These Vegan Raspberry Muffins are soft and sweet with the best pillowy soft muffin batter and juicy raspberries folded in. They are dairy free, no eggs and completely vegan.
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I love a soft muffin with juicy raspberries (or any berries really) bursting through out the muffin. For these Vegan Raspberry Muffins I used the same muffin batter as my vegan blueberry muffins minus the blueberries and added raspberries. This Muffin base is soft, light and perfectly moist. I know you are going to love this easy raspberry muffin recipe.
Why you will love this recipe
- Easy: These Vegan Raspberry Muffins could not be any easier and best of all you don't need any fancy ingredients. This vegan muffin recipe is very straight forward, using ingredients you probably already have on hand.
- Vegan: These Vegan Raspberry Muffins are dairy free, no eggs needed and totally vegan and I promise no one will ever notice. You can take these to anyone who is not vegan and I promise they will be eaten up just as fast as any other non vegan muffin.
- Quick and easy: These Vegan Raspberry Muffins are so quick to put together, they take about 10 minutes to whip up, 24 minutes to bake and then a little bit to cool. I know you will love them!
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Ingredients
Be sure to take a look at the recipe card below for a full list of ingredients and quantities to make these Vegan Raspberry Muffins.
- Fresh Raspberries: I like fresh raspberries best in these Vegan Raspberry Muffins. They are juicy and sweet and stay soft once baked.
- Oat Milk and Apple Cider Vinegar: These two combined gives a "buttermilk" affect to the raspberry vegan muffins. Although it won't be as thick as traditional buttermilk because I went lighter on the ACV to avoid having the taste come through, but it still helps to create the affect in these easy raspberry muffins.
- Apple Sauce: Make sure it's unsweetened natural.
- Vegan Butter: I have used Miyokos (now rebranded to Melt), VioLife block butter and Earth Balance stick butter. They are all great just be sure all the ingredients are room temp to avoid mixing cold ingredients with the melted butter because it will harden when it comes in contact with cold ingredients.
- Flour: I have only used unbleached organic all purpose white flour, I have not tried any other flour with this recipe.
Variations
- Vanilla Glaze: These are the best Vegan Raspberry Muffins just as they are, but if you want to be a little extra, a glaze topping on these dairy free muffins would be amazing. I'd stick with a thin icing glaze for the topping. (Confections sugar mixed with a dash of milk or water and a tiny bit of vanilla.
- Add lemon: You can easily make this into a vegan lemon raspberry muffin recipe by simply adding 1 tablespoon of lemon zest to the batter. It won't be super potent but it will give a nice light flavor.
- Chocolate: Chocolate chips added to these raspberry vegan muffins recipe would be great addition. Just make sure they are vegan if you want to keep these dairy free muffins.
How to make Vegan Raspberry Muffins:
Prep: Pre heat your oven at 375° F and spray your muffin tin with non stick spray or grease with butter. Unless you are using a parchment paper muffin liner like pictured above in the step by step.
Step 1: In a small bowl mix the milk and apple cider vinegar and set aside for 5 minutes.
Step 2: In a mixing bowl melt the butter. Add the vanilla, milk + ACV mixture, apple sauce and sugar and whisk together.
Step 3: Add the dry ingredients to the wet ingredients (flour, baking powder and salt) and fold together with a spatula. Avoid over mixing, the batter should be lumpy still about 20-30 folds.
Step 4: Toss the raspberries in about 1 tablespoon flour, set a couple aside for topping and then fold the rest into the batter.
Step 5: Pour mixture into the muffin pan filling a little more than ¾ full. Top each muffin with raspberries and sugar. Place in the oven on the middle shelf and bake for 23-24 minutes.
Step 6: Let cool for 15-20 minutes in pan, carefully run butter knife along edges of muffin to remove and pop them out. Let cool another 15 min before eating. Makes 7 muffins. Store in a sealed container for about 3 days.
Above is an image of how to line a muffin tin with parchment paper.
Expert Tips
- Big cookie scoop: To get nice domed muffin tops on these raspberry muffins, use a big cookie or ice cream scooper to scoop the batter out and plop into the muffin tin.
