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Vegan Raspberry Muffins
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5 from 1 vote

Easy Vegan Raspberry Muffins

These delicious tender raspberry muffins are the perfect breakfast or afternoon snack.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 195kcal
Author: Courtney Hunter

Ingredients

  • 1 ½ cups raspberries
  • ¾ cup white sugar
  • ¼ cup vegan butter soft
  • ½ TB vinegar
  • 1 ½ teaspoon vanilla extract
  • 2 ¼ cup flour
  • 3 teaspoon baking powder
  • ½ teaspoon 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, mix it with the vinegar, and set it aside.
  • Take a small bowl, pour your raspberries and ¼ 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 ¾ 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.

Notes

See the blog post for recipe Q&A

Nutrition

Serving: 1muffin | Calories: 195kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Sodium: 253mg | Fiber: 2g | Sugar: 17g