I am always on the hunt for a quick kid breakfast or after school snacks. Anything to make life easier in the morning I am all about it! That’s where these easy vegan raspberry muffins come into play. They are perfect for a quick snack and the kids love them!
I am looking forward to the raspberry season and making these with fresh Oregon berries. If you ever get a chance to have fresh Oregon berries, jump on it! Because they are just too good. I haven’t tried these with frozen berries, but I bet it would work just fine. The baking time might take a few more minutes.
The original recipe for these called for white chocolate. As you know vegan white chocolate is hard to come by. And the new vegan white chocolate chips available my family did not care for.
So, if you happen to have some white vegan chocolate you love, then, by all means, add a cup. I bet these would even taste good with regular vegan chocolate chips. I mean chocolate and raspberry go great together, so why not!
Mmm now I am thinking about chocolate.
What do you need for these easy vegan raspberry muffins?
- raspberries
- white sugar
- vegan butter, soft
- vinegar
- vanilla extract
- cup flour
- baking powder
- salt
- plant-based milk
- brown sugar *for topping
- 2 TB raspberry jam
How do you make them?
Start by preheating the oven to 375 degrees and a line a muffin tin with liners. Or you could grease them if you prefer.
Now take your vegan milk and mix it with the vinegar and set aside. This how you make vegan buttermilk.
Take a small bowl and pour your raspberries and 1/4 cup of the white sugar and stir. Set this aside while you prepare the rest.
Get your stand mixer fitted with the paddle attachment and mix the remaining ingredients (except the 2 TB of brown sugar and raspberries).
Once mixed, swirl the jam in and then add the raspberries and carefully stir them into the batter.
Now take your prepared muffin tin and fill the cups 3/4 full, sprinkle with the remaining 2 TB of brown sugar over the batter.
Bake for 15-18 minutes. Check with a toothpick for doneness. Do not over bake. Let cool for a few minutes before removing them from the pan onto a cooling rack.
-Tasty Vegan Raspberry Muffins-
These delicious tender raspberry muffins are the perfect breakfast or afternoon snack.
Ingredients
- 1 1/2 cups raspberries
- 3/4 cup white sugar
- 1/4 cup vegan butter, soft
- 1/2 TB vinegar
- 1 1/2 tsp vanilla extract
- 2 1/4 cup flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup + 2 TB plant-based milk
- 2 TB brown sugar *for topping
- 2 TB raspberry jam
Instructions
- Start by preheating the oven to 375 degrees and a line a muffin tin with liners.
- Take your vegan milk and mix it with the vinegar and set aside.
- Take a small bowl and pour your raspberries and 1/4 cup of the white sugar and stir. Set this aside while you prepare the rest.
- Take your stand mixer and mix the remaining ingredients (except the 2 TB of brown sugar and raspberries). Once mixed, swirl the jam in and then add the raspberries and carefully stir them into the batter.
- Take your prepared muffin tin and fill the cups 3/4 full, sprinkle with the remaining 2 TB of brown sugar over the batter.
- Bake for 15-18 minutes. Check with a toothpick for doneness. Do not over bake. Let cool for a few minutes before removing them from the pan onto a cooling rack.
Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 195Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 253mgCarbohydrates: 37gFiber: 2gSugar: 17gProtein: 3g
The calories are computer generated and may not be 100% accurate.
