Fluffy Vegan Raspberry Muffins make for the most delicious breakfast or snack! They freeze well and are quick and easy to bake. Super soft sweets with a crunchy crumble top and bursts of fruit are such a wonderful way to start your day!
These raspberry muffins are probably my favorite recipe to bake! If you know someone who isn’t a raspberry fan, these will change them!!! They are so simple yet incredibly tasty.
I tend to keep a good supply of these or my Blueberry Lemon Muffins, in my freezer. I can quickly grab one when I’m rushing out the door or slip them into lunchboxes for a midday snack.
These raspberry muffins are that comforting type of food that’s perfect for those mornings when you have to be awake well before you want to be. Easily reheat them in the microwave for a cozy warm treat to enjoy with your tea or coffee.
Reasons To Love This Recipe
- No eggs
- Dairy-free
- Freeze well
- Kid-friendly
- Moist & fluffy
- Quick & easy
Ingredients and Substitutions
- Plant Milk - Soy or almond milk work best with the apple cider vinegar, but any full-fat, plant-based milk is fine to use.
- Apple Cider Vinegar - ACV is mixed with the plant milk to form vegan buttermilk, which gives the muffins a light and airy texture. Lemon juice or white vinegar can serve as substitutes.
- Flour - Use all-purpose flour or a one-to-one gluten-free baking replacement.
- Baking Powder - Just a little bit of baking powder helps the muffins rise.
- Cinnamon - Such a wonderful flavor to go with raspberries.
- Salt - Enhances all the delicious flavors.
- Sugar - Use cane sugar or another granulated variety.
- Oil - Canola or another light oil such as light olive oil or sunflower will work. If you want the muffins to be oil-free, you can use applesauce instead but the texture of the muffins will be a little denser.
- Vanilla - Pure vanilla extract adds a warm flavor that balances out the tartness of the raspberries.
- Raspberries - Use fresh, organic raspberries if possible. If you want frozen, simply toss them in straight from the freezer, but they may need to bake longer because of the added moisture. You can coat them with some flour beforehand to keep their color from bleeding.
Crumble Topping Ingredients (Optional)
- Flour - All-purpose, whole wheat, or a gluten-free alternative works.
- Brown Sugar - I use light brown sugar in this recipe, but dark brown would give it a deeper molasses flavor that would be just as good.
- Vegan Butter - Use your favorite brand of salted vegan butter. If your’s isn’t salted, simply add a tiny pinch of salt to the crumble mixture.
How to Make Vegan Raspberry Muffins
Here are some quick visual steps. The full recipe with exact measurements can be found on the recipe card below.
Preheat the oven to 375°F. Add liners to a muffin tin or use nonstick baking spray. Rinse the raspberries and gently pat them dry. Cut them in half if they happen to be large. Slice the vegan butter into cubes.
Stir the plant-based milk and apple cider vinegar together to make the buttermilk. Let it sit for about 5 minutes to allow time to curdle.
Make the optional crumble topping by mixing the flour and brown sugar in a bowl. Then, cut the butter cubes into the mixture with a fork or pastry cutter until it’s crumbly. Cover the bowl and place it in the refrigerator for now.
Sift the flour into a large mixing bowl and stir in the remaining dry ingredients. Pour the wet ingredients, including the buttermilk, into the mixing bowl.
Combine everything together just until it’s mostly combined. Try not to overmix the batter.
Gently fold the raspberries into the batter. You’ll notice that the batter is on the thinner side, which is by design to keep things gentle on the fragile raspberries.
Divide the batter evenly across the muffin liners. Each liner will be mostly full. It’s easiest to use an ice cream or cookie scoop for this part. Then top them with crumble.
Bake the muffins on the middle rack for 25 to 30 minutes or until they are a light golden brown. Check that they are done by inserting a toothpick that should come out clean. Note: Cover them with foil toward the end if the crumble is looking like it might burn.
Let them cool for 10 minutes and enjoy!
Recipe Variation Ideas
- Add lemon zest for a little tang.
- Increase the crunch factor with chopped nuts.
- Toss in some vegan chocolate chips for added sweetness.
You can make these ahead of time and save them for later. Cover the muffins and store them at room temperature for 3 days, in the refrigerator for 5 days, or in the freezer for 2 months.
If frozen, either heat them in the microwave for 30 seconds or let them thaw at room temperature for 5-10 minutes. If refrigerated, warm them in the microwave for 15-20 seconds.
More Handheld Vegan Brunch Ideas
I hope you loved these Vegan Raspberry Muffins! Please leave a star rating and comment below.
Vegan Raspberry Muffins
Ingredients
Vegan Raspberry Muffins
- 1 ¼ cup plant-based milk, soy, almond, etc.
- 1 tablespoon apple cider vinegar
- 2 cups all-purpose flour
- ¾ cup cane sugar
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup canola oil
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries
Crumble Topping (optional)
- 5 tablespoons all-purpose flour
- 3 tablespoons brown sugar
- 2 tablespoons vegan butter, salted
Instructions
- Preheat the oven to 375°F. Line a muffin tin or use nonstick baking spray. Rinse the raspberries and gently pat them dry. Slice the butter into cubes.
- Stir the plant-based milk and apple cider vinegar together to make vegan buttermilk. Let it sit for about 5 minutes to allow time to curdle.
- Make the crumble topping by mixing the flour and brown sugar in a bowl. Cut the vegan butter cubes into the mixture with a fork or pastry cutter until it’s crumbly. Cover the bowl and place it in the refrigerator.
- Sift the flour into a large mixing bowl and stir in the remaining dry ingredients. Pour the wet ingredients, including the buttermilk, into the mixing bowl.
- Combine everything together just until it’s mostly combined. Try not to overmix the batter. Gently fold the raspberries into the batter.
- Divide the batter evenly across the muffin liners with a scoop. Each liner will be mostly full. Then top them with crumble.
- Bake the muffins on the middle rack for 25 to 30 minutes or until they are a light golden brown. Check that they are done by inserting a toothpick that should come out clean. Let them cool for 10 minutes.
Video
Notes
- Make sure to shake the plant-based milk before pouring it to ensure that the fatter parts of it are included. This will help with curdling.
- The muffin batter will be on the thinner side, which helps to keep things gentle on the fragile raspberries.
- Check the muffins toward the end of their baking time. If the crumble seems like it might burn, cover them with foil during the last few minutes.
Make Ahead & Storage
You can make these ahead of time and save them for later. Cover the muffins and store them at room temperature for 3 days, in the refrigerator for 5 days, or in the freezer for 2 months.Reheating
If frozen, either heat them in the microwave for 30 seconds or let them thaw at room temperature for 5-10 minutes. If refrigerated, warm them in the microwave for 15-20 seconds.Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
Noelle Cho
These were a big hit! I have shared the recipe with several others too! I substituted 2x cinnamon with ginger. I dusted frozen raspberries with flour to minimize streaking.
Bonnie
I'm so happy to hear that, Noelle! Your adjustments sound delicious!