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
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!
In a large bowl, mix together 300g of self-raising flour (2 + 1/4 cups), 1/2 a teaspoon of baking soda 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!
Now add 265ml of soy milk (1 cup + 1 tablespoon) to the bowl, along with 1 teaspoon of apple cider vinegar, 6 tablespoons of vegetable oil 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!
Measure out 200g of fresh raspberries (1+3/4 cups) and cut each one in half. I like to use super sweet raspberries, which I buy from Tesco, to avoid any sourness.
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.
Divide the batter equally between your 10 muffin cases and bake for 25 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.
Yes. You can substitute the fresh raspberries 1:1 for frozen.
I haven’t tested it myself yet but have seen many recipes online that use them. I’ve also heard that this helps reduce the colour from the raspberries bleeding into the muffin mixture.
I store them in an airtight container at room temperature. But because raspberries contain a lot of moisture, the muffins will not last very long stored on their own before going soggy (I’m talking less than 24 hours).
I recommend lining your airtight container with a dishcloth or paper towels to help absorb any moisture. They will stay soft and fluffy for a few days if stored this way.
Yes. I actually prefer the muffins once they have been frozen and defrosted. They’re so moist.
To freeze them, I just pop them into an airtight container. I’ve only ever frozen a few at a time, but if you’re freezing a lot at once, I’d recommend either using separate containers or placing a sheet of baking paper in between each layer if you’re stacking them.
This will prevent them from sticking together as they freeze.
When you’re ready to defrost the muffins, just remove them from the container and let them sit at room temperature until fully thawed.
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
Vegan Raspberry Muffins
Moist and fluffy eggless muffins with raspberries throughout!
- 300 g Self-raising flour (2 + ¼ cups)
- ½ Teaspoon Baking soda
- 180 g Caster sugar (¾ cup + 3 tablespoons)
- 265 ml Soy milk (1 cup + 1 tablespoon)
- 1 Teaspoon Apple cider vinegar
- 6 Tablespoons Vegetable oil
- 2 Teaspoons Vanilla extract
- 200 g Fresh raspberries, chopped in half (1 + ¾ cups)
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.
In a large bowl, mix together the flour, baking soda and sugar until there are no lumps left.
Add in the soy milk, vinegar, oil 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.
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.
Divide the mixture between your muffin cases and bake for 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.
Transfer the muffins to a wire rack and let them cool completely before enjoying.
- *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.