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 raising agents! 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 vegan muffins? Try these recipes:

• Double chocolate muffins
• Strawberry muffins
• Pumpkin spice muffins
• Raspberry and white chocolate muffins
• Cinnamon muffins

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 adjust the amount of soy milk. And of course, add in the raspberries.

Once I figured out I also needed to omit 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 muffin tray with 12 paper 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 350g of self-raising flour, 140g of caster sugar and 100g of soft light brown sugar. 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 160ml of melted vegan margarine to the bowl, along with 270ml of unsweetened soy milk 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.

Step 4:

Measure out 120g of fresh raspberries and roughly chop them. I used super sweet raspberries.

A top tip to reduce “bleeding” is to coat the raspberries in flour or sugar before adding them to the batter. Make sure it’s just a light coating, otherwise it may affect the texture of the muffins.

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.

Step 5:

Divide the batter equally between your 12 muffin cases and bake for 20-30 minutes. 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 10 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 30 minutes

Servings 12

Calories 266 kcal

Ingredients

• 350 g Self-raising flour
• 140 g Caster sugar
• 100 g Soft light brown sugar
• 160 g Vegan margarine, melted
• 270 ml Soy milk
• 2 Teaspoons Vanilla extract
• 120 g Fresh raspberries, roughly chopped

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 12 paper cases.

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

3. Add in the melted margarine, soy milk 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 the chopped raspberries to a small bowl and sprinkle over 1 tablespoon of flour. Gently mix to combine. This will stop the raspberries from releasing too much moisture into the batter.

5. Add in the raspberries to your muffin batter and gently fold them in. It's important to do this carefully and fold until the raspberries are JUST combined.

6. Divide the mixture between your muffin cases and bake for 20-30 minutes (this will depend on how deep your tray is). 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.

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

Recipe Notes

• 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.