- Liners: I do not recommend using regular muffin liners for these raspberry muffins, either grease the muffin tin or use parchment paper squares that get pushed into each muffin tin hole. (See image above)
- Storing: These moist Vegan Raspberry Muffins can be stored at room temperature for 2-3 days in a sealed container on the counter, refrigerator for 5-7 days or put them right into the freezer in an airtight container and they'll last for 2-3 months, than just let them thaw out in the fridge overnight.
- Avoid over mixing the batter: About 20-30 folds with a spatula should get everything pretty well incorporated. The batter should be slightly bubbly and airy and a little lumpy. It should not be smooth like a cake or cupcake batter.
- Place on the middle shelf: If you put it on the top shelf the top will get burned and the bottom shelf will result in a hard burnt bottom.
Recipe FAQs
For best results, I recommend only using fresh raspberries which are often more flavorful than frozen ones. Fresh raspberries also have less moisture than frozen raspberries which can affect the texture of the muffins.
I don't recommend using this vegan raspberry muffin recipe to make mini muffins. The batter doesn't have the proper texture for mini muffins.
Allow the muffins to cool completely before storing them in an airtight container at room temperature for up to 3 days. You can also freeze them, but be sure to thaw them at room temperature before eating them.
More Recipes
Vegan Raspberry Muffins
Ingredients
- ½ cup oat milk (120 ml - unsweetened vanilla)
- ½ teaspoon apple cider vinegar
- ¼ cup melted vegan butter (57 grams - I have used Vio Life, Miyokos/Melt, and Earth Balance)
- ⅓ cup unsweetened natural applesauce (82 grams)
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose unbleached flour (188 grams - plus a little extra to toss raspberries in, optional)
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ½ cup vegan cane sugar (100 grams - plus a little more for topping)
- ¾ cup fresh raspberries (only use ½ cup if using frozen, see notes - optional toss in flour to prevent sinking)
Instructions
- Pre heat your oven at 375° F and spray your muffin tin with non stick spray or grease with butter. Unless you are using a parchment paper muffin liner like pictured above in the step by step.
- PREP: In a small bowl mix the milk and apple cider vinegar and set aside for 5 minutes.
- In a mixing bowl melt the butter.
- Add the vanilla, milk + ACV mixture, apple sauce and sugar and whisk together.
- Add the dry ingredients to the wet ingredients (flour, baking powder and salt) and fold together with a spatula. Avoid over mixing, the batter should be lumpy still about 20-30 folds.
- Toss the raspberries in about 1 tablespoon flour, set a couple aside for topping and the fold the rest into the batter.
- Pour mixture into the muffin pan filling a little more than ¾ full.
- Top each muffin with raspberries and sugar. Place in the oven on the middle shelf and bake for 23-24 minutes.
- Let cool for 15-20 minutes in pan, carefully run butter knife along edges of muffin to remove and pop them out. Let cool another 15 min before eating.
- Makes 7 muffins. Store in a sealed container for about 3 days.
Video
Notes
- Raspberries: I recommend fresh raspberries but if you need to use frozen only use ½ cup and be sure to fold gently and quickly and scoop them out into the muffin tin fast. Frozen berries melt fast and if you don't work quickly the whole batter will be red. It will still taste great just look different.
- Muffins Liners: Do not use a regular muffin liner, it will stick too much, just spray or grease the muffin tin or you can use a square piece of parchment paper and press it into the muffin hole (image above) that works great.
- I do not recommend swapping non-dairy milk for regular dairy milk in this muffin because we used non-dairy milk with ACV to make a "buttermilk" if you use regular dairy milk it could be too acidic and not work well.
- I do not recommend making these into mini raspberry muffins, it's not the right texture for that.
- Avoid over mixing the batter, about 20-30 folds with a spatula should get everything pretty well incorporated. The batter should be slightly bubbly and airy and a little lumpy. It should not be smooth like a cake or cupcake batter.
- I have used Earth Balance and Miyokos butter for this recipe and both work great.
- Butter is measured using the "dry cup method", meaning use a dry measuring cup add the butter firmly packed down and level the top off smooth, scoop out of the measuring cup and place in a microwave safe bowl to melt it.
- Tossing the raspberries in some flour helps prevent them from all falling to the bottom of the batter. This is optional I can't say it really makes a huge difference but it's up to you.
- Place on the middle shelf! if you put it on the top shelf the top will get burned and the bottom shelf will result in a hard burnt bottom.
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