These vegan raspberry muffins are made with juicy raspberries and other tasty ingredients that make a delicious easy muffin recipe.
I am always on the hunt for a quick 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 too good.
The original recipe for these calls for white chocolate.
As you know, vegan white chocolate is hard to come by.
And the new white chocolate chips available, my family did not care for.
2022 update- they now have excellent white chocolate chips made by Enjoy life, finally a delicious vegan version!
So, if you happen to have some white vegan chocolate you love, add a cup by all means.
I bet these would even taste good with regular vegan chocolate chips. I mean, vegan raspberry chocolate chip muffins sound amazing!
Mmm, now I am thinking about chocolate.
Vegan Raspberry Muffins Recipe Q&A
Can you make these delicious muffins gluten-free?
Yes, if you can use all-purpose gluten-free flour in a 1:1 ratio.
Can I use frozen raspberries?
I haven’t tried these with frozen berries, but I think it would work better if you stick to fresh.
If you do only have frozen and want to try it, you may need to add extra minutes to the baking time.
I would use them straight from the freezer.
What ingredients do you need for these easy vegan raspberry muffins?
Check out the recipe card at the bottom of this post for the full recipe.
- fresh raspberries
- white sugar
- vegan butter, soft
- white vinegar or apple cider vinegar
- vanilla extract
- all purpose flour
- baking powder
- plant-based milk (soy milk, oat milk, almond milk, whichever you prefer)
- brown sugar *for topping
- 2 TB raspberry jam
How do you make these delicious vegan raspberry muffins?
Start by preheating the oven to 375 degrees and a line a muffin tin with paper liners or muffin cups. Or you could grease them if you prefer.
Make your vegan buttermilk;
Now take your vegan milk, mix it with the vinegar, and set it aside.
Take a small bowl, pour your raspberries and 1/4 cup of 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 sweet raspberries and carefully stir them into the batter with a wooden spoon or rubber spatula.
Now take your prepared muffin pan and fill the cups 3/4 full with the muffin batter; sprinkle the top of each muffin batter with the remaining 2 TB of brown sugar.
You can use an ice cream scoop or a large cookie scoop for even muffins.
Bake for 15-18 minutes.
Check with a toothpick for doneness. Do not overbake.
Let cool for a few minutes before removing them from the pan onto a cooling rack or wire rack.
How do you serve these fluffy muffins?
These are best served at room temperature. They make a great afternoon snack or breakfast treat.
How do you store these moist muffins?
Once these come to room temperature, place them in an airtight container in the fridge for up to 5 days.
It’s helpful to place a paper towel in the container to absorb any liquid that the raspberries may juice out.
Can you freeze muffins?
Yes, muffins freeze great!
It’s best to place them all on a cookie sheet and freeze them for about an hour; then, you can place them in a freezer bag and freeze them for up to 3 months.
To defrost, you can take however many you want out, place it on the counter, and eat once it comes to room temperature.
Want some other vegan muffin recipes?
- 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
- Start by preheating the oven to 375 degrees and a line a muffin tin with liners.
- Take your vegan milk, mix it with the vinegar, and set it aside.
- Take a small bowl, pour your raspberries and 1/4 cup of 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, 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 overbake. Let cool for a few minutes before removing them onto a cooling rack from the pan.
If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.