Vegan Raspberry Muffins

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 dairy-free berry 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 These Muffins

• kids love them!
• they are quick and easy to bake
• these muffins are so moist and fluffy
• no eggs, no dairy, can be easily made gluten-free
• great for make-ahead breakfasts because they freeze well

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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 – This is 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 will work. Another option is melted vegan butter. If you want the muffins to be oil-free, you can use applesauce instead but the texture of the muffins will be a little more dense.
• Vanilla – Pure vanilla extract adds a warm flavor that balances out the tartness from the raspberries.
• Raspberries – Use fresh raspberries if possible. If you only have frozen raspberries on hand, simply toss them in straight from the freezer. Either form of raspberry is just as healthy! The muffins may need to bake slightly longer because of the added moisture. You can also 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 vegan butter.

Step-by-Step Instructions

Here are some quick visual steps. Find the full recipe with exact measurements 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.

Mix everything together just until it’s mostly combined. Try not to over-mix 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

• Mix in a small handful of oats.
• Add lemon zest for a little tang. 
• Increase the crunch factor with chopped nuts. 
• Toss in some vegan chocolate chips for added sweetness.
• Try them with other berries such as blueberries, blackberries, or strawberries.

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