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Raspberry & rhubarb vegan yeast breakfast muffins

Course: Breakfast, Dessert
Servings: 8 muffins


For the muffins

  • 2 cups plain flour
  • 3/4 cup lukewarm plant milk
  • 8 g (1 sachet) dried yeast
  • 1/4 cup soft brown sugar
  • Pinch of salt
  • 1/4 cup vegetable oil

For the crumble

  • 1/4 cup plain flour
  • 2 tbsp sugar
  • pinch of salt
  • 20 g dairy-free butter

For the topping

  • 1/2 cup fresh raspberries
  • 1/2 rhubarb stalk, sliced


For the dough

  • Heat the milk in a small small saucepan or microwave. It should be lukewarm, but not hot.
  • In a large mixing bowl, mix the flour, sugar, yeast, salt and lukewarm milk and knead for 3 minutes. Add the oil and knead for further 2-3 minutes.
  • Shape the dough into a ball, sprinkle the bowl with flour and place into a bowl. Cover with cling film and place in a warm place for 1 hour or until doubled in size.
  • Line a muffin tray with paper cases. Once the dough has doubled in size, using two spoons, gently scoop the dough from the bowl and into the paper cases. Squeeze in a couple of rhubarb slices and raspberries on top of each one

For the crumble

  • To make the crumble, simply rub the butter into the flour using your fingertips to make a light breadcrumb texture, then add the sugar and a pinch of salt.
  • Sprinkle each muffin with the buttery crumble and place the muffins aside for the last 15 minutes. This will give them a chance to rise slightly. Meanwhile preheat the oven to 180 degrees / gas mark 4.
  • Bake for 25 - 35 minutes, until the top of the muffin is golden brown.