Vegan Raspberry Muffins
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.
Servings: 7
Calories: 226kcal
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.
Nutrition
Calories: 226kcal | Carbohydrates: 39g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 351mg | Potassium: 49mg | Fiber: 1g | Sugar: 17g | Vitamin A: 40IU | Vitamin C: 0.1mg | Calcium: 98mg | Iron: 2mg
