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Vegan Raspberry Muffins in a muffin tin with fresh raspberries arranged on top.
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5 from 1 vote

Vegan Raspberry Muffins with White Chocolate Chips

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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 12 muffins
Calories: 335kcal
Author: Alissa Saenz

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
US Customary - Metric

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.

Nutrition

Calories: 335kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 245mg | Potassium: 93mg | Fiber: 2g | Sugar: 26g | Vitamin A: 99IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 1mg