White Chocolate Raspberry Muffins
These vegan white chocolate raspberry muffins are fluffy, moist and perfectly sweet. An easy, beginner-friendly recipe for a bakery-style treat that everyone will enjoy.
It’s been a while since I made a batch of muffins so I thought I’d share another recipe. This one is for raspberry and white chocolate muffins.
I made raspberry muffins a long time ago but to be honest, vegan muffins were always a bit hit and miss for me. Sometimes they’d come out great and other times they’d turn out flat and dense.
Luckily, with a few tweaks I have finally perfected my recipe. And since I started using an *actual* muffin tin instead of a cupcake tin, the muffins are much taller and prettier (instead of short and wide). What a difference it has made!
My perfect vegan muffin recipe was finally created in December when I made cinnamon muffins. They were perfectly soft, light and fluffy but still had the firm top like bakery-style muffins. There was no heaviness, crunchiness or lack of flavour.
I’ve tried with a few different flavour combinations now and I’d say it’s a pretty foolproof recipe! So since we have a great base to work with now, all we need to do is add some raspberries and white chocolate!
Where to buy vegan white chocolate chips
Since I discovered Moo-Free white cocoa drops, I haven’t used anything else in my baking recipes. I love them because they are tasty, affordable and are sold at my local supermarket (I buy them from Tesco). Another great option is Sainsbury’s free-from white chocolate chips.
I don’t really know of many other vegan white chocolate chips sold in UK supermarkets but you can also use a chocolate bar or chocolate buttons instead. Just chop up into small chunks and use them in place of the white chocolate chips. Here are some of my favourite white chocolate bars:
More vegan muffin recipes:
- Double chocolate muffins
- Cinnamon muffins
- Blueberry muffins
- Strawberry muffins
- Pumpkin spice muffins
- Raspberry muffins
Ingredients you’ll need for this recipe
- Self-raising flour. This type of flour contains raising agents that will react with the acid in the recipe to create tall, fluffy muffins. If you don’t have self-raising flour, just use plain (all-purpose) flour instead and add 2 teaspoons of baking powder to the recipe.
- Sugar. I used a mix of caster and brown sugar for these muffins. Caster sugar gives a nice golden flavour while brown sugar acts as the acid in this recipe and helps to make the muffins fluffy and soft.
- Vegan margarine. Use melted vegan margarine (not the blocky type) or an equal amount of oil. If using oil, I recommend a neutral-tasting one like rapeseed or sunflower rather than a stronger flavoured oil like coconut.
- Soy milk. I recommend unsweetened organic soy milk for best results. I haven’t tried this recipe with any other plant-based milks yet but I think almond or oat would probably work quite well.
- Vanilla extract. For flavour. If you want an extra kick of flavour, you could substitute this for raspberry extract instead, adjusting the amount to your personal taste.
- White chocolate chips and raspberries. For the main flavour, of course. See my recommendations above for vegan white chocolate chips and bars.
How to make vegan white chocolate raspberry muffins
Preheat your oven to 180°C (or 160°C for fan ovens). Line a muffin tin with 12 paper liners.
In a large bowl, mix together 350g of self-raising flour, 140g of caster sugar and 100g of soft light brown sugar.
Melt 160g of vegan margarine and let it cool slightly. Add it to the bowl of dry ingredients, along with 270ml of unsweetened soy milk and 2 teaspoons of vanilla extract. Mix well until you have a smooth batter.
Wash 120g of raspberries, pat them dry, then chop them up into small chunks.
Place the raspberry pieces in a small bowl then sprinkle over around 1 tablespoon of flour and mix well. This flour coating will prevent the raspberries from sinking to the bottom or causing wet muffins.
Add the raspberries to the muffin batter along with 150g of dairy-free white chocolate chips. Very gently fold them into the batter. It’s important to be very gentle so that the raspberries don’t release too much moisture.
Carefully divide the mixture equally between your 12 muffin cases. Bake for 20-30 minutes (this will depend on the size of your tray) until a toothpick through the middle comes out clean. Let the muffins cool in the tins for 5 minutes then transfer them to a wire rack to cool completely.
Avoiding soggy muffins
Because fruit contains so much moisture, it has a tendency to make muffins a bit soggy. A lot of the fruit tends to sink to the bottom and causes them to become wet and sticky. To avoid this, here are some of my tips:
- Pat the raspberries with kitchen towel after washing, to get rid of excess water.
- Chop them into small pieces rather than adding them whole.
- Coat the raspberries in a small amount of flour from the dry ingredients before adding them to the cake batter. The flour will help to absorb some of the moisture and prevent the raspberries from sinking to the bottom.
- Fold them into the cake batter very gently! If you’re too rough when mixing them in, the batter will end up pink and too wet.
Keep them in an airtight container in a cool, dry place such as a kitchen cupboard. I recommend placing a sheet of kitchen towel underneath them to keep them fluffy.
If stored correctly, they will keep well for around 2 days. Because of the fresh fruit, they’ll become soggy a little quicker than other types of muffins.
Yes. These muffins are perfect for freezing if you don’t think you’ll eat them all before they start to get soft. Just pop them into an airtight container and freeze for up to 2 months. When you’re ready to defrost them, transfer them to a wire rack or plate and let them sit out at room temperature until fully thawed. I don’t recommend refreezing.
I hope you enjoy these vegan raspberry and white chocolate muffins! If you make them at home, please let me know how you get on by leaving a rating and comment below. Happy baking! xo
Vegan White Chocolate Raspberry Muffins
Tall, fluffy, dairy-free raspberry and white chocolate muffins. Just like the bakery style!
- 350 g Self-raising flour
- 140 g Caster sugar
- 100 g Soft light brown sugar
- 160 g Vegan margarine, melted
- 270 ml Unsweetened soy milk
- 2 Teaspoons Vanilla extract
- 120 g Fresh raspberries, roughly chopped
- 150 g Dairy-free white chocolate chips (I used Moo-Free)
Preheat your oven 180°C (160°C for fan ovens). Line a muffin tray with 12 liners.
In a large bowl, mix together the self-raising flour, caster sugar and brown sugar.
Add the melted margarine, soy milk and vanilla extract. Mix well until you have a smooth batter.
Place the raspberries in a small bowl and sprinkle over 1 tablespoon of flour and gently mix. This will prevent the raspberries from sinking to the bottom of the muffins.
Add the raspberry pieces to the muffin batter along with the white chocolate chips. Gently fold them in- don't be too rough or the raspberries may turn the batter pink and the muffins will be too wet.
Divide the batter between your 12 muffin liners. Bake for 20-30 minutes (this will depend how deep your tray is) until a toothpick through the centre comes out clean.
Let the muffins cool for around 5 minutes then remove them from the tin and transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 2 days.