Vegan Raspberry Muffins

These vegan raspberry muffins are light, fluffy, sweet and full of flavour. They make a tasty breakfast treat, afternoon snack or dessert and with just a few ingredients, can be whipped up in no time!

Is there any better combination than dessert and fruit?

Raspberries, blueberries, strawberries, apples…

It doesn’t matter what season it is, there’s always a fitting fruit dessert to be enjoyed!

I always seem to forget about raspberries in the Winter, favouring cosy fruits like stewed apples or baked pears instead.

But with Valentine’s Day coming up (sort of), I thought it’d be a nice time to bake some pink and red treats! So, expect more strawberry and raspberry desserts to come!

I have to admit, I’ve had this recipe stored away in my drafts for quite some time now.

When I first made these muffins, they kept turning green because I had been adding too much baking soda! Although they still tasted nice, I wasn’t happy with the images but for some reason, I just kept putting off re-doing them and actually getting the post published.

Fortunately, today is the day!

Want more fruity vegan desserts? Try these recipes:

• Mini strawberry tarts
• Raspberry and white chocolate scones
• Lemon cupcakes
• Apple crumble pie
• Cherry bakewell tart

See also: 68 best vegan desserts.

I’ve made countless cupcakes for the blog before so it was quite easy for me to turn one of my vanilla cupcake recipes into a muffin recipe.

All I needed to do was increase the amount of flour and reduce the amount of soy milk. And of course, add in the raspberries.

Once I figured out I also needed to reduce the baking soda, the recipe produced super light and fluffy, moist muffins that were slightly firm on top and had just the right amount of sweetness.

All that, without eggs or dairy! Impressive, right?

How to make vegan raspberry muffins

Step 1:

The first step is to preheat your oven to 180°C/350°F (or 160°C/325°F if you’re using a fan or convection oven).

Next, line a cupcake or muffin tray with 10 muffin liners. I used simple brown ones but you can use the tulip kind if you want them to look super fancy!

Step 2:

In a large bowl, mix together 300g of self-raising flour (2 + 1/4 cups), 1/2 a teaspoon of baking powder and 180g of caster sugar (3/4 cups + 3 tablespoons).

Technically, sugar is a “wet” ingredient but it works well in this recipe to just mix it in with the dry ingredients.

It makes the whole process much quicker and easier too, and it produces less mess. Bonus!

Step 3:

Now add 225ml of soy milk (1 tablespoon less than 1 cup) to the bowl, along with 1/2 teaspoon of apple cider vinegar, 135ml of melted vegan margarine (1/2 cup + 1 tablespoon) and 2 teaspoons of vanilla extract.

Mix everything together really well, making sure to get any dry mixture from the sides and bottom of the bowl.

Note: If you don’t have apple cider vinegar, you can substitute it for white vinegar or lemon juice.

You can’t taste it at all, but it’s needed to help the muffins to rise!

Step 4:

Measure out 200g of fresh raspberries (1+3/4 cups) and cut each one in half. I used super sweet raspberries.

Add the raspberries to the muffin batter and very gently fold them in. I use a rubber spatula to fold them until they are JUST covered.

Do not mix or beat them into the batter as the juice from the raspberries will bleed and change the colour. You’ll end up with very soggy pink muffins.

A top tip to reduce “bleeding” is to coat the raspberries in flour or sugar before adding them to the batter. If you use sugar, this will also help to reduce the sharpness that some types of raspberries can have.

Make sure it’s just a light coating, otherwise it may affect the texture of the muffins.

Step 5:

Divide the batter equally between your 10 muffin cases and bake for 20-25 minutes, until a toothpick through the centre comes out clean.

They should be golden brown on top but you can double-check that they’re ready by inserting a toothpick through the centre.

If no batter sticks to the toothpick, the muffins are ready to come out of the oven.

Transfer them to a wire rack and leave them to cool completely before enjoying.

FAQ:

I hope you enjoy this recipe! Please let me know how you get on by leaving a comment and/or a star rating below. Tag me on Instagram too if you have it, @bakedbyclo. I love seeing all of your creations!

Happy baking! xo

5 from 8 votes

Print

Vegan Raspberry Muffins

Moist and fluffy eggless muffins with raspberries throughout!

Course Dessert

Cuisine vegan

Keyword vegan raspberry muffins

Prep Time 15 minutes

Cook Time 25 minutes

Servings 10

Calories 266 kcal

Ingredients

• 300 g Self-raising flour (2 + ¼ cups)
• ½ Teaspoon Baking powder
• 180 g Caster sugar (¾ cup + 3 tablespoons)
• 225 ml Soy milk (1 tablespoon less than 1 cup)
• ½ Teaspoon Apple cider vinegar
• 135 g Vegan margarine, melted (½ cup + 1 tablespoon)
• 2 Teaspoons Vanilla extract
• 200 g Fresh raspberries, chopped in half (1 + ¾ cups)

Instructions

1. Preheat your oven to 180°C / 350°F (or 160°C/325°F if you're using a fan or convection oven). Line a muffin tin with 10 muffin cases.

2. In a large bowl, mix together the flour, baking soda and sugar until there are no lumps left.

3. Add in the soy milk, vinegar, melted margarine and vanilla. Mix everything together until you have a smooth batter, making sure to get any dry mixture that may be stuck at the bottom of the bowl.

4. Add in the raspberries and gently fold them in. It's important to do this carefully and fold until the raspberries are JUST combined*. Otherwise, the juices will run too much and change the texture and colour of the muffins.

5. Divide the mixture between your muffin cases and bake for 20-25 minutes. The muffins will rise and become golden brown on top. You can check if they're cooked all the way through by inserting a toothpick through the centre. If it comes out clean, they're ready.

6. Transfer the muffins to a wire rack and let them cool completely before enjoying.

Recipe Notes

• *A tip to reduce colour bleeding is to lightly coat the raspberries in flour or sugar before adding them to the mixture.
• Store at room temperature in an airtight container, lined with a dishcloth or paper towels. This will prevent the muffins from going soggy too quickly.

Nutrition Facts

Vegan Raspberry Muffins

Amount Per Serving (1 muffin)

Calories 266 Calories from Fat 81

% Daily Value*

Fat 9g14%

Sodium 44mg2%

Carbohydrates 41g14%

Fiber 2g8%

Sugar 19g21%

Protein 4g8%

* All values are an estimate only and will vary depending on the food brands used.