These vegan raspberry muffins are bursting with juicy raspberries and white chocolate chips, and covered in a sweet crumble topping. They're so easy to make and perfect when you're craving something sweet!
Fruity muffins are among my favorite baking projects during the warmer months of the year. They're so easy, and such a delicious way to enjoy seasonal produce. My vegan strawberry muffins, blueberry muffins, and blackberry muffins are all favorites that I find myself making again and again.
Well, berry season is almost here, and I'm ready for it. Raspberries are really available year round, but they're best during the summer. Sounds like a great excuse to bake up a batch of these vegan raspberry muffins!
They're absolutely delicious, thanks not only to those juicy fresh raspberries, but also crumble topping and sweet white chocolate chips. Basically, they're the best muffins ever.
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Ingredients You'll Need
- Flour. We're using all-purpose flour, also known as white flour or plain old wheat flour. You might be able to substitute another variety of flour, such as gluten-free flour or spelt flour, but I can't make any promised without having tested them.
- Sugar. Make sure to use organic sugar, to keep the recipe vegan. Conventional (non-organic) sugar is processed with animal bone char in some parts of the world, including the United States.
- Vegan butter. I used Earth Balance to create this recipe. Other brands like Miyoko's or Melt will work. Vegan butter is generally available in the refrigerated section at the grocery store, right next to the regular butter.
- Baking soda.
- Salt.
- Non-dairy milk. You can use pretty much any variety of non-dairy milk that's suitable for drinking, as long as it's unsweetened and unflavored. I used Almond milk to create this recipe. Check out my guide to dairy-free milks to learn about some other options, like soy milk or oat milk.
- Vegetable oil. You can use any neutral oil that you normally like to bake with. Corn oil, canola oil, and melted coconut oil are all fine options.
- Vanilla extract.
- Lemon juice.
- Lemon zest.
- Raspberries.
- Vegan white chocolate chips. These are optional, but so delicious! I used King David brand, but Enjoy Life also makes vegan chocolate chips. You could also switch things up and use vegan dark chocolate chips!
How They're Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Begin by making the crumble topping. Mix softened vegan butter, flour, and sugar in a small bowl. Stir everything together until the mixture is crumbly, then stick it in the fridge to chill while you make the batter.
Next, combine the dry ingredients in a large mixing bowl. This will include the flour, sugar, baking soda, and salt. Use a wire whisk to mix everything up.
Now stir the wet ingredients together in a small container. This mixture will include non-dairy milk, oil, vanilla extract, lemon juice, and lemon zest.
Pour the wet ingredients into the bowl with the dry ingredients. Stir everything together just until the ingredients are combined.
Tip: In order to give your muffins the best possible texture, make sure to avoid overmixing the batter. Stop stirring as soon as you no longer see flour streaks.
Fold the raspberries and white chocolate chips into the batter. Be careful, as raspberries are pretty delicate and will have a tendency to break.
Divide the batter among twelve paper-lined muffin cups, then top each one with a sprinkle of crumble topping. Pop the muffins into the oven to bake!
Your muffins are done when they're puffy, the tops are slightly darkened, and a toothpick inserted into the center of one comes out clean. Let them cool in the tins on a cooling rack.
Shelf-Life & Storage
Vegan raspberry muffins will keep in an airtight container at room temperature for about two days, in the fridge for about five days, or in the freezer for about two months.
More Vegan Muffin Recipes
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📖 Recipe
Vegan Raspberry Muffins with White Chocolate Chips
Ingredients
For the Crumble Topping
- ¼ cup all-purpose flour
- ¼ cup organic granulated sugar
- 2 tablespoons vegan butter, softened but not fully melted
For the Muffins
- 2 cups all-purpose flour
- ¾ cup organic granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unflavored and unsweetened non-dairy milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 1 ½ cups fresh raspberries
- 1 cup vegan white chocolate chips, optional
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with papers.
- To make the crumble topping, combine the flour, sugar, and butter together in a small bowl. Stir until the mixture is crumbly. Place the bowl in the fridge to chill while you make the batter.
- Whisk the flour, sugar, baking soda, and salt together in a large mixing bowl.
- In a small bowl or container, stir the milk, oil, vanilla, lemon juice, and zest together.
- Pour the milk mixture into the bowl with the flour mixture. Stir everything together just until the ingredients are fully combined. Don't overmix the batter — a few lumps are okay.
- Fold in the raspberries and white chocolate chips.
- Divide the batter among the muffin cups, then sprinkle each muffin with some of the crumble topping.
- Place the muffin tin into the oven. Bake the muffins until the tops have darkened slightly, and a toothpick inserted into the center of a muffin comes out clean, about 15 to 17 minutes.
- Place the muffin tin on a cooling rack. Let the muffins cool before removing them from the tin.
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You mention vanilla in the article, but it isn't on the ingredient list of the recipe. Also you only mention the bake time in the top part where the prep time, cook time and total time is. They look delicious, I'm waiting for them to finish baking right now.