividing up the batter among 12 lined muffin cups. The batter will pretty much come to the top of each cup. Bake the muffins on the center rack of your preheated oven until golden.

Tips for Achieving the Best Lemon Raspberry Muffins:

Make sure to use fresh raspberries! Frozen ones will release too much moisture into the batter.
To get the most accurate measure of flour, fluff up the flour in your bag or container, then spoon it into your measuring cup. Make sure to overfill it, then, scrape off any excess to level the top before adding it to the recipe.
When combining the dry and wet ingredients, try not to overmix them as this can start to develop gluten and lead to tougher muffins. Instead, mix them together just until there are no more streaks of flour visible in the batter.
Though these muffins are best on the day they are made, leftovers may be stored in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days. Muffins can be gently re-warmed in a toaster oven or microwave.
For a mixed berry muffin, use a mix of half blueberries and half raspberries!

FAQs

Can I use frozen raspberries? No, I do not recommend using frozen raspberries in place of the fresh ones as they will release too much moisture into the batter.

Can I use other berries in place of the raspberries? Yes, you can use other berries in this recipe if you prefer! Just make sure you use the same amount that is called for (1 ½ cups).

Can these muffins be frozen? Yes, you can freeze the baked muffins. Place baked and cooled muffins in an airtight container or freezer bag. Freeze for up to 3 months. Frozen muffins can be thawed at room temperature or in the refrigerator.

Is there a substitute for the vegan sour cream? Yes, you can use a thick vegan yogurt in its place like Culina. Make sure that it is plain and unsweetened. Or, if you don’t need these to be dairy free, you can use either a regular sour cream or a full fat plain Greek yogurt.

Lemon Raspberry Muffins (dairy free)

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Author: Courtney West
Total Time: 37 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Ingredients

Units Scale

1 1/2 cups fresh raspberries
2 cups all-purpose flour plus 1 tablespoon, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup neutral tasting oil
3/4 cup vegan sour cream
3 tablespoons lemon juice
1 tablespoon lemon zest

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Instructions

Preheat the oven to 375 degrees and line a 12-cup muffin pan with paper liners.
Add the raspberries to a small bowl and toss with 1 tablespoon of the flour until the berries are coated. Set aside.
Whisk the remaining 2 cups of flour with the baking powder, baking soda, and salt in a medium bowl. Set aside
Add the sugar, eggs, vanilla, vegetable oil, sour cream, lemon juice, and lemon zest to a large bowl. Whisk until the mixture is smooth and there are no large lumps of sour cream remaining.
Add the dry ingredients to the bowl with the wet ingredients. Mix until they are just combined and there are no longer any streaks of flour visible. Gently fold in the raspberries until they are evenly distributed.
Divide the batter between the 12 lined muffin cups. The batter should reach nearly the top of each cup. Once you’ve distributed the batter, tap the pan on the counter a few times to help settle the batter.
Bake the muffins on the center rack in the preheated 375 degree oven for 18-22 minutes or until the tops are golden and a tester comes out clean.
Cool the muffins in the pan for 10 minutes before removing them and placing them on a rack to cool.

Notes

You’ll need 1 large or 2 small lemons to yield enough zest and juice for the recipe.
If you prefer, you can use a plain thick vegan yogurt in place of the vegan sour cream.
These muffins can be enjoyed warm or at room temperature.

Prep Time: 15 minutes
Cook Time: 18-22 minutes
Category: baked good

Baked Apples with Walnuts & Sage | vegan and gluten free recipe via The Sweet Miscellany Blog

These baked apples are filled with an aromatic mixture of walnuts, sage, and orange zest. This cozy vegan and gluten free dessert is super simple to put together and can be served alongside ice cream or yogurt!

I’ve had the idea to make something sweet with apples and sage since last year. Luckily, everything finally came together in these delicious and super cozy baked apples! Sweet apples are filled with a mixture of chopped walnuts, sage, orange zest, vegan butter, and brown sugar and baked until tender. You can enjoy them as-is or serve them alongside ice cream, yogurt, or even a dollop of whipped cream. This dessert gives you the coziness of an apple pie without the extra effort of making and rolling out dough. It’s perfect for holiday meals!

Grab these 8 Ingredients to Make Your Baked Apples

Apples – sweet firm-fleshed apples are best because they will hold together while baking. I used Cosmic Crisp but Fuji or Pink Lady would also work really well!
Softened Vegan Butter – adds flavor and helps keep the apples nice and moist while baking.
Brown Sugar – sweetens and adds a lovely caramel-like flavor.
Walnuts – form the bulk of the filling and provide a nice nutty flavor.
Sage – adds a bit of earthiness that pairs really well with the walnuts and orange zest.
Orange Zest – brightens the dish and adds flavor.
Sea Salt – balances all of the flavors.
Water or Apple Cider – helps keep the apples moist while baking.

The Best Apples to Use for Baking

In my opinion, the best apples to use are ones that have a sweet flavor and firmer flesh. A firm-textured apple will keep its lovely shape when baking rather than slowly disintegrating into mush. Here are the commonly available varieties I recommend: Fuji, Honeycrisp, Cosmic Crisp, and Pink Lady. You can use Granny Smith if you prefer a more tart apple!

BAKING TIP: Make sure the apples you choose for the recipe stand upright on their own! If they’re a bit wonky, they’ll easily tip over in the oven.

How to Make this Recipe

First and foremost, don’t forget to soften your butter! I use vegan butter and it softens much quicker than standard butter. Since it was a warm day, this only took about an hour in my house. Once your butter has softened, you’ll add it to a bowl with your brown sugar, chopped walnuts, sage, orange zest, and a small pinch of salt. Use either a wooden spoon or a fork to mash everything together into a cohesive mixture.

Now to prep the apples — wash them well, then cut off the very tops (the portion with the stem) and set them aside. I find this next part easiest with a grapefruit spoon since it’s serrated but you can also use a regular spoon along with a paring knife. You’ll carefully scoop out the core and seeds, making sure not to go all the way down to the other end. You want a nice cavity that holds the filling.

Place each of your prepared apples into a baking dish that is roughly 8×8 inches in size. I used one that has higher sides in the event that one of the apples tried to topple over while baking. The last step is to divide the filling between each apple, packing it down into the cavity with a spoon. Place each top back onto the apples, then pour the water or apple cider into the baking dish. Bake for 40-45 minutes or until nice and tender!

How to Serve Your Baked Apples

I like to cut each apple in half before serving since it makes them much easier to eat. You can serve these by themselves because they are incredibly delicious on their own. But, if you’d like to take it just a step further, you can serve them with a scoop of vanilla ice cream, maple sweetened yogurt, or whipped cream. I’ve also enjoyed one of these for breakfast over buttered oatmeal!

If you love apple desserts, I highly recommend checking out my maple cinnamon apple crumble (vegan/gf) and my chamomile apple galette (vegan/gf)!

Baked Apples with Walnuts & Sage (vegan)